Cheeses

Long ago, all Parmigiano was made solely with the milk of the Pezzato Rossa cows, a breed exported from Switzerland as early as the 15th century. A higher butterfat content in their milk made for some exquisite cheese but because their yield is lower, their popularity waned in favor of higher-yielding Fresians. After World War II, the Pezzato Rossa was all but extinct. Thanks to a few dedicated farmers and organizations like Slow Food, the breed has been kept alive and the Parmigiano Reggiano is being made from their milk. Named Vacche Rosse, or Red Cow, this cheese is pleasantly fruity and robust.