This is from a particular limited cru area of Parmigiano Reggiano (Lombardia/Romagna) made from the milk of red patched Reggiana breed cattle traditionally used in the production of this cheese. This breed has subsequently been almost entirely substituted by the less valuable Friesian cows. Due to the characteristics of the base milk and for the care taken in making this ‘Red Cow’ Parmigiano Reggiano, whose forms are distinguished by the expression ‘Vacche rosse – razza reggiana’ fire-branded on their surface (a smaller brand is also made on the underside), the quality of this cheese is particularly high. However, the production and consequent availability is very limited. Made with skimmed, raw, cow’s milk.
Aspect and texture: grainy, hard, more or less intense yellow paste according to the length of ripening.
Taste: harmonious, dry and intense with traces of wild grasses when the milk of open pasture grazing animals is used.
Serving suggestions: full bodied, aged, red wines but also young, sparkling, white wines. Fresh fruit (Kaiser pear), marrow chutney. Balsamic Modena vinegar.