Red cow’s milk cheese – aged 30 months

Vacche Rosse cheese matured for 30 months is the intermediate maturity for this type of cheese.

The flavours and fragrances are more intense compared to the maturation of about 24/28 months, without losing its sweet and pleasant note to the palate. In fact, the peculiarity of cheeses made with Vacche Rosse milk is that they are not characterised by the typical spicy and aggressive note of mature cheeses.

This cheese is made with milk from the Vacche Rosse breed of cattle, typical of Emilia Romagna and also known as "Rossa Reggiana". The natural feeding of these animals gives the cheese a characteristic straw-yellow colour, unique nutritional properties thanks to the high percentage of casein and an unforgettable taste.

Ideal to serve as an aperitif, cut into slivers, accompanied by dried fruit such as walnuts and fruit mustard (figs or plums are recommended).

Plus: the 30-month maturing process causes the cheese to naturally lose its lactose, which is transformed into lactic acid. It can also be enjoyed by those suffering from lactose intolerance.
The ideal wine to pair with this cheese is Albana DOCG di Romagna.