Producer: Caseificio Valvo, Enna, Sicily
Region: Sicily
Cheese type: Cut cheese ewe's milk
Appearance: wrinkly rind - saffron-yellow interior
Aroma: saffron - strong floral scents
Flavour: harmonic - sheeps's milk - complex aftertaste
Consistency: rubbery - crumbly
Maturation: 2 months in the refining cell
Typical fresh Italian cheese, very popular in the world. It can be eaten alone and utilized in the Mediterranean cooking.
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Blue cheese bovine milk, Region: Lombardy, Maturation: 3 months
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
Cut cheese bovine milk, Appearance: washed crust - some natural moulds, Aroma: intense, Flavour: grass - sweet - full-flavour, Consistency: rubbery, Maturation: 4 months in the natural cellar
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
The Coppa Bazza is produced with pork muscle, spiced and salted. This is then stuffed into natural casings. This product which reflects the natural evolution of a good cut of meat.
