I SAPORI DELLE VACCHE ROSSE SRL

The history of red cow is lost over the centuries. He arrived in the Padana plain with the Lombards and was present in the stables of Countess Matilde of Canossa and in the courts of the Benedictine monks. It was used both to tow plows and wagons, and to provide the milk needed to produce the first large grain cheese. In the 1950s, they still counted 130 thousand heads in the province of Reggio Emilia. Then the drastic reduction, as it produced less milk than other races imported from abroad. In the 1980s he only counted a thousand clothes, thus risking extinction. From there they started the great battles that led us to the present day and that they recognized us as producers of gastronomic excellence. The 80s have been years of hard work and sacrifices where he made fairs, where he tried to involve institutions in the research and development project of this breed. Just when they seemed to disappear forever, he drove the spark to produce cheese solely with red cow milk, as ""once"". A choice that turned out to be successful. What does the Rossa Reggiana mean? Forage consists solely in grass, hay and cereals, nothing GMOs, nor UNIFEED (cereal mixture, soy, hay as a single dish). The redhead produces a third less of Frisian milk, but has a greater rendered in the cheese, given its peculiarities that derive from proteins, in particular of K Caseina. Thus, to produce a kilo of cheese it takes 14.5 liters of red milk or 16 liters of Frisona. In the figure of Luciano Catellani is enclosed all the soul of this product that on a commercial level translates into the ownership of all the historical trademarks linked to this product. Being we have been the standstuffs of this ""movement"", we decided to stand out on the market by all the others, creating a new production of shapes totally marked ""red cows ®"" on the plate and stalef of the shape for a clear distinction on the market and for Maximum protect the final consumer. These forms maintain the same productive and organoleptic characteristics of grain pasta cheeses, but are distinguished by a very restrictive disciplinary: among the most salient aspects stands out the use of NO-OGM certified feed, the obligation of use of fresh fodder in the Spring-summer period and flaxseed in winter to maintain, when there is no grass, omega 3 and omega 6 at the same levels and the ban on unimened. This represents for us a strong commercial innovation dictated by the will to distinguish us from other producers with a unique and characterizing cheese of our company. Adjacent to the point of sale all fresh dairy products are produced starting from natural yogurt or fruit, cooked panny and cream creams, up to the fresh cheese line like natural or flavored caciotes, stracchino, mozzarella, butter and ricotta. Particular mention must be made for the production of artisanal ice cream, sold in the business store, produced with freshly munted milk, fresh growing cream and simple and natural ingredients.