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Kind
Dura
Source
Italia
Kind
Dura
Source
Italia
Mark: Parmigiano
CheeseParmigiano Reggiano with black truffle is a famous Italian hard cheese, cooked and unpressed, made with raw cow's milk and aged for 36 months.
The origins of Parmigiano Reggiano DOP date back to the Middle Ages, 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 color, a fairly brittle and granulated consistency, this parmigiano reggiano cheese from vacca rosso ensures a delicate yet persistent aroma, thanks to its aging of 36 months and the black truffle added to it.
Characteristics:
The milk of the Parmigiano Reggiano vacca rosso (red cow in Spanish) has some qualitative characteristics that differentiate it from traditional Parmigiano Reggiano.
First, 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, the milk from red cows provides better digestibility.
The diet of the red cow consists of: grass, hay, and certified non-GMO feed, which promotes animal welfare and ensures proper 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.
Use and pairing:
In addition to enjoying it alone or with other cheeses, Parmigiano Reggiano cheese is also used for grating on dry pastas, risottos, broths, 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
Aging time: Aged
Type of milk: Raw
Mark: Parmigiano
CheeseParmigiano Reggiano with black truffle is a famous Italian hard cheese, cooked and unpressed, made with raw cow's milk and aged for 36 months.
The origins of Parmigiano Reggiano DOP date back to the Middle Ages, 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 color, a fairly brittle and granulated consistency, this parmigiano reggiano cheese from vacca rosso ensures a delicate yet persistent aroma, thanks to its aging of 36 months and the black truffle added to it.
Characteristics:
The milk of the Parmigiano Reggiano vacca rosso (red cow in Spanish) has some qualitative characteristics that differentiate it from traditional Parmigiano Reggiano.
First, 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, the milk from red cows provides better digestibility.
The diet of the red cow consists of: grass, hay, and certified non-GMO feed, which promotes animal welfare and ensures proper 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.
Use and pairing:
In addition to enjoying it alone or with other cheeses, Parmigiano Reggiano cheese is also used for grating on dry pastas, risottos, broths, 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
Aging time: Aged
Type of milk: Raw
