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RED COW PARMIGIANO-REGGIANO

The milk of the red cow has some characteristics that distinguish it from the traditional Parmigiano-Reggiano. The red cow produces one third less milk than the Frisona breed, but it has a higher performance in the cheese-making process.

The milk of the red cow has some characteristics that distinguish it from the traditional Parmigiano-Reggiano. The red cow produces one third less milk than the Frisona breed, but it has a higher performance in the cheese-making process. In particular the milk of the red cow contains a different variant of casein, the essential protein in the process of transforming the milk in cheese, that guarantees a better aptitude for the cheese to a long ageing, with a consequent better digestibility. For that reason the Red Cows Parmigiano-Reggiano has to mature for at least 24 months, while the normal Parmigiano Reggiano can be put on sale after 12 months of maturation. Despite the longer ripening period, the cheese is very delicate  and has a persistent taste.  The dough is soft and the color is straw yellow.  The Red Cows Parmigiano-Reggiano cheese is particularly rich in protein, calcium, phosphorus, essential amino-acids. The lack of sugar-milg makes it perfect for intolerant people, as well as the lack of LACTOSE allows lactose intolerant people enjoy this cheese.