Razza Rossa Reggiana is an autochthonous breed of Northern Italy, characterized by a fromentino red coat, brought by barbarian populations in the VI century. Red cows were present in the abbeys of Benedictine monks in the XII century where this cheese was born and they can be considered the “mothers” of Parmigiano Reggiano, This less productive breed – about 30% less than the Friesian – has been progressively replaced but a group of far-sighted breeders, in the 1980’s gave life to the valorization project which still today allows the production and tasting of “Vacche Rosse” Parmigiano Reggiano. Parmigiano Reggiano Vacche Rosse comes from selected farms located in the provinces of Reggio Emilia and Parma; the milk produced is delivered to the dairies of the Vacche Rosse consortium where it is processed. The product is marked with the words Vacche Rosse and the symbol of the A.N.A.BO.RA.RE Association which promotes the Reggiana breed.


Il Parmigiano-Reggiano Vacche Rosse non viene commercializzato prima del 24 mese di stagionatura, anche per questo si caratterizza per un sapore deciso e aromatico: il gusto è particolarmente intenso con note di fieno e frutta secca. La struttura della sua pasta è granulosa e fragrante, frattura a scaglia ed ha un colore giallo paglierino più intenso che tende a scurire all’aumentare della stagionatura. La forma è cilindrica il cui diametro oscilla tra 35 e 45 cm, mentre l’altezza dello scalzo varia da 18 a 24 cm. Presenta un’alta digeribilità, un elevata presenza di calcio, fosforo, proteine, aminoacidi essenziali.

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 “Vacche Rosse” works for the promotion and the realization of activities aimed at enhancing, protecting and spreading the typical products deriving from Red Cattle. It carries out periodical controls on the production protocols, on the cows and on the organoleptic characteristics of the produced milk, promoting the creation of new production and sale points in the areas where the breed is present.