Fresh stretched curd cheese, derived exclusively from whole Buffalo milk.
Pearly white color, smooth surface, similar to a very thin "crust" that contains the exquisite internal dough.
Available in various sizes and formats:
... Read More
Fresh stretched curd cheese, derived exclusively from whole Buffalo milk.
Pearly white color, smooth surface, similar to a very thin "crust" that contains the exquisite internal dough.
Available in various sizes and formats:
... Read More
Fresh stretched curd cheese, derived exclusively from whole Buffalo milk.
Pearly white color, smooth surface, similar to a very thin "crust" that contains the exquisite internal dough.
Fresh stretched curd cheese, derived exclusively from whole Buffalo milk.
Pearly white color, smooth surface, similar to a very thin "crust" that contains the exquisite internal dough.
Available in various sizes and formats:
... Read More
Fresh stretched curd cheese, derived exclusively from whole Buffalo milk.
Pearly white color, smooth surface, similar to a very thin "crust" that contains the exquisite internal dough.
Available in various sizes and formats:
... Read More
Fresh cheese, 100% Buffalo milk with a stretched curd wrapping that contains a creamy heart of buffalo stracciatella and cream.
Soft but supple and savory.
Naturally smoked Buffalo mozzarella, using beech shavings from sustainably managed forests (PEFC certified).
Its delicate smoky flavour makes it irresistible.
Available in various sizes and formats:
125g; 250g; 500g.
Naturally smoked Buffalo mozzarella, using beech shavings from sustainably managed forests (PEFC certified).
Its delicate smoky flavour makes it irresistible.
Available in various sizes and formats:
50g; 125g; 250g; 500g.
Vegetarian Buffalo Mozzarella made with microbial curd, with a characteristic and delicate flavour.
Porcelain white color and sweet smell of lactic fermentation.
The 100% Italian milk Buffalo Ricotta has no external crust and is porcelain white in color.
Its texture is creamy and soft and the flavour is fresh and delicately sweet.
The 100% Italian milk Buffalo Ricotta has no external crust and is porcelain white in color.
Its texture is creamy and soft and the flavour is fresh and delicately sweet.
Streched curd mozzarella, prec-cut into cubes. Ideal for pizzerias and in the kitchen.
Delicately flavoured, with the great advantage of a product which is ready for use.
Produced with 100% Italian milk. Also available in the Lact... Read More
Stretched curd mozzarella, ideal for the HoReCa sector.
Ready to be used by the most demanding pizza chefs because it is already cut in Julienne.
A practical and fresh product. Made with 100% Italian milk.
Fresh stretched curd cheese, ideally sliced and eaten on pizza.
Also excellent for the preparation of main dishes and appetizers.
Made with 100% Italian milk.
Streched curd mozzarella, prec-cut into cubes. Ideal for pizzerias and in the kitchen.
Delicately flavoured, with the great advantage of a product which is ready for use.
Stretched curd mozzarella, ideal for the HoReCa sector.
Ready to be used by the most demanding pizza chefs because it is already cut in Julienne.
A practical and fresh product, with no preservatives. Also available in the Taglio N... Read More
Quotidia Organic Mozzarella is made with high quality milk from farms with a controlled and certified organic supply chain, which excludes the use of GMOs and in full respect of the environment and animal welfare.
Bechamel is born from the encounter between fresh milk and Virgilio butter, to become the protagonist of many exquisite traditional Italian recipes.
Available in 500ml and 1l formats.
The butter, produced by the surfacing of the cream of fresh milk, makes Consorzio Virgilio leader in the production for its genuineness and quality.
Available in the following formats:
125g, 200g, 250g, 500g and 1kg.
The butter, produced by the surfacing of the cream of fresh milk, makes Consorzio Virgilio leader in the production for its genuineness and quality.
Available in the following single-dose formats:
Blister 12x 8g, Box 12 x 8g and H... Read More
Mascarpone cheese, a traditional product of Lombardy, is produced respecting the traditional production that exalts its natural creaminess.
Available in the following formats:
250g, 500g, 2kg.
Mascarpone cheese, a traditional product of Lombardy, is produced respecting the traditional production that exalts its natural creaminess.
Available in 10kg bags for industrial use, or 2kg trays for pastry shops.
Virgilio cooking cream, natural and additive free, is appreciated by gourmands for its extraordinary consistency.
