HANDMADE SMOKED SCAMORZA WIRE - 2KG
With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.
Homogeneous consistency with some small leaf, straw yellow
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The origin of the name "CACIOCAVALLO" is probably from the custom, as ancient as the cheese itself and still used today, to bind the shapes to pairs and to hang them to season on the horse of a beam. It has become a protected denomination cheese (DOP). Homogeneous consistency with some small leaf, straw yellow
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With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.
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 caciocavallo dei Monti Lattari is a cheese with a very popular origin.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
Pamigo is a traditional cheese belonging to the wide category of cheeses of the taste decided until spicy with the advancing of the seasoning.
Cheese from millenary history, the king of Piedmontese cheeses.
Pure Piedmontese milk cheese from selected farms with addition of aromatic herbs
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.
Its way of proposing extends its spectrum of use by going beyond the use at the table, to perform with great identity in aperitifs and appetizers.
The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures
The Antique Eccellenza Umbre are a line of cheeses that combines the ancient dairy art of Norcia and the most modern production techniques to give life to 100% Italian products, of excellent quality.
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.
The smoked variant of the spizzico: ductile and suitable for any occasion.
Semi-seasoned cheese produced with pasteurized sheep milk.
It is produced with only fresh milk of Agerola cows. These are cows whose milk yield is not exceptionally high, in fact the main feature lies in the quality of this cow's milk.
Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients