PARMIGIANO REGGIANO DOP RED COWS 2Kg

The milk of the Red Cows of the Reggiana breed has some qualitative characteristics that differentiate it from traditional Parmigiano Reggiano. The Rossa produces a third less milk than the Friesian breed, but has a higher yield in cheese making. In particular, in the milk of Red Cows there is a variant of Casein, the fundamental protein of the process of transforming milk into cheese, which guarantees a better predisposition of the cheese to long aging, with consequent better digestibility. For this reason, the production regulations for Parmigiano Reggiano Vacche Rosse provide that the product can be marketed only after a minimum of 24 months of maturation, compared to 12 for traditional Parmigiano Reggiano. The result is a cheese which, despite its long aging, maintains a sweet, delicate and persistent flavor. Furthermore, the organoleptic properties are also different. Characteristic is the straw yellow color, the elasticity of the grain, the intense but delicate aroma even after thirty months of aging.