Less than 100 years ago, in the municipal livestock consortia of the provinces of Modena, Reggio Emilia, Parma, Bologna and Mantua, there were approximately 52,000 heads of cattle registered, a number that was constantly increasing. In the 1950s, the number of heads exceeded 140,000, but just a decade later it began to decline, parallel to the unstoppable expansion of the Friesian breed. The success of Parmigiano Reggiano in fact pushed many breeders to replace native breeds, such as the Bianca Modenese and the Rossa Reggiana, with the Friesian, imported from Holland and known for its high productivity and suitability for mechanical milking.

Today there are only a few hundred specimens of Bianca Modenese left, distributed in small farms. This breed, in the past, was not only intended for the production of milk and meat, but also constituted a valid help in agricultural work. The milk of the Bianca Modenese is particularly suitable for the production of Parmigiano Reggiano and cheesemaking in general, thanks to the balanced ratio between fat and proteins and the high presence of the K fraction of caseins, which favors a slow and more resistant coagulation of the milk. Furthermore, this breed has maintained a genetic heritage that allows for discrete growth times, making it a precious resource for sustainable agriculture.

Santa Rita Bio is proud to market Parmigiano Reggiano produced exclusively with organic milk from Bianca Modenese, the only Slow Food presidium for this cheese. At the Caseificio Ca' Vecchino in Ospitaletto, part of our supply chain, only one wheel of this precious mountain Parmigiano Reggiano is made per day.

Slow Food, an international association involving over 80,000 people in 104 countries on 5 continents, promotes taste education and is committed to preserving food biodiversity. The goal is to guarantee a future for local communities, finding new market outlets and promoting unique flavors and territories ( www.fondazioneslowfood.it ).