Parmigiano Reggiano Vacche Bianche

This special aged Parmigiano Reggiano is friable and soft and differs from other types of Parmesan cheese for its special sweetness and richness of flavor, thanks to the high percentage of casein present in the milk.

The milk is from Friesian cows and the rare White Modena milked twice a day. The milk used is raw; not subjected to heat treatment and with no additives; taking about 4.5 gallons of milk for one pound of cheese. The cheese has a resultant concentration of calcium, phosphorus and selenium. Lactose-free, the presence of enzymes that modify the casein make it easy to digest.

This cheese is only made in a geographically well-defined area of origin from the provinces of Bologna to the left of the Reno River, Mantua to the right of the River Po, Modena, Parma and Reggio Emilia. It is only in this area, which over time has fostered a globally unique flora that feeds the cattle and traditional cheese making sensitivity that gives Parmigiano Reggiano its excellent, desirable characteristics.

White Modena cattle - one of the few historic Italian indigenous breeds used for milk production. Modena do not produce milk in large quantities like the Dutch Frisian but what they do produce is of exquisite quality. The Modena that trace their ancestry back to mid-800 AD were almost completely wiped out during World War II and their extinction seemed an unstoppable trend with a continuous decline in their numbers.

The production of Parmigiano-Reggiano in Modena, at the turn of nineteenth and twentieth century was just the milk of this breed. The qualitative characteristics of the Modena milk made it particularly suitable for transformation into Parmigiano-Reggiano, given the excellent relationship between fat and protein content and high quality of its casein.

The Province of Modena and the Provincial Breeders Association, launched the program '' Save the Modenese'', in order to preserve the breeding of this fine cow and to protect animal biodiversity through the restoration and enhancement of the Modenese White, which involves the production of Parmigiano-Reggiano with just milk from Modena cattle.