The transformation from milk to cheese brings with it eight centuries of history and a rigorous production route, which precludes any kind of food-related technology designed to force production, and privileges maximum attention to the wellbeing of the animal.
Our Parmigiano Reggiano Vacche Rosse is obtained via strict regulations. We are talking here about a special kind of Parmigiano – one which is born of a commitment to using a uniquely particular kind of milk, produced by red cattle.
The milk of the Reggiano breed is rich in proteins and salt minerals and allows the production of a high-quality cheese with a typical straw-yellow colour. This cheese has an intense but delicate aroma, with a consistent crumb elasticity and an enviable wealth of nutritional properties.
Natural and OGM-Free Production
Production relies upon certain elements, vital among which are the use of natural foraging, only grass, hay and animal feed that has received rigorous no-OGM certification, and the precise desire to be eco-compatible during every step of the production route, which fully respects the environment, animals and above all consumers.
The transformation of milk into cheese is realised in a natural way and, above all, it is absolutely forbidden to add additives or preservatives.
Our work is a true art, which knows no rest days. Indeed, production takes place on every day of the year, without interruption. We do not stop for Sundays or for holidays: ours is a 360 degree commitment.
The milk is used raw and it is necessary to work it every day so as not to lose any of its properties, and above all because we cannot preserve it in any way.
The Consortium was the first to launch the working of milk from red cattle, and the Vacche Rosse Cheese Factory is currently the only one in the world which works exclusively with the milk of this indigenous breed. Indeed, the businesses that belong to our Consortium elected to favour the Reggiano breed and its milk.
The Parmigiano Reggiano Vacche Rosse: a food with high nutritional value.
The production cycle realised by the red cattle takes place with full respect for nature. Elements of low biological value, such as grass and hay, are transformed into a food of high biological value, such as the milk that is worked to produce Parmigiano Reggiano, a food rich in essential amino-acids, vitamins, salt minerals and noble proteins.
We like to underline that these nutritional characteristics distinguish our product from that which is produced by other cattle, which, in order to produce their milk, require large quantities of cereals and therefore foods of high biological value, giving origin to a zero-value biological cycle.
The positive biological cycle of the red cattle is possible because the transit of the forage within the ruminate takes place slowly and allows for the numerous microbial floral present in the digestive system to transform foods that are low in nutritional value into foods with high nutritional value.
It is the long ageing process, which lasts a minimum of 24 months and can last up to more than 30 or 40 months, which renders Parmigiano Reggiano especially easy to digest.
This is a product that is rich in essential amino-acids, salt minerals and proteins. Furthermore, it is a good source of calcium and is at the same time free from lactose.
It is no error to name the cheese a kind of concentration of highly digestible nutrients.
To make a specific example, we can recall that 50g of 30 months Parmigiano Reggiano Vacche Rosse possesses the same quantity of essential amino-acids as a 200g steak, but unlike the steak, the cheese is digested in 30 minutes rather than 3 hours.
Furthermore, thanks to the diet based on green grass, the Parmigiano Reggiano Vacche Rosse is naturally rich in beta-carotenes and flavonoids, and is a fundamental source of CLA (combined linoleic acid), whose benefits include an immunomodulatory action, anti-carcinogenic action, and which favour lean (i.e. muscular) body mass, discouraging body fat.
A food suitable for every age
The Parmigiano Reggiano is a food suitable for every age, from newborns to the elderly, from mothers to those who love sports, from fathers to little boys: there is good reason for everyone to consume it.
It can be enjoyed during work or during a break, alongside physical exertion or purely for the pleasure of enjoying an incomparable taste.
For infants and children it is an excellent food, above all considering the fact that it is easily digested and boasts a high tolerability even among subjects with allergies.
Our product is also recommended for the elderly and for adolescents, above all for its high calcium content, useful during the period of growth from 12 to 18 years, and for the elderly who face problems with osteoporosis.
Those who love sports can also obtain benefits from the cheese. The presence of proteins, lipids, mineral salts, vitamins and many more nutrients render this a unique food, and highly digestible. A portion of 50-60g provides around 19g of protein, the same as would be obtained from 100g of fish or meat, with a perceivably low cholesterol content. It is because of this that our product should never be missing from the table of an athlete.