PARMIGIANO REGGIANO D.O.P. FREE from 500 GR
The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
Pamigo is a traditional cheese belonging to the wide category of cheeses of the taste decided until spicy with the advancing of the seasoning.
Pamigo is a traditional cheese belonging to the wide category of cheeses of the taste decided until spicy with the advancing of the seasoning.
This typical cheese is produced with cow's milk.
It is transformed with the seasoning from semi-hard cheese to hard cheese, great to be grated.
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The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
Season for at least four months in the cellars of Valcasotto on wooden boards of the valley.
The semi-seasoned goat cheese has a minimum seasoning of 2 months, with a savory and aromatic taste.
The caciocavallo dei Monti Lattari is a cheese with a very popular origin.
It is a hard cheese that is ripe for about a year and a half.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients
Many products, a thousand sizes, a guarantee: the quality Biraghi.
Cheese from millenary history, the king of Piedmontese cheeses.
Bel Sepi is a mixed cheese obtained from sheep's milk and whole cow's milk.
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 Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.