Red Cow Parmesan PDO, Italy
Made only in Emilia Romagna, the milk from red cows (vacche rosso) was originally used to make the first parmesans in the 12th Century. It has always been considered to the best milk to make parmesan but because of low yields, only a small number of producers use it and so is more sought after.
Taste
Oh so complex with rich, tangy flavours and a crunch from crystalline grains. The ultimate umami.
How to eat
Try it on a cheese board
Cut into small pieces and serve with aperitifs
Probably the most versatile cooking cheese – from simply grating onto pasta, gratin dishes or for cheese biscuits, cauliflower cheese, caesar salad, the list is endless!
Drink with…
Terre Verdiane Lambrusco Rosso Frizzante: what a fabulous pairing this was - made in the same region as parmesan, Emilia Romagna - this slightly frothy red with flavours dark cherries and subtle sweetness balanced perfectly with the salty umami of the parmesan.
Brancaia 2020 Chianti Classico DOCG: a great Chianti - this really elevated the parmesan, the saltiness somehow allowing all the wonderful cherry characters of the Sangiovese grape to come out in the wine. Perfection!
Wines available from The Italians
Where to buy
From Bianca Mora stall at Chiswick Cheese Market and locally at The Italians and Bayley & Sage.
