16 other products in the same category:
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.
It is a fresh cheese with spun paste produced exclusively with Bufala milk.
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.
The Fiore Sardo is a sheep cheese with very ancient origins, ideal for preparing a splendid Genoese pesto!
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 dark hazel in color thanks to the long seasoning, the paste is ivory in color. Intense taste, excellent combined with chestnut honey.
A true Sicilian specialties made with the girgentana milk. Suitable for vegetarian diets seen natural rennet used.
Fondue of Fontina DOP produced in high mountain pastures, a superior cream cheese.Limited production!