SEPI CIRCA 3 KG
The semi-seasoned goat cheese has a minimum seasoning of 2 months, with a savory and aromatic taste.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
It shows, once ripe with a thin, smooth, uniform, consistent external crust.
The color goes from straw to golden yellow, the dough is compact, combined, white buttery and sweet and delicate flavor to the palate, with a light spicyness. The name comes from the ancient custom of hanging cheese, the cacio, in pairs, tied with a rafia loop, on horse of wooden sticks near focolare, to favor the formation of the external film and the subsequent seasoning.
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The semi-seasoned goat cheese has a minimum seasoning of 2 months, with a savory and aromatic taste.
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.
Cheese from millenary history, the king of Piedmontese cheeses.
The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures
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.
The caciocavallo dei Monti Lattari is a cheese with a very popular origin.
The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
Pamigo is a traditional cheese belonging to the wide category of cheeses of the taste decided until spicy with the advancing of the seasoning.
Pure Piedmontese milk cheese from selected farms with addition of aromatic herbs
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.
Bel Sepi is a mixed cheese obtained from sheep's milk and whole cow's milk.
Semi-seasoned cheese produced with pasteurized sheep milk.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.