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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.
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-dried but friable, very white and rather salty (it remains to mature in brine for a period ranging from two to three months in a temperature of 2-4°C).
The origin of the name dating back to the 17th century is to be termed 'full' in Greek indicating the cut of the curd, or, other sources, indicate the shape of the cut on the tray.
It is a very ancient product, dating back to the Age of Homerica (VIII century BC) and beyond, also appearing in the Odysseus, in the 9th book.
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The scamorza is a typical spun cheese from the center-south Italy.
Scamorza is a very short seasoning cheese.
Fresh goat cheese, tastes sweet and delicate with soft and white pasta.
The scamorzine with ham is a cheese made of sweet yarn, which contains in itself high quality ham.
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.
Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.
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.
Broiled pasta cheese with a characteristic shape, produced with raw cow milk from Irpinia.
The perfect box for spicy lovers.
Scamorza is a very short seasoning cheese.
These delicious scamorzine, hide inside a heart of olives dripping of high quality
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
Scamorza is a very short seasoning cheese.
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.