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White Modenese Cow Parmigiano Reggiano

CHF 14.90

Product Description

Weight: 200 g

Caseificio Santa Rita produces an exclusive Parmigiano Reggiano cheese, protected by a Slow Food Presidium, made from White Modenese Cow’s milk, a breed that is at risk of extinction.
This excellent cheese is produced by only two cheese factories in the world, which shape just one cheese wheel per day. Furthermore, the one coming from Caseifi cio Santa Rita is the only organic Parmigiano Reggiano made from Modenese cow’s milk.
The Modenese cow is a native breed from the area of Modena, whose milk was originally used to produce the king of cheeses. In the 1950s there were 230,000 cows of this breed, but over the next decades it suff ered a steep decline, corresponding to the unstoppable rise of the Friesian breed. The success of Parmigiano Reggiano cheese convinced farmers to replace the native breed with cows from the Netherlands, famous for their higher productivity and with udders suited to mechanical milking. A few years ago, a project was launched to revive this native breed, which today includes 370 cattle. On the 1st of January 2009, Caseificio Santa Rita gave life to its fi rst wheel of Parmigiano Reggiano made with Modenese cow’s milk.
When it is said that Parmigiano Reggiano cheese has been “a great cheese for at least nine centuries”, it is not only its ancient origin that is highlighted. Indeed, it means pointing out that this cheese today is still identical to how it was eight centuries ago, having the same appearance and the same extraordinary fragrance, made in the same way, in the same places, with the same expert ritual gestures. Historical evidence shows that already in 1200-1300, Parmigiano Reggiano cheese had reached its perfect typicality that has remained unchanged until the present day. Today, as in the past, cheese masters continue in their eff orts of making their cheese solely with milk, fi re, rennet, and craftsmanship and in abiding by the rigorous centuries-old methods and application of the technique that is the result of special vocations and experience.
Those who like good food and fi ne flavours, appreciate the importance of heritage, and have a true respect for nature and origin will really enjoy this special cheese.

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