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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Broiled pasta cheese with a characteristic shape, produced with raw cow milk from Irpinia.
The edammer (Dutch edammer) is a cheese made of cow's milk with the addition of animal hair typical of the Netherlands, sold in forms by the soft yellow paste and with a thin protection of reddish wax.
Great for sandwich bars and sandwich bars to add that unique and unmistakable taste typical of English pubs.
It is a cheese with compact pasta and flavor and typical aromas.
The scamorza is a typical spun cheese from the center-south Italy.
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.
Scamorza is a very short seasoning cheese.
The scamorzine with ham is a cheese made of sweet yarn, which contains in itself high quality ham.
These delicious scamorzine, hide inside a heart of olives dripping of high quality
The perfect box for spicy lovers.
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 taste has more pronounced taste due to the characteristic of smoking.
Soft and with a delicate taste thanks to the short seasoning, Auricchio Giovane is still produced today following the ancient and traditional recipe of Provolone Auricchio.
Scamorza is a very short seasoning cheese.
Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.
The grated cheese is obtained by selecting mature cheeses qualitatively superior and suitable for this type of processing.