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Parmigiano Reggiano DOP - Vacche Rosse
Parmigiano Reggiano DOP - Vacche Rosse - 40 Months

Parmigiano Reggiano DOP - Vacche Rosse - 40 Months

Parmigiano Reggiano DOP Vacche Rosse 40 Mesi is a cheese of extraordinary intensity, the result of long aging and the prized milk of Vacche Rosse Reggiane cows. With a crumbly texture and a complex, persistent flavor with notes of dried fruit and spices, it is ideal for enjoying on its own. An excellence of Italian tradition.

Shelf Life: Approximately 4 Months

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61,25 €

Weight 1 Kg.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

ParmaShop covers Customs Duties: THEY ARE ALREADY INCLUDED IN THE PRICE.

The origins of Parmigiano Reggiano Vacche Rosse are ancient: it was Benedictine monks who began producing Parmigiano Reggiano eight centuries ago using milk from the Vacche Rosse Reggiane cows, and it was the monks who made the first references to this breed of cattle as early as the year 1000.

Parmigiano Reggiano Vacche Rosse is thus recognized as the oldest Parmigiano Reggiano.

It is a long-lived, robust and efficient animal, very fertile and resistant to disease. Larger than average, Vacche Rosse cows actually produce little milk, about a third less than the Friesian breed.

Due to this lower productivity, the breed was at risk of extinction, but thanks to the tenacity of a group of farmers, a specific consortium was set up a few years ago with the aim of protecting this animal and bringing the prized Parmigiano Reggiano cheese produced from its milk back to the market.

The production of Parmigiano Reggiano Vacche Rosse is subject to strict regulations: Vacche Rosse cows are fed only natural products, i.e., hay, grass, and certified GMO-free feed, with a total ban on any feeding techniques that serve to force production and maximum attention to animal welfare. This is why you can still find animals in the stables that are well over 10 years old, which is very rare for other types of farms.

Thanks to the high-quality milk and its casein content, Parmigiano Reggiano is easy to digest and, even after the long aging process of 40 months, retains a flavor 40 months, maintains a flavor

The Parmigiano Reggiano Vacche Rosse this highly mature cheese deserves to be enjoyed on its own. As an aperitif on its own or with honey and jams, it will leave an unforgettable impression

Appearance: grainy, with traces of tyrosine
Color: straw yellow
Aroma: aromatic and intense aroma
Taste: full flavor, slightly spicy and tending towards sweet

To preserve the quality and flavor of the Prosciutto di Parma PDO, it is essential to follow some simple but important guidelines for storage, both before and after opening the product Before opening when the ham is still sealed in its vacuum-packed packaging, it is recommended to store it in a cool, dry place. In a very cool cellar or in refrigerator a temperature not exceeding 10°C store in a cool, dry place, away from direct light and heat sources Once opened ham requires a little more care when it comes to storage. Ham should be stored in refrigerate between 4°C and 8°C, wrapped in cling film or in a clean cotton cloth this helps protect the meat from drying out and preserves its aroma and flavor. In addition, it is useful to lightly grease the cut surface with a drizzle of olive oil this small precaution helps to preserve the moisture of the ham and keep its organoleptic qualities intact. It is important to consume the ham within a few weeks of opening to enjoy its characteristics to the fullest, thus ensuring an optimal taste experience.