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    Parmigiano Reggiano red cows DOP of the Consorzio VR g250

    Consorzio Vacche Rosse

    Regular price €9,90

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    INGREDIANTS

    MILK, salt, rennet

    DESCRIPTION

    The Parmigiano Reggiano Vacche Rosse PDO cheese has a minimum maturation of 24 months and is produced exclusively from bovine milk from the Rossa Reggiana, a native breed of northern Italy. More than nine centuries ago its milk was already used by Benedictine monks for the production of Parmigiano Reggiano. At the Consorzio Vacche Rosse, Parmigiano Reggiano Vacche Rosse is created every day, respecting biodiversity, nature, animal welfare, rigorous production regulations and a long aging process. And, after at least 24 months and two experiments, it arrives on your table and is suitable for everyone, with its great load of taste, energy and nutritional principles.

     NUTRITIONAL INFORMATION per 100 g of product:

    Energy value (Calories) 402 kcal
    Energy value (Kjoule) ** 1671 kJ
    Fat 30 g
    of which saturated fats 20 g
    Carbohydrates 0 g
    of which sugars 0 g
    Proteins 21 g
    salt 1.6 g

    THE MANUFACTURER

    The CONSORZIO COWS RED SOC. COOP. AGR., is located in Reggio Emilia and has registration numbers 101, 166, 703, 780, 1086, 453, 181 and identification mark IT 08639 CE.

    The idea, born from the meeting between breeders, personalities from the agricultural and scientific world both locally and nationally, took shape in 1991, with the development of an enhancement program carried out in collaboration with the Animal Production Research Center of Reggio Emilia and financed by the Ministry of Agriculture. By concentrating the milk of the various Reggiana breeders in a single dairy and processing it separately from that of the other breeds present, it was possible to overcome one of the main problems in the more recent history of Red Cows. Represented, in fact, by the distribution of the few farms in the area and by the small number of animals left, which did not allow the red milk to be processed in purity.

    In order to manage this program and to effectively organize the enhancement activity, again in 1991, this first group of breeders decided to create the Consortium for the Enhancement of the Products of the Ancient Reggiana Breed, under the acronym CVPARR. had a two-year duration, but its success was such that the separate processes then continued autonomously in the following years by the CVPARR today known with the new name of “Consorzio Vacche Rosse”.

    The logical conclusion of the enhancement program was, therefore, the branding on both sides (plates) of the forms with the logo of the National Association of Reggiana Cattle Breeders.

    Today, through the Red Cows Consortium, the members of the consortium continue the transformation in purity into Parmigiano Reggiano with the milk of their cows for a production of excellent cheese sold at the company shop and in the best food shops.

    The Red Cows Consortium also promotes the creation of other production and sales points in the areas, plains and mountains, where the breed is present.