Available in 200ml, 500ml and 1l formats.
Consorzio Virgilio's Parmigiano Reggiano PDO is the result of a skilful handmade production, handed down from one generation to another. The associates produce it according to the traditional method, in the province of Mantua on the right b... Read More
Parmigiano Reggiano Latteria Venera Vecchia MN1703 combines the flavour and knowledge of the Mantuan dairy tradition.
It won the 2017/2018 World Cheese Awards for the quality and excellence of its production.
It is one of the flag... Read More
Consorzio Virgilio's Grana Padano DOP is produced in the historic zone of protect origin, thanks to the contribution of the associate members from the provinces of Mantua and Brescia, the two most important provinces for the production of t... Read More
Virgilio's cubes of Grana Padano DOP are very practical. The perfect combination for aperitifs, they make starters and main courses even more inviting.
Virgilio's Lactose Free butter is highly digestible and particularly suitable for those with intolerance to lactose, the natural sugar of milk, since it contains less than 0.1% lactose.
Virgilio's Lactose Free mascarpone is highly digestible and particularly suitable for those with intolerance to lactose, the natural sugar of milk, since it contains less than 0.1% lactose.
Cynara cardunculus is the true soul of a hard cheese, that soaks Sicilian salt brine for 15 to 20 days, but is moreover a symbol of a production and life authentic phylosophy.
Wellness, Nature and Tradition: these are the very living c... Read More
You will find Gran Kinara delicately grated in of 90g sachets and 1kg bags.
For professionals and enthusiasts, for vegetarians and great sportsmen, this hard cheese produced with vegetable rennet Cynara cardunculus is used to enrich bo... Read More
Hard cheese produced with 100% Italian milk from a controlled supply chain. Matured in the place of production on fine spruce boards.
A new way of understanding cheese.
On the one hand, the high quality guaranteed by Fattorie Fian... Read More
Classic Butter.
From the centrifuge of the milk the cream is separated by mechanical action, and left to rest for 72 hours, this procedure will ensure the butter a delicate flavour and light almond hints.
Available in 100g, 200g a... Read More
Salted Butter.
The Salted Butter 1889 Fattorie Fiandino comes from creams that rest for 72 hours, whose unique taste is enhanced by Fleur de Sel from Trapani, that makes it unique with its delicate iodised hints.
Available in 100g... Read More
From the passion for the Langhe area and its excellent wines comes the Toma Brilla: a 100% Piedmontese-milk cheese with a strong character and an aromatic and enveloping flavour.
After an initial aging of 60 days, the Toma Brilla is re... Read More
Wonderful Piedmont milk is curdled using Cynara Cardunculus, then spun and, before moulding, enriched with a strip of exquisite black summer truffle, so typical of the Langhe area not far from Fattorie Fiandino.
After maturing for sixt... Read More
Crunchy on the palate, its crust is covered of malt and amber Ale and hides a very delicate heart in which the milk blends with those dried fruit and marzipan hints that come from beer and vegetable rennet.
L'Ottavio is a small and pre... Read More
It is a milk cream, whose soft delicacy comes out powerfully at the very first taste.
This cheese is like a soft hug, protected by its edible crust that has been formed after the salting and a maturing period that never lasts more than... Read More
Fresh sheep milk cheese, ready for tasting after only 20-25 days. Brigante preserves an intense aroma of milk, a soft texture and a sweet and refined taste.
It is the perfect balance between flavour and freshness.
Fresh sheep milk cheese, ready for tasting after only 20-25 days. It preserves an intense aroma of milk, a soft texture and a sweet and refined taste.
It is the perfect balance between flavour and freshness, combined with the chili pep... Read More
LACTOSE-FREE version (> 0.01% ) of the well-known Brigante. Its production occurs thanks to the enzymatic breakdown – and not according to the natural lactose disintegration determined by the maturation of the product – into its two mai... Read More
Fresh sheep milk cheese, ready for tasting after only 20-25 days. It preserves an intense aroma of milk, a soft texture and a sweet and refined taste.
It is the perfect balance between flavour and freshness, enriched by the taste of bl... Read More
Fresh sheep milk cheese, ready for tasting after only 20-25 days. It preserves an intense aroma of milk, a soft texture and a sweet and refined taste.
With a creamy consistency and a persistent, delicious and delicate flavour that sati... Read More
A fresh sheep milk cheese, ready for tasting after only 20/25 days. It preserves an intense milk scent, a soft texture and a sweet and refined taste.
