Parmigiano Reggiano Pdo Vacche Rosse / Red Cows 24 months Whole Wheel 88 Lbs

A fire-branded mark onto Parmigiano Reggiano by the Red Cows Consortium (cooperative that processes milk of the Reggiana Breed only) means the requirements of Pdo, the Protected Designation of Origin. It's made only with the essential and genuine ingredients: typical milk of the typical land, fire and rennet, with good old methods, with the art and wisdom of the Master cheese maker. It takes 14 liters of milk for one kilo of Parmigiano-Reggiano.
 
The Reggiana Breed
The milk of Red Cows of Reggiana’s breed has some qualitative characteristics that differ from the traditional Parmigiano-Reggiano. The Red Cow produces a third less of milk than the Holstein breed, but it has a higher performance in the chesse-making process. In particular in the Red Cows milk there is a variation of the casein, the essential protein in the process of transforming the milk in cheese, that guarantees a better aptitude for the cheese to a long ageing, with a consequent better digestibility and lactose-free.

Ingredients:

Red cow's milk, salt and rennet

Nutritional features:

It’s contains only 30% water and 70% nutrients: protein, vitamin, phosphorus, calcium and mineral. Quickly digested and easily assimilated, dieticians often recommend it for children and the elderly. Is also indicated for people who are lactose intolerant and, the fat content in the Parmigiano Reggiano is lower than most other cheeses.

Free of:

lactose, food additive

Expiration date:

6 months

How to store:

After opening a wheel of Parmigiano Reggiano, the cheese must be stored at home in the refrigerator at a temperature between 4 and 8 C and kept in food-grade plastic film. It must keep clean the surface of the crust in order to prevent the emergence of mold.

Combination:

Parmigiano Reggiano is a very versatile cheese it can be used in a different ways. As a condiment, added grated on Italian pasta, or salads. As a food, eaten in small chunks, simply accompanied with bread, wine, jams, traditional basamic vinegar or fruit like aperitive.