Parmigiano Reggiano Vacche Rosse DOP
Red Cow Parmigiano Reggiano
What makes red cow Parmigiano different from traditional Parmesan cheese?
The cows are grass-fed and chemical free
Red cows eat high-quality grass and hay (certified non GMO) from the meadows of the Reggiano Apennines which donate to the parmesan’s typical straw-yellow colour. Grazing at a high altitude means less pollution, better soil and more fresh grass in their diet. The regulation that governs the production of Parmigiano Reggiano cheese also certifies the exclusion of contaminants such as antibiotics and pesticides.
It is lactose-free
Like traditional Parmigiano Reggiano, this cheese is ideal for those who suffer from lactose intolerance, as the lactose is transformed into lactic acid at the very beginning of the maturation process.
Red cow milk is more digestible
The milk contains high quantities of healthy animal butterfat and protein. The casein in particular allows for a longer ageing process than normal, creating delightfully crunchy white crystals which are free amino acids that benefit the digestion process. For this very reason, red cow parmesan must mature for at least 24 months; compared to the 12 months of traditional Parmigiano-Reggiano.
It is a healthy staple for all ages
Red cow parmesan exasperates all the beneficial qualities of traditional Parmigiano cheese. The high quantity of amino acids and lactose-free properties make it easily digestible by toddlers and people with allergies. High contents of calcium make it ideal for growing teenagers and the elderly suffering from osteoporosis. And for all you World Cup enthusiasts out there, there are always numerous wheels of Parmigiano Reggiano following Italian athletes from all walks of life, from the football player to the cyclist. Just think that a portion of 50-60g of red cow parmesan has the same amount of protein as 100g of fish or meat, with a significant lower level of cholesterol.