Parmigiano Reggiano delle Vacche Rosse – aka Red Cow Parmigiano Reggiano DOP, is richer, nuttier with a fruity, grassy flavour. Vacche Rosa cheese is straw color not white as the cows eat hay and grass from the fields. The milk from the Red Cows are higher in butterfat and proteins. 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 almost extinct after WW1 and 2. After an 80 year absence in North America, production is slowly coming back mainstream. We were one of the first to import and aged in-house 5 years.
Comparable Cheese: Bufala Milk Reggiano, Parmigiano Reggiano
- Rind: Natural
- Vegetarian: No
- Type: Hard
- Paring: Barolo, Barbaresco, Chianti