Parmigiano Reggiano Vacche Rosse (milk from the red cow) 30 months

Online sale of typical Italian Parmigiano Reggiano products, buy Parmigiano Reggiano Vacche Rosse (milk from the red cow) 30 months


Parmigiano Reggiano Vacche Rosse (milk from the red cow) 30 months

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Parmigiano Reggiano Vacche Rosse(milk from the red cows) - 24/30 mesi 0,50 / 0,55 Kg.
14.30 €

Buy a pallet of 250 kg (or more) of different products at attractive prices with an 18% discount.

Parmigiano Reggiano Vacche Rosse(milk from the red cows) - 24/30 mesi 0,50 / 0,55 Kg.
14.30 €



This Parmigiano Reggiano is made from the milk of the famous cattle breed "Vacche Rosse" (Italian red cows).

The cheese is aged 24-28 months.

Ideal to any sort of pasta or alone with a few drops of real balsamic vinegar from Modena.

Manufacturer: Parmigiano Reggiano


Parmigiano delle Vacche Rosse - a parmigiano made from the milk of red cows
The milk of the red cow has some characteristics that distinguish it from those of the Frisona cattle breed. The red cow produces one third less milk than the Frisona, but the yield of milk to cheese is greater in the red cow. The milk of the red cow contains a different variant of casein, which facilitates fermentation of milk and is important for a long maturation. This kind of parmigiano is very easy to digest. The Parmigiano Reggiano from the milk of the red cow has to mature for at least 24 months, while the normal Parmigiano Reggiano can be put on sale after 12 months of maturation. Despite the longer ripening period, the cheese is very delicate on the palate. The dough is soft and the color is straw yellow. Even with maturity periods of more than 30 months, the cheese is very tender.
Articolo - 07/02/2014 - http://www.italianqualitycheese.com/ ( Network O.I.P. )

Parmigiano delle Vacche Rosse - a parmigiano made from the milk of red cows
The milk of the red cow has some characteristics that distinguish it from those of the Frisona cattle breed. The red cow produces one third less milk than the Frisona, but the yield of milk to cheese is greater in the red cow. The milk of the red cow contains a different variant of casein, which facilitates fermentation of milk and is important for a long maturation. This kind of parmigiano is very easy to digest. The Parmigiano Reggiano from the milk of the red cow has to mature for at least 24 months, while the normal Parmigiano Reggiano can be put on sale after 12 months of maturation. Despite the longer ripening period, the cheese is very delicate on the palate. The dough is soft and the color is straw yellow. Even with maturity periods of more than 30 months, the cheese is very tender.
Articolo - 07/02/2014 - http://www.italianqualitycheese.com/ ( Network O.I.P. )

52 cm long Spaghettoni "Benedetto Cavalieri" alla Carbonara
Ingredients for 3 people: - 250 g Spaghettoni 52 cm "Benedetto Cavalieri" - 100 g Rigatino di Cinta Senese - 100 g guanciale "La Cinta di Guido" - Vacche Rosse Parmigiano Reggiano from the Red Cow - Salt and pepper
Ricetta - 14/10/2013 - http://www.italianqualitypasta.com/ ( Network O.I.P. )

Farfalle with Sicilian pesto
Ingredients for 4 people: - 400 g Farfalle "Pastificio Garofalo" - Fresh basil (a large bunch) - 2 chopped garlic cloves from Nubia - 20 shelled almonds from Sicily Castelluzzo - Extra Virgin Olive Oil "BioColombini" - 3 tablespoons Vacche Rosse Parmigiano Reggiano (Pramesan of the milk of the red cow) - Salt from Trapani
Ricetta - 04/10/2013 - http://www.italianqualitypasta.com/ ( Network O.I.P. )



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