Vacche Rosse milk aged 24 months becomes a concentrated, savory Parmigiano.
Rare Red Cow Parmigiano Reggiano DOP from Emilia-Romagna, aged 24 months. Dense, crystalline, nutty with a long savory finish. Order online.
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Dense and granular, breaks into flaky shards under the knife with a faint crunch from tyrosine crystals scattered through the paste.
A concentrated, savory Parmigiano with more depth than the standard wheels. The Vacche Rosse milk carries extra fat and protein, so the flavor pulls harder and lingers longer.
Long and savory, with a slow sweet pull on the back end. The crystals keep the finish going past the swallow.
Most of the fresh milk is gone after two years in the cave, but there's a faint sweet-cream echo underneath the savory.
Toasted hazelnut and brown butter through the middle, with a deeper umami pull than a standard 24-month Parmigiano.
Faint hay and dried fruit in the background, quiet next to the nutty and savory notes.
No real heat, just a clean savory edge.
Natural rind
Parmigiano-Reggiano stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The Vacche Rosse has enough concentration to stand up to a structured red like Barolo, while Lambrusco from the same region is the classic local match. Champagne cuts the richness for a board moment.
Aged balsamic from Modena is the regional partner and plays straight into the cheese's sweet-savory finish. Fresh fruit lifts the salt; mostarda gives it a board-friendly contrast.
Video represents style and type of cheese - may not be an exact match in all cases.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
