Product information
Considering this is such a delicate product that is made with the finest variety of Italian milk, it should be enjoyed by itself in order to be fully appreciated.
Thus, we recommend tasting this Parmigiano as an aperitivo. A possible combination would be with a drop of aged Modena Balsamic vinegar (12 years) on top of it, to enhance its flavour and fragrance.
For seasoning your pasta, we recommend using the “Grana Padano DOP” or the “Parmigiano Reggiano DOP – Collina”.
Cow milk, salt, rennet
Naturally Lactose Free
Keep it in the fridge.
Parmigiano Reggiano DOP “Vacche Rosse” 24 months
Out of the more or less 3.2 million wheels of Parmigiano Reggiano cheese that are produced yearly in Italy, only 15,000 are labelled with the “Vacche Rosse” mark.
The “Razza Rossa Reggiana” is the endemic cattle breed of the region, used in ancient times to produce the original Parmigiano. Over the years, these cows were replaced with more productive breeds such as the “Friesian” and the “Braunvieh”, bringing their total headcount down to an all-time low of 450 in the 80s.
The Red Cows produce 30% less milk than the Friesian breed, but yield a higher quality for cheese making. The resulting product is a unique Parmigiano: sweet, intense but soft, straw yellow, grainy and fragrant.
20.45 €
Product information
Considering this is such a delicate product that is made with the finest variety of Italian milk, it should be enjoyed by itself in order to be fully appreciated.
Thus, we recommend tasting this Parmigiano as an aperitivo. A possible combination would be with a drop of aged Modena Balsamic vinegar (12 years) on top of it, to enhance its flavour and fragrance.
For seasoning your pasta, we recommend using the “Grana Padano DOP” or the “Parmigiano Reggiano DOP – Collina”.
Cow milk, salt, rennet
Naturally Lactose Free
Keep it in the fridge.
