Parmigiano-Reggiano from Modena White Cows - 30 Months

This mountain Parmigiano-Reggiano cheese owes its uniqueness to being produced with the only Bianca Modenese cow’s milk. Originally, this was an animal with a triple attitude - meat, labor, milk - actually a multipurpose animal. Perhaps it is thanks to this race that Parmigiano-Reggiano cheese spread in the area of Modena. In the Fifties there were about two hundred and fifty thousand of them, but the decline began with the spread of the Friesian cow, which allows higher yields, but at the expense of quality.
In 2003, due to the crisis of Parmigiano-Reggiano, the province of Modena together with Slow Food launched the ‘Save the Modenese’ project; some farmers recover the race and started producing Parmigiano Reggiano cheese with the only milk of this animal.
The processing of the Bianca Modenese milk is slightly different because the quality of casein in this case allows to use less whey, giving, as a result, a sweeter cheese, with a fuller taste.

Parmigiano Reggiano Consortium Guarantee

Parmigiano-Reggiano cheese is a product with the Protected Designation of Origin (P.D.O.): this means that it is guaranteed for its distinctive features and its link with the area of origin by a system of European Community rules aimed at protecting both consumers and producers.
Parmigiano-Reggiano is a completely natural cheese, famous worldwide as the 'king' of cheese because of its processing method and its nutritional and organoleptic characteristics.
Its processing is regulated by strict standards of production, registered at the appropriate European Community authorities.
For this reason, the mark 'Parmigiano-Reggiano' can only be applied on cheese which:

1. is produced and processed exclusively in the area of origin;
2. is made according to ancient methods and traditional craftsmanship, as defined by strict rules, in compliance with the European norm contained in EEC Regulation 2081/92 and with the recognition by Regulation (EC) no. 1107/96), which require precise production methods ( Production Standard), a controlled diet of the cows (Feeding Regulation ) and canon for the qualitative selection and the marking on the cheese wheels (Marking Regulation).