The cows named Vacca Rossa (Red Cow) boast centuries of history: the Langobards introduced this breed into the Po Valley, then it was surely adopted in the cow sheds of the countess Matilde di Canossa ad in the courtyard of Benedictine monks. In the Eighties the breed was next to extintion, but a few breeders led by Luciano Catellani started a project for the promotion of this special cow, managing to grew more cattle year by year. Nowadays, our red cows produce less milk than other breeds, but its quality in cheesemaking is higher thanks to characteristic proteins and casein.
Our cows are fed following the traditional method, that means on grass, hay and certified OGM free cereals, so they produce an high quality milk, abundant in CLA and OMEGA3, both essential to our body and health. The final result is a cheese with a sweet, gentle and lasting flavor.
Tradition, authenticity and passion are the best guarrantee of a unique product. Always good and natural.