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,
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
Parmigiano Reggiano aged 24 months has reached the perfect ageing time to be tasted and to express to the nose and the palate a richness of scents and aromas in perfect balance. Fresh fruit and citrus appear beside notes of dried fruit and spices. The cheese develops hints of sweetness
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.
A prestigoius cheese made with highly selected ewe’s milk according to ancient proceedings from the tradition and aged in the cave. Strong, intense and long-lasting taste, perfect with a glass of structured red wine.
The exquisite flavour of fresh milk coming from free-ranging sheeps. Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Pair it also with a glass of Italian red wine or a light beer.
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.
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