Cheese & Dairy
Semi ripened sheep\'s milk cheese dipped in "Sangiovese" red wine.
Appetizing Cheese and Truffle dip: creamy and tempting.
The aroma of truffle is embraced by the lusciousness of the cheese: it can hardly get more lavish than this. Not only the "Crema Tartufaia" spread is very rich in flavour, but it is also very versatile. Spread it over a crostino or a bruschetta, or use it to cook your risotto or as a preparation for your sauces, either for your pasta or for meat and game. You will be delighted at how intense and penetrating the flavour is.
A light butter that tastes like nature.
Unsalted butter of the highest quality, produced by centrifuging the milk just milked, and always coming from a spinneret at a low temperature. This keeps many of the excellent characteristics of the milk from which it derives. Its fat has the characteristic of melting at a temperature of 30° C, lower than that of the human body. This makes this butter easily digestible and rapidly assimilable.
Ricotta\'s delicate flavour pairs well with both sweet and savoury dishes. Ideal for healthy baking and pasta sauces!
Made without any additives, naturally low in fat and rich in proteins, undoubtedly, the best ricotta you’ll ever experience comes straight from the farm - such as this one. An underrated cheese if ever there was one, this soft, white and delicately sweet ricotta is great on its own, but also marries beautifully with both sweet and savoury dishes. A light, fresh variety whose potential comes through best when it\'s a supporting actor, its delicate, creamy flavour compliments other ingredients rather than clashing with them, mellowing out strong, robust flavours and lending creaminess to dry foods. From salty cured hams, fresh figs and honey to classic spinach and ricotta ravioli, to ricotta salads, to desserts such as cannoli and Neapolitan pastiera and even pancakes.
One of Italy\'s most sought after exports, fully natural and authentic.
As well as having a lower cholesterol than regular milk, Buffalo milk is also extremely rich in calcium and a good source of minerals (especially magnesium, potassium and phosphorus). Mozzarella di Bufala is well known all around the world for its decadently rich, slightly acidic milk, full of dense flavour, and stringy texture. Before eating mozzarella, immerse it (while still in the packet) in a bowl of warm water for 20 minutes to release all its flavours. Eat as part of a caprese, or go all out by cooking a mozzarella in carrozza.
The lactose-free version of one of Italy\'s most sought after exports. So you don\'t have to skip the good stuff.
Continue to enjoy your favourite Italian dishes with this lactose-free version of Italian Buffalo Mozzarella. The producer states that \'the use of milk produced in our own farms provides a system of total traceability, that begins with feeding the buffalo and ends in our mozzarella, as we aim to establish a strong trust with our customers. All of our products also undergo regular inspections at all stages of production at our internal analysis lab.\' Before eating mozzarella, immerse it (while still in the packet) in a bowl of warm water for 20 minutes to release all its flavours.
Made with Buffalo milk, fully natural, authentic and 100% organic. DOP* certified.
As well as having a lower cholesterol than regular milk, Buffalo milk is also extremely rich in calcium and a good source of minerals (especially magnesium, potassium and phosphorus). Mozzarella di Bufala is well known all around the world for its decadently rich, slightly acidic milk, full of dense flavour, and stringy texture. Before eating mozzarella, immerse it (while still in the packet) in a bowl of warm water for 20 minutes to release all its flavours. *DOP: DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). This certification ensures that products are locally grown and packaged, using traditional method.
Mozzarella with a unique milky taste and texture. A winner with everyone.
Our mozzarella is made from the finest, fresh, homemade cow\'s milk, which gives it a unique milky taste and texture that is incomparable to industrial versions. Made daily on the land, the mozzarella dough is soft, elastic and delicately flavoured. Best served at room temperature, fresh mozzarella is delicious just as it is, or with a bit of salt, pepper, basil, fresh marjoram or oregano - all topped off with a good extra virgin olive oil of course.
Creamy and slightly sweet, yet lean and light. How is this even possible? ** 5 days shelf-life.
Ricotta di Bufala Campania is another diamond point of the Italian tradition. Produced only in few Campania provinces, it is porcelain white, soft as a cloud and fresh like a summers day.
One of Italy\'s most sought after exports - in bite-sized pieces.
As well as having a lower cholesterol than regular milk, Buffalo milk is also extremely rich in calcium and a good source of minerals (especially magnesium, potassium and phosphorus). Mozzarella di Bufala is well known all around the world for its decadently rich, slightly acidic milk, full of dense flavour, and stringy texture. The good stuff like this is almost unrealistically soft, so these little "bites" are especially handy. It\'s so easy to love them (and to finish them!). Before eating mozzarella, immerse it (while still in the packet) in a bowl of warm water for 20 minutes to release all its flavours.
