In the 1950s, there were 140,000 head of this cattle breed, but over successive decades it suffered a steep decline, corresponding to the unstoppable rise of the Friesian. The success of Parmigiano Reggiano cheese convinced farmers to replace the two native breeds— Modenese White and Reggiana Red—with cows from the Netherlands, famous for their productivity and with udders suited to mechanical milking.

The Modenese White is a hardy breed, used for milk and meat, and in the past was also used to work the fields. Due to its balance in fats and protein, plus the high level of k-casein, its milk is ideal for cheesemaking.

Supported by

Contacts

Phone:+39 3355353895

Info


(MO)
Italia

Several years ago, a project was launched to revive this native breed. An important result was achieved in 2005, when the Rosola dairy in Zocca began making Parmigiano Reggiana using pure Modenese White milk. Since 2011, a second dairy has joined the Presidium. Around ten farms are involved in the project, which aims to also promote the breed’s beef, flavorful and marbled with fat.

 

Production area
Modena Province

Season
Modenese white cow Parmesan Reggiano is available year-round.

 

Producers

Modenese – Valpadana, Serramazzoni (Mo), via Serra Vecchia 35, tel. 0536 950193, fax 0536 951007, www.consorziobiancamodenese.it

The milk dedicated to the production of Parmigiano Reggiano DOP are bestowed to the folloing dairies:

Caseificio Rosola, (n. casello 1026), Zocca (Mo), località Rosola, via Rosola 1083,  tel. 059 987115, info@caseificiorosola.it

Caseificio Santa Rita (n. casello 2895), Serramazzoni(Mo), località Pompeano, via Pompeano 2290/1, tel. 0536 950193, info@santaritabio.com

Agriturismo Tizzano, Montombraro di Zocca (Mo), via Lamizze, 1197, tel. 059 989581, agriturismo.tizzano@libero.it, www.agritizzano.it

 

Last modified: 26 Jul 2021
This page is managed directly by the exhibitor and Slow Food does not take responsibility for the content herein. Report page