Parmigiano Reggiano Red Cows" (Emilia Romagna)"
Parmigiano Reggiano no doubt ranks in the Top 3 best known cheeses in the world. Produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna (to the left of the Rhine river) and Mantua (to the right of the Po River), it is a true icon of Italy’s gastronomic culture. The term “Vacche Rosse” or “Red Cows” refers to Reggiana dairy cows, a breed characterized precisely by its reddish coat, traditionally used for the production of Parmigiano precisely for the above-average quality of their milk. The high demand for Parmesan cheese – as it is commonly known in the English-speaking world – and the fast pace of globalization have, however, seen this breed replaced by a more productive but less valuable Friesian breed.
In recent decades they have re-emerged and the production of the wheels, which can be recognized by the presence of the additional (smaller) fire-branded symbol with the words “Vacche Rosse - Razza Reggiana” (meaning “Red Cows - Reggiana Breed”), are associated with even higher PDO quality standards. The production and availability of this Parmigiano Reggiano variant are therefore quite limited to small dairies.
- Type: Hard
- Texture: Grainy
- Rind: Natural
- Color: Dark straw yellow
- Taste: Natural, milky
- Aroma: Harmonic, grassy notes
When, in 1876, Luigi Guffanti began to age Gorgonzola, his ingenious intuition led to the purchase of an abandoned silver mine in Valganna, in the province of Varese. The rest is simply history! Over time, the Guffanti family has specialized in the selection, aging and refinement of the best Italian and international dairy products: the experience accumulated on Gorgonzola, which remains the brand’s trademark, has gradually been transferred to all other types of cheese.
Five generations later, the attention to the artisanal quality of the dairy product and the passion for its careful refinement continue to characterize the Guffanti-Fiori family, which today has consolidated its status as one of the best cheese refiners in the world.
Approx. 0.5 kg, vacuum-packed
Ingredients: Raw MILK, salt, rennet
Milk origin: Italy
Store at: +4 to +8 °C
Average nutritional values per 100 g: energy 1671kJ / 402 kcal, fat 30 g, of which saturated fatty acids 19 g, carbohydrates 0 g, of which sugars 0 g, proteins 32 g, salt 1.6 g
Luigi Guffanti 1876 s.r.l. Via Milano 140 28041 Arona (NO), Italy
IT 08 932 CE and IT 08 26 CE
Ingredients that contain allergens are highlighted in BOLD.
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Accuracy of the specified weight: the indicated weight may vary slightly based on the specific cut or the type of product.
Ingredients: Milk strong> Raw, Salt, Rennet
Source of milk: Italy
Store A: +4 - + 8 & deg; c
Medium nutritional values per 100 g: energy 1671kj / 402 kcal, fat 30 g, of which saturated fatty acids 19 g, carbohydrates 0 g, of & nbsp; whose sugars 0 g, protein 32 g, salt 1.6 g
Luigi Guffanti 1876 srl Via Milano 140 28041 Arona (NO) Italy
IT 08 932 EC and IT 08 26 CE
The ingredients that contain allergens are highlighted in Bold strong>