Parmigiano Reggiano DOP Vacche Rosse

This is from a particular limited cru area of Parmigiano Reggiano made from the milk of red patched Reggiana breed cattle traditionally used in the production of this cheese.  This breed has subsequently been almost entirely substituted by the less valuable Friesian cows. Due to the characteristics of the base milk and for the care taken in making this ‘Red Cow’ Parmigiano Reggiano, whose forms are distinguished by the expression ‘Vacche rosse – razza reggiana’ fire-branded on their surface (a smaller brand is also made on the underside), the quality of this cheese is particularly high. However, the production and consequent availability is very limited.

Organoleptic characteristics

Aspect and texture
grainy, hard, more or less intense yellow paste according to the length of ripening
harmonious, dry and intense with traces of wild grasses when the milk of open pasture grazing animals is used
Serving suggestions
full bodied, aged, red wines but also young, sparkling, white wines. Fresh fruit (Kaiser pear), marrow chutney. Balsamic Modena vinegar, homemade bread

Technical characteristics

skimmed, raw, cow’s milk
Production method
cooked, pressed
in brine
at least one year
Production period
throughout the year
32 % F-Dm
24-40 kg
35-45 cm diameter, h. 18-24 cm
a number of cheese dairies in the province of Reggio Emilia
Whole cheese code
Cutted cheese code

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