Vacche Rosse
The "Mother" Breed of Parmigiano Reggiano
Special selection of Parmigiano-Reggiano, obtained from the milk of Reggiana breed cows, with a reddish spotted coat.
Production and therefore availability are very limited.
Aging ranges from 24/30 months, available in aluminized vacuum packaging or simple transparent vacuum packaging/hand-wrapped
Formats and Packaging
| Type | Format | |
|---|---|---|
| Wedge | 200/300 g |  |
| Wedge | 500/600 g |  |
| Wedge | 750 g |  |
| Heart | 1 kg |  |
| Eighth | 5 kg |  |
| Quarter (half moon) | in cryovac |  |
| Half wheel | in cryovac |  |
| Whole wheel | in cryovac |  |
Vacche Rosse
The Golden Treasure of Ancient Tradition
The ancient "Reggiana Breed" has been for centuries the most widespread bovine variety in the production areas of Parmigiano Reggiano; it can therefore be stated that it is the "mother" breed of this magnificent Italian cheese. It is a heavy-sized animal, very elegant, with a strong and long trunk and a powerful yet refined head. The visual characteristic that distinguishes it is the uniform reddish-wheat coloring of its coat, which gives it the charming nickname "Red Cow." The uniqueness of the milk produced by this breed derives from the high quantity of proteins, especially casein; the B variants of K casein and Beta casein are present in a decisive manner, essential for achieving the unparalleled quality standard of this Parmigiano Reggiano. The Parmigiano Reggiano from "Vacche Rosse" presents evident identifying characteristics such as the typical straw-yellow color of the paste and not white, resulting from the cows' diet based on hay and grasses from the polyphytic meadows of the Reggio territory which can contain up to 150 different essences; the paste is finely granular, with flaky fracture and fine eyes. On the palate it presents all the sensory characteristics of the finest Parmigiano Reggiano with greater intensity and persistence, especially in long aging periods for which it is physiologically predisposed.
Natural Aging
Still today we age the finest wheels of Parmigiano Reggiano in our cellars built at the end of the nineteenth century. The thick stone walls allow us to maintain a natural balance of temperature and humidity, and thus obtain natural aging, during which the cheese slowly expels excess moisture and residual whey from processing, following the rhythm of the seasons. This particular microclimate allows us to follow the aging process without the use of temperature control techniques, enhancing the most authentic flavors of Parmigiano Reggiano. Furthermore, this process allows us to obtain a product with a very thin rind, achieving an intense aroma and greater yield. Our Parmigiano Reggiano has an authentic flavor, aroma and fragrance, as per ancient tradition. In our warehouses, we age the finest selections of the Vacche Rosse, Bruna Alpina, Mountain Product and Organic varieties.
Premium Packaging
To maintain and guarantee the aroma of the product and its typical characteristics, our cheeses are packaged in bags with a triple layer of aluminum. This prevents contact with light sources and consequently the problem of oxidation, while at the same time ensuring vacuum sealing, avoiding exposing the product to thermal shock. The smooth mechanical cutting of the wheels improves the adherence of the bag to the product, preventing the formation of air pockets.