Small semi ripened sheep’s milk cheese slightly smoked, processed with smoky taste, nut colour smooth rind, white colour texture with little holes, intense smell, characteristic and blended taste, with a pleasant aroma of burned wood
The technique of smoking cheeses dates back to remote times. Smoking was used to preserve meat and fish so that it could be eaten during the winter when other natural resources suitable for food preservation such as salt were not available.This cheese offers a distinctive fragrance of woodland and burnt wood which brings back pleasant recollections of the smell of the hearth and the atmosphere when the grandparents would sit next to it to rest, eating a good slice of cheese. An ancient flavour that is particularly appreciated by gourmets and gourmands.
Full-cream Cow’s milk Cheese, matured for at least 20 days
The colour is white or pale straw yellow, it is characterised by marked and new milk; it is delicate and pleasant and melts in the mouth leaving an irresistible sweet and slightly acidulous flavour. Asiago cheese originates on the Asiago Plateau, in a place surrounded by nature where the mild climate, the healthy air, the pure water and the rich vegetation provide the pastures with the nutritious elements most suited for the production of a genuine milk that becomes a healthy and produced following a strict procedure. Behind Asiago PDO there are a traditions that are maintained and enriched every day. Asiago Cheese is excellent for snacking, for serving with crusty breads, or for melting over various dishes. This product comes in vacuum pack.
Semi ripened mixed cheese of cow\'s and sheep\'s milk
The sheep and cow milk chosen for this product lend it a mixture of flavours, creating this semi-soft cheese which was once a tasty extra on the tables of country folk. At the end of a meal, cacio was a special treat, eaten almost as a dessert, on the meagre tables of rural families. Even today it is still appreciated in this way in spite of the changing times. Its agreeable sweet flavour and almost buttery consistency make it melt in the mouth. This product comes in vacuum pack.
This Truffle Pecorino Cheese is an Italian, raw, sheep\'s milk cheese enriched with a black truffle patè
The flavour is phenomenal; sharp, savoury, punchy, deep with truffle earthiness. This product comes in vacuum pack.
An Italian Classic hard cheese in a new version with Hemp Seeds
This special version of pecorino cheese is low in fat, sodium and calories, contains zero cholesterol and is a good source of vegetable protein. Hemp seed has no drug content and is purely a health food item. This product comes in vacuum pack.
Blue d\'Aoste is a blue, creamy cheese made with whole cows milk and produced across the entire Valle d\'Aosta region.
Its compact and ivory texture is characterized by its peculiar dark green veins verging on blue. Strong and long taste. This product comes in vacuum pack.
Toma is a cheese made from pasteurised cow’s milk.
Appreciated at the table, the Gressoney Toma cheese is still produced using traditional methods. The evening milk is left to rest for 24 hours and then skimmed. The morning milk undergoes a slight skimming after 12 hours of rest and is then mixed with the previous batch. When the temperature of the mixture reaches 35° C, calf rennet is added and the mixture is left to coagulate. We then proceed with the breaking of the curd in order that, once extracted, it is placed into molds in a generally dry room. This product comes in vacuum pack.
A very popular semi-soft Italian cows\'-milk cheese, Fontina is deep golden-yellow in colour with a reddish-brown rind.
It has a firm, slightly springy texture with a delicate flavour. It melts easily, so is great to cook with. This product comes in vacuum pack.
The King of the cheeses with hundreds of different uses. DOP* certified.
Considered by some to be the greatest cheese on earth, the King of Italian cheeses has a rich, nutty yet delicate flavour, and real Parmigiano-Reggiano is so much more than just your ordinary table condiment. From the middle ages to present day, this delicious cheese owns its title, and must meet certain requirements to earn its name. It can only be made in a specific designated region of Italy, from high quality pastures and milk, produced using the same artisanal methods that have remained unchanged for seven centuries. Its natural aging process and the complete absence of preservatives, additives or colouring agents help to place Parmigiano as undeniably one of the world\'s greatest cheeses. Grana means grainy, which explains Parmigiano\'s unrivalled texture, which can be eaten hundreds of different ways. Nibble of delicious chunks of it alone, or perhaps drizzled with balsamic vinegar, grate over a carpaccio, or eat for dessert with pears. Its texture and flavour can also be included in risottos, pastas and salads, making real, good quality Italian Parmigiano the perfect kitchen investment. *DOP: DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). This certification ensures that products are locally grown and packaged, using traditional method. This product comes in vacuum pack.
World renowned, this is partially cooked and slightly less strong than the "Fiore Sardo" Pecorino DOP.
"Seunis" Pecorino is one of the most popular cheeses in the Sardegna region.Made exclusively with whole sheep\'s milk, it is partially cooked, then aged for at least 60 days. Its distinctive straw-like yellow colour is delicately seasoned with a sweet, slightly pungent taste.Perfect for the cheese board or if you just can\'t wait till after dinner, as a delicious, guilt-free snack at any time of the day. This product comes in vacuum pack.