Traditional cheesemaking at its finest, every Parmigiano Reggiano fan should try the cheese made with the milk from red cows (Vacche Rosse) as it was originally. Grana d’Oro’s Parmigiano Reggiano is made on the Catellani family’s single farm from their herd of 120 cows; they have been farming for over 80 years and are credited with bringing this breed back from extinction and forming the Vacche Rosse (Red Cow) Consorzio to protect its production. They make 4-5 wheels per day, and the cheese is aged an additional 12 months beyond the standard for regular Parmigiano Reggiano. The flavor is all the more complex and fabulous as a result. Tropical fruit flavors and a deep nuttiness shine through in this traditional rendition.