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
IL MALGHESE
Typology:
cow milk
Origin:
cheese produced in the territory of the Austrian Alps.
Product description:
hard cheese with an intense yellowish color. The rind is smooth and inedible. The taste is intense and aromatic with strong forage hints.
Special features / curiosity:
it is a pasteurised cow's milk cheese from Austrian alpine pastures. Alpine pastures, typical of the Eastern Alps, are alpine meadows where animals are kept in summer; they include rustic stone or wooden buildings used as temporary dwellings for shepherds, stables for livestock and dairies for processing milk.
Seasoning:
min 5 months
Shelf-life:
180 days
LA BAITA DEL BALDO
Typology:
cow milk
Origin:
is a cheese produced in Trentino Alto Adige, in particular in an alpin hut located at 1800 m above sea level.
Product description:
it is a hard cheese, straw-coloured and with a slight eye. The taste is harmonious and spicy as a result of its production and processing. In fact, it is produced exclusively with alpine milk collected during the 5 months of grazing in the mountains.
Special features / curiosity:
it is a unique product that originates exclusively from a malga on Monte Baldo near Lake Garda.
Seasoning:
min one year
Shelf-life:
180 days
LA MORBIDELLA DEI MONTI
Typology:
cow milk
Origin:
it is a cheese selected from an artisan dairy in the province of Sondrio, in the Valtellina.
Product description:
it is a whole-milk cheese with an edible, untreated, white flowered rind. It has a compact structure and a white, soft and elastic paste with possible fine eye formation. It has a mild flavour.
Special features / curiosity:
only high-quality milk is used; the cattle get their nourishment from maize fields and permanent meadows and, in summer, from alpine pastures.
Seasoning:
25 days
Shelf-life:
50 days