Bianca Modenese, is a typical breed of cattle from the province of Modena, characterized by a white coat. It has been the main factor for the development of Parmigiano-Reggiano production in this province where it has been present since the half of 1800. In the last decades, it has been substituted by more productive breeds until it was reduced to a few animals which made it a breed to be saved from extinction and in 2005 it became a Slow Food Presidium. Also in the case of Bianca modenese, the production is protected by an association that safeguards the harvesting and production regulations. Each cheese has the image of a cow’s snout on the plate with the words Vacche Bianche – razza bianca modenese – Valpadana.


The characteristics of Bianca Modenese milk make it particularly suitable for processing because it has an optimal ratio between fat and protein content (1:1) and the high quality of its casein. which allow an easier workability of the milk and reduced problems during production. Parmigiano Reggiano di Bianca Modenese is normally aged over 24 months and is characterized by a high protein content and a low fat content. It has a delicate taste with a fragrant aroma, tasty but not spicy and floral essences are present in the nose. The paste has a good granularity and a tendency to flake of a straw yellow color.

One Parmigiano with two protection Consortia

Officially established in 1934, the Consortium of Parmigiano-Reggiano pursues the fundamental tasks of affixing the marks of conformity with the regulations of the Protected Designation of Origin (PDO), of supervising the production, the trade of the product and the correct use of the marks and safeguarding against counterfeiting, and of improving the quality of Parmigiano-Reggiano in order to safeguard its typicality and peculiar characteristics.

The Consortium for the Valorization of “Bianca Valpadana” Cattle Products works for the safeguard and the numerical increase of the breed. It verifies the breeding techniques used, in order to guarantee their safety. It carries out periodic checks on the company’s production protocols, on the cows and on the organoleptic characteristics of the milk produced.