In this case, the fragrance of the sheep milk is reinforced by the characteristic and... Read More
A fresh sheep milk cheese, ready for tasting after only 20-25 days. It preserves an intense aroma of milk, a soft texture and a sweet and refined taste.
It is the perfect balance between flavour and freshness.
Its distinctive cubo... Read More
Contrary to what is believed because of the name, the Pecorino Romano today is almost entirely produced in Sardinia (about 97%) and F.lli Pinna is one of the main producers.
It was born in Rome over 2,000 years ago but during the last ... Read More
Contrary to what is believed because of the name, the Pecorino Romano today is almost entirely produced in Sardinia (about 97%) and F.lli Pinna is one of the main producers.
It was born in Rome over 2,000 years ago but during the last ... Read More
Freshly grated version of one of the most exported Italian cheeses in the world.
It has a spicy flavour given by the 8 month minimum ageing.
Available in 100g formats with zip closure and 1kg bag.
Produced in sheepfolds by Sardinian shepherds, according to ancient traditions, with raw milk, that is, not subjected to pasteurization, to better preserve its high nutritional values.
It is a compact cheese, with a characteristic smok... Read More
After years of careful research and experimentation, F.lli Pinna has created a Pecorino cheese subjected to a long specific ageing process (18 months minimum), with a strong flavour, but not too salty, slightly spicy with a distinctive deli... Read More
“Canestrato” is the name that identifies cheeses which are characterized by a basket-shape rind, and which age at least 4 months; Regno di Sardegna has an intense aroma and a flavourful taste.
A cheese with an intense aroma and flavourful taste.
Its fragrance reminds the typical pastures of the Tirso Valley, where the milk for the production comes from.
Small in size and with the characteristic shape “a dorso di mulo” (rounded sides), Tamburino has a fresh and appealing flavour that makes it a unique table cheese.
"Canestrato" cheese with a savory taste, aged for at least 4 months.
When the fragrance of sheep's milk meets the intense aroma of truffles, the result is a tasty but very balanced cheese, with a strong flavour and a persistent afterta... Read More
Ready for tasting just a few hours after production, fresh ricotta has an intense aroma of milk, a creamy and delicate texture, a sweet, fresh and refined flavour.
It preserves the typical truncated cone-shape and grooved surface of th... Read More
Fresh sheep milk ricotta, soft, smooth and delicate.
The heat-packaging in sealed plastic containers ensures a much longer shelf-life compared to the traditional one.
Available in 250g or 1.5kg format.
A fresh sheep milk ricotta that is pressed, salted and naturally matures to become ideal for grating.
A small ricotta cheese with a characteristic truncated cone-shape reminiscent of ancient Sardinian Nuraghi.
The taste is savory ... Read More
A fresh sheep milk ricotta that is pressed, salted and naturally matures to become ideal for grating.
A small ricotta cheese with a characteristic truncated cone-shape reminiscent of ancient Sardinian Nuraghi.
The flavour is tangy... Read More
Sheep milk Ricotta with an intense and salty flavour, inside it is white and very compact, that is why it is ideally used for grating.
Its shape is round and flat like the classic Pecorino Sardo.
Sheep milk ricotta lightly pressed and subjected to natural smoking (with smoke deriving from the burning of the typical Sardinian woods, such as holm oak, oak and strawberry tree).
In addition to the classic taste of sheep milk ricott... Read More
LACTOSE-FREE version of fresh Sheep Ricotta. This occurs thanks to the enzymatic breakdown of lactose into its two main components: sucrose and galactose, so as to make it more easily digestible without giving up the particular taste of fre... Read More
Goat milk ricotta is a dairy product obtained from goat milk whey, i.e. the liquid part that separates from the curd during the production of the cheese.
It is considered particularly digestible and tolerated.
Available in 250g an... Read More
The goat milk version of the classic Brigante: a fresh goat cheese, ready for tasting after only 20-25 days. It has an intense milky aroma, soft texture and finishes with a sweet and refined taste.
It is the perfect balance between del... Read More
Caciotta produced with pure Sardinian goat milk.
It is sweet and small; it meets the needs of a modern consumer thanks to the lightness and nutritional benefits of goat milk.
Cheese with a short period of maturation, with an intense aroma of fresh goat milk.
