16 other products in the same category:
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.
Fondue of Fontina DOP produced in high mountain pastures, a superior cream cheese.Limited production!
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.
La Fromagerie Haut Val d'Ayas is the modern synthesis of the centuries-old tradition of a people attached to his land for hundreds of years breeds selected alpine cows on pastures controlled to draw the precious and rich milk, from which to obtain organic cheese with a unique taste and high quality.
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.
It is a fresh cheese with spun paste produced exclusively with Bufala milk.
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.
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.
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.
Traditional Valdostan cheese cream to accompany polenta on your cold winter days.
The traditional Genoese quail with a characteristic flavor. Fresh cheese, light and delicate, perfect for savory pies or as an alternative to yogurt.
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.