PDO cheese with whole cow’s milk, white or slightly pale yellow semi-cooked paste. a great ally in the kitchen, the PDO Fresh Asiago is versatile and its use is truly infinite. Cut into cubes, it is ideal for aperitifs. It is perfectly combined in the preparation of baked pasta fillings,
The Tuscan Pecorino DOP is a cheese with Protected Denomination of Origin. It is produced according to strict disciplinary rules related to the production. The fresh type has undergone a short seasoning period and therefore it is soft and delicate.
This type of cheese with medium maturation period is obtained 100% from pasteurised sheep milk. The rind becomes black after having been hand-strewed with extra virgin olive oil and ground black pepper. This process makes the product quite palatable, as it enriches it with the strong tastes typical of Southern
A semi-aged cheese, made with pure sheep’s milk. With a compact and white paste and delicious Pistachios from Bronte its special flavour makes it unique as a table cheese at the end of the meal, and even as a second course, paired to a good glass of Chianti.
An Italian cheese made from the whey part of sheep milk, with firm texture and salty taste. Perfect if used in salads, ideal for slicing, crumbling and grating and especially tasty on pasta: have you ever tried Pasta alla Norma, with delicious aubergines and tomatoes and salted ricotta sprinkled on
A real sardinian Pecorino. With a white compact consistency, with little punching, is soft, the taste slightly mawkishly and fragrantly. It is produced exclusively of full-cream milk of sheep of this Italian area under addition of natural milk acid bacteria and calf’s rennet.
Originally Scimudin was a goat’s milk cheese, it is currently made almost exclusively from cow’s milk due to the reduction of breeding goats. The crust is thin and soft, grayish-white color due to the development of characteristic mold growth; the paste, white slightly tending to straw, it is soft with
The spicy Auricchio provolone cheese is typical of the Italian cheese tradition. It presents a hard and compact consistency. It offers an unmistakable decisive flavour. Ideal for the lovers of spicy tastes.
Emmentaler Cheese is a whole cow’s milk cheese. Although once produced only in Switzerland, the name is not protected so France and Germany are both big producers of this Swiss like cheese. The paste of this cheese is pale and buttery witrested in cooking with it, Emmentaler is a wonderful
Made from cow’s milk, Occelli al Barolo, ages for several months and is finished in marc enriched with Barolo Wine DOCG. This is a great cheese for tasting and meditation. Its strong personality and taste pair well with great vintage red wines. It was considered the best “drunk” cheese in
It is the Sicilian cheese par excellence. It has an ancient tradition and is produced exclusively with silian sheep’ milk. The name itself literally means “first salt” and is used to describe early stages of maturation. This Primosale is an organic cheese with a lightly sheepy and delicate flavor paired