SEASONED CHEESE MONTASIO D.O.P. 1/4 SHAPE FROM ABOUT 1.4 KG
The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
The Caciocavallo Silano DOP has an oval or truncated-conic shape, with head or without, with coves corresponding to the position of the alloys.
The crust is thin, smooth, of straw yellow color while the paste is homogeneous, compact with very light white or straw yellow color.
It is characterized by an aromatic taste, pleasant, merging in the mouth, normally delicate and tendentially sweet when the cheese is young, until it becomes spicy with advanced maturation.
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The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures
The semi-seasoned goat cheese has a minimum seasoning of 2 months, with a savory and aromatic taste.
It is a seasoned cheese with delicate and fragrant flavor and aroma.
Bel Sepi is a mixed cheese obtained from sheep's milk and whole cow's milk.
The “crutin”, a small cellar carved into the tuff, was the pantry of the peasants of Langa.
Semi-seasoned cheese produced with pasteurized sheep milk.
Asiago cheese is a dairy product of cow's milk with semi-cooked pasta and a protected designation.
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 Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
The roquefort is a French, herbal cheese, produced with sheep's milk, originally from Roquefort-sur-Soulzon (South France).
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.
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.
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.
Pure Piedmontese milk cheese from selected farms with addition of aromatic herbs
Homogeneous consistency with some small leaf, straw yellow