since 1900
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Cow's milk cheeses
Goat's milk cheeses
Sheep's milk cheeses
Buffalo milk cheeses
Organic cheeses
Mostarda, Jams & Gourmet
COW MILK
CACIUC
Typology:
cow milk
Origin:
cheese produced in the territory of the Austrian Alps.
Product description:
Hard cheese with an intense yellowish color with slight purplish veins on the surface. The rind is smooth and inedible but very fragrant. The taste is intense and vinous but not spicy.
Special features / curiosity:
Pasteurized cow's milk cheese from Austrian mountain huts, alpine pastures that host animals in summer and include rustic buildings used as temporary homes for shepherds, stables for livestock and dairy farms. Once produced, the cheese is then aged in Enantio wine, a native wine of Vallagarina, in Trentino.
Seasoning:
5 months including refinement.
Shelf-life:
180 days
FORMAGGELLA DI MINIERA
Typology:
cow milk
Origin:
cheese made from cow's milk from farms in the Trompia Valley.
Product description:
full-fat raw-milk cheese, soft, aged in a mine for at least 3 months to give it a unique taste.
Peculiarity / curiosity:
the ideal combination to enhance its qualities is our red onion mustard.
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Seasoning:
3 months
Shelf-life:
180 days
FORMAGGELLA VALSABBIA
Typology:
cow milk
Origin:
cheese produced in the Val Sabbia area, in the province of Brescia.
Product description:
short-ripening, soft, white-coloured full-fat cheese, almost always without holes. The rind is thin, white or pale straw in colour.
Special features / curiosity:
its delicate taste can be enhanced with a tomato or fig mustard.
Seasoning:
30-60 days
Shelf-life:
60 days