Red cow’s milk cheese – aged 24/28 months

Vacche Rosse cheese matured for 24-28 months is a fine, tasty and rich cheese.

The cheese has an intense straw-yellow colour resulting from the natural diet of the Vacche Rosse: fresh fodder in the summer months and hay produced directly on the farm for the colder months. This diet and respect for the animal give the cheese its characteristic colours and flavours.

24 months is the shortest maturation period for Vacche Rosse cheese, which offers an intense flavour without ever losing its sweetness.
Its texture is fragrant, grainy and perfumed.

Vacche Rosse cheese differs from classic Parmigiano Reggiano: the high presence of casein in the milk makes it ideal for long maturation without losing its sweet and delicate taste. In fact, the taste does not pass through the piquant notes typical of maturing.

The taste is a perfect balance between savouriness and sweetness. Among the milk aromas that can be appreciated most, there is a hint of melted butter, fruity and herbaceous notes. Slight but present are notes of honey, vanilla and bread. Another peculiarity of this cheese is the sensation perceived in the mouth: it does not have a sticky paste and the crystals that remain give the possibility to enjoy every nuance of flavour.

It is excellent eaten plain or used in cooking.
Perfect to serve as an appetizer and aperitif, accompanied by excellent fruit mostarda, Balsamic Vinegar of Modena or full-bodied red wines.
Try it with sliced pears and acacia honey.