16 other products in the same category:
Traditional Valdostan cheese cream to accompany polenta on your cold winter days.
Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.
Borberina is a cheese which, due to its small shape and consistency, is particularly suitable for being cooked on a plate or baked in the oven with a side dish of sautéed porcini mushrooms or with a sprinkling of truffles. It is eaten cooked on the plate accompanied by cooked vegetables and goes well with dry and fragrant white wines or a good sweetie.
It is a fresh cheese with spun paste produced exclusively with Bufala milk.
Original fondue to combine with polenta and risotto. Made with Fontina DOP from Valle d'Aosta, the fantastic soft cheese, combined with one of the ingredients that best enhance its qualities: the Truffle. Ready to serve cold with croutons or quick to prepare, heat in a bain-marie.
The traditional Genoese quail with a characteristic flavor. Fresh cheese, light and delicate, perfect for savory pies or as an alternative to yogurt.
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.
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.
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 Fiore Sardo is a sheep cheese with very ancient origins, ideal for preparing a splendid Genoese pesto!