{"id":598,"date":"2013-04-15T11:10:41","date_gmt":"2013-04-15T09:10:41","guid":{"rendered":"https:\/\/staging.consorziovaccherosse.blacksolutions.net\/?page_id=598"},"modified":"2022-10-12T19:45:08","modified_gmt":"2022-10-12T17:45:08","slug":"history-of-the-consortium","status":"publish","type":"page","link":"https:\/\/staging.consorziovaccherosse.blacksolutions.net\/en\/the-red-cows-consortium\/history-of-the-consortium\/","title":{"rendered":"History of the Consortium"},"content":{"rendered":"\n
\n\t
\n
\n
\n \"\"\n <\/div>\n

\n In the early nineties… <\/h2>\n\t\t\t

\n\t\t\t\t The idea of a small group of breeders <\/p>\n\t\t\t <\/div>\n\t<\/div>\n<\/div>\n\n\n\n

\n
\n

How is the Red Cows Consortium born? At the beginning of the nineties, a group of breeders took into account the idea to start again the production of Parmigiano-Reggiano with the milk of the ancient Reggiana\u2019s breed. Just as they did in the past.<\/p>\n\n\n\n

The idea, sprung from the gathering of breeders, experts of the agricultural and scientific world both at local and national level, has been realized in 1991, with the tuning of a program of value, realized together with the Centro Ricerche Produzioni Animali in Reggio Emilia and financed by the Agricultural Ministry.
The milk of different breeders of Reggiana\u2019s breed has been delivered in only one cheese factory and it has been dealt separately from that of othere breeds, in this way it has been solved one of the main problem in the recent history of the Red Cows. The problem was the spread of few breeders on the territory and the poor number of cows that didn\u2019t allow to work the milk of Red Cows alone, without the addition of other milk.<\/p>\n<\/div>\n\n\n\n

\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n<\/div><\/div>\n\n\n