Making Parmigiano Reggiano cheese

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The Red cow’s ParmigianoReggiano Cheese ,breader 101WP_20150313_10_52_56_Pro[1]
It is the historical cheese factory that in 1991 decided to start first the production of the milk of Reggiana’s breed. Now it is the only cheese factory in the world where they produce and transform exclusively the milk of the Red Cows; there is no space to use, even though separately, the milk of other cows!
The recent history of Reggiana’s breed can demonstrate that the salvation of these animals has been possible because of it’s tie with the top product of it’s district: the Parmigiano-Reggiano Cheese. The AnaBoRaRe in the context of the economic increase initiatives of the Reggiana’s breed products, and in front of the large consumers demand, has retained basic to take on an active part for a trustable ad beleiveble recognition of the tie “breed – Parmigiano-Reggiano Cheese”. This has been done through the institution of an identifying brand ”Razza Reggiana”(Reggiana’s breed), that is given in use to the producers interested, and the recognition of the historical brand “Vacche rosse” (red cows): the use of both brands is regulated by a strict production code. For getting the cheese named “ParmigianoReggiano da latte di razza reggiana” (Parmigiano-Reggiano Cheese produced with Reggiana’s breed milk) the producers have to follow the production code, must be used only pure milk of Reggiana’s breed and the cheese must have had at least 24 months of seasoning. The cows feeding must be traditional (no unifeed allowed), and must be used at least 90% forage originated by cultures of the district and fodder OGM free. The whole production process is done by the association