Parmigiano-Reggiano Vacche Rosse (Red Cows)

Until the beginning of the '60s, the Red Cows (the cows of the breed called "Reggiana") were the main breed of cows in the province of Reggio Emilia.
During the following decades, the Red Cows were replaced by the dappled cows (black and white) which produce a larger quantity of milk.

 

Only few Red Cows remained in the area but, during the last years, also with the contribution of the Region Emilia-Romagna, this breed was recovered and used for the production of small quantities of Parmigiano Reggiano.
The milk of the Red Cows is characterized by a higher quantity of fat and proteins and it allow the production of a cheese that is more suitable for a long ripening (minimum 30 months).

 

Recently, in our family dairy, we made Parmigiano-Reggiano using the milk of the "Vacche Rosse" (Red Cows) of the Farm "Raggio Cigarini".
In the photos, you can admire some examples of Raggio Cigarini's Red Cows; because of their quality, these cows were awarded during the recent National Exhibition of Cattle.

Our Parmigiano-Reggiano "Vacche Rosse" is the right product for the  customers that want to taste the old flavours of our tradition.