Cheese & Dairy

B. Veggie is an innovative cheese made of vegetable rennet, suitable for lactose intolerant and gluten free diets. It doesn't contain any carbohydrates or sugar and it is without gluten and lactose. 

Produced on the island of Sardinia off the coast of Italy, this is an unforgettably dense and fuggy cheese, with the unique appearance of almost zebra stripes of black truffle throughout. A delicious cheese for truffle fans. 
Moliterno with Truffles is a rich, mature cheese made from sheep’s cheese, with creamy and sweet undertones.
It is usually eaten as an after-meal cheese, accompanied by robust red wines or good sparkling wines. The delicate bubbles and acidity of a good Champagne or sparkling wine will cut through the richness of the truffles. The cheese can be eaten also as an appetizer on a piece of bread.

The outer look of this cheese is more compact and irregular, with darker amber color. It shows more complex and pungent taste, with warm flavours of hazelnut, walnut, chestnut and almond 

Auricchio Provolone is a semi-hard cow's milk cheese from the Campania region and it’s aged for a minimum of 6 months.
Provolone is often used in pizzas, focaccia, savoury pies, recipes with puff pastry, bread rolls or grated on pasta dishes. It’s a brilliant alternative to mozzarella, and has an extra kick. It can also be sliced and grilled, or dipped in egg and then coated with breadcrumbs and fried. It can also be added to a peperonata, caponata. The spicy provolone goes well with full-bodied and soft or even sweet white wines.

Aged for a minimum of 9 months, the origin of Grana Padano dates back to the Cistercian monks of the Chiaravalle Abbey. The cheese is produced with milk from free-range cows that are let to graze on fresh forage and silage.

Full-bodied, this hard cheese delivers a savoury and nutty taste with a dense and slightly flaky texture. Creamy, mild and with a lingering aftertaste, it can be enjoyed on its own or as part of a dish.
Grana Padano is in a class of its own, unique in nuances of both taste and texture.

Raschera is a semi-hard cheese  typical of the region of Piedmont, in the north of Italy. It is made with raw or pasteurized cow milk, to which a small amount of sheep's and/or goat's milk may be added. It has a savory and salty taste, 

This cheese has been  awarded the Italian "protected designation of origin" (PDO or DOP in Italian) in july 1996.

Edam is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax.

Less well-known than Parmesan cheese, Pecorino Romano is still one of the most appreciated Italian cheeses. Made with sheep’s milk, it possesses a slightly sharper taste. It is also saltier, with a stronger taste and crumblier texture. How to use it
Pecorino Romano is a quintessential ingredient in beloved pasta dishes such as carbonara and amatriciana, but its versatility goes well beyond these classics.

Pecorino Romano P.D.O., produced in Sardinia, has a centuries-old tradition. Matured and fragrant, it is available au naturel or with the typical dark cappatura. It is a hard cheese, white or straw-yellow in color, whose typical aroma is reminiscent of sheep’s milk.

Its characteristic flavor is aromatic and slightly piquant for a table cheese; Pecorino Romano, which is meant to be grated, is, however, piquant, intense and delightful thanks to a longer maturing.

No Italian grandmother would be able to live without this in her kitchen. Parmigiano Reggiano is the pride of Italy and possibly the most recognised cheese in the world. Finely grate into creamy sauces like spaghetti carbonara, shave into green leaf salads for an extra kick, top off a red sauce pasta like marinara or ragu bolognese, or enjoy chunks of this iconic cheese as a snack before a main meal.

Aged for a minimum of 9 months, the origin of Grana Padano dates back to the Cistercian monks of the Chiaravalle Abbey. The cheese is produced with milk from free-range cows that are let to graze on fresh forage and silage.

Full-bodied, this grated hard cheese delivers a savoury and nutty taste with a dense and slightly flaky texture. Creamy, mild and with a lingering aftertaste, it can be enjoyed on its own or as part of a dish.
Grana Padano is in a class of its own, unique in nuances of both taste and texture.

Sheep's cheese with a soft and compact texture, with a sweet and savory flavor. The thin, compact, soft and white rind clearly shows the signs of the container.

Formaggio ovino a pasta molle e compatta, dal sapore dolce e sapido. La crosta sottile, compatta, morbida e bianca mostra nettamente i segni della fuscella.