The Modenese White Cow is a dual-purpose animal that, in the past, was used not only for milk and meat production but also served as a valuable aid in fieldwork.
Compared to other dairy breeds, the Modenese White Cow stands out for its robustness, longevity, fertility, and docile temperament. It is recognizable by its milky white coat (with shades of gray in males), medium-length horns tending toward yellow with black tips, and sometimes a frontal tuft with reddish hues. A distinctive feature is the split, a pink, inverted V-shaped area on the muzzle in slate gray color. The most common theory is that this breed originated from cattle with a coat similar to the fromentino, resembling red cows, and underwent multiple crossings with gray podolica-type cattle.
Parmigiano Reggiano made from the precious milk of the Modenese White Cow, rich in casein and with an excellent content of fats and proteins, distinguishes itself with exceptional quality. This hard-textured Parmigiano is crafted using raw cow's milk, partially skimmed through natural surface skimming, without the addition of additives or preservatives. Thanks to its extended aging, which imparts an intensely characteristic flavor, Parmigiano Reggiano Vacche Bianche contains an extremely low percentage of lactose, making it suitable for consumption by lactose-intolerant individuals.
Among the producers of Parmigiano Reggiano from the Modenese White Cow, Gourm.it has selected Caseificio Rosola in Zocca because its history embodies the values of our project. Caseificio Rosola is at the forefront of the recovery and valorization of this breed because preserving it means safeguarding a significant element of our culture and history, as well as an undisputedly high-quality raw material. On April 4, 2005, Caseificio Rosola produced its very first wheel of Parmigiano Reggiano exclusively from the milk of the Modenese White Cow, passing all stringent quality checks with outstanding results.
