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Directly from Parma:
- 1 Piece of Parmigiano Reggiano Pdo Vacche Rosse / Red Cows
Vacche Rosse / Red Cows vacuum packed, 2.20 Lbs / 1 Kg, matured 40/48 months, with an extremely intense and decided flavour and aroma.
This type of Parmigiano Reggiano is branded by the Consorzio Vacche Rosse (Red Cows Consortium), a cooperative that processes milk of the Reggiana Breed only. It meets the requirements of Pdo, the Protected Designation of Origin. It is made only with essential and genuine ingredients: typical milk of the land, fire and rennet. It is processed following ancient methods, with the art and wisdom of the Master dairyman.
14 liters of milk are needed to produce one kilo of Parmigiano Reggiano.
The Reggiana Breed
The Reggiana breed is native of Northern Italy. The outstanding quality of Vacche Rosse's (or Red Cows) milk, with its quantity of protein and casein (much superior than in other types of milk and cheese), is well-known and widely appreciated.
Red Cow's milk, salt and rennet
Milk and derived products
It contains only 30% water and 70% nutritional components: protein, vitamin, phosphorus, calcium and mineral.
Characterised by high digestibility and easy to assimilate. Dieticians often recommend it for children and elder people. It is also indicated for people who are lactose intolerant. The fat content in the Parmigiano Reggiano is lower than in many other cheeses.
Lactose, food additive
How to store:
After its opening, the (vacuum) package of Parmigiano Reggiano vacuum pack has be stored wrapped in cling film for food and put in the fridge, at a temperature between 4° and 8° C. In order to avoid the creation of mold, keep the surface and the crust always clean.
Parmigiano Reggiano is a very versatile cheese. It can be used in a different ways: as a condiment, added grated on pasta or salads; it can be eaten in small chunks, simply accompanied with bread, wine, jams, Traditional Basamic Vinegar or fruit.
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