In the 1950s, there were 140,000 head of this cattle breed, but over successive decades it suffered a steep decline, corresponding to the unstoppable rise of the Friesian. The success of Parmigiano Reggiano cheese convinced farmers to replace the two native breeds—Modenese White and Reggiana Red—with cows from the Netherlands, famous for their productivity and with udders suited to mechanical milking. The Modenese White is a hardy breed, used for milk and meat, and in the past was also used to work the fields. Its milk is ideal for cheesemaking.
Modenese white cow Parmesan Reggiano is available year-round
Presidium supported by
Modena Province, Emilia-Romagna Region
The breeders who look after the Modenese white cattle breed are united in the
Consortium for the Valorisation of Modenese-Valpadana White Breed Products
Via Serravecchia, 35
Tel. +39 333 2759009(chairman: Gilberto Leonelli)
of Stefano Fogacci
Via Lamizze, 1197
Tel. +39 334 3371777
Locality Rosola Via Rosola, 1083
Tel. +39 335 7067633
The dairy works with milk from the Modenese white cows of the following farms
Cà Marmocchi and La Pendice di Zocca.
Santa Rita Bio Caseificio Sociale 1964
Via Pompeano, 2294
Tel. +39 333 3434571
The organic milk of only white cows from Modena used in the production of organic Parmigiano Reggiano comes from the farms of the Società agricola Bio San Carlo in Selva di Serramazzoni, Giuliano Vandelli in Castelvetro and Braglia Fratelli Società agricola in Selva di Serramazzoni.
At the Caseificio headquarters it is possible to buy meat packs from the organic farmers of the Società agricola Bio San Carlo and the Società agricola Biologica La Solforosa di Selva-Pompeano di Serramazzoni.
Some farms breed white Modenese beef cattle: Carlo Camurri of Pederzona, Mongiorgi of Castelfranco Emilia and Gianfranco Pifferi of Prignano sul Secchia.