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<p>Grana Padano aged 20 months is a hard, cooked and slow-maturing cheese, a curd product with fermentation acidity, from raw cow's milk whose basic diet consists of green or preserved forage, coming from two milkings daily, rested and partially skimmed for surfacing.</p> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Wrapped clove of Grana Padano DOP seasoned 20 months semi-fat hard paste obtained from partially skimmed milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Outer appearance light straw colour. Crust thickness mm. about 5. Appearance minute and fine rind. Minute holes. Fragrant, delicate, not spicy flavour.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°.</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>AVERAGE NUTRITIONAL VALUES PER 100 g Energy 1654 kJ 398 kcal Fats of which saturated fatty acids 29 g 18 g Carbohydrates of which sugars: 0 g 0 g Proteins 33 g Salt 1.5 g</p>
Price zł59.99

<p>The Bruna Alpina cow has been present in Italy for more than a century, particularly in rough terrain and high pastures. The greatness of its milk lies in the higher amount of protein it contains. Bruna's milk is a strong milk rich in nutritional values: this richness becomes a cheese with magnificent organoleptic characteristics. Sweet on the palate, with a full flavour, with an aromatic and intense aroma. All characteristics that make this product unique and special.</p> <ul> <li>Features: Sweeter and more aromatic. From the white gold of Italian Bruna Alpina, milk of <strong>superior quality</strong>, comes this Parmigiano Reggiano of absolute value. <strong>The Bruna Alpina cow</strong> has been present in Italy for 150 years, especially in the high pastures with the most impervious terrain. <p>It is a docile animal, with a brown coat, with a sweet and deep gaze. The uniqueness of its milk derives from the <em>higher quantity of proteins contained in it</em>, especially the casein which is of fundamental importance to achieve the extraordinary quality level of our Parmigiano Reggiano DOP di solabruna®, which <strong>it is sweeter and more aromatic</strong> than a normal Parmigiano Reggiano as demonstrated by authoritative studies carried out at numerous Italian university institutes. 'Italialleva' transparently ensures the origin of the product in the completeness of its production chain. It is a guarantee that cannot be bought, it is obtained with work and seriousness, a distinctive sign of extraordinary quality for the consumers of our great product.</p> </li> </ul> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Parmigiano Reggiano DOP wedge aged 24 months in vacuum bag and outside in paper.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Light straw colour. Crust thickness mm. about 5. Appearance minute and fine rind. Minute holes. Fragrant, delicate, not spicy flavour.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> temperature between 4/8°.</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>AVERAGE NUTRITIONAL VALUES per 100 g Energy 1671 kJ 402 kcal Fats of which saturated fatty acids 30 g 20 g Carbohydrates of which sugars 0 g 0 g Proteins 32 g Salt 1.6 g</p> <h3>The Story of Montanari&amp;Gruzza</h3> <p>We were born there, seventy years ago, on the Via Emilia. The road that crosses a territory where centuries-old, indeed millenary, tradition has been nourished by innovation and development.<br />A territory where great products of the Italian gastronomic tradition have been born, children of patience, passion and hard work. In a peasant society, used to living on little, to ingenuity to get out of the misery of past eras.<br />The daily collection of the surfacing cream to produce Butter in the Parmigiano Reggiano-producing dairies, the selection and care of the cheese itself , show the link with the environment and the territory that has been familiar to us since the beginning of our history in the middle of the last century.<br />Patience: like the slow passage of time, season after season, necessary to produce a Parmigiano Reggiano to the maximum of its organoleptic qualities.<br />Ingenuity because even today we use technological intuitions that are hundreds of years old. Parmigiano Reggiano is based on an extremely complex production method: the characteristics of the pasta and the raw use of the milk, without anti-fermentatives and preservatives, require extraordinary wisdom. Wisdom that is handed down in oral teaching from the master cheesemaker to the cheese factory boy, as from father to son, in the succession of generations.</p>
Price zł87.99

