16 other products in the same category:
Fondue of Fontina DOP produced in high mountain pastures, a superior cream cheese.Limited production!
The name "Mollana" derives from the soft consistency of the pasta, excellent to be eaten fresh or as an ingredient for traditional dishes such as savory pies and cheese focaccia. It is eaten fresh accompanied with vegetables, cooked or raw, and goes well with young and fragrant white wines.
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.
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.
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.
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.
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.
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.
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.
Mongiardina Vaccino, cheese with a variable color rind, from straw yellow to dark hazelnut depending on the seasoning, the paste is ivory in color.Excellent paired with acacia honey, figs, fresh grapes.
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.