The Alpine Brown makes its appearance in the parmesan territory around 1870, but it has a more evident development after 1892 with the work of Professor Antonio Bizzozzero, founder of the itinerant Agriculture Professorship of Parma. After becoming aware of the state of our provincial agricultural situation, he did his best to teach techniques and notions that could give farmers the possibility of improving their own work. In relation to cow breeding, he tried to communicate how the threefold system (meat, milk, work) could not generate as much income as could a system using animals with a specific aptitude for either milking or meat.
So he started an intense activity of crossbreeding by substituting the indigenous cattle with the Alpine Brown bull.
Our family is mentioned by Dr. Giovanni Menapace in his book “Agricoltura Parmense” (Parma Agriculture) written in 1937, as being among those who followed in the teachings of Professor Bizzozzero.
Since Gainago is located in the designated area, dairy cow breeding has always taken place with the consequent transformation of milk into Parmigiano Reggiano.
There are about 750,000 Italian Browns in Italy, distributed in different areas. They adapt very well to different climates and are chosen by those who want to have superior quality milk. On the average, they produce less milk than the Friesian cow but the cheese return is significantly higher.
The Italian Brown’s milk gives the Parmigiano Reggiano a rich but delicate taste; it is a straw colour, typical of a traditional diet of different hay varieties and feed given separately. After 24 months, its consistency melts in your mouth releasing an incredible sensation of completeness.
Genetically speaking, the Italian Brown has the B variant of K-casein with the following characteristics:
All of the above give cheese a colour, taste and aroma that is pleasantly distinguishable and undeniably special.
Our Parmigiano is made in the farm’s cheese factory but the entire process is much more involved, starting from the attention given to each breeding phase so that the young calves will become producers of high quality milk. Much care is also given to the production and conservation of the forages and in the choice of every technique that can improve the animal’s well-being and the quality of the products that contribute to the making of our cheese.
Having bred Italian Brown’s since 1879, we decided in 2008 to join the “Consorzio di sola bruna” (Only Italian Brown Consortium) and also “Italialleva” because we believe that all the effort we put into each phase of the production chain should be made known to the consumer, guaranteeing with our brand on the plate, a total traceability that can be detected in each slice of cheese. Italialleva also guarantees that our animals and their offspring are born in Italy and are registered in the genealogical book.
The Italian Brown philosophy is not limited to just breeding Italian Browns; come and visit us at our farm and you will see how these cows integrate with the people who are raising them.
Our animals are free in their straw bedding during the initial phase and then they are put into single beds; we care about the animal’s well-being because a well-cared for animal is not stressed and responds by producing astonishing results in the product.
The reliability, competence and passion of the Breeders Association and all of the Italian Brown breeders are a guarantee that the end result will just keep getting better.