D&D CACIOTTO IRPINO A _
The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
The Valmonte stravecchio is an aged top in the seasoning cellars.
The Valmonte stravecchio is an aged top in the seasoning cellars. Characterized by a diffused eyelet, elastic paste, aromas and aromatic flavor.
The house technicians control every single shape throughout the long rest period on fir axes to ensure a perfect seasoning.
Its pleasantly intense taste allows matching with a full-bodied red wine.
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The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
Homogeneous consistency with some small leaf, straw yellow
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.
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 roquefort is a French, herbal cheese, produced with sheep's milk, originally from Roquefort-sur-Soulzon (South France).
The smoked variant of the spizzico: ductile and suitable for any occasion.
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.
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.
The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
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
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 semi-seasoned goat cheese has a minimum seasoning of 2 months, with a savory and aromatic taste.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.