The taste is refined with a light note that recalls the typical scents of the wild Sardinian pastures.
Pinna follows the principles of time-honored Sardinian tradition when selecting the finest goat milk in Sardinia to produce their hard cheese.
It has strong fragrant characteristics that come from the special essences of the pastures o... Read More
Classic Gorgonzola Dolce, made even more soft and spreadable thanks to a particular production technique that makes it even more creamy.
To be tasted directly from the wheel, with the help of a spoon.
Gorgonzola is a straw-white raw cheese, whose green streaks are due to the marbling process, namely the formation of mold.
It is therefore creamy and soft, with a particular and characteristic flavour, slightly spicy.
Made with pa... Read More
Extra Creamy version of the classic Gorgonzola Dolce.
It is therefore creamy and soft, with a particular and characteristic flavour, slightly spicy.
Made with pasteurized milk from stables located in the area of origin with the ad... Read More
Gorgonzola is a straw-white raw cheese, whose green streaks are due to the marbling process, namely the formation of mold.
It is therefore creamy and soft, with a particular and characteristic flavour, slightly spicy.
Made with pa... Read More
Gorgonzola is a straw-white raw cheese, whose green streaks are due to the marbling process, namely the formation of mold.
It is therefore creamy and soft, with a particular and characteristic flavour, slightly spicy.
Made with pa... Read More
Gorgonzola is a straw-white raw cheese, whose green streaks are due to the marbling process, namely the formation of mold.
In the Piccante version it has a more decisive and strong flavour, the dough is more blue-vained, consistent and... Read More
Organic Gorgonzola. A straw-white raw cheese, whose green streaks are due to the marbling process, namely the formation of mold.
It is therefore creamy and soft with a particular and characteristic flavour, slightly spicy.
Made wi... Read More
Blue cheese with a creamy texture produced with raw sheep milk, aged in fine white Passito wine.
The rind is mbellished with Chilean grape, which gives green and yellow chromatic notes and surprises with its brightness.
With a uni... Read More
Semi-hard blue cheese, aged in barrique with hay and aromatic herbs.
With an intense, pleasantly aromatic taste that recalls the balsamic aromas of the undergrowth, accompanied by the elegance of the buttery notes given by the pasteuri... Read More
Soft blue cheese aged in Raboso Passito Veneto IGT wine and cranberries.
Perfectly balanced in flavour and structure, rather sweet although blue-veined, it has the appearance of a high pastry dessert.
The vinous notes due to the p... Read More
An intriguing blue cheese made from cow milk that combines with one of the most loved spirits in the world, gin.
The smoothness and sinuous creaminess of the cheese blend in a hot spiciness and balsamic freshness dictated by the Gin. ... Read More
The “Autunno Blu” is a blue cheese made from pasteurized cow milk, aged in white Passito dessert wine and then garnished on the top with figs and nuts.
It has a cylindrical shape and the external rind is irregular with a straw yell... Read More
A sweet fusion of goat milk and honey give life to a unique cheese that makes us become children again, with a cup of hot milk and honey.
It releases a simple gentle aromaticity that becomes more and more complex up to a pleasantly flo... Read More
Semi-fat cheese, obtained from pezzata rossa and castana Valdostana breed cow's milk, partially skimmed by natural surfacing, coming from two milkings.
Creamy robiola with a great organoleptic balance.
Semi-mature soft cheese, prepared with cow, sheep and goat milk. The rind is edible, soft and wrinkled.
Sweetness and acidity blend toghether, enveloping the palate with lightly to... Read More
Semi-mature soft cheese, prepared with cow and sheep milk.
On the palate it is delicate but also savory and tasty. Its creamy heart reveals pleasant aromas of butter and hay, while the light flowering of its tender crust, completely ed... Read More
A soft creamy cheese, La Tur is a specialty made with cow, goat and sheep milk.
Characterized by its great sweetness, with scents of butter and cream, accompanied by sour notes and aromas of yeast.
Delicate goat milk Robiola.
Semi-cured, soft cheese with a thin and soft whitish rind and a creamy under-rind obtained from light ageing in a humid and ventilated environment.
On the palate it gives away pleasant sensations of fre... Read More
Fresh soft goat milk cheese, it has a very fine texture and the characteristic aroma of yogurt and fresh milk, which is obtained through a long process of acidification of the milk and from the draining of the curd on canvas; delicate, crea... Read More
Semi-cured cheese with a soft and greasy texture, it is produced with a short maturation of mixed milk from which a sweet and full-bodied curd, typical of sheep milk, is obtained, softened by the use of cow milk.
