FOR THE PURPOSES OF THIS REGULATION, THE FOLLOWING DEFINITIONS SHALL APPLY:
Black nitrile glove, latex-free, powder-free, textured on the fingers.
Black nitrile glove, latex-free, powder-free, textured on the fingers.
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.
Born from the “recovery” of the curd serum, our ricotta is much more creamy and tasty than a usual ricotta thanks to the addition of milk freshly milked. Ideal natural, also great for various uses in the kitchen.
It is a hard cheese that is ripe for about a year and a half.
Season for at least four months in the cellars of Valcasotto on wooden boards of the valley.
It's a fat, fresh or short seasoning cheese, with yarn, smoked pasta.
The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian in pasta filata native to Campania and that for centuries it is produced also in the rest of the South and in Centro Italia.
The mozzarella cherries are a fresh and tasty product that lends itself to many uses, such as wonderful salads, compositions and dishes.
The Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.
The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian a pasta filata native to Campania and that for centuries is produced also in the rest of the South and in the Centre Italy
The Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.
The mozzarella braid of Bufala is a dairy produced with Latte di Bufala Italian pasta yarn native to Campania and that for centuries it is produced also in the rest of the South and in the Centre Italy.
The Provola bianco dolce is a version of the typical smoked provola of Campania.
The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian a pasta filata native to Campania and that for centuries is produced also in the rest of the South and in the Centre Italy
The Smoked Provola is a fresh cheese with a slightly smoked flavour.
Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna on the left of the river Reno and Mantova on the right of the river Po.
The "seasoned ricotta" has a white color and hard texture. It is excellent eaten grated on pasta or for the preparation of gastronomic specialities.
Great for sandwich bars and sandwich bars to add that unique and unmistakable taste typical of English pubs.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
Scamorza is a very short seasoning cheese.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.
The volcano is a soft cheese aged in crust with extra virgin olive oil and sprinkled entirely with red chili powder.
The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.
Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.
Grana Padano is a hard cheese cooked, with a slow and natural ripening, which takes place in environments with pleasant "spring" temperatures between the 15th and the 22°C.
Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.
All the good of ovine milk enclosed in an artisan caciotta.
Scamorza is a very short seasoning cheese.
Soft and with a delicate taste thanks to the short seasoning, Auricchio Giovane is still produced today following the ancient and traditional recipe of Provolone Auricchio.
Low-energy dairy product obtained from traditional serum processing of cheese with the addition of raw milk.
Pecorino cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.
Provolone is a typical cheese of the Padana Valley, born from the encounter between the tradition of cheese in South Italy and the great availability of milk in the north.
Provolone is a typical cheese of the Padana Valley, born from the encounter between the tradition of cheese in South Italy and the great availability of milk in the north.
The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.
Seasoned caciottina flavored with rosemary.
The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
The grated cheese is obtained by selecting mature cheeses qualitatively superior and suitable for this type of processing.
The processing technique of salted ricotta consists of a special process based on the salting of the product and its seasoning
The "Provola" cheese is a sintered cheese, obtained from the natural fermentation with an average maturity.
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.
Its name derives from "trying", or from the tests that are carried out to find the right moment for spinning.
More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .