GRAN MORAVIA CIRCA 4 KG
Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients
Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients
The Naples box has very high quality fresh cheeses.
The Colosseum box has typical Roman cured meats and cheeses of excellent quality.
Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.
The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.
The semi-seasoned goat cheese has a minimum seasoning of 2 months, with a savory and aromatic taste.
Fresh goat cheese, tastes sweet and delicate with soft and white pasta.
The particularity of the product is due to the milk of a breed that lives in the semi-braded state.
Homogeneous consistency with some small leaf, straw yellow
Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.
The Pulcinella box has meats and typical cheeses of excellent quality.
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.
Caciocavallo podolico means that particular variety of caciocavallo produced exclusively with the milk of Podoliche cows, in the traditional way and only in certain periods of the year.
Provolone del Monaco is a semi-hard cheese made of yarn, aged, produced in the area of the Sorrentine Peninsula, exclusively with raw cow milk Agerolese
Scamorza is a very short seasoning cheese.
The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.
The perfect box for spicy lovers.
The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.