We noticed that you're using an unsupported browser. The TripAdvisor website may not display properly.We support the following browsers:
Windows: Internet Explorer, Mozilla Firefox, Google Chrome. Mac: Safari.

Consorzio Vacche Rosse

Features Animals
Closed Now: 9:00 AM - 1:00 PM, 3:00 PM - 7:00 PM
Open today: 9:00 AM - 1:00 PM, 3:00 PM - 7:00 PM
Review Highlights
Awesome tour

We booked a tour about 4 weeks in advance and Tomaso greeted us at the entrance. His tour was fun... read more

Reviewed 30 June 2018
Springboro, Ohio
via mobile
Buy a top italian product with high quality

Wanna try excellent healthy tasteful unique parmisan? Here you are in the right place with high... read more

Reviewed 11 February 2018
via mobile
Read all 213 reviews
All photos (115)
Full view
Certificate of Excellence
Traveller Overview
  • Excellent85%
  • Very good13%
  • Average1%
  • Poor0%
  • Terrible1%
29 Jun 2018
“Awesome tour ”
11 Feb 2018
“Buy a top italian product with high quality”
The Red Cows Consortium gathers the breeders of Red Cows of Reggiana's breed, a breed with a very ancient origin, arrived in our territories with Longobards around the year one thousend. From the milk of the Red Cows of Reggiana's breed is derived...more
Closed Now
Hours Today: 9:00 AM - 1:00 PM, 3:00 PM - 7:00 PM
See all hours
Via Fratelli Rosselli 41/2, 42123, Reggio Emilia, Italy
+39 0522 294655
Improve This Listing
Reviews (213)
Filter reviews
11 results
Traveller rating
Traveller type
Time of year
More languages
See what travellers are saying:
Updating list...
1 - 10 of 11 reviews
Reviewed 30 June 2018 via mobile

We booked a tour about 4 weeks in advance and Tomaso greeted us at the entrance. His tour was fun and thorough. We were able to see all stages of parmigiano reggiano during the 2 hour visit and taste a couple samples at the end....More

Date of experience: June 2018
Thank WallymamaOhio
Reviewed 11 February 2018 via mobile

Wanna try excellent healthy tasteful unique parmisan? Here you are in the right place with high customer care. I tried 40 months parmisan with fresh artichocks with lemon and olives oil... fantastic!!

Date of experience: February 2018
Thank 102giuseppinal
ConsVaccheRosse, Social media manager at Consorzio Vacche Rosse, responded to this reviewResponded 12 March 2018

Thank you Giuseppina!

Reviewed 13 November 2017

The consortium of the red cow has a funny name but there's nothing funny about the product being made here. The flavours here are phenomenal and the staff are friendly and extremely helpful. If you have the time, take a tour and learn all you...More

Date of experience: November 2017
3  Thank John H
ConsVaccheRosse, Social media manager at Consorzio Vacche Rosse, responded to this reviewResponded 15 January 2018

Many thanks to you John! It was a pleasure to host you in our dairy! We are happy to read that you really appreciated our products. Thanks for coming, we hope to see you again!

Reviewed 22 April 2017

When I'm travelling in the Reggio area I stop there to buy original Parmigiano cheese and frozen-pasta. One of the best local food shop in Reggio

Date of experience: April 2017
1  Thank Baciccia_Riou
Reviewed 18 October 2016

We went as a family to see how their parmigiano is made. Usually they require a reservation but they showed us around anyway. The guide was extremely nice, polite and the tour was very informative and interesting. It was a great experience throughout. You could...More

Date of experience: August 2016
3  Thank Maja_Zagreb123
Reviewed 2 September 2016 via mobile

Totally a waste of time. I'd been looking forward to visiting this place for months. We called to see if we could join a tour within a few days and were told no they were too busy, but that's fair enough as they do say...More

Date of experience: September 2016
1  Thank designer-images
Reviewed 21 July 2016

I went on a fun an educational tour here. There was an english translator for their old professor. It was interesting to learn about the process and to get to taste what cheese last like as it goes through the process. At the end, their...More

Date of experience: June 2016
Thank themanofec
Reviewed 16 March 2016

It is a nice view and a good knowledge for everyone to understand how it is and always been done the real reggiano cheese, and you will have the best of the king of the cheese

Date of experience: December 2015
Thank Max M
Reviewed 20 September 2015

The old professor at the factory only speaks Italian, but there's a English translator if you book the tour early. The professor is very detailed and share with us his knowledge and passion in cheese at every stage of the making. It's a pity we...More

Date of experience: September 2015
1  Thank Danielhotw
Reviewed 30 June 2015

Impressive ans enthusiastic guided tour through the parmiggioano factory, explaining why the real parmiggiano cheese is a quality guarantee, only natural indigredients are used, and predefined traditional processes are strictly used for healthy and best best tasting products. Parmggiano and other products can be bought...More

Date of experience: June 2015
Thank Alpensoft
TheDarkMist, Responsabile relazioni pubbliche at Consorzio Vacche Rosse, responded to this reviewResponded 21 July 2015

Thank you for your review. We hope to have you again here in the future! Best regards.

View more reviews
Nearby HotelsSee all 24 nearby hotels
Park Hotel Reggio Emilia
188 reviews
1.72 km away
Albergo delle Notarie
180 reviews
2.36 km away
Albergo Reggio
84 reviews
2.40 km away
Hotel Ariosto
285 reviews
2.41 km away
Nearby RestaurantsSee all 711 nearby restaurants
Trattoria Kaprazucca
268 reviews
1.07 km away
La Pignatta
157 reviews
1.10 km away
Wild Hops Beer Shop
31 reviews
1.18 km away
29 reviews
1.14 km away
Nearby AttractionsSee all 143 nearby attractions
Passo di Pradarena
35 reviews
1.30 km away
Villa Levi
9 reviews
1.37 km away
Piscina - Palestra - Circolo Onde Chiare
18 reviews
.90 km away
Questions & Answers
Get quick answers from Consorzio Vacche Rosse staff and past visitors.
Note: your question will be posted publicly on the Questions & Answers page.
Posting guidelines