Description
The Reggiana breed, with its characteristic reddish-wheat coat, was for centuries the most widespread breed of cattle in the Parmigiano Reggiano area. The original Parmigiano Reggiano was therefore made with the milk of this large animal.
The great quality of Reggiana milk comes from its genetic heritage: compared with other breeds, it has a higher frequency of the B variant of kappa and beta casein, i.e. the smallest and most numerous micelles among the different types of milk casein. This gives better cheesemaking properties, suitability for long ageing and, as a result, better digestibility of the cheese's proteins and fats.
The area's centuries-old permanent meadows are also a unique feed that gives the cheese unrivalled organoleptic qualities. With the arrival of modern farming, the Reggiana breed was abandoned in favour of foreign cattle with higher daily yields, putting the breed at serious risk of extinction.
In recent times, attention to product quality and to the respect and recovery of the land has brought this splendid animal and all the products of its noble supply chain back into the spotlight.
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