Parmigiano Reggiano Vacche Rosse 24mo
The Red Cow breed (Vacche Rosse in Italian) boasts an ancient lineage, possibly dating back to barbarian invasions, and were the original milk source for Parmigiano Reggiano. Despite their lower milk yield, prized for its exceptional quality – high in casein and protein – the breed was largely replaced by high-yielding Friesians after World War II, nearly vanishing by the late 1980s.
Red Cow Parmigiano Reggiano undergoes a minimum 24-month aging (a year longer than standard cheese). Its straw-yellow color, particularly vibrant in summer (never white), comes from a forage rich in hay and over 150 types of herbs. The texture features a light granularity with small eyes. The flavor profile leans towards sweet and flavorful without pungency, even after exceeding 30 months of age.
For generations, the Catellani family has championed the Red Cow's preservation on their farm, maintaining a herd of 300. Red Cow Parmigiano Reggiano is easily identified by the two authorized Red Cow stamps.
The Red Cow breed (Vacche Rosse in Italian) boasts an ancient lineage, possibly dating back to barbarian invasions, and were the original milk source for Parmigiano Reggiano. Despite their lower milk yield, prized for its exceptional quality – high in casein and protein – the breed was largely replaced by high-yielding Friesians after World War II, nearly vanishing by the late 1980s.
Red Cow Parmigiano Reggiano undergoes a minimum 24-month aging (a year longer than standard cheese). Its straw-yellow color, particularly vibrant in summer (never white), comes from a forage rich in hay and over 150 types of herbs. The texture features a light granularity with small eyes. The flavor profile leans towards sweet and flavorful without pungency, even after exceeding 30 months of age.
For generations, the Catellani family has championed the Red Cow's preservation on their farm, maintaining a herd of 300. Red Cow Parmigiano Reggiano is easily identified by the two authorized Red Cow stamps.
The Red Cow breed (Vacche Rosse in Italian) boasts an ancient lineage, possibly dating back to barbarian invasions, and were the original milk source for Parmigiano Reggiano. Despite their lower milk yield, prized for its exceptional quality – high in casein and protein – the breed was largely replaced by high-yielding Friesians after World War II, nearly vanishing by the late 1980s.
Red Cow Parmigiano Reggiano undergoes a minimum 24-month aging (a year longer than standard cheese). Its straw-yellow color, particularly vibrant in summer (never white), comes from a forage rich in hay and over 150 types of herbs. The texture features a light granularity with small eyes. The flavor profile leans towards sweet and flavorful without pungency, even after exceeding 30 months of age.
For generations, the Catellani family has championed the Red Cow's preservation on their farm, maintaining a herd of 300. Red Cow Parmigiano Reggiano is easily identified by the two authorized Red Cow stamps.
Distinguishing high-grade saffron from its lower quality counterparts is crucial for culinary success. The finest saffron boasts a deep red hue and an intense floral aroma. Rumi Spice's saffron exceeds the Category I standard set by ISO 3632, containing 25% more crocin, the vital component responsible for color. In contrast, low-grade saffron exhibits a stale smell, an abundance of yellow stigma (the inferior part), and may even include fraudulent fillers. To confidently gauge saffron quality, steep a few threads in warm water for a quarter hour. The resulting solution's intensity of flavor directly correlates with the grade. Afghanistan's mountainous terrain, hot days, and dry nights provide the ideal climate for cultivating saffron. Here, the crocus flowers are meticulously hand-picked at dawn during the cool period of late October and early November. Each delicate stigma is then separated from the flower and dried using advanced machinery. Minimizing the time between harvest and drying is paramount in preserving saffron's exceptional quality.
