{"id":616,"date":"2013-07-12T16:48:11","date_gmt":"2013-07-12T14:48:11","guid":{"rendered":"https:\/\/staging.consorziovaccherosse.blacksolutions.net\/?page_id=616"},"modified":"2024-02-11T12:27:01","modified_gmt":"2024-02-11T11:27:01","slug":"associated-farms","status":"publish","type":"page","link":"https:\/\/staging.consorziovaccherosse.blacksolutions.net\/en\/the-red-cows-consortium\/associated-farms\/","title":{"rendered":"Associated farms"},"content":{"rendered":"\n
\n\t
\n
\n
\n \"\"\n <\/div>\n

\n Fiercely protecting animal welfare <\/h2>\n\t\t\t

\n\t\t\t\t Following biological rhythms and seasonal cycles <\/p>\n\t\t\t <\/div>\n\t<\/div>\n<\/div>\n\n\n\n

\n
\n

They see them born and grow up, and they each have their own name they’re called by. Our members and breeders are therefore intimately acquainted with the habits and personalities of each of their Reggiana Vacche Rosse cows. Each day they faithfully tend to them with loving care and the utmost attention, as true guardians of a thousand-year-old tradition that, however, risked disappearing around the 1980s.<\/p>\n\n\n\n

The industrialisation processes of post-World-War-II Italy and the increased demand for Parmigiano Reggiano in fact led to the Reggiana breed being gradually replaced with breeds such as the Frisona, capable of producing greater quantities of milk.<\/p>\n\n\n\n

But certain far-sighted breeders were well familiar with the rich cheesemaking properties of the Vacche Rosse’s milk, not to mention their characteristic robustness, longevity and strength. They implemented a project to help these cows recover, gradually repopulating them from the 600 or so animals that remained.<\/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