After the short ageing... Read More
Semi-aged cheese, with a soft texture.
It comes from the combination of goat milk, with its typical slightly pungent aroma, and the sweetness of cream.
With a good aromatic complexity, with its lactic, herbaceous, animal and under... Read More
Semi-cured soft cheese.
The white and tender crust of this cheese, prepared with mixed milk and a special blend of enzymes, encloses a creamy, sweet and tasty dough like a crunchy shell, with the aroma of hot milk and hay, which embrac... Read More
Small semi-mature, soft cheese, with a white and soft rind.
When fresh it is tender and delicate with the aroma of warm milk and undergrowth; after ageing it becomes creamy and tasty, the aromas are accentuated and a herbaceous note ap... Read More
Aged blue cheese, with a soft texture.
The remarkable marbling of Blu di Langa, capable of uniformly permeating both the rind and the tender dough, is obtained by drilling some holes to allow the development of molds through the passag... Read More
Semi-cured, soft cheese with a washed rind.
Sweet and creamy, with delicate hints of cooked milk and fresh grass. This cheese takes on its characteristic red-orange color thanks to the washing of the rind during the ripening phase with... Read More
Semi-cured, soft cheese.
The aromatic delicacy, made of sensations of fresh milk, cream and fresh grass, accompanied by the finesse of the moist and compact paste, make this cheese a harmonious companion for the palate. A harmony capab... Read More
Semi-seasoned cheese, with a soft texture.
The moist and very fine dough of this extremely palatable cheese, where delicate aromas of fresh milk and fresh grass are released, is obtained through the balance of its different milks, deli... Read More
Semi-cured, soft cheese.
Very tender and with an original oval shape, designed to favor its ripening; this takes place in special cells for a period of two weeks, until a product with a creamy heart, a pleasant flavour and an aroma of ... Read More
Fresh, soft cheese.
Despite its freshness, this robiola expresses great balance.
The skilful blend of the 3 milks confers a remarkable sweetness, able to approach in perfect harmony the acid note deriving from the processing, duri... Read More
Semi-cured, soft cheese.
Looking like a gorgeous dessert, Toma della Rocca envelops the palate with its light and foamy texture and its fresh cream aroma.
A slight acidity, due to the slow maturation of the 3 milks, replaces the i... Read More
Fresh and soft and at the same time dry and compact, this robiola embodies all the lightness of goat milk slowly acidified.
On the palate its characteristic acidity recalls the scents of yogurt and sensations of milk and fresh grass.
Compact and aged blue cheese.
The marbling gives a delicate balance with an intense, decisive and savory flavour, with pleasantly spicy and herbaceous notes on the finish.
Semi-seasoned, soft cheese.
It has a fine and compact texture enclosed by a tender crust and a surprisingly creamy and slightly ammoniacal subcrust.
Camembert dell'Alta Langa has a remarkable aromatic complexity and scents, thanks... Read More
Soft cheese, rind washed with charcoal.
Carboncino was born from the ancient tradition of storing cheese in ashes.
With its tender and greasy texture, its thin crust with a characteristic dark color, due to the charcoal washes app... Read More
Semi-seasoned cheese, with soft texture and washed rind.
The inside is tender, greasy, immediately soluble in an aromatic bouquet of melted butter sensations and vegetal notes, accompanied by the sweetness obtained with a short acidifi... Read More
Semi-cured, soft cheese.
From the 3 milks mixed in harmonious balance and patiently left to mature for about 24 hours, comes this little delight with a soft and thin crust.
Thanks to its creamy consistency, it melts immediately on... Read More
Semi-seasoned hard cheese, inedible bloomy rind.
With an intense, decisive and savory flavour with pleasantly spicy notes on the finish due to its aging.
Semi-seasoned cheese, with a soft texture and washed rind.
Slightly spicy, creamy flavour.
It takes on the red-orange color thanks to the washing of the rind with Annatto during the curing phase, a natural vegetable dye, used for ... Read More
Semi-aged soft cheese.
This delicate robiola has a fresh and pleasant flavour with intense aromatic notes typical of goat milk.
The semi-seasoning gives the crust softness and creaminess.
