Cheese from millenary history, the king of Piedmontese cheeses.
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Cheese from millenary history, the king of Piedmontese cheeses.
It is produced with raw cow's milk, the very friable pasta is ivory white color tending to the yellow ocher.
In the longer seasonings we can present grassed veins due to the development of molds belonging to the genus Penicillium.
In fact, the herborination in Castelmagno, unlike the erbornati cheeses, naturally develops without the inoculation of specific molds.
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With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.
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 semi-seasoned goat cheese has a minimum seasoning of 2 months, with a savory and aromatic taste.
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 smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
It is a seasoned cheese with delicate and fragrant flavor and aroma.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
Asiago cheese is a dairy product of cow's milk with semi-cooked pasta and a protected designation.
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.
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.
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 Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures
The caciocavallo dei Monti Lattari is a cheese with a very popular origin.
The smoked variant of the spizzico: ductile and suitable for any occasion.
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.
The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.