TheParmigiano ReggianoIt is among the oldest and richest cheeses that are known. It now produces substantially as it was eight centuries ago: the same ingredients, same production technique, same craftsmanship. Parmigiano Reggiano cheese is a completely natural, known worldwide as the "King of Cheeses" for particular production, nutritional and organoleptic.
Doffing of Parmigiano-Reggiano
The milk of cows of Breed Red Reggiana has some quality features that differentiate it from traditional Parmigiano Reggiano. La Rossa produces a third less milk than the Friesian, but has a higher yield in cheese making. In particular in the Red Cows milk there is a variation of the casein, the basic protein found in milk processing process cheese, which guarantees a better preparation of the cheese to the long maturation, resulting in a better digestibility. For this the Parmigiano Reggiano Red Cows production regulation provides that the product to be marketed exclusively after a minimum of 24 months of seasoning, against 12 of the traditional Parmigiano Reggiano. The result is a cheese that despite the long curing, maintains a sweet, delicate and persistent. Furthermore, also the organoleptic properties are different. The characteristic pale yellow color,the elasticity of the grain, the intense aroma but also delicate than thirty months of seasoning.
The production Regulation
The production of Parmigiano Reggiano Red Cows is governed by strict criteria of the Consortium of Parmigiano Reggiano cheese, filed with the European Community as the Parmigiano Reggiano is a cheese with a Protected Designation of Origin (PDO), ie a product that, virtue of the distinctive features and the link with the territory of origin, has a system of protection granted by the EC to protect the consumer and the producer. In addition, the Parmigiano Reggiano Red Cows subject to an additional specific production regulations (the "Rules of production of Parmigiano Reggiano of Red Cows") prepared by the National Association Cattle Breed Reggiana, the only organization entitled to certify the link between race and the cheese. This specification provides only grass, hay and certified non GMO feed, absolute ban on any food technique that serves to force the production, attention to animal welfare. That's why in our stables we still find animals that easily exceeds 10 years of age, which is very rare for other types of farming. Our production, which began in 1991, has always tried to be sustainable for the environment, animals and consumers.
Application DOP. Any form ofParmigiano Reggiano Red Cowsreports marking the traditional Parmigiano Reggiano:
It contains the indication PDOforeseen by the regulations of the European Union that, in fact, ruled that the Parmigiano Reggiano can boast the Protected Designation of Origin, as a guarantee of origin and production of a typical area, a unique environment elsewhere. Punctuation, the name Parmigiano Reggiano, imprinted in fresh throughout the barefoot form, identifies the name and represents the mark of origin.
Also on every form, together with the indication PDO, month and year of production, interrupts the harmonious expression of its own number of dots each dairy. So, with a checklist of special Consortium, you can be traced back to each individual manufacturer of that cheese.
When the grain will have about one year of age will espertizzato, that is evaluated with a needle and hammer to shape form by the Consorzio del Formaggio Parmigiano Reggiano experts.
Only quality cheese that is free from serious defects, can claim the oval fire brand bearing the words "Parmigiano Reggiano Consortium" means an attestation of the requirements laid down by the production standard.
But to become Parmigiano Reggiano Vacche Rosse the road is even longer.
In select stores for seasoning, ParmesanReggiano of red cows will rest and will mature for a further twelve months. When forms have reached two years of age, the experts of the National Cattle Breeders Razza Reggiana will evaluate the quality of the form, even with the help of the latest technologies. Only excellent forms will be stamped the precious record of Red Cows: an unmistakable branding embossed on the form plate. Any form is also marked by an alphanumeric code printed on a casein plate that accompanies the form for the duration of their life. With this code you can go back to the day of production, the production dairy, and livestock farms involved in milk provision to produce it.