Parmigiano Reggiano Vacche Rosse (milk from the red cow) matured 48 months

The Parmigiano Reggiano di Vacche Rosse Stravecchio has matured over 40 months, and has a delicate yet long-lasting flavor, without being piquant.

The dough is slightly grainy and the long aging period guarantees an intense yet delicate flavor, which is typical for this variety.

Recommendation: Parmigiano Reggiano must never be served cold, but should be at room temperature.

The Parmigiano Reggiano of the red cow is ideal to emphasize the flavor of stews, main dishes and salads.

Optimal for filling ravioli and other stuffed pasta. Or as a companion of sausages, mostarda and jam.

Perfect to genuine balsamic vinegar of Modena or acacia or multi-flower honey.

Goes well with well-structured red wines (Barolo, Barbaresco) and white sweet wines.

Manufacturer: Consorzio Vacche Rosse


Parmigiano Reggiano Vacche Rosse
The Red Cow, so called thanks to their characteristic light red coat, produces a milk particularly rich in proteins, casein and calcium, which makes it particularly fir for the production of the Parmigiano Reggiano. The Parmigiano Reggiano Vacche Rosse has a 24 months aging at least with very high nutritional qualities and properties. The Parmigiano Reggiano Vacche Rosse production is regulated by the Disciplinary of the Safeguard Consortium of Parmigiano Reggiano. The aged Parmigiano Reggiano furnish a good quantity of animal fats and amino acids, most of them essentials. Its proteins are more easy to digest. The Parmigiano Reggiano is also known for its high tolerability by allergic subjects too; in fact, we remember, its production disciplinary excludes the presence of contaminants. Differently from milk, Parmigiano reggiano doesn't contain lactose, this makes it adapt for the intolerants too. The Parmigiano Reggiano vacche rosse production started during the 90s, still guaranteeing cheese with an high biologic value nowadays.
Articolo - 23/09/2018 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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