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Parmigiano Reggiano is a PDO hard cheese, produced by skimming raw cow's milk, partially skimmed and without any additives. For this reason, Parmigiano Reggiano is considered a natural product and is among the most digestible cheeses.
2022-03-26 10:52:00
Parmigiano Reggiano DOP Vacche rosse
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The red cows Parmigiano Reggiano Parmigiano-month old Montanari and Gruzza. Famous throughout the world Parmigiano is eaten both alone and in accompaniment to other dishes.
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Size
300g | 1Kg | 4,5/ 5 Kg
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Parmigiano Reggiano DOP Vacche rosse
Parmigiano Reggiano Vacche Rosse: Selling the Parmigiano Red Cowsby 24 months Montanari e Gruzza
The Parmigiano Reggiano Vacche Rosse is the father of all Parmesan cheeses. This is because in ancient times only the milk from the Reggiana red cattle breeds (or vacche rosse in Italian) was used to make this cheese. The difference between the cheese made with Vacche Rosse and the other varieties is that the first one contains an higher amount of proteins especially of vitamin B and the K, fundamental for the cheese production and for a long ageing. Another difference is that the amount of milk from the Vacche Rosse is a third of the one from the Frisona breed cattle. According to the specifications of the Vacche Rosse, this cheese can not be sold before 24 months of ageing has occured.
| Size | 300g | 1Kg | 4,5/ 5 Kg |
|---|---|
| Storage | to be stored in a dry and cool place |
| Location | Prodotto in Italia |
| Milk | Vaccino Razza Reggiana |
| Aging | long-ripened |
| How it's made | The cows are milked the night before and their milk is used for the production of the Parmigiano Vacche Rosse; the milk is in copper vats where the fat comes spontaneously to the surface and the natural whey is added. The milk from the night before is mixed with the morning milking and calf rennet is added too. The milling takes place and the curd reaches the size of a rice grain and it is then cooked at a temperature of 54°C. The curd sinks and it stays at the bottom of the cauldron until the cheese-maker takes it out and put it in the Parmigiano moulds, where it is marked with the typical dotted inscription. The salting of the wheel is carried out for about 20 days and then the cheese is left to age, for a minimum of 24 months, on wooden boards at a controlled temperature. For the production of the Parmigiano, but more importantly of the Parmigiano Vacche Rosse, the feeding of the cows is extremely important and it has to made up of only hay, grass and few certified GMO-free natural fodder. That is how the unmistakable and unique Parmigiano Reggiano is created. |
| cheese typology | hard cheese |
| Type of milk | cow's milk |
Combinations
We suggest to taste the 24-month Parmigiano Vacche Rosse by itself. It is excellent as an aperitif or together with jams or dried fruit. When grated, it can enhance the flavours of risotto or pasta dishes. We strongly suggest to enjoy the Parmigiano together with a glass of Franciacorta Saten by Vigna Dorata or a Trento DOC.
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Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
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