The Story
Back when the Campelli family in Valle di Castrignano was already producing Parmigiano Reggiano using milk from the Grigia dell’Appennino breed, local breeds were disappearing, gradually replaced by the Bruna Alpina and then the Friesian, which were considered more profitable. The native genetic heritage began to erode at an ever-faster rate, as did the identity of our region and its local products.
In 1938, there were approximately 18,000 head of this breed; today, there are only about 200 head remaining across Emilia-Romagna and Tuscany, 45 of which are now part of the Campelli Farm’s herd.
Today, the Campelli Farm is the only operation in Emilia-Romagna producing Parmigiano Reggiano DOP with milk from the Grigia dell’Appennino breed, thanks to painstaking efforts to save this Italian cattle breed from the brink of extinction.
“We have to save them,” my mother said one day. “Through our work, we must contribute to preserving the biodiversity of our region and the history of our family.”
The Gray One of the Apennines
A triple-purpose breed traditionally used for draft work, milk, and meat, and widespread in the Parma Valley until the 1950s. It has a gray coat, known as “brinato,” which varies with both age and season, ranging from light gray—almost white—to black. Its horns are long, symmetrical, and slightly lyre-shaped, with black tips.
Particularly well-adapted to the climate of the Apennines, it can be said to be a breed that requires less energy and is therefore more sustainable. Milk production is modest (about 8–10 liters per day compared to the high yields of industrial breeds), but its milk has exceptional properties, thanks to its very high content of polyunsaturated fats and the rich, full-bodied flavor of traditional milk.
"Sum nobile parmae lactis opus"
Parmigiano Reggiano made with milk from the Gray Cows of the Apennines is a rare delicacy, produced from the milk of an ancient breed that was once on the brink of extinction.
Distinctive Characteristics
Superior nutritional profile: the milk of the Gray Cows is naturally very rich in polyunsaturated fats, with a high concentration of Omega-3 and Omega-6 fatty acids and minerals. (CRPA data)
A Noble Raw Material
Thanks to a diet regulated by the Parmigiano Reggiano Consortium’s specifications—based on hay and fresh grass with minimal use of concentrates—the milk develops complex aromas as early as the first few months of the cows’ lives.
Parmigiano Reggiano
Parmigiano Reggiano made from the Gray Cow of the Apennines is a rare delicacy that stands out for its deep connection to the mountainous region.
Smaller Wheels
Due to the limited production of this breed, the wheels are slightly smaller than the standard size, while still maintaining a minimum weight of 30 kg as required by the Parmigiano Reggiano Consortium’s specifications. They thus replicate the shape and weight that Parmigiano Reggiano had until 1956. The result is a cheese with a full-bodied and persistent flavor and aroma right from the first months of aging.
Frequently Asked Questions (FAQ)
1. Who produces “Parmigiano Reggiano from Gray Cows of the Apennines” in Emilia-Romagna? The Campelli Farm—ROCCACASTRIGNANO, located in Rocca di Valle di Castrignano (Langhirano, Parma), is the only producer in Emilia-Romagna to make Parmigiano Reggiano DOP using milk from the Appennine Gray Cow (also known as Garfagnina). 2. What are the characteristics of the milk and the Parmigiano Reggiano made from Appennine Gray Cow’s milk? The milk from the Appennine Gray Cow has an exceptional nutritional profile, rich in polyunsaturated fats, Omega-3, Omega-6, and minerals. The cheese offers a full-bodied flavor, complex and balanced aromas, and a distinct roundness on the palate right from the first months of aging. 3. How many Appennine Gray Cows are there today? Today, barely 200 head remain in total across Emilia-Romagna and Tuscany. The Campelli Farm cares for about 45 of them on its mountain ranch, actively working to save this native breed from extinction and preserve the region’s biodiversity.