It has been long overdue.
I just tasted for the first time the Vacche Rosse (red cow) Parmigiano Reggiano and I have to admit it is worth all of the hype, perhaps more. The appearance is not much different from a typical reserve Parmigiano Reggiano aged at 30 months. The form that I opened had a greater amount of protein crystals. This is from the extremely rare breed of red cows found in Emilia-Romagna, whose milk is said to be protein rich. This form was aged 30 months and contains a higher content of butterfat than traditional Parmiggiano.
It had a very distinct taste; creamy and rich. This quality comes at a premium price, so I suggest using it as a table cheese to best enjoy the unique flavor profile of this cheese.
Currently available at Coluccio’s in very limited quantities. Enjoy it with some aged acento balsamico and fresh fruit, strawberries and watermelon would be ideal. Perfecto.