Hard cheese, produced in Emilia Romagna. Hard cheese, produced in Emilia Romagna. Parmigiano Reggiano DOP Vacche Rosse is produced exclusively with raw milk of the Red Cows of the Reggiana breed, partially skimmed by surfacing, without the addition of additives or preservatives. The milk of the Red Cows of the Reggiana breed has some qualitative characteristics that differentiate it from traditional Parmigiano Reggiano. The Rossa Cow produces a third less milk than the Friesian breed, but has a higher yield in cheese making. In particular, in the milk of Red Cows there is a variant of Casein, the fundamental protein of the process of transforming milk into cheese, which guarantees a better predisposition of the cheese to long aging, with consequent better digestibility. This cheese, whose shapes can weigh up to 40 kg, is one of the symbols of our country’s gastronomic excellence. It is very good tasted by itself in small flakes, or amazing to be grated on delicious first courses. To be enjoyed in combination with dry white wines or with a good Franciacorta, it is perfect for making various recipes such as pastas, soups and veloutés tastier. Ideal as an accompaniment to fruit mustards, perfect on salads, excellent on fish or meat carpaccio, Parmesan creates a unique combination with Balsamic Vinegar of Modena DOP or with Traditional Balsamic Vinegar of Reggio Emilia DOP.