The cattle breed "Reggiana Rossa" is an indigenous cattle breed from northern Italy. These cows are bred mainly in the province of Reggio Emilia. The milk from these cows is brought to the consortium Vacche Rosse, where finally the famous Parmigian delle Vacche Rosse is produced.
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.
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
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