Grana Padano PDO
Grana Padano is a delicious cheese that is a symbol of “Made in Italy” gastronomic excellence throughout the world.
Made with low-fat cow's milk, it is a hard semi-fat cheese, fine grained, white or straw yellow in color, enclosed in a hard, dark yellow rind that is smooth and thick.
It has a fragrant aroma and a distinctive and persistent taste.
It is aged an average of 16 months.
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Made with low-fat cow's milk, it is a hard semi-fat cheese, fine grained, white or straw yellow in color, enclosed in a hard, dark yellow rind that is smooth and thick.
It has a fragrant aroma and a distinctive and persistent taste.
It is aged an average of 16 months.
Parmigiano Reggiano PDO
A cheese of the greatest quality, famous throughout the world, produced in the provinces of Parma, Reggio Emilia, Modena, and part of Mantua and Bologna.
Made from low-fat cow's milk, it is a hard, granular and semi-fat cheese that is white or straw yellow in colour with a natural straw yellow rind. It is characterized by a rich, delicate and full flavour that is never sharp.
DISCOVER PARMIGIANO REGGIANO
Made from low-fat cow's milk, it is a hard, granular and semi-fat cheese that is white or straw yellow in colour with a natural straw yellow rind. It is characterized by a rich, delicate and full flavour that is never sharp.
Asiago Stagionato PDO
It's a hard, semi-cooked, semi-fat cheese typical of the Asiago Alpine plateau.
It has a smooth, regular rind; it has a compact and granular straw colored paste with a few small or medium size holes.
Depending on the different agings, it is characterized by either a sweeter taste (Mezzano) or by a more intense and fragrant taste (Vecchio).
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It has a smooth, regular rind; it has a compact and granular straw colored paste with a few small or medium size holes.
Depending on the different agings, it is characterized by either a sweeter taste (Mezzano) or by a more intense and fragrant taste (Vecchio).
Asiago Fresco PDO
It's a fresh cheese originating from the Asiago Alpine plateau. It is a semi-hard, semi-cooked cheese, white to slightly straw yellow in color, with marked and irregular holes and a thin and elastic rind. Aged for 20/40 days, it is rich in live milk enzymes. It has a delicate, supple and pleasant taste with a delightful aroma of milk
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Piave PDO
It is the most famous cheese typical of Belluno province. Created from the experience of local master cheese makers, it is still produced following traditional methods.
It has a sweet and intense flavour which becomes more pronounced as the cheese ages. It’s offered in various stages of maturation: Fresco (fresh), Mezzano (medium), Vecchio (mature) and Vecchio Oro del Tempo (extra mature).
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It has a sweet and intense flavour which becomes more pronounced as the cheese ages. It’s offered in various stages of maturation: Fresco (fresh), Mezzano (medium), Vecchio (mature) and Vecchio Oro del Tempo (extra mature).
Montasio PDO
It is a typical table cheese from the region of Friuli Venezia Giulia and Northeastern Veneto.
It is a semi-hard cooked cheese, compact, white or straw-yellow in color with regular uniform holes. Initially the light brown coloured rind is smooth, elastic and compact, becoming dry over time. The paste becomes more close-textured and flaky as the cheese matures.
Three different types of Montasio are available: Fresco (young), Mezzano (semi-matured), and Stagionato (matured).
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It is a semi-hard cooked cheese, compact, white or straw-yellow in color with regular uniform holes. Initially the light brown coloured rind is smooth, elastic and compact, becoming dry over time. The paste becomes more close-textured and flaky as the cheese matures.
Three different types of Montasio are available: Fresco (young), Mezzano (semi-matured), and Stagionato (matured).
Monte Veronese PDO
This is a typical table cheese from the mountainous areas located in the northern part of the Verona province. It is a semi-hard, semi-cooked cheese, slightly straw yellow in color with widespread tiny holes and a thin and elastic rind. It is produced in two varieties that vary by the length of their maturation period and by the type of milk used: Monte Veronese Latte Intero has a sweet, delicate taste, while Monte Veronese d'Allevo has a more intense, fragrant taste that becomes sharper as it ages.
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Gorgonzola PDO
Gorgonzola is a cheese belonging to the marbled family because of the presence of green mould veining. Made from pasteurized milk, it is a raw cheese of a pale straw-yellow colour. The sweet version is creamy, soft and slightly sharp tasting, while in the sharp variety the ageing makes the texture more veined and firmer and the flavor is sharp and strong.
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Provolone
A semi-hard stretched-curd cheese, originally from Southern Italy, but produced in the Po Valley since the second half of the 1800s. Made from whole cow’s milk in various shapes, it is straw-yellow in colour with possible very small holes, more evident in mature cheeses. The flavor can be sweet or sharp depending on the rennet used and the maturation period.
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Pecorino Romano PDO
A cooked, hard cheese obtained from whole sheep’s milk that is made in Sardinia and Lazio. It has a thin rind of an ivory or natural straw-yellow color, sometimes capped in black. The texture of this white cheese is firm, friable and crisp or slightly holed. This table cheese is aromatic, tasty and slightly sharp tasting; the grating type is sharp and intense tasting.
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Grated Mix
Gran Primo grated mix is obtained from a selection of aged hard cheeses, including Grana Padano PDO. It is offered in 1 kg packs for catering and in 100 g stand-up re-sealable packets for the end-user. It's ideal for adding flavour to classic Italian pasta dishes.
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Mascarpone
An important ingredient for the preparation of Tiramisù, mascarpone is a delicate, fresh and creamy cheese, typical of the Lombardy region.
It is a soft, firm, white - light yellow cream, characterized by a sweet flavor and a persistent aroma of butter.
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It is a soft, firm, white - light yellow cream, characterized by a sweet flavor and a persistent aroma of butter.