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 dark hazel in color thanks to the long seasoning, the paste is ivory in color. Intense taste, excellent combined with chestnut honey.
Made by weaving the pasta filata to obtain the classic "braid" shape, it is compact when cut and releases an intense milk scent.
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.
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.
A delicacy produced directly from Fontina obtained from raw whole cow's milk semi-skimmed. It has a thick consistency from straw yellow with the typical intense flavor of Mountain fontina.
Sweet, distinctive, pleasant, more intense as the aging progresses. IS suitable both as a table cheese and as a dessert.
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.
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.
Today the Bonati Parmigiano Reggiano company enters some of the best shops, restaurants and hotels on an international level.
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.