Presentation: Last 1.6 kg
Semi-hard, silky, pale yellow cheese. The flavor is slightly sweet, which is accentuated with time. Its unique flavor is due to its special maturation process in alfalfa pits. Typical of the Italian region of Emilia-Romagna.
Presentation: Blocks of 1 kg and 1.5 kg / Portioned in wedges of 100 grs.
A semi-seasoned paste cheese. Its delicate, white, thin, and moldy, velvety bark has a soft flavor, with a subtle scent of mold and fresh mushrooms. We also produce goat milk-based brie in 250g units.
Presentation: Unit: 200 grs. / 100 grs. / 40 grs.
A soft-paste cheese with a fruity smell. The good Camembert has a pure smell and leaves a strong taste on the mouth with a creamy and complex slight touch of mushrooms with a hint of fresh herbs. We also produce goat milk-based Camembert in 100g units.
Presentation: Unit of 100 grams.
A creamy and soft paste cheese with a slight scent of mold and a delightful heart shape. It is a goat milk-based cheese that has a golden yellow paste. Covered in white fuzz that, through a maturing process, turns golden.DATA SHEET
Presentation: Cylindrical last of 1 kg.
A creamy paste cheese, with a slight hint of carob ash on its inside. It is a unique in-house development.
We also produce white Danish cheese in a circular shape of 1kg. It is a soft, creamy, lactic paste cheese aged with soft-flavored mushrooms.
Presentation: Whole last: 2.4 Kg / Half last: 1.2 Kg.
An award-winning cheese made from cow milk with an intense and aromatic flavor, with green to blueish streaks and a creamy texture. The monitoring of its aging process is thorough with the object of reaching the right point of consumption.
Presentation: Unit of 150 grams.
Also known as “Caprice des Dieux”. It is recognized by its immaculate rind and its double texture: both light and unctuous, with hints of cream, a clean flavor and no trace of bitterness. Its ovoid shape gives it variable flavor characteristics in the same mold.
Presentation: Last 1.6 kg
The Zolino is an exclusive variety made by our cheese master. Its main characteristic is the added mushrooms on the bark. A semi-hard, high humidity, greasy cheese with an elastic structure and soft flavor. Its medium aging process makes it a good table cheese.
Presentation: Last 3.5 kg / Portioning of 300 grs.
A hard-paste cheese with an intense flavor, resulting from the aging process and the pepper grains that go with it. Its minimum aging process is of 90 days. We suggest enjoying it with a fruity ruby red wine.
Presentation: Last 3 kg / Portioning of 300 grs.
A semi-hard paste cheese, soft and with an elastic consistency. Great for an appetizer or next to desserts with figs, grapes, or dried fruit. We also have a smoked option in a 300g portioned format.