Parmigiano Reggiano delle Vacche Rosse - aka
Red Cow Parmigiano Reggiano DOP, is known for its richer, nutty,
fruity, grassy flavor. The cheese is straw color not white as the
cows eat hay and grass from the fields. It is considered the
penultimate Reggiano, aging for longer periods yet somehow offering
a creamier texter than most Reggianos. The milk from the Red Cows
are higher in butterfat and proteins. The Red Cows were considered
the most popular variety of cattle in the Parmigiano Reggiano
production region and the original milk source for this cheese but
the breed almost went extinct.
Today, there are a few producers who have invested in preserving
this breed and thus, this wonderful cheese.
Country of Origin:
According to its age you can pair the cheese with dry fresh whites or spumante (Friulano, Pinot Grigio, Kerner, Trebbiano d’Abruzzo, Prosecco), with medium body reds (Sangiovese, Barbera d’Alba, Morellino di Scansano, Falerno), up to structured reds or important Spumante (Nobile di Montepulciano, Amarone, Bolgheri, Aglianico, Etna, Cannonau, Franciacorta, Champagne). If very aged, you can pair it even with late harvest wines like Vini Passiti or Marsala.
RED COWS - Parmigiano Reggiano delle Vacche Rosse