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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
SALAME DI FORMAGGIO
CON TARTUFO
Typology:
cow milk
Origin:
truffle cheese is produced more or less all over Italy. Mr Copelli has selected a small, semi-industrial dairy, nestled in the mountains of Trentino.
Product description:
it is a cheese with an elastic texture, straw-yellow in colour with small dark truffle stains; it has an intense and aromatic fragrance with hints of mushrooms and undergrowth. The flavour combines the sweetness of cow's milk with the strong, aromatic taste typical of truffles.
Special features / curiosity:
"The truffle was born from a thunderbolt of Zeus, hidden between roots and fine earth...". Mr Copelli selects this product, a diamond in the kitchen, in one of the most typical areas of Italy: Aqualagna, in the Marche region. The cow's milk, which gives life to the sought-after cheese, comes from the daily collection from the alpine pastures of the Val d'Adige in Trentino.
Seasoning:
20 days about
Shelf-life:
60 days
SALVA CREMASCO DOP
Typology:
cow milk
Origin:
it is a cheese produced in particular in the Cremasque, the lower Bergamo province and the Brescia plain.
Product description:
it is a dry, crumbly cow's milk cheese, white to straw-coloured, with a firm, hazelnut-coloured rind. It has a crumbly texture and an aromatic, fragrant flavour.
Special features / curiosity:
Its name derives from the traditional custom of saving the milk from the abundant spring production, when the fodder harvest began, using it to make a cheese that could be kept beyond the summer. Salva has a close relationship with the seasonal transhumance that the Bergamini people undertook with their cows, descending from the villages in the valleys to the farms on the plains in autumn and returning in spring. During these journeys the excess milk was converted into strachì da salva (stracchino di salva), so that it could be stored in the hot season.
Seasoning:
min 75 days
Shelf-life:
60 days
SILTER DOP
Typology:
cow milk
Origin:
the production area is the pre-alpine zone between Lake Iseo and the Tonale and Gavia Passes.
Product description:
it is a hard Alpine cheese, white to deep yellow in colour, with an even consistency and small to medium-sized eyes. It has a strong, full flavour.
Special features / curiosity:
the trademark of Silter are the Pitoti Camuni, rock art engravings.
Only wooden tools may be used for production.
The recipe is linked to ancient Celtic cheese-making skills.
Seasoning:
min 100 days
Shelf-life:
90 days