Parmigiano Reggiano DOP
The Pavesi brothers founded Latteria Tullia almost 70 years ago to produce high quality cheese that respects the Italian tradition and highlights the terroir of Emilia-Romagna. The milk for their cheese comes from only 5 local farms in order to maintain the highest milk quality, and each wheel is aged for a minimum of 24 months. This farm was chosen for FMA by Pierluigi Fulvi of Pecorino Romano fame, specifically because of the high quality of their milk and the small number of farms it is sourced from. Parmigiano Reggiano is always made with raw cow's milk, according to Italian law.