Milk – Salumeria Volpetti

Parmigiano Volpetti Selection – Aged 30 months

Idearia — Wed, 06 Nov 2019 13:49:42 +0000

Parmigiano or Parmesan is a cheese with a hard consistency, produced in Emilia Romagna. Parmigiano is the famous and beloved protagonist of all Italian tables. The particularities of this cheese are that it is produced with raw cow's milk, semi-skimmed by removing the fat on the surface and without additives and preservatives. It is recommended to taste the product on its own, in flakes or pieces, or as an ingredient in many dishes.

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Red Cow Parmigiano (Vacche Rosse) – Aged over 36 months, 650gr

Idearia — Wed, 06 Nov 2019 09:58:07 +0000

Red Cow Parmigiano is made only with milk from red cows belonging to the ""Rossa Reggiana"" breed, fed with grass, hay and no-GMO certified feed; in Italy, this parmesan is known as Parmigiano Vacche Rosse. Tast it with a drop of Traditional Balsamic Vinegar from Modena, while drinking structured red wines such as Barolo, Barbaresco and Brunello di Montalcino.
In general, Parmigiano or Parmesan is a cheese with a hard consistency, produced in Emilia Romagna. Parmigiano is the famous and beloved protagonist of all Italian tables. It is made with raw cow's milk, semi-skimmed by removing the fat on the surface and without additives and preservatives. It is recommended to taste the product on its own, in flakes or pieces, or as an ingredient in many dishes.

The post Red Cow Parmigiano (Vacche Rosse) – Aged over 36 months, 650gr appeared first on Salumeria Volpetti.

Red Cow Parmigiano (Vacche Rosse) – Aged 30 months, 650gr

Idearia — Wed, 06 Nov 2019 09:58:05 +0000

Red Cow Parmigiano is made only with milk from red cows belonging to the "Rossa Reggiana" breed, fed with grass, hay and no-GMO certified feed; in Italy, this parmesan is known as Parmigiano Vacche Rosse.
In general, Parmigiano or Parmesan is a cheese with a hard consistency, produced in Emilia Romagna. Parmigiano is the famous and beloved protagonist of all Italian tables. It is made with raw cow's milk, semi-skimmed by removing the fat on the surface and without additives and preservatives. It is recommended to taste the product on its own, in flakes or pieces, or as an ingredient in many dishes.

The post Red Cow Parmigiano (Vacche Rosse) – Aged 30 months, 650gr appeared first on Salumeria Volpetti.

Brown Cow Parmigiano (Vacche Brune) – Aged 30 months, 650gr

Idearia — Wed, 06 Nov 2019 09:58:01 +0000

Brown Cow Parmigiano is made with raw milk from the "Razza Bruna" breed, which was introduced in the Italian Appennino at the end of 1800. It has a rich taste and a characteristic straw-yellow color due to the traditional alimentation of the cows. The milk has indeed a content of calcium, phosphorus and fat higher than the average of Parmigianos.
In general, Parmigiano or Parmesan is a cheese with a hard consistency, produced in Emilia Romagna. This cheese is the famous and beloved protagonist of all Italian tables. It is made with raw cow's milk, semi-skimmed by removing the fat on the surface and without additives and preservatives. It is recommended to taste the product on its own, in flakes or pieces, or as an ingredient in many dishes.

The post Brown Cow Parmigiano (Vacche Brune) – Aged 30 months, 650gr appeared first on Salumeria Volpetti.

Pecorino from Lazio Le Selve

Idearia — Tue, 18 Jun 2019 14:20:21 +0000

Fresh Pecorino from the Roman countryside

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Comtè Cheese AOC

Idearia — Fri, 16 Nov 2018 17:28:53 +0000

The Comtè is a cheese made from cow's milk, with a medium or long ageing and a semi-hard consistency. It is produced in the Jura in France. Only milk from Montbéliarde and Simmental cows is used to produce this cheese. The particular taste of this product make it ideal to taste it on its own or together with a vast variety of dishes.

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Parmigiano Volpetti Selection – Aged from 18 to 24 months

Idearia — Fri, 16 Nov 2018 17:28:53 +0000

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Castelmagno Cheese PDO – 2019

Idearia — Fri, 16 Nov 2018 17:28:52 +0000

The Castelmagno PDO is a long-aged, semi-fat mountain cheese with a semi-hard consistency and a blue-veined appearance. It is produced in the locality bearing the same name in Piedmont. The particularity of this cheese is its production based on cow milk obtained from two successive milkings (morning and afternoon). It can be enriched with goat or sheep milk, but this can constitute up to 20% maximum. We suggest you taste it on its own or accompanied by full-bodied wines.

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White Baby Scamorza from Campania, 420 gr

Idearia — Fri, 23 Feb 2018 16:28:51 +0000

The white baby scamorza from Campania is a pasta filata cheese made from cow's milk, aged 15 days. It is a typical product from Campania, recognised by the Ministry of Agriculture as a traditional regional product. It is perfect to enjoy on its own or as an ingredient of warm or cold dishes.

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Smoked Scamorza from Campania 450gr

Idearia — Fri, 23 Feb 2018 16:28:50 +0000

The smoked scamorza from Campania is a pasta filata, smoked cheese made of cow's milk, aged 15 days. It is a typical product from Campania, recognised by the Ministry of Agriculture as a traditional regional product. It is perfect to enjoy on its own or as an ingredient of warm or cold dishes.

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