You may think all parmigiano reggiano is the same, but it’s not. This time we’re not talking about the ageing process, as much as it determines the various tastes and uses of the King of Cheeses, but rather something more radical, the different type of milk used in production itself.

Oh yes, you can use different types of milk to produce parmigiano.

It is, of course, always cow’s milk, but it is the breed of cow which creates products that are similar yet not identical, two different “varieties” of this gem of Emilian cuisine.

Parmigiano reggiano as most people know it is made with milk from Friesian cows, which are chosen for their high productivity with a single cow being able to produce 40 litres of milk a day.

However, parmigiano reggiano was originally made from another breed of cattle: the La Reggiana Red Cows. These animals were once abundant in Emilia and helped produce our much-loved cheese for centuries.

The Red Cow produces 30% less milk than Friesian cows, but it can produce more cheese. In particular, this milk contains a variant of casein, the key protein in turning milk into cheese, which prepares the cheese better for the long ageing process, subsequently making it easier to digest.

Consequently, the production regulations for Parmigiano Reggiano Vacche Rosse state that the cheese must be aged for a minimum of 24 months before it can be sold.

The result is a cheese which, despite its long ageing process, maintains a sweet, delicate and lingering flavour. Its organoleptic properties are also different: it has a characteristic straw yellow colour, a supple texture and an intense yet delicate aroma, and has been aged for over thirty months.

It is therefore a real gem for the palate, as you can discover by choosing Parmigiano Reggiano Vacche Rosse from the Bottega del Buongusto, which will deliver it right to your door, combining convenience with the unrivalled flavour of Emilian tradition.