16 other products in the same category:
The traditional Genoese quail with a characteristic flavor. Fresh cheese, light and delicate, perfect for savory pies or as an alternative to yogurt.
La Fromagerie Haut Val d'Ayas is the modern synthesis of the centuries-old tradition of a people attached to his land for hundreds of years breeds selected alpine cows on pastures controlled to draw the precious and rich milk, from which to obtain organic cheese with a unique taste and high quality.
Capra is a fresh cheese made with raw goat milk. Excellent as an aperitif and appetizer or as a filling for vegetables.Ideal starter in a cheese plate. It is eaten fresh accompanied with vegetables, cooked or raw, and goes well with young and fragrant white wines. Fruit compotes.
Traditional Valdostan cheese cream to accompany polenta on your cold winter days.
Fondue of Fontina DOP produced in high mountain pastures, a superior cream cheese.Limited production!
Fontina DOP BIO produced exclusively in Val d'Aosta from whole raw cow's milk from a single milking of the Aosta Valley native breed.
Made by weaving the pasta filata to obtain the classic "braid" shape, it is compact when cut and releases an intense milk scent.
From the mountain pastures of Monte Rosa, the fragrant Toma di Gressoney. We present a fondue with hints of pepper and vanilla. Excellent paired with truffles.
It is a fresh cheese with spun paste produced exclusively with Bufala milk.
Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.
The wedding cake shape is obtained by superimposing, after salting, three shapes with decreasing diameter. The rind is variable in color, from straw yellow to dark hazelnut depending on the seasoning, the paste is ivory in color. Intense taste, excellent combined with chestnut honey.