The provolone is a spun cheese made with cow's milk.
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The provolone is a spun cheese produced with cow's milk. Typically spherical or cone trunk shape, it can be sweet or spicy. The grated provolone of the Lattari Mountains is produced in Campania. Seasoning, after salting and drying, can also happen in the cave according to the disciplinary of production, starting from a minimum of 6 months, then be grated and served in our tables giving an extra heel to the first dishes.
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The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.
Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.
The taste has more pronounced taste due to the characteristic of smoking.
These delicious scamorzine, hide inside a heart of olives dripping of high quality
The grated cheese is obtained by selecting mature cheeses qualitatively superior and suitable for this type of processing.
The scamorzine with ham is a cheese made of sweet yarn, which contains in itself high quality ham.
Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.
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.
The scamorza is a typical spun cheese from the center-south Italy.
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" .
The clarified butter gives browning and a great taste to your food and your sauces.
Scamorza is a very short seasoning cheese.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
It is a cheese with compact pasta and flavor and typical aromas.
Great for sandwich bars and sandwich bars to add that unique and unmistakable taste typical of English pubs.