Semi-cured, soft cheese with washed rind.
It has a sweet, full and creamy flavour, with notes of toasted bread on the finish.
It takes on the red-orange color thanks to the washing of the rind during the maturation phase with Anna... Read More
Semi-aged soft cheese.
The intense flavour of the truffle and the goat milk enhance each other, leaving a balanced, intense, pleasantly savory and fresh flavour on the palate.
Fat cheese, short or medium-aged, with a semi-hard texture.
Irregular shape, characteristic of the production in linen sheets.
After at least two months of maturation, the gray rind preserves a cheese with strong and inviting arom... Read More
Fat cheese, short or medium-aged, with a semi-hard texture and a strong aroma.
Under the gray and consistent rind, this cheese preciously contains a triumph of flavours: after ageing for at least 3 months, its dough is semi-hard and is... Read More
Delicate and pleasant taste, rind from gray to burnished red.
After being wrapped in linen sheets, it rests for about 50 hours. The Sola ages for at least two months, so that it can develop all the characteristic aromas and a nice comp... Read More
A compact and crumbly cheese, excellent for cooking and enjoyed at the end of a meal.
Magnus is a cheese reminiscent of the Castelmagno in aromas and consistency.
Produced since the early 1980s in the Villafranca dairy.
Robiola with a sweet milk flavour and a slight fresh acidic hint. The dough of the Campagnolo Robiola is compact and very white when fresh.
It is a versatile cheese, which matures quickly and can be eaten both fresh and slightly aged. ... Read More
Typical bloomy rind cheese . Very sweet and sticky dough in contrast with the saltiness of the external part.
It can be appreciated at the beginning of a tasting itinerary.
This cheese has a thin and elegant veining and a soft dough with a marked flavour of goat milk.
Excellent to close a tasting itinerary, also during summer time.
Very famous cheese from the South of Italy, made with raw milk from Podolican cows.
It is the Caciocavallo that best represents the ability of Italian dairymen.
It will add value to any tasting itinerary as well as enhance a selec... Read More
Definitely one of the most famous Italian alpine pasture Toma, made during summer in the high Formazza Valley in seven different mountain pastures.
It is made from raw whole cow milk.
The taste is very sweet, with hints of butter ... Read More
Beppino Occelli Butter is produced directly from strictly Italian, fresh milk of the day: first, the milk is subjected to some filtration processes, then to a centrifugation at low temperatures and at very high-spin speed, which allows the ... Read More
This cheese is produced from cow milk and sheep milk from animals that are free to roam and feed in the summer meadows.
It is aged for at least five months in the Valcasotto cellars and has a hard consistency. It is then refined for tw... Read More
A hard cheese that is left to age for about a year and a half.
The wheels are then wrapped in chestnut leaves which transform them and enrich them with a strong, exceptional flavour.
Available in half, quarter or eighth formats.
Beppino Occelli has created a new and original cheese.
Only a few, carefully selected wheels are aged over a very long period of time and then coated with malted barley and whisky. The final result is a unique cheese with a strong and ... Read More
This hard-texture cheese is left to age for several months.
The wheels are then wrapped in spring hay from mountain pastures, which enhances them with aromas and fragrances of alpine flowers.
Available in half, quarter or eighth f... Read More
Produced from sheep and cow milk, Occelli® al Pepe Nero e Bacche Rosa ages for at least four months in the cellars of Valcasotto where it matures on boards of wood from this same valley.
Black and pink peppercorns in the body of this ... Read More
The trifulau is the Langa farmer who wanders the woods and hills at night with his dog in search of precious truffles.
In creating this cheese, Beppino Occelli was the first to combine the Langa tuma with a natural treasure: the Summer... Read More
Bianco di Langa® with Summer Truffle is a vegetable rennet cheese made with Italian cow and goat milk, enriched with Summer Truffle flakes, that give it a unique and unmistakable taste.
Robiola Occelli® is an appetising cheese with a wonderful edible walnut-type rind.
Ideal for accompanying a Happy Hour, cubed in salads, sliced on toasted bread or at the end of a meal.
The "crutin", a small cellar dug into the tuff, was the ancient pantry of the Langa farmers.
This cow-milk based cheese, with a broken dough, enriched with summer truffle flakes, concretely recalls the spirit of this magical place.
