The Red Cow, so called thanks to their characteristic light red coat, produces a milk particularly rich in proteins, casein and calcium, which makes it particularly fir for the production of the Parmigiano Reggiano.
The Parmigiano Reggiano Vacche Rosse has a 24 months aging at least with very high nutritional qualities and properties.
The Parmigiano Reggiano Vacche Rosse production is regulated by the Disciplinary of the Safeguard Consortium of Parmigiano Reggiano.
The aged Parmigiano Reggiano furnish a good quantity of animal fats and amino acids, most of them essentials. Its proteins are more easy to digest. The Parmigiano Reggiano is also known for its high tolerability by allergic subjects too; in fact, we remember, its production disciplinary excludes the presence of contaminants.
Differently from milk, Parmigiano reggiano doesn't contain lactose, this makes it adapt for the intolerants too.
The Parmigiano Reggiano vacche rosse production started during the 90s, still guaranteeing cheese with an high biologic value nowadays.