AsiAgo
Cow’s milk cheese. The sides have to be slightly convexed, the rind thin and springy. The paste is white or straw coloured with many eyes. Sweet tasting, and slightly acid, with a fruity aroma of milk and yoghurt.
Caciotta al sale
Soft caciota made with pasteurized cow’s milk and enriched with the “sweetness” of Cervia salt.
The bark is thin, smooth and pale straw in color, the inside is soft, melts in the mouth and without holes. The taste is sweet, with hints of milk.
Camolino
Сирене от пастьоризирано краве мляко, предимно от кравите Bruna. Вкусът е мек, сладък, млечен и свеж, а послевкусът сладък, с нотки на лимон и сметана.
Ciock cheese ripened with merlot and cabernet marc
Pasteurized cow’s milk cheese.
The rind is thin, covered with grape must; the paste is ivory white, slightly humid, with few eyеs. The taste is sweet and parfumed, with hints of fruits.
Fontina Valdostana DOP
The cheese is made from raw whole cow’s milk, obtained from a single milking of Valdostan cows and processed within 2 hours after milking. The inside is soft, oily, dark and with small holes in the middle, and the color is pale to deep yellow. The taste is sweet and soft, with strong notes of herbs due to the many herbs present in the passive and with a wide range of aromas that are acquired during reception.
Formaggio Ubriaco al Prosecco DOC
Pasteurised cow’s milk cheese and Prosecco DOC.
The crust is thin and pale coloured, the paste is compact, with no eye and ivory white colour.
The taste is delicate and particularly “fresh” with apple notes and ripe fruit.
Gianduiotto
Raw cow’s milk cheese collected mainly from cows bred in Valsesia. The rind is thin and grey in colour, with red-yellow shades related to moulds that grow in wet cellars. The paste is compact, little and rarely eyes. Тhe taste is sweet, with herbal sensations and wet cellar flavours.
Millefoglie with truffle
Cow milk cheese, refined with the black summer truffle from Acqualagna. The rind is thin and smooth while its colour is light beige; the paste is compact, hard and its colour is ivory white; pieces of black truffles can be seen across the paste. The taste is intense, full to the palate, piccante with strong hints of truffle; the aftertaste is long, round, piccante with strong aromas of black.
Pienzin truffle millefoglie
This cheese has a flaky stratification that enables truffle to penetrate within the paste; such peculiarity regarding the texture is given by the combination of selected starter cultures and of the ageing of the cheese at different temperatures.