The Valmonte stravecchio is an aged top in the seasoning cellars.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The Valmonte stravecchio is an aged top in the seasoning cellars. Characterized by a diffused eyelet, elastic paste, aromas and aromatic flavor.
The house technicians control every single shape throughout the long rest period on fir axes to ensure a perfect seasoning.
Its pleasantly intense taste allows matching with a full-bodied red wine.
Specific References
No customer reviews for the moment.
The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
The smoked variant of the spizzico: ductile and suitable for any occasion.
Homogeneous consistency with some small leaf, straw yellow
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 Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
Cheese from millenary history, the king of Piedmontese cheeses.
With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.
The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
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.
The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
Semi-seasoned cheese produced with pasteurized sheep milk.
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.
Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients
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 Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.