Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The Gorgonzola DOP is a soft cheese, based on full cow's milk and characterized by the typical grass that distinguishes it from all other cheeses.
The particular and spicy aftertaste is certainly the organoleptic quality of the product.
Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.
Specific References
No customer reviews for the moment.
The smoked variant of the spizzico: ductile and suitable for any occasion.
The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures
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.
Pure Piedmontese milk cheese from selected farms with addition of aromatic herbs
The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
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 caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
The “crutin”, a small cellar carved into the tuff, was the pantry of the peasants of Langa.
Homogeneous consistency with some small leaf, straw yellow
The caciocavallo dei Monti Lattari is a cheese with a very popular origin.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
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.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
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.