It is a great tasting cheese and meditation.
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From cow's milk and sheep's occelli® to Barolo, aged for a few months and is aged in vinacce enriched with Barolo DOCG wine. It is a great tasting cheese and meditation. Its taste of a certain personality is well combined with great red vintage wines.
Specific References
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The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
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
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
Intense and rich cheese, it has a very compact pasta and faces a long seasoning.
The semi-seasoned goat cheese has a minimum seasoning of 2 months, with a savory and aromatic taste.
Many products, a thousand sizes, a guarantee: the quality Biraghi.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with ginger.
The Naples box has very high quality fresh cheeses.
Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.
Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna on the left of the river Reno and Mantova on the right of the river Po.