Parmigiano Reggiano di Vacche Rosse (Red Cows) 40 Months Aged

Price Size Sale Qty
$79.00 2.2lb (1kg)

Red Cows Parmigiano Reggiano Minimum 40 Months Aged - Parmigiano Reggiano delle Vacche Rosse 40 Mesi - Approximately 2.2 lb

Red Cows Parmigiano Reggiano 40 Months Aged is a specialty Parmigiano Reggiano made with milk of Ancient Red Cow bred in the high hills above Reggio Emilia. This cheese is an undisputed star among the best Italian aged cheeses. Rich in calcium and essential amino acids, lactose-free and easy to digest, it is set apart by its nutritional values. Its intense straw yellow color derives from the cows' diet which is made up exclusively of green grass, hay, legumes and non-GMO grains. This completely natural product is characterized by its distinctive sweet flavor and aroma, grainy and flaky texture and tiny holes. Aged for at least 40 months, it always remains velvety on the palate.

The no-till fields that are home to the Reggiana cows are a truly unique habitat, boasting around 100 varieties of herbs. Used as fodder to feed cows, they bring inimitable flavor notes and valuable qualities to the milk and its derivatives, imbuing it with Omega-3 and conjugated linoleic acids. 

Reggiana Red Cows are native to Northern Italy, where they arrived in the Po Valley after the Lombard invasion that took place in the 6th century BC. Their breed is characterized by their red coat and their resilience, strength and longevity made them ideal for agricultural activities. At the end of the last century, this breed was at risk of extinction. For this reason, a group of determined and far-sighted breeders started to work to protect and nurture these animals and their remarkable qualities, forming the Red Cows Consortium in Reggio Emilia.

Ingredients: milk, salt, calf rennet. Minimum 40 Months Aged

Weight: Approx. 2.2lb (1kg). Weight may vary +/- 0.3lb.

Product of Italy

This product may contain chemicals known to the State of California to cause cancer and/or birth defects as well as other reproductive harm. For more information please go to