It is possible to order the single bottle. We recommend that you order bottles in multiples of 6.
The shipping cost changes every 6 bottles.
The shipping cost changes every 6 bottles.
 |
The milk of the red cow has some characteristics that distinguish it from those of the Frisona cattle breed. The red cow produces one third less milk than the Frisona, but the yield of milk to cheese is greater in the red cow. The milk of the red cow contains a different variant of casein, which facilitates fermentation of milk and is important for a long maturation. This kind of parmigiano is very easy to digest.
The Parmigiano Reggiano from the milk of the red cow has to mature for at least 24 months, while the normal Parmigiano Reggiano can be put on sale after 12 months of maturation.
Despite the longer ripening period, the cheese is very delicate on the palate. The dough is soft and the color is straw yellow. Even with maturity periods of more than 30 months, the cheese is very tender.
The Parmigiano Reggiano cheese from the milk of the red cow is particularly rich in protein, which is present in short chains and thus is very easily digestible . This cheese does not contain lactose, which is why lactose intolerant people can enjoy this cheese.
The cheese contains proteins, fats, mineral salts and vitamins. 100 g of parmesan cheese can be digested within 45 minutes. A portion of 50-60 g of cheese contains 19 grams of protein.
