GRANA PADANO D.O.P. FREE from 500 GR
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.
Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients
Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients: is rich in proteins, fatty acids, vitamins and minerals.
It is therefore recommended in a healthy daily diet. Gran Moravia is an irreplaceable ingredient of good food, able to enhance all dishes and make every recipe rich and refined, enhancing its taste and scent.
It can also be enjoyed alone as an appetizer, cut in scales or cubes and combined with an aperitif, or at the end of the meal with seasonal fruit.
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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.
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 caciocavallo dei Monti Lattari is a cheese with a very popular origin.
Intense and rich cheese, it has a very compact pasta and faces a long seasoning.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with ginger.
The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures
The “crutin”, a small cellar carved into the tuff, was the pantry of the peasants of Langa.
It is a hard cheese that is ripe for about a year and a half.
Pure Piedmontese milk cheese from selected farms with addition of aromatic herbs
Caciocavallo podolico means that particular variety of caciocavallo produced exclusively with the milk of Podoliche cows, in the traditional way and only in certain periods of the year.
The semi-seasoned goat cheese has a minimum seasoning of 2 months, with a savory and aromatic taste.
The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.