The provolone is a spun cheese made with cow's milk.
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The provolone is a spun cheese produced with cow's milk. Typically spherical or cone trunk shape, it can be sweet or spicy. The grated provolone of the Lattari Mountains is produced in Campania. Seasoning, after salting and drying, can also happen in the cave according to the disciplinary of production, starting from a minimum of 6 months, then be grated and served in our tables giving an extra heel to the first dishes.
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Scamorza is a very short seasoning cheese.
The scamorza is a typical spun cheese from the center-south Italy.
Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.
The scamorzine with ham is a cheese made of sweet yarn, which contains in itself high quality ham.
Scamorza is a very short seasoning cheese.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
The grated cheese is obtained by selecting mature cheeses qualitatively superior and suitable for this type of processing.
These delicious scamorzine, hide inside a heart of olives dripping of high quality
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.
The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.
The clarified butter gives browning and a great taste to your food and your sauces.
Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.
Pecorino cheese cream spread with an intense flavor and pleasantly spicy.
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.
The taste has more pronounced taste due to the characteristic of smoking.