Parmigiano Reggiano DOP - Red Cows 24 Months

Parmigiano Reggiano DOP is a hard, cooked and unpressed cheese, produced with raw cow's milk obtained from animals reared in the production area, fed mainly with local fodder.

The milk of the Red Reggiana cows has some qualitative characteristics that differentiate it from traditional Parmigiano Reggiano. The Red cow produces a third less milk than the Friesian breed, but has a greater yield in cheesemaking. In particular, in the milk of Red Cows, a variant of Casein is found, the fundamental protein in the process of transforming milk into cheese, which guarantees a better predisposition of the cheese to long maturation, with consequent better digestibility.

The diet consists of only grass, hay and certified non-GMO feed, absolute prohibition of any food technique that serves to force production, maximum attention to animal welfare. This is why in the Vacche Rosse stables we still find animals that easily exceed 10 years of age, which is very rare for other types of breeding.

The production area of ​​Parmigiano Reggiano DOP includes the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, in the region Emilia-Romagna.

In this case we are in the province of Reggio Emilia.

For production, milk from the evening milking is used, which remains to rest in steel tanks throughout the night. After being partially skimmed, the evening milk is poured together with the morning milk, into the characteristic inverted bell-shaped copper boiler, without the addition of any additives. The natural whey starter is then added and heated to 33°C. Once the temperature is reached, calf rennet obtained from the stomachs of suckling calves is added until coagulation, which occurs in 10-15 minutes. The curd is broken into small granules and the cooking phase then begins at up to 55°C. The mass obtained after cooking and the falling of the granules is raised and cut in two; each mass is wrapped in a linen cloth and inserted into a wooden or Teflon mold. Here it takes on its characteristic shape and receives a casein plaque, incorporated into the surface of the rind which, thanks to an alphanumeric code, uniquely identifies each individual shape. This is followed by branding with the branding band, which imprints on the rind: the dot writing "PARMIGIANO REGGIANO", the dairy's serial number, month and year of production. Salting follows, which occurs by immersing the wheel for 16-20 days in a saturated solution of natural salt, and finally maturation on wooden boards in suitable rooms with controlled temperature and humidity, which lasts from a minimum of 12 months to over two years. Only the wheels that pass a very strict selection are branded with the oval fire mark at the age of 12 months.

The origins of Parmigiano Reggiano DOP date back to the Middle Ages, thanks to the work of the Benedictine and Cistercian monks of the Po Valley who, between the Apennines and the shore right of the Po, they reclaimed the swamps and cultivated the pastures necessary to feed the cows. The processing method of Parmigiano Reggiano DOP is substantially the same as nine centuries ago and uses the same essential ingredients (milk, rennet and salt), without any additives or preservatives.

Characteristics

The Parmigiano Reggiano DOPVacche Rosse 24 months that we offer has a pale yellow colored paste of light intensity, with a fairly crumbly and grainy consistency; ensures a delicate but persistent aroma, of medium complexity but quite aromatic, thanks to its maturation.

Pairings

Parmiggiano Reggiano DOP 24 months matured is excellent for enriching salads, to be combined with typical Emilia-Romagna cured meats, to be grated on dry pasta, broth soups, soups and first courses of the Emilia-Romagna tradition. Also perfect in flakes over beef-based main courses, such as slices, carpaccio and roast beef. Immortal with not too sweet honey, fruit compotes, traditional balsamic vinegar from Modena or Reggio Emilia and nuts such as walnuts and hazelnuts or dried figs.