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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.
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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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.
With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.
The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
The Stravecchio is an aged tome on fir-trees in traditional cellars.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
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 Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.
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.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The Naples box has very high quality fresh cheeses.