The red cow until the second world war in the province of Reggio Emilia the reddish cows were used to tow plows and carts, as well as providing meat and milk necessary for the production of Parmigiano Reggiano.
From that milk and Monks Benedictine, Parmigiano Reggiano was born and it wasn’t until the 1950’s that there was a drastic reduction of these red cows. It was obvious that the red cow produced less milk than other imported breeds and the demand for a more efficient milk producing cow almost caused the extinction of the red cow.
The cheese of the red cow is obviously more pure because the forage consists solely of grass, hay and grain, no gmo, no unifeed which is a mixture of cereals, soybeans, and hay as a main dish.
Categories: Life Cycles