Parmigiano Reggiano DOP Vacche Rosse

Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. A beautiful beast, this unique cow has a striking

Vacche Rosse Parmigiano Reggiano DOP 36 months 1 kg - MONTECOPPE

The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of as purely a grating cheese. The rest of the world savours Parmigiano-Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna, and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the Zone Tripica.

Parmigiano Reggiano Vacche Rosse/Cut & Wrapped by igourmet/Cheese

Parmigiano Reggiano DOP 24 mesi Vacche Rosse

Parmigiano-Reggiano is one of the most ancient and rich cheese ever known. It is produced nowadays substantially as eight centuries ago: same

Parmigiano Reggiano - Consorzio Vacche Rosse DOP 36 months

Parmigiano Reggiano 'Vacche Rosse' in Japan - Italianfood.net

Parmigiano Reggiano Dop, produced directly by the Consorzio Vacche Rosse cheese dairy. The Reggiana Rossa is a cow originating from the north of Italy which produces milk for the production of Parmigiano Reggiano Vacche Rosse. It is characterised by its high digestibility, absence of lactose, richness in calcium and essential amino acids. Parmigiano Reggiano of this maturity can be combined with a Franciacorta Blanc de Blancs or a structured Ripasso della Valpolicella.