tradition, among them is the Parmigiano Reggiano of the Reggiana breed.
The Novelli farm is located in the province of Reggio Emilia, precisely in Novellara, at the heart of the territory where Parmigiano Reggiano is produced. Through times the Novelli family has kept alive the art and tradition of Parmigiano-Reggiano produced from the milk of the Vacche Rosse (Red cows), a cattle breed typical of this area, which over time came close to extinction, but which,fortunately,has been recovered.
The Vacche Rosse (or Reggiana breed) milk has all the best properties to produce Parmigiano-Reggiano: protein, calcium,phosphorus, casein.
It is the best:Its characteristics prevail over cheese made with milk, even though excellent, from other sources. Its specific qualities in terms of
texture, aroma, flavour and more intense straw colour of the pasta, make it stand out from the others.
This cheese, even when aged, maintains a balanced and not sharp flavour, and the long aging lowers and decreases the concentration of animal protein.