Parmigiano Reggiano is the undisputed King of Italian cheese. This particular type of Parmigiano commands even more respect. The cheese is still fiercely regulated, still D.O.P. But what makes it better? The Vacche Rosse (red cows, in English) variety is produced with milk from the red, Reggiana cow. Scientifically speaking, the milk has certain qualities that allow for a longer aging process, while maintaining a softer, yet more crystalline texture than traditional Parmigiano Reggiano. Vacche Rosse is therefore aged at a minimum of 24 months rather than the typical 12. The flavour is more robust, nutty – almost caramel like. So delicate but complex. This cheese needs no adornment, and should be enjoyed simply: at room temperature, nuggeted into small chunks with the best wine.
