Less than 100 years ago in the municipal livestock consortiums of the provinces of Modena, Reggio Emilia, Parma, Bologna, and Mantua, about 52,000 head were registered and steadily increasing. In the 1950s the number of heads exceeded 140,000 but, only 10 years later, the downward phase began, hand in hand with the unstoppable expansion of the Friesian breed. The fortunes of Parmigiano Reggiano, in fact, convinced farmers to replace the two native breeds (the Modenese white and the Reggiana red) with those from Holland, famous for their productivity and ideal for mechanical milking. Today of the Modenese bianca there are only a few hundred head left, spread in small herds. The Modenese bianca is a dual-purpose animal that comma in the past, in addition to being destined for milk-meat production, was also a valuable aid in field work. The Modenese bianca produces milk that is particularly suitable for processing into Parmigiano Reggiano and for cheese-making in general. This is due to the optimal ratio of fat and protein content, where the K fraction of caseins, which promotes a slow and more resistant coagulation of milk, is present in high amounts. In addition, this breed has maintained a genetic heritage that allows for fair growth times.