The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
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 Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
Its soda and compact paste, of a bluish colour is homogeneous to the cut and with little presence of eyes spread irregularly. Orange painted
Pasteurized goat milk, lactic ferments, caglio, calcium chloride, lisozima (derivated by eggs) and salt.
Specific References
No customer reviews for the moment.
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 Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
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.
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.
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
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.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The smoked variant of the spizzico: ductile and suitable for any occasion.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
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.
Pamigo is a traditional cheese belonging to the wide category of cheeses of the taste decided until spicy with the advancing of the seasoning.
Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.
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
sale
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
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.