Red Cows Consortium

Dairy · Reggio Emilia

Red Cows Consortium

Dairy · Reggio Emilia

2

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

Photos

Red Cows Consortium by null
Red Cows Consortium by NETFLIX
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null
Red Cows Consortium by null

Highlights

Artisan producer of Parmigiano Reggiano from rare red cows  

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

consorziovaccherosse.it
@consorziovaccherosse

Information

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

+39 0522 294655
consorziovaccherosse.it
@consorziovaccherosse
𝕏
@consvaccherosse

Features

wheelchair accessible parking lot
wheelchair accessible entrance

Last updated

Sep 12, 2025

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@eater

Where is the Olive Oil Company in Netflix’s ‘Salt, Fat, Acid, Heat’? | Eater

"At the artisanal cheese-making consortium led by Mauro Montipo and Tania Barbieri, visitors taste Parmigiano-Reggiano made from the milk of rare red cows and sample wheels aged 24, 36, and 40 months; the youngest provokes an emotional response, and the cheeses grow noticeably more powerful and complex with age, illustrating how special-breed milk and extended aging produce distinctive, intense flavors." - Chris Fuhrmeister

https://www.eater.com/2018/10/12/17959116/salt-fat-acid-heat-fat-recap-season-1-episode-1
View Postcard for Red Cows Consortium
@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
View Postcard for Red Cows Consortium

Nicholas Thow

Google
We had a fantastic tour of one of the factories on the edge of Reggio Emilia. The guide couldn’t have been more informative and friendly. Very impressed by the care and pride taken in the production. A real artisan product yet globally lived and renowned.

Leslie Dunham

Google
Got to take a tour today and learn all about parmesan reggiano. One of the most fun things I’ve done in Italy yet! I highly recommend!

Chelsea Hamilton

Google
Really informative and thorough tour! We learned a lot about the production process and also had the opportunity to taste 24, 30, and 40 month cheeses. Such a treat!

Daniel Touchette

Google
Immersive and highly informative tour that brings you into the production and history of one of Italy’s most prestigious cheeses.

Ofer

Google
Seeing and learning about the parmigiano reggiano production was a pleasure

Felix Geiger

Google
Top address for Parmigiano Reggiano! If you are looking for an English-speaking tour and a visit including tasting of the different ages of the cheese, this is the right place for you. Our guide Manuele was excellent - as was the cheese, of course. Our children also had a lot of fun.

Cameran A

Google
Nicola was an amazing guide and this tour is a steal at only 5 Euros per person. Our tour lasted 90 minutes and involved tasting three different types of delicious cheeses. Highly recommend visiting these historic facilities

Nathan Lyman

Google
Excellent experience, tour, and product. Our guide was very informative, fun to speak with, and very passionate about their products. The tour itself is very cool - you learn more than you’d even expect! At the end you try 24, 30, and 40 month aged cheese. Best 5e spent in Italy! The Vacche Rosse has a special flavor that typical parmigiano does not. You can even buy 60 and 72mo aged cheese in the shop. Highly recommend! You may need to be flexible with your dates to find a tour in English.