Cheese Parmigiano Reggiano DOP Vacca Rosso is a famous Italian hard, cooked, and unpressed cheese, made with raw cow's milk and matured for 36 months.

The origins of Parmigiano Reggiano DOP date back to the Medieval Age, thanks to the work of Benedictine and Cistercian monks in the Po Valley who reclaimed pastures for cow feed.

The production areas of Parmigiano Reggiano DOP include the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno River, in the region of Emilia-Romagna.
With a light straw-yellow paste, a fairly brittle and granulated consistency, this Vacca Rosso Parmigiano Reggiano cheese ensures a delicate yet persistent aroma, thanks to its 36-month maturation.Characteristics:
The milk of Parmigiano Reggiano Vacca Rosso (red cow in Spanish) has some qualitative characteristics that differentiate it from traditional Parmigiano Reggiano.

Firstly, the red cow produces a third less milk than the Friesian breed, but interestingly, this milk has a higher yield when making cheese. This milk contains a higher amount of proteins, especially casein, vitamin B, and K.
Additionally, red cow milk provides better digestibility.
The diet of the red cow consists of: grass, hay, and certified non-GMO feed, which promotes animal welfare and ensures adequate production.

Due to this careful feeding, we can find red cows that easily exceed 10 years of age, which is very rare in other types of breeding.
Usage and pairing:
In addition to enjoying it on its own or with other cheeses, Parmigiano Reggiano cheese is also used for grating on dry pasta, risottos, stocks, soups, and traditional first courses such as beef, carpaccio, and roast beef.
It can also be paired with balsamic vinegar from Modena and nuts such as walnuts and hazelnuts or dried figs.

Storage: Between 2º and 10º

Animal origin: Cow

Maturation time: Aged

Type of milk: Raw