Bianco Modenese (White Cow) Parmigiano Reggiano DOP
It's no surprise that the celebrated chef Massimo Bottura led Stanley Tucci to Caseficio Rosola creamery in Zocca for the third episode of "Searching for Italy" all about the riches of the Emilia-Romagna region. Bottura swears by Rosola's parmigiano, which is made from the milk of local Bianca Modenese cows. Aged for a minimum of 24 months, Bianca Modenese (White Cow) Parmigiano Reggiano has a soft, straw-yellow color and a granular texture. The taste is rich and dense but full of subtlety. Its strength is offset by a well-balanced velvety butter feeling. The essences of the Appennine meadows offer intense and persistent aromas. The White Modenese cow milk is particularly suitable for cheese making. Not only does it have an excellent ratio between fat content and protein index, the high frequency of the K-casein gene B makes it easier to
It's no surprise that the celebrated chef Massimo Bottura led Stanley Tucci to Caseficio Rosola creamery in Zocca for the third episode of Searching for Italy all about the riches of the Emilia-Romagna region. Bottura swears by Rosola's parmigiano, which is made from the milk of local Bianca Modenese cows.
Aged for a minimum of 24 months, Bianca Modenese (White Cow) Parmigiano Reggiano has a soft, straw-yellow color and a granular texture. The taste is rich and dense but full of subtlety. Its strength is offset by a well-balanced velvety butter feeling. The essences of the Appennine meadows offer intense and persistent aromas. The White Modenese cow milk is particularly suitable for cheese making. Not only does it have an excellent ratio between fat content and protein index, the high frequency of the K-casein gene B makes it easier to process during the complex preparation that leads to the creation of Parmigiano Reggiano. Compared to other dairy breeds, Bianca Modenese stands out for its rusticity, longevity, fruitfulness, and docile temperament.
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