Blue sheep milk cheese with the addition of Penicillium Roqueforti, enzymes and lamb rennet. This makes the cheese not too sweet, actually quite spicy, with a medium-high flavour and a very long persistence.
It is perfect to be served ... Read More
Blue cheese made with raw jheep milk, handcrafted, its characteristics change over time.
From the point of view of flavour and aroma, it has a characteristic strenght, an "extreme" blue, this is why it is called "the heretic". A comple... Read More
Cheese produced with a mixture of cow and sheep milk, modeled in a shape reminiscent of tuff “bozze” (drafts), typical bricks used in the 60s and 70s for the construction of rural buildings in some areas of Tuscany.
Other than for ... Read More
A blue cheese that is refined with Vermouth di Prato, licorice and raspberries.
In addition to appreciating the organoleptic characteristics of flavour and sweetness of the cheese, you can taste the added elements such as the freshness... Read More
This unconventional pecorino is pierced with needles and refined with fennel flowers, which with their intense aroma and over time will do the rest.
The taste is enveloping and persistent, appetizing and never boring, due to its peculi... Read More
Palfuoco is a blue cheese obtained from pasteurized cow milk, inseminated with lactic ferments and a suspension of penicillium spores and selected yeasts.
During maturation, penicillium strains develop, determining the marbling typical... Read More
Paltufa is a very special Gorgonzola type cheese, which combines the creaminess of the classic Palzola with the intense taste of truffles, giving life to a completely new and unexpected flavour.
The Deliziola is a delicious blue cheese, creamy and very sweet, with strong and delicate goat milk notes.
The dough is compact and of medium-texture, slightly dry, but not too creamy due to the natural characteristics of goat milk. ... Read More
Trentingrana cheese is a mountain product, controlled from the production of forage and milk, up to the transformation and marketing of the finished product.
It is a product that stands out for its organoleptic qualities - such as the ... Read More
Cheese with a very thin rind of a pinkish color.
The dough is uniform and compact, of a light color that varies from white to straw-yellow, softer under the rind and, at the end of maturation, more crumbly in the center of the wheel. ... Read More
Excellence of the Lombard dairy production.
The term "quartirolo" derives from the dialectal name used to indicate the grass grown after the third cut, the quartirola, which the cows ate at the end of the summer transhumance. Today, th... Read More
Sapori dell'Antica Murgia has created Delizie di Ricotta, a line of products based on baked ricotta, enriched with tasty fragrances.
Each wheel is produced with fresh ricotta of the day, made from cow, buffalo and sheep milk, vacuum pa... Read More
Sapori dell'Antica Murgia has created Delizie di Ricotta, a line of products based on baked ricotta, enriched with tasty fragrances.
Each wheel is produced with fresh ricotta of the day made from cow, buffalo and sheep milk, vacuum pac... Read More
Sapori dell'Antica Murgia has created Delizie di Ricotta, a line of products based on baked ricotta, enriched with tasty fragrances.
Each wheel is produced with fresh ricotta of the day made from cow, buffalo and sheep milk, vacuum pac... Read More
Sapori dell'Antica Murgia has created Delizie di Ricotta, a line of products based on baked ricotta, enriched with tasty fragrances.
Each wheel is produced with fresh ricotta of the day made from cow, buffalo and sheep milk, vacuum pac... Read More
Tomino Elettrico is a soft, short-aged cheese made from pasteurized whole cow milk with the addition of chili pepper.
It is put in oil to increase its conservation period and give it its characteristic taste.
The dough retains a s... Read More
Tomino al Verde is a soft, short-aged cheese made from pasteurized whole cow milk with the addition of parsley.
It is put in oil to increase its conservation period and give it its characteristic taste.
The dough retains a sweet f... Read More
Castelmagno is a Piedmontese cheese with a protected designation of origin. It is made with 80% cow milk and the possible addition of sheep and goat milk.
The aging lasts from 2 to 5 months and takes place in natural caves where the wh... Read More
Bitto is the best known Valtellina PDO cheese, it is produced exclusively in the mountain pastures during the summer, as its centuries-old tradition dictates.
From the first months of maturation it is characterized by a sweet and aroma... Read More
Ancient product of the Asiago plateau, made from cow milk. It bears the synonym of Pressato for the characteristic fact of being chopped, after the extraction of the dough, and then pressed.
The color is white or slightly straw-yellow,... Read More
Asiago Vecchio cheese is produced with partially skimmed milk and left to mature for a period ranging from 10 to 15 months.
