It is a hard cheese that is ripe for about a year and a half.
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It is a hard cheese that is ripe for about a year and a half.
The shapes are then refined in chestnut leaves that transform them and enrich them with a marked and exceptional taste. It also goes well with great Langa wines, but also with a large crafted dark beer.
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With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.
Grana Padano is a hard cheese cooked, with a slow and natural ripening, which takes place in environments with pleasant "spring" temperatures between the 15th and the 22°C.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
The caciocavallo dei Monti Lattari is a cheese with a very popular origin.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
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.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.
The Stravecchio is an aged tome on fir-trees in traditional cellars.
Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.
Cheese from millenary history, the king of Piedmontese cheeses.
Homogeneous consistency with some small leaf, straw yellow
The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.