16 other products in the same category:
Fondue of Fontina DOP produced in high mountain pastures, a superior cream cheese.Limited production!
It is recommended to combine with herbaceous, seasoned and spicy cheeses.
To combine with seasoned cheeses and pork. We recommend the combination with cod (Roman style) or stockfish.
The traditional Genoese quail with a characteristic flavor. Fresh cheese, light and delicate, perfect for savory pies or as an alternative to yogurt.
Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.
Blue cheese, medium seasoned, with good aroma and spicy notes.
Ideale con formaggi di media stagionatura a pasta morbida, ottima anche con arrosti di maiale o di selvaggina.
A true Sicilian specialties made with the girgentana milk. Suitable for vegetarian diets seen natural rennet used.
Prepared with selected cheeses, this tasty cream will enrich your dishes: excellent cold for filling sandwiches, perfect hot for dressing gnocchi.
It is a bloomy rind cheese and yellow paste, semi-soft, from lactic taste and buttery, with hints of earth and cellar.
Traditionally it is not cut, but scraped thin layers so that it forms rosettes or carnations (the so-called fleuron) using a special rotary knife called "Girolle".
Cheese with a flowery crust, conquest for naturally fusing soft pasta at room temperature. Aromatic richness, fruity and honey notes.
The wedding cake shape is obtained by superimposing, after salting, three shapes with decreasing diameter. The rind is dark hazel in color thanks to the long seasoning, the paste is ivory in color. Intense taste, excellent combined with chestnut honey.