Cheese Italy Taste: aromatisch, - Italian quality South Tyrol

Mozzarella di Bufala Campana 125 gr. - Ciresa

Typical fresh Italian cheese, very popular in the world. It can be eaten alone and utilized in the Mediterranean cooking.

Sardinian sheep's milk cheese Pecorino sardo "Brigante" 750 gr.

Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.

Fioretto Pecorino Sepi approx. 750 gr.

Cut cheese ewe's milk, Appearance: nutty-brown colour - ivory white interior, Aroma: mediterranean herbs and sheep's milk, Flavour: harmonic presence of sheep's milk - nuts, Consistency: rubbery, Maturation: 8 weeks in the refining cell.

Taleggio D.O.P. Cheese Arrigoni approx. 1 kg.

Soft cheese bovine milk, Appearance: square-shapes - washed rind, Aroma: mushrooms - sweaty odour, Flavour: mild - buttery - sweet - strong-flavoured - intensity increases with maturation, Consistency: very soft, Maturation: 10 weeks in the natural cellar in wooden crates

Sardinian sheep's milk cheese Pecorino "Brigante" form 1.5 kg.

Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.

Stravecchio Cheese Selezione DEGUST ca. 250 gr.

Tuma d'la Paja Cheese Beppino Occelli approx. 300 gr.

Soft cheese bovine, goat and sheep milk, Appearance: round-shaped - wrinkly rind with signs of hay, Aroma: ripe fruits (bananas) - hay, Flavour: harmonic - well-balanced - creamy - complex, Consistency: very soft - creamy, Maturation: 3 weeks on dried wheat

Blu di Bufala Cheese Dairy Quattro Portoni approx. 500 gr.

Blue cheese bovine milk, Region: Lombardy, Maturation: 3 months

Puzzone di Moena Caseificio Soc. di Predazzo e Moena app. 500 gr.

Cut cheese bovine milk, Appearance: washed crust - some natural moulds, Aroma: intense, Flavour: grass - sweet - full-flavour, Consistency: rubbery, Maturation: 4 months in the natural cellar

Tuma del Trifulau Mini Cheese Beppino Occelli approx. 110 gr.

Soft cheese bovine and sheep milk, Appearance: flat form - wrinkled rind - refined with truffle, Aroma: truffle scent, Flavour: harmonic - well-balanced - persistent hints of truffle, Consistency: creamy - soft, Maturation: 3 weeks in inox stainless steel

Castelmagno D.O.P. Beppino Occelli approx. 1 kg.

Hard cheese goat, bovine and ewe's milk, Appearance: natural rind with orange pigments, Aroma: elegant aroma, Flavour: earthy - mushrooms - astringent, Consistency: soft and crumbly, Maturation: 8 months in the cave

Puzzone di Moena Caseificio Soc. di Predazzo e Moena app. 1 kg.

Cut cheese bovine milk, Appearance: washed crust - some natural moulds, Aroma: intense, Flavour: grass - sweet - full-flavour, Consistency: rubbery, Maturation: 4 months in the natural cellar

Occelli al Barolo Beppino Occelli approx. 750 gr.

Hard cheese ewe's milk and bovine milk, Appearance: floral rind with natural moulds - ivory interior, Aroma: mushrooms - meat stock - stock cube herbs, Flavour: harmonic - full flavour - complex oxidant aromas, Consistency: crumbly and crunchy, Maturation: 6-8 months, naturally matured

Occelli in foglie di Castagno Beppino Occelli approx. 650 gr.

A hard cheese that is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and enrich them with a strong, exceptional flavour. It pairs well with great Langa wines but is ideal with important dark craft beer too.

Fioretto Pecorino Sepi whole loaf approx. 3 kg.

Cut cheese ewe's milk, Appearance: nutty-brown colour - ivory white interior, Aroma: mediterranean herbs and sheep's milk, Flavour: harmonic presence of sheep's milk - nuts, Consistency: rubbery, Maturation: 8 weeks in the refining cell.

Bagòss Bagolino approx. 500 gr.

Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar

Occelli al Barolo Beppino Occelli approx. 1 kg.

Hard cheese ewe's milk and bovine milk, Appearance: floral rind with natural moulds - ivory interior, Aroma: mushrooms - meat stock - stock cube herbs, Flavour: harmonic - full flavour - complex oxidant aromas, Consistency: crumbly and crunchy, Maturation: 6-8 months, naturally matured

Canestrato Pugliese approx. 500 gr.

Hard cheese ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months

Kinara Cheese DEGUST ca. 500 gr.

Taleggio D.O.P. Cheese Arrigoni whole form app. 2 kg.

Soft cheese bovine milk, Appearance: square-shapes - washed rind, Aroma: mushrooms - sweaty odour, Flavour: mild - buttery - sweet - strong-flavoured - intensity increases with maturation, Consistency: very soft, Maturation: 10 weeks in the natural cellar in wooden crates

Malghesina / Malghese Angelo Croce loaf approx. 2,5 kg.

Blue cheese bovine milk, Appearance: orange rind - white - herbs, Aroma: mushrooms, Flavour: full flavour - sweet, Consistency: very soft and silky, Maturation: 3 months in the refining cell

Partly Matured Pecorino Fattoria Buca Nuova approx. 1,2 kg.

Cut cheese ewe's milk, Appearance: rind treated with tomatoes, Aroma: neutral, Flavour: hints of sheep's milk, Consistency: rubbery, Maturation: 4 weeks in the refining cell

Canestrato Pugliese approx. 1 kg.

Hard cheese ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months

Pecorino Fossa L' Agile approx. 1 kg.

Hard cheese ewe's milk. Appearance: no rind - dirty white interior, Aroma: earthy - tuff, Flavour: intense - extravagant, Consistency: dry, Maturation: 6 months in pits

Occelli al Barolo Beppino Occelli form approx. 7 kg.

Hard cheese ewe's milk and bovine milk, Appearance: floral rind with natural moulds - ivory interior, Aroma: mushrooms - meat stock - stock cube herbs, Flavour: harmonic - full flavour - complex oxidant aromas, Consistency: crumbly and crunchy, Maturation: 6-8 months, naturally matured

Occelli in foglie di Castagno Beppino Occelli 1/4 approx. 1,3 kg.

A hard cheese that is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and enrich them with a strong, exceptional flavour. It pairs well with great Langa wines but is ideal with important dark craft beer too.

Bagòss Bagolino approx. 1 kg.

Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar

Canestrato Pugliese loaf approx. 12 kg.

Hard cheese ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months

Pecorino Fossa L' Agile whole loaf approx. 3 kg.

Hard cheese ewe's milk. Appearance: no rind - dirty white interior, Aroma: earthy - tuff, Flavour: intense - extravagant, Consistency: dry, Maturation: 6 months in pits

Blu di Bufala Cheese Dairy Quattro Portoni loaf appr. 4,2 kg.

Blue cheese bovine milk, Region: Lombardy, Maturation: 3 months

Cuor di Fassa Caseificio Soc. Campitello loaf approx. 10 kg.

Cut cheese bowine raw milk, Appearance: red rind, Aroma: strong scent of alpine herbs, Flavour: sourish - strong flavour, Consistency: buttery, Maturation: 4-6 months in the natural cellar

Bagòss Bagolino whole loaf approx. 15,5 kg.

Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar

Castelmagno D.O.P. Beppino Occelli loaf approx. 5 kg.

Hard cheese goat, bovine and ewe's milk, Appearance: natural rind with orange pigments, Aroma: elegant aroma, Flavour: earthy - mushrooms - astringent, Consistency: soft and crumbly, Maturation: 8 months in the cave