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The Pezzata Rossa Reggiana is a breed of cattle that is practically native to Emilia-Romagna, where all the true Parmesan cheese is made. It came to the region with the barbarian invasions of the AD 400's and was a preferred breed because it also happens to be an excellent beast of burden.
When mechanization began to take over Italian agriculture after WWII, people turned to the Friesian Holstein because it produced 30% more milk and they didn't need the labor.
When most people switched to the Holstein, the farmers who stuck with the Pezzata Rossa were sneered at as old-fashioned and foolish.

Now their cheese is part of the Slow Food Ark of Taste, a sort of "endangered species list" for food created by Slow Food. The idea is to promote the great flavors of the world and protect them from the onslaught of the standardization of taste.
The Red Cow Parmesan cheese is superior for its smooth consistency, lower moisture and authentic flavor.
Those among you who insist on Parmesan cheese when browsing through your favorite cheese shop should ask the managers if it comes from Pezzata Rossa cows.
If you want to be sure, look for the initials "C.V.P.A.R.R." on the label. This stands for Consorzio Valorizzazione Prodotti Antica Razza Reggiana, an Italian organization which verifies the authenticity of this artisan way of cheese making.