THE OVILE SEDDA CHEESE SPICY MELTED FROM 570 GR
Pecorino cheese cream spread with an intense flavor and pleasantly spicy.
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.
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 sweet version is made with the calfskin and its seasoning varies between 2 and 3 months. It has a sweet taste of milk, very delicate and is great if accompanied by salt, pepper and oil, and also to taste by a trite of aromatic herbs.
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Pecorino cheese cream spread with an intense flavor and pleasantly spicy.
More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .
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.
Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.
More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.
The scamorza is a typical spun cheese from the center-south Italy.
Fresh goat cheese, tastes sweet and delicate with soft and white pasta.
These delicious scamorzine, hide inside a heart of olives dripping of high quality
Fresh goat cheese, tastes sweet and delicate with soft and white pasta.
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.
Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.
Broiled pasta cheese with a characteristic shape, produced with raw cow milk from Irpinia.
Scamorza is a very short seasoning cheese.
Scamorza is a very short seasoning cheese.