PRODUCED DIRECTLY from the dairy of the CONSORZIO VACCHE ROSSE (Red label) The Reggiana is a breed of cattle native to Northern Italy, currently bred exclusively for a single purpose: the production of milk destined to be transformed … Herd size: 400 cows, Herd size: 440 Kiwi cross (Holstein and Jersey), Today the breed is available in more than 20 countries throughout the world, including Italy, Poland, … In particular in the Red Cows milk there is a variation of the casein, the essential protein in the process of transforming the milk in cheese, that guarantees a better aptitude for the cheese to a long ageing, with a consequent better …

A cheese you will never find spicy on the palate, always soft intense and with a note of sweetness. Traditionally accompanied by Lambrusco wine, it is good also with red wines with a full-bodied flavour, white wines like malvasia.The name "VR Consorzio Vacche Rosse" and the distinctive signs (graphic and denominative) that appear on this Site are protected by national, community and international legislation in force concerning trademarks.

Luckily, Reggio’s wise and sensitive authorities partnered with a local agricultural school to implement a strategy in defense of the ancient race, and increased the number of red cows until Red Cow Parmigiano Reggiano could return to our tables.And while it remains more expensive than regular parmesan, this special kind of Parmigiano regales us with a pronounced flavor and penetrating aroma that make for an absolutely memorable dining experience.After all, Red Cow Parmigiano Reggiano is what was always used to prepare all the ancient traditional dishes of the province of Reggio, such as chestnut ravioli – a recipe that specifically requires, in addition to this precious parmesan cheese and toasted bread crumbs, round mountain chestnuts and “Saba” (sweet cooked grape must). The Red Cow produces a third less of milk than the other breed, but it has a higher performance in the … Cows Since then, the slowly re-flourished consideration for the quality of this breed’s milk and new quality focused strategies allowed the livestock to treble in number, encouraging an increasing number of small producers to take on the breeding of this variety for production of parmesan.This website uses cookies to improve your experience. Cows

Despite the fact that they represent the major cattle breeds in Italy, they derive from international breeds that have been selected in Italy for over a century. It is higher in protein and butterfat and is aged longer than regular Parmigiano Reggiano.

“Moor heads” or “teste di moro” are colorful, ceramic vases that represent the face of a man and a...Author: Barbara Palladino Produced directly by Consorzio Vacche Rosse (Red label) Go Veggie Dairy-Free Grated Topping, Parmesan, 4 oz (Pack of 2) 4.2 out of 5 stars 366. Somatic cell count is between 200 000 - 250 000 and the milk has 3.90-4.0% fat and 3.50-3.70 % protein.Paolo Filippini’s brother is currently milking 300 cows on a neighboring farm, and has now also been inspired to change to robotic milking.Do you have ideas for the web site, maybe you know of a tool that would be of use to the milk producers or a person in the dairy industry that you think we should talk to. Vittoria’s twin sister Mariasole who is studying economy, takes care of the farm’s administration. The Italian Friesian or Holstein, Italian Brown Cattle and the Friuli Red Spotted are not included in this atlas.

The specific type of casein guarantees a better maturing, so the milk is the best-able for the production of Parmigiano-Reggiano of long seasoning. Herd size: 240 milking cows, Herd size: 350,

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Cows

San Jorge, Santa Fé, Argentina,

Pacifico is a restaurant on Via della Moscova, in Milan’s most central and fashion-forward district.

The average milk production during 305 days is 5.557 kilos (3,45% of protein; 3,54% of fat). $13.79 $ 13. At the end of summer they usually have an increase in lameness, due to the heat and the high energy feed, and they use footbaths to try and fight the problem.Paolo and his daughters work a lot with feeding and reproduction to improve results.

The Norwegian Red cattle became the dominant breed in it’s native area, comprising 98 percent of the total cattle population. The milk price is quite high right now, but so too are the costs, consequently every improvement matters. Author: Barbara PalladinoTranslation by Michelle NebioloOn the top of the Marmolada, at 3,000 meters of altitude, you’ll find the Marmolada Great War... Author: Barbara PalladinoTranslation by Michelle NebioloTenute La Montina is located in Monticelli Brusati (BS), in the north-east of Franciacorta, next to an ample...Parma, Reggio Emilia, Modena, Bologna left of the river Reno, and Mantova right of the river Po 12970911009 In Italy, pure-bred Chianina cattle are found in the districts of Siena, Arezzo, Leghorn, Pisa, Florence and Perugia. Parmesan also completes Parma’s traditional Christmas “anolini” (stuffed pasta pockets), served in a delicious capon broth.Moreover, a particular type of parmesan is made in Reggio: it is “Parmigiano delle Vacche Rosse” (Red Cow Parmesan).