I Sapori delle Vacche Rosse
Vacche Rosse Cheese 24/28 months - 500g
Vacche Rosse Cheese 24/28 months - 500g
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The pieces, as they are cut manually, can vary from a range of 0.470 kg to 0.550 kg
It has an intense straw yellow colour, especially in the spring-summer period, the result of the care we have for the feeding of our cows made of fresh green fodder in hot periods, hay produced in our company and a small amount of feed without never "push" and enhance the productions and respect the life of the animal.
The use of green fodder also produces a series of beneficial effects to the final product: colours, flavours and above all an enrichment of nutrients such as OMEGA 3, OMEGA 6 and CLA.
Best eaten in flakes during meals, given its sweetness. It can also be used for preparations in the kitchen or for grating.
When we met Luciano we were fascinated by its history and passion for its territory, for the Reggiana breed, and for Parmesan.
Then he took us to the barn by his Red Cows and there I felt his love for these animals. But our passion for his products broke out when we tasted them. Passion, tradition, and love for this work come together in them.
In the 1980s, the Vacca Rossa Reggiana cattle breed was on the verge of extinction and it was then that Luciano Catellani, leading a group of breeders, started a recovery and enhancement process that allowed the breed to be saved from its sad fate.
His farm, the Corte delle Vacche Rosse, has about 150 animals fed on fresh fodder and hay of his own production.
Luciano's determination led to the revival of this bovine breed and the production of cheese made only with pure Reggiana milk.
The Vacche Rosse Razza Reggiana cheese is a cheese rich in calcium, phosphorus, vitamin A, Omega 3 and Omega 6, thanks to the green fodder given in the summer and the flax seeds added to the winter fodder.
The minimum seasoning is 24 months. The taste is sweet, delicate and persistent.
