Arrived in Italy from distant times and places, the Red Cows of the Reggiana breed are at the origins of a millenary dairy art: the one that gave life to the first wheels in the history of Parmigiano Reggiano. Thanks to the Benedictine monks, settled in the territories of Reggio Emilia, who invented it in the 12th century by wisely working the precious milk of these cows. Therefore, the Red Cow is the mother of the "King of Cheeses". Strong and robust, this type of native bovine with a red “fromentino”coat soon conquered importance in the Italian agricultural civilization. However, at the end of the last century, it risked extinction and was rescued by a group of far-sighted breeders who knew its strengths well. Thus began a project for its protection and enhancement which, in 1991, led to the birth of Red Cows Consortium in Reggio Emilia. A cooperative that today has 29 breeder members totally devoted to the Reggiane Red Cows: to whom they dedicate every care in respect of nature and of their well-being, according to a transparent supply chain and a disciplinary that requires feeding them only with NO GMO grass, hay and cereals, without forcing production. From these loving care, a milk rich in casein is obtained, excellent for creating products of great digestibility and nutritional value, as demonstrated by the masterpiece of the Consortium’s cheesemakers: Red Cows Parmigiano Reggiano. A true majesty of gastronomy, aged at least 24 months or more than 30, 40 and even 60, so that it matures supreme flavors. From this special milk, then, the same cheesemakers create other exquisite cheeses and goodness that conquer in a genuine way. To seize the whole world, however, is always the "King of Cheeses" of the Red Cows Consortium. In fact, thanks to its presence at international gastronomic events, the entire planet has learned to know and love it. So much that it is found in the best shops of the major European capitals and in New York, Chicago, Montreal, Toronto and Tokyo.