500 gr

  • Showing 1–12 of 53 results

10,50 35,00 

Gorgonzola PDO is a soft cheese from whole cow’s milk. It is characterised by its blue veins, a trait that distinguishes it from all others. The spicy after-taste is a prominent organoleptic property of this product. Gorgonzola has a strong flavour, ideal to taste it on its own or smeared on bread.

23,70 79,00 

The Bagoss is a semi-fat cheese made from raw milk and an extra hard paste. It is product from Bagolino in the province of Brescia. This cheese is special thanks to the saffron that is added during its production. This makes it unique and ideal to taste it on its own.

21,74 72,45 

The Bettelmat is a fatty cheese with a low to medium ageing, semi-hard paste, produced in Piedmont. The Bettelmatt is obtained through the processing of raw, whole milk from Italian Brown cows. Due to its particular characteristics, it is best to taste this cheese on its own or together with polenta or gnocchi. It is ideal in combination with local red wines or aromatic ones.

17,70 59,00 

The Bitto Storico PDO is a fatty cheese with a semi-hard consistency, produced in the province of Sondrio, Valtellina. The distinctive element of this cheese is the processing of raw cow’s milk two times a day, in the morning and in the evening, short after milking the cows. Raw goat’s milk can be added but must always constitute less than 10%.

26,70 89,00 

The Bitto Storico PDO is a fatty cheese with a semi-hard consistency, produced in the province of Sondrio, Valtellina. The distinctive element of this cheese is the processing of raw cow’s milk two times a day, in the morning and in the evening, short after milking the cows. Raw goat’s milk can be added but must always constitute less than 10%.

9,87 32,90 

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.

6,98 34,90 

The Caciocavallo Ragusano PDO is a pasta filata cheese typical from Sicily. The particularity of this cheese lies in the raw materials used and in its processing: made from raw cow’s milk, obtained through a spinning process using hot water at 70-80ºC. We recommend that you try it on its own or as an ingredient in typical local dishes.

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