16 other products in the same category:
Sweet, distinctive, pleasant, more intense as the aging progresses. IS suitable both as a table cheese and as a dessert.
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.
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".
It is a fresh cheese with spun paste produced exclusively with Bufala milk.
The most famous and oldest cheese of Burgundy.
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.
Blue cheese, medium seasoned, with good aroma and spicy notes.
Perfect for canapés and for your aperitif. Great flavor, a touch of class for your dish: try it with meat (especially pork) or fish (shellfish).
Two mantovian symbols, pumpkin and mustard, in a sought-after marriage: ideal for accompanying smoked sausages and seasoned cheeses.
A particular taste, only one - sweet and spicy together - that even amaze the most erudite palates.
Cheese with creamy paste will win you over with pleasant spicy notes typical of blue cheeses.
Matches: soft and fresh cheese such as goats, buffalo mozzarella, goat's ricotta.