Red Cows Parmigiano Reggiano 24 Months Aged - Parmigiano Reggiano delle Vacche Rosse 24 Mesi - 2.2 lb
Red Cows Parmigiano Reggiano 24 Months Aged is a specialty Parmigiano Reggiano made with milk of Ancient Red Cow bred in the high hills above Reggio Emilia. This cheese has a soft and creamy texture, a more aromatic smell and a sweeter flavor. It is rich in B and K variants of Beta casein and has highly digestible protein and fat components. This variety of Parmigiano is particularly special as there is a limited amount of cows, produced milk and cheese stock on the market.
The History
The antique “Reggiana Race” was, for centuries, the most popular variety of cattle in the Parmigiano Reggiano production areas so we can safely say that it is the “mother” race of this great Italian cheese. It is a heavy, very elegant animal with a long strong trunk and a mighty but distinct head. What distinguishes this race visually is the colour of its coat which is a uniform darkish red which is why it has the affectionate nickname of “Red Cow”. The uniqueness of the milk produced by this race derives from the high quantity of proteins, especially casein; as a matter of fact we find large quantities of the K and Beta casein B variations which are essential for the unbeatable quality standard of this Parmigiano Reggiano. Montanari & Gruzza, strong with their fifty years' experience in the dairy sector, has been investing for years in protecting this animal that supplies such great milk. In the heart of the Reggiano Apennines, in a place called Canossa, Montanari & Gruzza breeds its own Red Cows in the shade of the medieval castle that used to be the theatre of epic events linked to the famous Countess Matilde (just think that at that time the Reggiana Race was already grazing there!). In this marvellous natural scenario, in the company-owned dairy, the “Red Cow” milk is transformed into purity, enhancing its extraordinary qualitative properties. Parmigiano Reggiano of the “Red Cows” has some obvious characteristics that identify it such as the typical not white but strawyellow coloured curds since the cows eat hay and grass from the meadows where many different species grow in the Reggiano territory, which can have up to 150 different types; the curds are minutely grainy, breaking off in fl akes and with tiny holes. To the palate it has all the sensory characteristics of the best Parmigiano Reggiano with a greater intensity and persistency especially if left to mature for a long time which is typical of this type of cheese.
Ingredients: cow's milk, salt, rennet
2.2 lb
Product of Italy