The full name of this rare breed is 'Antica Razza Reggiana' and the breed's main claim to fame is that the very first parmigiano reggiano cheese was made with its milk.

The milk is particularly rich in protein, ideal for making fine nutritional cheeses, and studies have confirmed this to be a genetic trait not shared with most other breeds.

So much so that the Consorzio Valorizzazione Prodotti Antica Razza Reggiana (CVPARR) was formed to once again produce parmigiano reggiano cheese exclusively with the breed's milk.

As the Consorzio is happy to quote the 'Reggiana' is without doubt the 'mother of all parmigiano reggiano cheeses' and its survival is now linked to the popularity of the by-product.

Today, around 1000 cows or 'vacche rosse' produce the milk from a total of 2000 animals. None are bred for meat.

Approximately 2000 'forms' of pamigiano reggiano cheese are produced from the milk of the Reggiana and the aim is to bring this to 3000 each year.

Each form is matured for 2 or 3 years and tastes fabulous.

'Delicious Italy' has been in contact with the Consorzio and found out it is possible to visit a number of producers in the zone of Reggio nell'Emilia by appointment.

If you would like to find out more about pamigiano reggiano cheese made exclusively from milk of the Reggiana breed during you stay in Italy, then write to us.

Visit the Museum of Parmigiano Reggiano cheese