Directly from Parma:
- 1 Piece of Parmigiano Reggiano Pdo Vacche Rosse / Red Cows Vacche Rosse / Red Cows
2.20 Lbs / 1 Kg, matured 40/48 months. Extremely decided, flavours and aromas are even more intense, to titillate the palate of mature-cheese connoisseurs.
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 Reggiana is a breed of cattle native to Northern Italy.
The outstanding quality of Vacche Rosse milk, with its superior protein and casein content, is well-known and widely appreciated.
cow's milk, rennet and salt
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.
lactose, food additive
How to store:
After opening a piece of Parmigiano Reggiano vacuum pack, 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.