Ambitious cheese with a refined flavor that combines the traditional lactic sense of the Maremma sheep's cheese with the harmonic freshness of the Genoese pesto of Rossi 1947, added in purity immediately after the curd has broken.
Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.
With the orange rind and the spicy smell is, in terms of taste, the most powerful of the Norman cheeses.
The most famous and oldest cheese of Burgundy.
Original fondue to combine with polenta and risotto. Made with Fontina DOP from Valle d'Aosta, the fantastic soft cheese, combined with one of the ingredients that best enhance its qualities: Truffle. Ready to serve cold with toasted bread or quick preparation heat up in a bain-marie.
700 gr, kept under vacuum