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UGOLETTI GIULIANO- LATTERIA LA CAMPOLA

Vezzano sul Crostolo · Province of Reggio nell'Emilia · Emilia-Romagna

Parmigiano Reggiano DOP

Ugoletti Giuliano operates Latteria La Campola in Vezzano sul Crostolo, deep within Reggio nell'Emilia's Parmigiano Reggiano heartland. This dairy transforms raw cow's milk into wheels of DOP cheese through slow coagulation and careful aging, each wheel spending at least twelve months developing the fine-grained, flaky structure that defines the denomination. The producer works within the strict protected zone encompassing 133 municipalities, where milk chemistry and grass-fed herds determine every batch's character.

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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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