Bertinelli Parmigiano Reggiano red cows 24 months – 300 gr

Name: Parmigiano Reggiano Vacche Rosse

Origin: Italy, mainly in the regions of Emilia-Romagna and Lombardy.

Raw materials: Raw milk coming exclusively from red breed cows, fed with fresh grass, fodder and hay.

Production method:

1. Milk collection: Milk is milked and collected exclusively from red breed cows.
2. Cutting: The milk is heated and natural rennet is added to coagulate the milk.
3. Cutting the curd: The curd is cut into small grains using special knives.
4. Breaking the curd: The curd grains are broken and mixed gently.
5. Shaping: The curd is placed in cylindrical molds and pressed to eliminate excess liquid.
6. Salting: The cheeses are immersed in brine for a specific period to salt evenly.
7. Refinement: The cheeses are transferred to the cellars for refinement, where they remain for a period of at least 24 months.
8. Quality control: During refinement, the cheeses are regularly checked and turned to ensure uniform maturation.

Organoleptic characteristics:

• Appearance: Cylindrical shape with hard, straw-coloured rind.
• Smell: Intense and complex aroma, with hints of hay, dried fruit and butter.
• Taste: Full and persistent flavour, with notes of hazelnut and slight spiciness.
• Structure: Compact and grainy paste.

Use: Vacche Rosse Parmigiano Reggiano is ideal to be consumed on its own, grated on dishes such as pasta, risotto, salads, soups or as an appetizer combined with dried fruit and honey.

Storage: Store the cheese wrapped in a damp cloth or baking paper in the least cold part of the refrigerator. It can also be stored in a cool, dry cellar.

Note: Parmigiano Reggiano Vacche Rosse is a fine product and generally has a higher price than traditional Parmigiano Reggiano due to its limited production and the unique characteristics of the milk used.