Cheese

  • Showing 13–24 of 29 results

17,70 59,00 

The Fossa di Sogliano PDO is a hard sheep cheese, fatty and aged, produced in the regions of Romagna and Marche. A distinctive feature of this cheese is its ageing. This lasts 3 months in oval pits excavated into the rock. During this time, the cheese ferments, acquiring a particular aroma. We suggest you taste it on its own or as an appetiser.

8,67 28,90 

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.

7,47 24,90 

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.

7,80 39,00 

The Pecorino Fiore Sardo PDO – Cheese from Gavoi is the only Italian PDO sheep cheese produced with raw milk. Its name probably derives from the fact that wooden caskets were used for its elaboration. These caskets were made from perforated chestnut and a flower was impressed on their bottom. This left a characteristic and distinctive mark on the cheese.

5,80 29,00 

The Pecorino from Pienza is a hard sheep cheese produced in the Pienza region in the Sienese territory. The main feature of this product is its ageing process, which takes place in oak caskets for about 90 days. We recommend to taste it on its own or accompanied by honey.

4,98 24,90 

The Pecorino Romano PDO is a cooked, hard cheese, typical of the Lazio region. This cheese is produced exclusively with fresh, whole sheep’s milk and lamb’s curd. It is the famous protagonist of Central Italy’s cuisine and ideal to taste on its own or as an ingredient of many dishes of the local traditional cuisine.

14,70 49,00 

The Piacentinu Ennese DOP is a hard cheese, made from sheep’s milk, short or medium-aged and produced in the area of Enna, Sicily. The particularity of this cheese is in how it is produced: in fact, during processing, saffron and black pepper corns are added to the paste. This product is a cornerstone of local cuisine, ideal to enjoy it on its own.

14,70 49,00 

The Provolone del Monaco is a semi-hard cheese with a medium to long ageing, produced in Campania. The most striking feature of this cheese is its ingredient: only milk from Agerolese cows. The name originates from the sack cloth that the shepherds used to wear to protect themselves from the cold on the trip from the hills of Vico Equense to Naples, main market for their products.

137,20 

The Provolone del Monaco is a semi-hard cheese with a medium to long ageing, produced in Campania. The most striking feature of this cheese is its ingredient: only milk from Agerolese cows. The name originates from the sack cloth that the shepherds used to wear to protect themselves from the cold on the trip from the hills of Vico Equense to Naples, main market for their products.

11,70 39,00 

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.

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