Parmigiano Reggiano from the milk of Alpine brown cows

Parmigiano Reggiano from the milk of Alpine brown cows

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The Italian Brown cow stands out for the right balance between quality and quantity of the milk produced, whose traditional characteristic is that of being particularly suitable for cheese making. With the freshly milked milk of the morning and with that of the previous evening, left to rest in the large tanks inside the dairy, the cheesemaker, every day early in the morning, gives life to Parmigiano Reggiano. The form obtained is turned and cleaned weekly until reaching the 12th month of age. After the certification required by the regulations of the Parmigiano Reggiano Consortium, the wheel can bear the fire brand that makes it officially recognized Parmigiano Reggiano.

History of the farm that produces it

The Sangonelli family has been breeding Brown cows since the early 1800s. The small herd of that time has now expanded and is made up of 170 head of cattle of which 85 are milked daily. It is an internal replacement breeding, that is, focused only on the animals that are born within the farm.

The farm, located in the Parma plain, close to the hill, has some of the most fertile land in the province and cultivates it in the traditional way. The cows are milked twice a day, early in the morning and late in the afternoon. These are the elements to produce an authentic niche product, Parmigiano Reggiano with only brown cow's milk.

The awards

The Sangonelli farm, thanks to the Parmigiano Reggiano made with only brown cow's milk, has received several authoritative and prestigious awards and prizes, such as: Alma Caesus at Cibus 2012 and Agrifood Club at Vinitaly.

The farm produces about 1500 wheels of Parmigiano Reggiano a year and was the first to produce and brand Parmigiano Reggiano with only the milk of brown cows.

The selection we have prepared for you

Our Rosa taste team has selected for you this excellent cheese in different formats and seasonings.


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