Parmigiano Reggiano Vacche Rosse (Red Cow)
Parmigiano Reggiano Vacche Rosse dates back to at least the 12th century, made by Benedictine monks from the milk of red cows (Vacche Rosse), a historic cattle breed known as Reggiana, native to the Emilia-Romagna region of northern Italy. They were the original breed that produced Parmigiano Reggiano before more productive breeds gained popularity in the 20th century.
Parmigiano Reggiano Vacche Rosse is an exceptional Italian cheese aged at least 24 months. Although Vacche Rosse cows produce less milk than modern breeds, their richness in protein and casein makes them ideal for cheese-making. This allows the cheese to mature more slowly while developing superior depth and digestibility.
Grainy yet creamy texture, with visible crystals (tyrosine)
Rich, nutty, perfectly balanced savoury profile
More complex flavour than traditional Parmigiano
Easier to digest due to the breakdown of proteins and lactose
Ideal for grating, shaving, or enjoying on its own
Eating a piece of 24-month-aged Vacche Rosse Parmigiano Reggiano is like tasting a slice of history: a revival of medieval methods, a preservation of biodiversity, and a tribute to Italian culinary heritage.
Want to pair it with something?
It goes beautifully with aged balsamic vinegar, figs, or a charcuterie like Prosciutto di Parma.
Parmigiano Reggiano Vacche Rosse dates back to at least the 12th century, made by Benedictine monks from the milk of red cows (Vacche Rosse), a historic cattle breed known as Reggiana, native to the Emilia-Romagna region of northern Italy. They were the original breed that produced Parmigiano Reggiano before more productive breeds gained popularity in the 20th century.
Parmigiano Reggiano Vacche Rosse is an exceptional Italian cheese aged at least 24 months. Although Vacche Rosse cows produce less milk than modern breeds, their richness in protein and casein makes them ideal for cheese-making. This allows the cheese to mature more slowly while developing superior depth and digestibility.
Grainy yet creamy texture, with visible crystals (tyrosine)
Rich, nutty, perfectly balanced savoury profile
More complex flavour than traditional Parmigiano
Easier to digest due to the breakdown of proteins and lactose
Ideal for grating, shaving, or enjoying on its own
Eating a piece of 24-month-aged Vacche Rosse Parmigiano Reggiano is like tasting a slice of history: a revival of medieval methods, a preservation of biodiversity, and a tribute to Italian culinary heritage.
Want to pair it with something?
It goes beautifully with aged balsamic vinegar, figs, or a charcuterie like Prosciutto di Parma.
Parmigiano Reggiano Vacche Rosse dates back to at least the 12th century, made by Benedictine monks from the milk of red cows (Vacche Rosse), a historic cattle breed known as Reggiana, native to the Emilia-Romagna region of northern Italy. They were the original breed that produced Parmigiano Reggiano before more productive breeds gained popularity in the 20th century.
Parmigiano Reggiano Vacche Rosse is an exceptional Italian cheese aged at least 24 months. Although Vacche Rosse cows produce less milk than modern breeds, their richness in protein and casein makes them ideal for cheese-making. This allows the cheese to mature more slowly while developing superior depth and digestibility.
Grainy yet creamy texture, with visible crystals (tyrosine)
Rich, nutty, perfectly balanced savoury profile
More complex flavour than traditional Parmigiano
Easier to digest due to the breakdown of proteins and lactose
Ideal for grating, shaving, or enjoying on its own
Eating a piece of 24-month-aged Vacche Rosse Parmigiano Reggiano is like tasting a slice of history: a revival of medieval methods, a preservation of biodiversity, and a tribute to Italian culinary heritage.
Want to pair it with something?
It goes beautifully with aged balsamic vinegar, figs, or a charcuterie like Prosciutto di Parma.
