Parmigiano Reggiano di Vacca Bianca Modenese (PRESIDIO SLOW FOOD)
Parmigiano Reggiano BIO
- Recognized as the King Of Cheeses, it contains as much as 70 percent of nutritional properties: protein, vitamins and minerals.
- Highly digestible, rich in well-assimilated calcium, enhances many dishes and recipes.
- Naturally lactose-free: the absence of lactose is a natural consequence of the typical process of obtaining Parmigiano Reggiano. Contains galactose in an amount less than 0.1 g/100 g
- To produce 1 kg of Parmigiano Reggiano BIO requires about 15 liters of milk and can only be sold after a minimum of 12 months of aging.
BIO Parmigiano Reggiano is the most imitated cheese in the world, but that authentic one is only one:
- PDO (protected designation of origin) trademark
- parmesan cheese consortium trademarks
- Marking of the rind with Parmigiano Reggiano dots.
Santa Rita BIO has been making the world's only form of ORGANIC Parmigiano Reggiano with mountain milk from the white cow of Modena, a Slow Food presidium, since 2009.
This historic breed in our area, produces the best milk for making Parmigiano Reggiano.
- The Modenese white cow produces between 9 and 12 liters of BIO milk per day (1/5 compared to a Friesian cow)
- The production of BIO Parmigiano Reggiano with only white Modenese mountain milk is very limited: only one wheel per day in the world (in four BIO farms we breed over 200 head)
- ORGANIC milk from the white cow of Modena, thanks to a special beta casein KBB, is the best milk for the production of ORGANIC Parmigiano Reggiano.