italienischer hartkÀse

Bagòss Bagolino approx. 1 kg.

Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar

Bagòss Bagolino approx. 500 gr.

Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar

Bagòss Bagolino whole loaf approx. 15,5 kg.

Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar

Canestrato Pugliese approx. 1 kg.

Hard cheese ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months

Canestrato Pugliese approx. 500 gr.

Hard cheese ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months

Canestrato Pugliese loaf approx. 12 kg.

Hard cheese ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months

Castelmagno D.O.P. Beppino Occelli approx. 1 kg.

Hard cheese goat, bovine and ewe's milk, Appearance: natural rind with orange pigments, Aroma: elegant aroma, Flavour: earthy - mushrooms - astringent, Consistency: soft and crumbly, Maturation: 8 months in the cave

Castelmagno D.O.P. Beppino Occelli loaf approx. 5 kg.

Hard cheese goat, bovine and ewe's milk, Appearance: natural rind with orange pigments, Aroma: elegant aroma, Flavour: earthy - mushrooms - astringent, Consistency: soft and crumbly, Maturation: 8 months in the cave

Crutin with black truffle Beppino Occelli approx. 300 gr.

Hard cheese ewe's milk and bovine milk, Appearance: grey rind - crumbly texture. Aroma: strong scent of truffle, Flavour: balanced presence of truffle, Consistency: crumbly, Maturation: 8 weeks in the "Crutin" truffle cellar

Grana Trentino Trentingrana piece of approx. 500 gr.

Grana Trentino - Trentingrana, extra hard cheese the area Trento, at least 15 months matured

Hard Cheese Stravecchio Montanaro approx. 500 gr. - Dairy Mondolatte Tre Cime

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.

Hard Cheese Stravecchio Montanaro whole loaf approx. 6 kg. - Dairy Tre Cime

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.

Mountain cheese spicy 500 gr. Casearia Trentina

Spicy, piquant mountain cheese of the Casearia Trentina, 7-9 months matured

Occelli al Barolo Beppino Occelli approx. 1 kg.

Hard cheese ewe's milk and bovine milk, Appearance: floral rind with natural moulds - ivory interior, Aroma: mushrooms - meat stock - stock cube herbs, Flavour: harmonic - full flavour - complex oxidant aromas, Consistency: crumbly and crunchy, Maturation: 6-8 months, naturally matured

Occelli al Barolo Beppino Occelli approx. 750 gr.

Hard cheese ewe's milk and bovine milk, Appearance: floral rind with natural moulds - ivory interior, Aroma: mushrooms - meat stock - stock cube herbs, Flavour: harmonic - full flavour - complex oxidant aromas, Consistency: crumbly and crunchy, Maturation: 6-8 months, naturally matured

Occelli al Barolo Beppino Occelli form approx. 7 kg.

Hard cheese ewe's milk and bovine milk, Appearance: floral rind with natural moulds - ivory interior, Aroma: mushrooms - meat stock - stock cube herbs, Flavour: harmonic - full flavour - complex oxidant aromas, Consistency: crumbly and crunchy, Maturation: 6-8 months, naturally matured

Parmigiano Reggiano piece of approx. 300 gr. - Antica Formaggeria Spa

Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.

Pecorino Fossa L' Abbondanza Formaggi ca. 750 gr.

Hard cheese ewe's milk. Appearance: no rind - dirty white interior, Aroma: earthy - tuff, Flavour: intense - extravagant, Consistency: dry, Maturation: 6 months in pits

Pecorino Fossa L' Abbondanza Formaggi whole loaf approx. 1,5 kg.

Hard cheese ewe's milk. Appearance: no rind - dirty white interior, Aroma: earthy - tuff, Flavour: intense - extravagant, Consistency: dry, Maturation: 6 months in pits