BEPPINO OCCELLI CIRCA 140 GR
It is a hard cheese that is ripe for about a year and a half.
Seasoned cheese with black truffle typical of southern Italy of round shape
Seasoned cheese with black truffle, typical of southern Italy of roundish shape, "sacchetto", produced with milk particularly fat of molisane cows, with the addition of only caglio, lactic ferments and salt.
This cheese follows the normal Caciocavallo process with the addition of the black truffle.
A table the black truffle caciocavallo is ready to cut the knife.
No customer reviews for the moment.
It is a hard cheese that is ripe for about a year and a half.
The roquefort is a French, herbal cheese, produced with sheep's milk, originally from Roquefort-sur-Soulzon (South France).
Pure Piedmontese milk cheese from selected farms with addition of aromatic herbs
Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.
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.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
Cheese from millenary history, the king of Piedmontese cheeses.
Intense and rich cheese, it has a very compact pasta and faces a long seasoning.
Bel Sepi is a mixed cheese obtained from sheep's milk and whole cow's milk.
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 composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.
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.