This relatively rare Parmigiano is available from only a small number of dairies. The "Vacche Rosse" cows, also referred to as "Razza Reggiana", produce much lower milk yields than the Holstein and Fresian cross, Risona Italiana" those are the primary producers of Parmigiano. The protein content of the "Vacche Rosse" is said to be higher, producing a richer, fuller cheese. The color shows that tendency, a buttery yellow in tone. When young it is fruity and mild and the cheese could certainly age as long as 5 years. This makes a great artisan additional to a Parmigiano selection.

Product Metrics:

Country: Italy

Region: Modena, Reggio Emilia and Parma, and part of the provinces of Bologna and Mantua

Milk: Cow

Regulation: DOP status awarded on June 12, 1996, regulation no 1107. The cows whose milk goes into this cheese must be fed only fresh grass, hay or alfalfa. The trademark Parmigiano-Reggiano is branded all over the rind, so that even a small piece of the cheese can e

Rind: Natural, oiled rind, varying in color from golden yellow to brown, about 6cm in thickness

Aging: An average of 24 months

Recommended wines: Big Italian reds such as Barbaresco, Barbera, Barolo, Brunello di Montalcino, Chianti Riserva, Salice Selantino, Taurasi, Tignanello

Consistency: Color ranges from ivory white to straw yellow; flaky, fine grained, barely visible eyes.

Taste: Robust and full bodied; fruity, like fresh pineapple, strong, rich, but not overpowering.

Brand name: Vache Rose

Rennet: liquid, calf's

Available Options:

Packaging Option		Package Price	Qty.
Each		$3,222.72