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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With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.
It is a seasoned cheese with delicate and fragrant flavor and aroma.
Ricotta al Forno dura is a typical Sicilian product widespread in the province of Messina, whose preparation respects traditional techniques of seasoning and cooking of fresh ricotta.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
Provolone is a typical cheese of the Padana Valley, born from the encounter between the tradition of cheese in South Italy and the great availability of milk in the north.
Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.
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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
Intense and rich cheese, it has a very compact pasta and faces a long seasoning.
Pamigo is a traditional cheese belonging to the wide category of cheeses of the taste decided until spicy with the advancing of the seasoning.
The Stravecchio is an aged tome on fir-trees in traditional cellars.
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 caciocavallo dei Monti Lattari is a cheese with a very popular origin.
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.