The “crutin”, a small cellar carved into the tuff, was the pantry of the peasants of Langa.
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 “crutin”, a small cellar carved into the tuff, was the pantry of the peasants of Langa.
This cheese based on cow's milk, with broken pasta enriched by summer truffle scales, actually recalls the spirit of this magical place.
Beppino Occelli called him Crutin.
It is recommended to combine with noble Piedmontese wines such as Barbaresco and Barolo.
In the kitchen the Crutin is a prince ingredient for sumptuous fillings or in the dressing of pasta and gnocchi in white.
Ingredients
Sea salt, Caglio, cow's milk (the origin of milk: Italy), broth extract, summer truffle (tuber aestivum Vitt.), aroma
Allergens
Milk. Lactose
Store in refrigerator at a temperature of +6/+8 °C
Specific References
No customer reviews for the moment.
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 Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
Season for at least four months in the cellars of Valcasotto on wooden boards of the valley.
Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.
It is a seasoned cheese with delicate and fragrant flavor and aroma.
Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
Many products, a thousand sizes, a guarantee: the quality Biraghi.
The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
Bel Sepi is a mixed cheese obtained from sheep's milk and whole cow's milk.
Homogeneous consistency with some small leaf, straw yellow
The roquefort is a French, herbal cheese, produced with sheep's milk, originally from Roquefort-sur-Soulzon (South France).
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
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
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 Naples box has very high quality fresh cheeses.