Pietro Faccioli
Sanctuary of Cheese
Maturing warehouse of the "Consorzio delle Vacche Rosse", Reggio Emilia, Italy. This is the only Parmigiano-Reggiano factory transforming exclusively, like eight centuries ago, milk from animals of the ancient "Reggiana" Red Cow breed. Due to a special variety of casein contained in this milk, the cheese is ready for tasting only after 24-48 months of ageing and is nevertheless characterized by sweet taste and delicate aroma.
[Panorama merge]
Sanctuary of Cheese
Maturing warehouse of the "Consorzio delle Vacche Rosse", Reggio Emilia, Italy. This is the only Parmigiano-Reggiano factory transforming exclusively, like eight centuries ago, milk from animals of the ancient "Reggiana" Red Cow breed. Due to a special variety of casein contained in this milk, the cheese is ready for tasting only after 24-48 months of ageing and is nevertheless characterized by sweet taste and delicate aroma.
[Panorama merge]