Hard or semi hard sheep’s milk cheese, the taste of the Moliterno is exalted by the gustative notes of the truffle. The paste is white with a marbling of truffles....
Pecorino pepato is an Italian variety of Pecorino hailing from Sicily. The cheese is made from raw sheep's milk and ages from 2 to 4 months. Underneath the natural rind,...
La Tur is a soft-ripened cheese made from a blend of sheep's, cow's and goat's milk. It is produced by Caseficio dell'Alta Langa in the Alta Lange region of Italy....
Burratina (petite burrata) au lait de vache. La particularité de la Burrata est sa pâte consistante à l'extérieur et plus crémeuse à l'intérieur avec des filaments, aussi appelée stracciatella. Ingrédients: lait...
Parmigiano Reggiano with organic milk, processed in cauldrons and containers dedicated to the organic transformation, separated from other productive processes. All the passages, from the animals’ identification, passing through feeding...
The long maturation makes the Parmigiano Reggiano dry, crumbly and grainy, with a marked and very intense flavor. Ideal for lactose-intolerants, digestible even by younger children. Enjoyable flaked with honey...
