You might also like
Great selection of French butter with a natural flavor. The famous Échiré, awarded with the Protected Designation of Origin. Normandy butter, worked in "barattage" (churning). The butter of the Loire of extrafin quality.
Italian historical variety, excellent for soups and rice in broth.
16 other products in the same category:
Gorgeous triple cow's milk cream. Soft and "buttery" paste that melts in the mouth ... made up of at least 75% fat! Pleasure!Aged version with the characteristic and delicate flavor that evolves giving refined complexity during aging.
Among the most popular fresh cheeses, Fior di Latte is tasty and versatile, it can be savored in purity or accompanied in the most imaginative ways.
700 gr, kept under vacuum
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.
The pear compote with balsamic vinegar of Le Tamerici is perfect with medium-aged cheeses, such as fontina and gorgonzola, due to its particular softness of taste with sweet and sour notes. Also try it with chocolate-based desserts.
A perfect companion to stews, roasts, medium seasoned sheep cheeses and smoked fish.
We recommend pairing with blue cheeses, seasoned and spicy.
A true Sicilian specialties made with the girgentana milk. Suitable for vegetarian diets seen natural rennet used.
Younger brother of Brie in size has a homogenous paste and soft with a fine sweet almond flavor.