We offer the 1 kg vacuum packed and hand wrapped Red Cow Parmigiano Reggiano. It is guaranteed by real conossieurs. Choose Parmigiano Reggiano if you are looking for the most nutrient, natural and digestible cheese. This is the best size for all the family!
Red Cow Parmigiano Reggiano is made with a special milk. It’s because the dark-brown coat cattles just eat hay, grass and flowers. This is why this milk is so fine: is more digestible than any other Parmigiano.
Check out how to enjoy it and how to store it.
Red Cow Parmigiano Reggiano is made with dark-brown coat cattle milk. It’s a crumbly and nubby cheese, rich of flavor and unique. The surface has a nubby structure with flake fracture.
The small white spot you see, are nothing more than crystal tyrosine: it is the amino acid generated by proteins digestion during the maturing phase. It is sign of high digestibility of the cheese.
It has a straw yellow colour that is more intense as the traditional Parmigiano Reggiano: the animals eat just hay and grass. We count till 150 different types of essences. Red Cow Parmigiano Reggiano has an unique flavor, sweet and peculiar, never spicy, like the traditional cheese.
Milk’s quality and the maturation of the cheese guarantee the nutrients we need. Red Cow Parmigiano Reggiano contains more proteins, calcium, phosphor and casein as the frisona race milk Parmigiano Reggiano. Red Cow Parmigiano Reggiano is the best cheese for everybody.
Parmigiano Reggiano contains 30% water and 70% nutrients like vitamins, minerals and proteins. It’s an important source of calcium: with only 40 grams of Parmigiano, 50% of the food requirement is guarantee. Calcium is essential for bones and to fight against osteoporosis.
How to enjoy it
You can savour it during a mealor add it grated to your pasta dishes or rice dishes. You can cut it into slivers and match it with traditional balsamic vinegar of Modena. It’s perfect with prunes and with dried fruit; you can also put some Parmigiano’s petals in the salad.
We recommended a medium-structure red wine: Gutturnio, Sangiovese or Chianti Classico
How to preserve it
The ideal storage temperature never exceeds 10°C.
If the vacuum is intact, the cheese can be kept in the refrigerator for 6 months. Once opened, it can be kept for about 1 month. Wrapped it in food grade paper, in a dry cloth, in a linen bag or in a glasses container. Remember to clean often the crust to prevent the formation of mould.