ZANETTI _
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" .
Pecorino cheese cream spread with an intense flavor and pleasantly spicy.
Pecorino cheese cream spread with an intense flavor and pleasantly spicy.
The decided taste is the result of a selection of mature cheeses and fresh ricotta.
Excellent base for gastronomic preparations such as tartine, crostini, first dishes, vegetables and sauces or simply spread over the carasau bread.
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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" .
Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.
Scamorza is a very short seasoning cheese.
The provolone is a spun cheese made with cow's milk.
The scamorzine with ham is a cheese made of sweet yarn, which contains in itself high quality ham.
Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.
The grated cheese is obtained by selecting mature cheeses qualitatively superior and suitable for this type of processing.
The taste has more pronounced taste due to the characteristic of smoking.
The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.
Scamorza is a very short seasoning cheese.
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.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
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.
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.