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.
Formaggi cravanzina altalanga
Pasteurized cow’s milk and sheep’s milk cheese with the addition of pasteurized cream. It has a wrinkled, thin ivory-colored rind. The paste is soft, pale straw in color and has holes in it.
The taste is sweet and delicate.
Formaggio Nonno Gino
Pasteurized milk cheese from Camosciata delle Alpi goats. Semi-hard cheese with short seasoning and pale yellow color. The taste is persistent with sweet and slightly goat hint.
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.
Goat caciotta in hay
Pasteurized goat’s milk cheese. The rind is thin, covered with natural hay. The color of the paste ivory and compact. The taste is milky, buttery, round, smooth, dolce with hints of grass and flowers. The aftertaste is round, dolce with hints of cellar and forest.
Goat cheese with Prosecco
Nutrition declaration: Energy: Fat: of which saturates: Carbohydrate: of which sugars: Protein: Salt: Ingredients: Origin: Storage conditions: Allergens: The product is suitable
Goat cheese with walnut leaves
Cheese of pasteurized goat’s milk. The crust is fairly thin and covered with walnut leaves, the paste is compact, with no eyes, white-ivory in color. Slightly sapid, sweet with a slight hay note that makes it appealing.
Goat’s milk capra treated with pepper and oil
An inspiring cheese gently treated with carefully selected perfumed Extra Virgin Olive Oil and scented with Black Tellicherry Pepper coming from Vietnam.