Directly from Parma, matured 24/30 months. Extremely decided intense flavors and aromas to please the palate of mature-cheese connoisseur. The Reggiana is a breed of cattle native to Northern Italy. The outstanding quality of Vacche Rosse milk, with its superior protein and casein content, is well-known and widely appreciated.
A fire-branded mark onto Parmigiano Reggiano by the Red Cows Consortium (cooperative that processes milk of the Reggiana Breed only) is the DOP mark. It’s made only with the essential and genuine ingredients: typical milk of the typical land, fire and rennet, with good old methods, with the art and wisdom of the Master cheese maker.
Red cow’s milk, rennet and salt
Grate it over risotto, tagliatelle, tortelli and ravioli, or layer it over lasagna before baking it in the oven; you can even add shavings of Parmigiano Reggiano to carpaccio. Enjoy with just drizzled aged balsamic vinegar.