Red Cows Consortium

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"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

"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."