Many products, a thousand sizes, a guarantee: the quality Biraghi.
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)
Many products, a thousand sizes, a guarantee: the quality Biraghi. The Specialities Biraghi offer a wide variety of products to allow the consumer to enjoy the taste of 90% POLPA hard cheese without having to give up the certainty of the highest quality standards that the company always guarantees.
Specific References
No customer reviews for the moment.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
Season for at least four months in the cellars of Valcasotto on wooden boards of the valley.
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.
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with ginger.
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 seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.
Semi-seasoned cheese produced with pasteurized sheep milk.
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.
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
It is a seasoned cheese with delicate and fragrant flavor and aroma.
With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.
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.