It has a compact texture, a beautiful deep straw color with small or medium-sized holes.
The scent ranges ... Read More
Typical cheese of the Veneto region.
Piave cheese reaches its maximum expression after maturing for at least one year, that is when the structure becomes crumbly and the taste is full and absolutely unique.
Its peculiarity is to a... Read More
L'Ubriacone has its roots in the Treviso peasant tradition.
The name derives from its aging in the red wines of the region - Merlot, Cabernet and Raboso - for no longer than a month.
As a result, the cheese rind acquires a deep pu... Read More
Precious hard cheese made from unpasteurized cow milk, aged for one year, with Prosecco.
In the first production phase, the cheese is immersed in sparkling wine together with the addition of pomace and scraps from the Prosecco producti... Read More
Hard cheese obtained from the processing of cow milk with subsequent maturation in beer vats.
The rind is golden, the paste is straw-yellow in color, compact and scented with fragrant notes of toasted barley.
The taste is aromatic... Read More
Provolone Dolce Auricchio is aged for about a month to preserve all the delicacy of the flavour of milk.
Also ideal as an ingredient for Italian cuisine, especially for pizza, melted on main courses of meat, sliced into toast or in qui... Read More
Spicy Provolone aged at least 10 months in controlled environments of the Fattorie Cremona.
Produced with special and home-produced starter whey, spun and shaped strictly by hand by the company's master cheese makers.
A tradition ... Read More
Semi-hard or hard sheep milk cheese.
The full taste of Moliterno is enhanced by the particular gustatory notes of the truffle.
The dough is white with truffle veins while the rind shows the typical signs of the cane basket.
Sweet-tasting cheese with aromatic notes of red wine.
The rind takes on the typical purple color of the cheese matured in the marc and the typical shape deriving from the molding in rush baskets.
Semi-hard or hard cheese.
It has a sweet and savory flavour, the addition of Balsamic Vinegar makes it unique in its kind.
The paste is white, compact, with dark streaks given by the vinegar.
Pecorino obtained from highly selected sheep milk, produced using ancient traditional methods and aged in a cave.
It has a compact and rigid dough which is soluble at the same time. Presence of microcrystals due to aging.
Intense ... Read More
Full-fat, medium-aged, semi-hard cheese.
Historical cheese from the Apennines of Emilia Romagna and Marche, where the Malatesta family hid the products, subject to raids, in pits dug into the rock.
Before embedding it is placed in... Read More
Aged Pecorino with pears.
Fruity and creamy: the ancient mastery of the cheesemaker and the intense aroma of pears blend in the Impero (Empire) cheese, a recipe that embodies the traditional peasant flavours.
Pecorino cheese aged under hay.
The flavours of the countryside come to the table with Il Fienile (the barn), an amber cheese, aged under hay, through which you can rediscover the genuineness of rural history.
The Stagionato Bianco is the classic aged sheep milk cheese with the addition of black peppercorns.
It hasa compact, pale yellow, slightly peeled paste.
When matured, the intense and pleasantly spicy flavours are enhanced, making ... Read More
Primo Sale Pepato is a soft and compact sheep milk cheese, with the addition of black peppercorns, with a fresh and spicy flavour.
It is named after having received a "first salting", by hand as per tradition.
Primo Sale is a a fresh sheep milk cheese, for this reason it can be served as an aperitif together with local cold cuts, jams and pickles.
However, it is very versatile and can be also used for the preparation of first and second cour... Read More
Flowered rind cheese with rich nutrients while remaining at the same time highly digestible, thanks to the characteristics of goat milk which make it ideal for those with slight intolerances to milk proteins and fats.
With a delicate b... Read More
Soft cheese with a flowery rind and raw dough, produced according to a traditional peasant recipe from Bergamo.
In fact, in the local dialect the "bergamino" was the farmer who bred animals for the production of milk and cheese.
The Buffalo Camembert is a cheese made with 100% Italian buffalo milk.
It has an edible white rind and a soft white heart.
Very fine cheese, excellent when heated and savored with fresh vegetables. Typical scents of milk and a cre... Read More
Bergamino is a soft cheese with a characteristic white flowered rind. During the aging the rind is washed with water and salt.
A cheese with character, characterized by a moderately strong aroma and an unmistakable flavour, used in man... Read More
