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LATTERIA TULLIA

Rolo · Province of Reggio nell'Emilia · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Tullia operates in Rolo, at the heart of Parmigiano Reggiano's 133-municipality zone, where the Emilia-Romagna dairy tradition runs deep. The creamery transforms raw cow's milk into the region's signature hard cheese through slow fermentation and patient aging. Each wheel spends at least 12 months maturing, developing the fine-grained, flaky texture that defines authentic Parmigiano Reggiano. Here, production follows the strict protocols that have protected this denomination for centuries.

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What it makes

DOP

Parmigiano Reggiano

A hard, cooked-curd, slow-matured cheese made from raw cow's milk, matured at least 12 months, with a fine-grained flaky texture and fragrant, delicate flavour.

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