CACIOCAVALLO CAMPANO DI MONTI LATTARI SMOKED BY ABOUT 1.0 KG
The caciocavallo dei Monti Lattari is a cheese with a very popular origin.
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.
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. The spicy version is prepared with lamb or goat's neck and its seasoning ranges from minimum 3 months to over a year. Its taste is very characteristic, spicy and very tasty, the pasta is compact and not elastic. The spicy Provolone accompanies itself beautifully with some hedgehog of butter, which contrasts the flavor enhancing it.
No customer reviews for the moment.
The caciocavallo dei Monti Lattari is a cheese with a very popular origin.
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.
Intense and rich cheese, it has a very compact pasta and faces a long seasoning.
The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
The Pulcinella box has meats and typical cheeses of excellent quality.
The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures
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.
Many products, a thousand sizes, a guarantee: the quality Biraghi.
The semi-seasoned goat cheese has a minimum seasoning of 2 months, with a savory and aromatic taste.
The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
Homogeneous consistency with some small leaf, straw yellow
The roquefort is a French, herbal cheese, produced with sheep's milk, originally from Roquefort-sur-Soulzon (South France).
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.