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
SOLA COPELLI
Typology:
cow milk
Origin:
it is a cow's milk cheese, semi-mature or mature, with semi-soft texture, produced in the southern part of the Province of Cuneo, between Monregalese and Cuneo.
Product description:
it is a square-shaped pasteurised milk cheese with a side of 15/25 cm and a heel of between 3 and 4 cm. The rind is light grey in colour, inedible and naturally mouldy. The paste is ivory white with almost no holes.
Special features / curiosity:
it is a cheese whose origins lie in the tradition of the mountain pastures. It varies greatly in size, and its shape is usually not perfectly square but with rounded corners because it is made using a hemp cloth known as a 'Rairola' and therefore without the use of rigid moulds.
Seasoning:
45 days
Shelf-life:
120 days
TALEGGIO DOP COPELLI
Typology:
cow milk
Origin:
Taleggio is a Protected Designation of Origin (D.O.P.) cheese that takes its name from the valley of the same name in the upper Bergamo area
Product description:
a soft cheese with ancient origins, salted by hand and aged in wooden crates.
Special features / curiosity:the production of this cheese stems from the local inhabitants' need to store cow's milk surplus to direct consumption.
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Seasoning:
Maturation must take place exclusively in the area envisaged in the PDO regulations for a minimum of 40 days.
Shelf-life:
60 days
TOMA "LA MORBIDOSA"
Typology:
cow milk
Origin:it is a cheese produced in Piedmont, in the Cuneo hills.
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Product description:
it is a cylindrical cheese. The rind is not very elastic, has a rustic appearance and varies in colour from deep straw to reddish brown, and is not edible. The paste is straw-white in colour with small eyes. The flavour is intense with a typical aroma that increases considerably as the cheese matures.
Special features / curiosity:
it is a toma made from pasteurised whole cow's milk from a single milking. Before being processed, the milk is left to rest for 12 hours. Maturing is carried out in natural caves or suitable environments with humidity of about 85% and temperatures ranging between 6 and 10 degrees.
Seasoning:
70 days about
Shelf-life:
90 days