The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures
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 Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict procedures of production and seasoning, established and supervised by the respective Consortium, based in Codroipo.
The Montasio D.O.P. pasta is hard, compact, straw yellow, with a homogeneous and small look.
The crust is smooth, elastic and light brown.
The taste is delicate, sweet and pleasant and pleasantly reminiscent of milk with which it is produced; the perfume is delicate and slightly herbaceous.
Specific References
No customer reviews for the moment.
The Stravecchio is an aged tome on fir-trees in traditional cellars.
It is a hard cheese that is ripe for about a year and a half.
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
The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
The Naples box has very high quality fresh cheeses.
Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.
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.
Semi-seasoned cheese produced with pasteurized sheep milk.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
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.
Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.
Many products, a thousand sizes, a guarantee: the quality Biraghi.
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
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.