16 other products in the same category:
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.
The traditional Genoese quail with a characteristic flavor. Fresh cheese, light and delicate, perfect for savory pies or as an alternative to yogurt.
Traditional Valdostan cheese cream to accompany polenta on your cold winter days.
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.
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.
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.
Small mountain tomini preserved in olive oil flavored with herbs. Already portioned for easy storage.
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.
Made by weaving the pasta filata to obtain the classic "braid" shape, it is compact when cut and releases an intense milk scent.
Ruè is a fresh cheese, flat shape with a rough surface covered with white noble yeasts. 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.Dried fruit (hazelnuts)
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.