“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.