Cheese Italy Packaging unit: 0,5 - 1 KG, Italian quality South Tyrol

Grana Trentino Trentingrana piece of approx. 500 gr.

Grana Trentino - Trentingrana, extra hard cheese the area Trento, at least 15 months matured

Sardinian sheep's milk cheese Pecorino sardo "L'Isolano" 500" gr

Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).

Mountain cheese spicy 500 gr. Casearia Trentina

Spicy, piquant mountain cheese of the Casearia Trentina, 7-9 months matured

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.

Malghesina / Malghese Angelo Croce approx. 0,75 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

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

Mascarpone 500 gr. - Ciresa

Mascarpone is the cream of cow milk, with a very sweet taste. Mainly utilized in cooking desserts and ice-cream sweets.

Smoked ricotta ca. 500 gr. - Latteria di Roverbasso

Smoked ricotta ca. 500 gr. - Latteria di Roverbasso

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

Pizzino Cheese Arrigoni approx. 600 gr.

Soft cheese bovine milk, Appearance: small square, Aroma: Spice marks, Flavour: sweet-salty, Consistency: softy-creamy, Maturation: 1 month.

Pecorino cheese "Il Vessillo" approx. 550 gr. - Rocca Toscana Formaggi

Pecorino cheese "Il Vessillo" approx. 550 gr. - Rocca Toscana Formaggi

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

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.

Pecorino Ennese Saffron + Pepper Caseificio Valvo ap. 500 gr.

Cut cheese ewe's milk, Appearance: wrinkly rind - saffron-yellow interior, Aroma: saffron - strong floral scents, Flavour: harmonic - sheeps's milk - complex aftertaste, Consistency: rubbery - crumbly, Maturation: 2 months in the refining cell

Losa Cow Milk Cheese Beppino Occelli approx. 650 gr.

Soft cheese bovine milk, Appearance: square-shaped with characteristic imprints - natual grey rind - creamy-white interior, Aroma: soury - milk, Flavour: well-rounded - buttery - reminds you of fermented milk, Consistency: soft - creamy, Maturation: 8 weeks in the natural cellar.

Barilotto aged Ricotta ca. 500 gr. - Madaio

La Pecorina - DEGUST ca. 600 gr.

The dairy, which is run by Angela and Simone, the third generation of cheesemakers, only uses milk Maremma livestock in the immediate vicinity of the farm. The cheese is matured for several months in the Degust bunker. The texture is crumbly and melting - with the flavour of straw.