This raw cows milk cheese is made from the Freisian breed of cows who are exclusively fed local mountain forage, leaving this very special parm with an exceptionally smooth, creamy pate that helps its unique bright flavor burst in your mouth. A moist texture interspersed with the satisfying crunch of the cheese crystals, there is none of the bitter finish to this cheese that is so common in imported parm. Awarded the Prodotto di Montagna, a designation of Parmigiano-Reggiano reserved for a handful of cheeses, whether you use this cheese to top your pasta or on its own as an antipasta, you cannot go wrong. This cheese is make from unpasteurized milk and animal rennet.