Its way of proposing extends its spectrum of use by going beyond the use at the table, to perform with great identity in aperitifs and appetizers.
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Caglio di latte ovino, whole, raw or termized, coagulato con caglio in pasta di capretto corporate, o di calf powder, fat, short-media seasoning, with hard dough. Its way of proposing widens its spectrum of use, going beyond the use at the table, to perform with great identity in aperitifs and appetizers.
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It is a hard cheese that is ripe for about a year and a half.
The smoked variant of the spizzico: ductile and suitable for any occasion.
Homogeneous consistency with some small leaf, straw yellow
Season for at least four months in the cellars of Valcasotto on wooden boards of the valley.
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.
It is produced with only fresh milk of Agerola cows. These are cows whose milk yield is not exceptionally high, in fact the main feature lies in the quality of this cow's milk.
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
Asiago cheese is a dairy product of cow's milk with semi-cooked pasta and a protected designation.
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.
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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
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with ginger.
With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.