7 nutritional properties of cheese you had not imagined
National Day of cheese lovers: January 20
Eating cheese reduces the risk of premature death.
4 good reasons to eat cheese, even during a diet
In this section you can buy a small selection of Italian cheeses specially selected for their high quality.
Parmigiano Reggiano PDO aged for 16 months Parmigiano Reggiano Bonati is one of the best artisanal Parmigiano in Italy and in Europe. This cheese has received many awards from the most important gastronomic authorities in the world and is desired by many of the best restaurants in the world.The strict selection of raw materials is the pillar of this...
Pecorino Sardo is one of the most famous cheeses of Italy. It is made from whole sheep's milk which is cured for at least 90 days, affording a cheese of intense flavor and unmistakable aroma. The curd of the Pecorino is a white straw-color with light eyes, and the rind, inedible, is fine and brown, with a tough consistency, easily crumbled. Served in...
Cheese produced with raw cow's milk to which the famous Italian truffle is added. It is matured by the famous cheese master Luigi Guffanti. The taste is delicious and brings to mind milk and cream perfumed with truffle. Cured a minimum of 60 days. It comes in wedges of 170 grs.
Pecorino cheese cream with truffle. It is made from sheep's milk. It is a cream produced with pecorino cheese, truffles and cream. This cheese is enriched with Italian truffle. This cream has a strong aroma of truffle and it can be seen as small pieces of truffle. You can buy in jars of 100 grams
Cheese made with pure sheep's milk and layers of black truffle inside. Yellowish rind and straw inside that allows you to see the truffle in every bite. Its texture is grainy and crumbles when cut. A minimum of six months matures. It gives a lactic flavor with a slightly spicy and with the indisputable aroma of the truffle. It is produced in the Italian...
Grana Padano is one of the most famous cheeses of Italy due to its fine flavor and texture.It is made from the twelfth century and is protected designation of origin . It is a cow's milk cheese , semi - fat , slowly cured for a minimum of 10 months. Its paste is white or straw , granulated , compact and very few eye color, and has a smooth , thick natural...