The Puzzone di Moena PDO is a semi-hard cheese produced in the valleys of Fassa and Fiemme in Tentino Alto Adige. It is famous and appreciated and its name describes its main characteristics: humid crust and pungent odour (puzzone, in Italian). This product is perfect in combination with polenta or mashed potatoes, or simply on its own.
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.
The sweet 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 particular 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.
The taleggio PDO is a fatty, soft cheese made of cow’s milk, typical from North Italy. It takes its name from the homonymous valley, located in the upper Bergamo area. The main features of this cheese are its moderate aroma and its famous flavour. We recommend that you try it on its own or as main ingredient in many traditional dishes from North Italy.