Parmigiano made with milk from only the Vacche Rossa, the traditional red-coated cows of the province of Reggio Emilia. The milk from these cows has a higher butterfat content, contains more proteins & the cheese is aged longer. It’s uniquely nutty, fruity & grassy flavour is often described as richer & creamier than most Parmigiano Reggianos.
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