16 other products in the same category:
Mongiardina cheese with a variable color crust, from straw yellow to dark hazelnut depending on the seasoning, the paste is ivory in color.Excellent paired with acacia honey, figs, fresh grapes.
Traditional Valdostan cheese cream to accompany polenta on your cold winter days.
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 traditional Genoese quail with a characteristic flavor. Fresh cheese, light and delicate, perfect for savory pies or as an alternative to yogurt.
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.
Sweet, distinctive, pleasant, more intense as the aging progresses. IS suitable both as a table cheese and as a dessert.
Small mountain tomini preserved in olive oil flavored with herbs. Already portioned for easy storage.
The Fiore Sardo is a sheep cheese with very ancient origins, ideal for preparing a splendid Genoese pesto!
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.
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.