Red Cows Consortium

Dairy · Reggio Emilia

1

@saminsbiggestfan

"If olive oil is Italy’s greatest fat, parmesan may be a close second. Nosrat takes in the cheese-making process at an artisanal factory and concludes her tour with a tasting of rounds that have been aged for 24, 36, and 40 months. A first taste of the youngest cheese literally brings tears to her eyes, and the flavors only get more powerful from there. Cheese-makers Mauro Montipo and Tania Barbieri, of the Consorzio Vacche Rosse, explain why parmesan made from the milk of rare red cows is so special."

Salt, Fat, Acid, Heat: Italy
NETFLIX

Via Fratelli Rosselli, 41/2, 42123 Reggio Emilia RE, Italy Get directions

consorziovaccherosse.it
@consorziovaccherosse

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