Vacche Rosse Razza ReggianaParmigiano 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: Italy
Cheese Type: Hard-Grating
Milk Type: Cow, Partly-Skimmed
Wine Pairing: 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