The Italian Brown cow stands out for the right balance between quality and quantity of the milk produced, whose traditional characteristic is that of being particularly suitable for cheese making. With the fresh milk of the morning and with that of the previous evening, left to rest in the large tanks inside the dairy, the cheese maker, every day early, gives life to Parmigiano Reggiano. The shape obtained is turned and cleaned weekly until the 12th month of age. After the certification required by the regulations of the Consortium of Parmigiano Reggiano, the shape can bear the trademark in focus that consecrates it.
The Sangonelli family has been breeding Brown cows since the early 1800s. The small breeding of the time, has now expanded and is made up of 170 heads of which 85 are milked daily. It is a breeding with internal recovery, which is focused only on animals that are born within the company.
The farm nestled in the Parma plain, close to the hill, boasts land that is among the most fertile in the province and cultivated as in the past. The milking of the cows takes place twice a day, early morning and late afternoon. These are the elements to produce an authentic niche product, Parmigiano Reggiano with SOLODIBRUNA milk.
The company Sangonelli thanks to Parmigiano Reggiano with milk SOLODIBRUNA has received several authoritative and prestigious awards and prizes, such as: Alma Caesus at Cibus 2012, Agrifood Club at Vinitaly. The company produces about 1500 wheels of Parmigiano Reggiano per year and was the first to produce and label Parmigiano Reggiano with only the milk of brown cows.
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