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Cheese Italy - Italian quality South Tyrol page 2

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Pecorino Ennese Saffron + Pepper Caseificio Valvo ap. 1 kg.

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


Il Frastuchino with pistachios approx. 1.0 kg. - Rocca Toscana Formaggi

Il Frastuchino with pistachios approx. 1.0 kg. - Rocca Toscana Formaggi


Räuchertopfen - Ricotta affumicata ca. 300 gr.

Decently wholehearted spicy cut-cheese the alpine dairy Three Peaks - Toblach

Reviews: 5 from 5 stars


Salva Arrigoni whole loaf approx. 3,8 kg.

Cut cheese bovine milk, Appearance: floral rind - nut-coloured - chalky coloured interior, Aroma: mushrooms - cellars, Flavour: sourish - full-bodied - persistent, Consistency: creamy - chalky structure, Maturation: 3 months in the natural cave


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


Losa Cow Milk Cheese Beppino Occelli loaf approx. 2.5 kg.

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.


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

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


Pecorino cheese "Il Corvino" approx. 6 kg. - Rocca Toscana Formaggi

Pecorino cheese "Il Corvino" approx. 6 kg. - Rocca Toscana Formaggi


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.


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


Pecorino Ennese Saffron + Pepper Caseificio Valvo loaf 4 kg.

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


Puzzone di Moena Cas. Soc. di Predazzo e Moena loaf app. 10 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


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

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Cheese Italy

>> Cheese - whole forms


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Prosecco Superiore DOCG Extra Dry Marca Oro (6 x 0.75 l) - Valdo
This is prosecco at its best! ..
5 of 5 stars!

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