Time transforms the cheese during ripening, Parmigiano-Reggiano acquires its typical granular structure with the characteristic flaky breakage, and becomes brittle and soluble. Extremely rich from the nutritional point of view, Parmigiano-Reggiano excels in all points of view: a triumph of flavour without sacrificing a healthy diet.
PARMIGIANO REGGIANO FRISONA - SUITABLE FOR ALL OCCASIONS Frisona with its classic black and white spotted crust is a native of North Holland and was famous since the mid-1800's as a tireless producer of milk. Frisona Parmigiano - Reggiano is suitable for any occasion. Its organoleptic characteristics with protein, calcium, phosphorus, casein, together with the passion for the art of cheese, make it a substantial and complete product, both as a sauce for pasta, and as a table cheese. The characteristics of Parmigiano - Reggiano, however, are not limited only to aging, but are the result of careful attention to the fodder of the Frisona breed of cattle, by the dairy that handles production and complies with the strict standards of the consortium producers. Characterised by the pastel yellow colour of the pasta, it can mature up to 36 months. It is easily digestible, is nutritious and is suitable for children. Are you a gourmet? Serve it in flakes, accompanied by balsamic vinegar, Parmigiano-Reggiano is a great appetizer for the most demanding palates or as a sauce perfect for pasta, rice and soups.
“RED COWS” PARMIGIANO REGGIANO - THE KING OF CHEESE Parmigiano-Reggiano is one of the symbols of Italian cuisine worldwide. A complete versatile food, it can be used as a sauce for pasta, soups, rice; as a table cheese, served alone or in flakes, accompanied by fruit, vegetables or balsamic vinegar. The milk of Red Cows (the Reggiana breed) has all the best characteristics for producing Parmigiano Reggiano: protein, calcium, phosphorus, casein. Reggiana is a native breed characterised by a red coat, whose origins date back to the time of the Lombardy people. The monks in the twelfth century took it as a reference point to produce cheese, ancestor of Parmigiano Reggiano. Around the late 70s, unfortunately, the number of heads of red cows decreased dramatically to almost risk extinction, which was avoided thanks to a series of regional agricultural policies aimed at rescuing the Reggio Emilia breed. This recovery, enhancing their milk production for Parmigiano Reggiano, has preserved a precious heritage for our country. Why choose Parmigiano Reggiano from red cows? Because it is the best: its characteristics prevail over cheese made with milk, even though excellent, from other sources. Its specific qualities in terms of texture, aroma, flavour and more intense straw colour of the pasta, make it stand out from the others. This cheese even when aged maintains a balanced not sharp flavour, and the long aging lowers and decreases the concentration of animal protein. It also has two marks on the cheese wheels: "Reggiana Breed" property of the ANABoRaRe and "Vacche Rosse" (“Red Cows”), sold for use and applied by the individual producers concerned. “Red Cows” Parmigiano Reggiano: the reality of an area that tells a story of ancient traditions and authenticity directly on your table.