<p>La Gigantina takes its name from the large size of the wheels we choose to bring the consumer an extraordinary cheese. The quality of the paste is harmonious and uniform, the color is light straw yellow, the aroma is full and rich in herbaceous notes. On the palate this cheese amazes those who taste it for the complexity of flavors and the fantastic balance between light flavor and soft sweetness, giving its best after 30 months of maturation.</p> <ul> <li><strong>How it was born " La Gigantina":</strong> Our more than fifty years of dairy tradition has made us feel obliged towards our loyal consumers to offer the market a truly "special" Parmigiano Reggiano, a unique and inimitable product that can arouse emotions in those who taste it sensory truly unrepeatable. It was born from our enormous passion for Parmigiano Reggiano "LA GIGANTINA" which takes its name from the abundant dimensions of the wheels we have chosen to promote our creed. This extraordinary Parmigiano Reggiano, which we offer with an average maturation of 30 months, has a lively light straw color and an intense olfactory complexity, dominated by hints of fresh milk and herbaceous and dried fruit notes. On the palate the absolute balance between light flavor and soft sweetness typical of freshly milked raw milk stands out. "A sublime emotion not to be missed!"</li> </ul> <p><strong>SPECIFIC NOTES:</strong> Parmesan wedge Reggiano DOP matured for 30 months in vacuum shrink wrap. It is also suitable for people intolerant to cow's milk proteins. It is also characterized as a lactose-free food.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Outer appearance light straw color Crust thickness mm. Approximately 5 Appearance tiny and fine rind Tiny holes Taste fragrant, delicate, not spicy.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°.</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>Average nutritional values per 100 g of Parmigiano Reggiano Energy value kJ 1671 kcal 402 Fats (g) of which: - saturated fatty acids (g) 30 20 Carbohydrates (g) of which: - sugars (g) 0 0 Protein (g) 32 Salt (g) 1,6</p> <h3>The Story of Montanari&amp;Gruzza</h3> <p>We were born there, seventy years ago, on the Via Emilia . The road that crosses a territory where centuries-old, indeed millenary, tradition has been nourished by innovation and development.<br />A territory where great products of the Italian gastronomic tradition have been born, children of patience, passion and hard work. In a peasant society, used to living on little, to ingenuity to get out of the misery of past eras.<br />The daily collection of the surfacing cream to produce Butter in the Parmigiano Reggiano-producing dairies, the selection and care of the cheese itself , show the link with the environment and the territory that has been familiar to us since the beginning of our history in the middle of the last century.<br />Patience: like the slow passage of time, season after season, necessary to produce a Parmigiano Reggiano to the maximum of its organoleptic qualities.<br />Ingenuity because even today we use technological intuitions that are hundreds of years old. Parmigiano Reggiano is based on an extremely complex production method: the characteristics of the pasta and the raw use of the milk, without anti-fermentatives and preservatives, require extraordinary wisdom. Wisdom that is handed down in oral teaching from the master cheesemaker to the cheese factory boy, as from father to son, in the succession of generations.</p>
Price zł82.99

<p><strong>Raw milk Pecorino</strong> is the classic <strong>Umbrian pecorino</strong>, produced with great care: the cheese wheels are treated using the most modern technologies but, at the same time, respecting the <strong>old traditions</strong> with the use of natural ingredients and with the manual handling of the cheese wheels.</p> <ul> <li>The peculiarity of this pecorino is the production of the cheese <strong>raw milk</strong> or <strong>unpasteurised</strong>, this allows the product to <strong>maintain the organoleptic qualities</strong> of the place of production and not be contaminated.</li> <li>The <strong>true craftsmanship</strong> of this pecorino lies in the <strong>difficulty in finding it</strong>, being a <strong>limited availability</strong> cheese produced by a very small company in the <strong>Umbria</strong> . It is impossible to find specialties of this kind on the market since artisanal producers <strong>usually limit themselves to reselling only to friends and relatives.</strong></li> </ul> <p><strong>SPECIFIC NOTES:</strong> Artisanal Pecorino cheese made from pure Italian milk.</p> <p><strong>ORIGIN:</strong> Umbria.</p> <p><strong>INGREDIENTS:</strong> sheep's milk, rennet, salt.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> temperature between 4 / 8°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Il Pianaccio sas - Loc. S.Martino in Trignano, Spoleto (PG).</p>
Price zł33.99

<p>Parmigiano Reggiano DOP extra 24 months is produced in the area that includes the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river and Mantua, to the right of the Po. The milk is produced from cows fed according to a precise disciplinary which provides for the use of local forage and vegetable feed, prohibiting all ensiled forage and food of animal origin. The milk is taken within two hours to the dairy from milking where it is used raw, without the addition of any additives and without any heat treatment. It takes 16 liters of milk to make a kilo of Parmigiano Reggiano.</p> <p><strong>SIZE / WEIGHT:</strong> 300 gram clove.</p> <p><strong>SPECIFIC NOTES:</strong> Parmigiano Reggiano DOP aged 24 months in vacuum-packed wedges.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8° .</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>Average nutritional values per 100 g of Parmigiano Reggiano Energy kJ 1671 kcal 402 Fats (g) of which: - saturated fatty acids (g) 30 20 Carbohydrates (g) of which: - sugars (g) 0 0 Protein (g) 32 Salt (g) 1.6</p>
Price zł66.99

<p>The origin of the name "CACIOCAVALLO" probably comes from the custom, as old as the cheese itself and still used today, of binding the wheels in pairs and hanging them on horseback to age of a beam. It has become a protected designation of origin (PDO) cheese. Knives with a large, thick blade should be used: each serving should have an equal amount of crust. Ideal at room temperature.</p> <p>The fragrance, the aroma and even the taste are attenuated by the low temperature. Homogeneous consistency with some small flakes, straw-yellow in colour. Thin, smooth, with a marked straw-yellow colour, the surface may have slight inlets due to the strings placed in relation to the binding methods. The flavor is intense, initially sweet and melting, more spicy as it matures, excellent cooked on the grill or fried.</p> <p><strong>INGREDIENTS:</strong> raw <strong>milk</strong> beef, salt, rennet.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°C</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Very good if combined with vegetables in oil, surprising if melted, spread on lightly toasted bread with a sprinkling of bran pepper, honey or thin slices of truffle. Discover the <strong>recipe</strong> of the "Caciocavallo impiccato" on our BLOG, you will find also suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> Caseificio Petruzzi Andrea S.r.l.</p> <p>Nutritional values per 100gr: Average values per 100g: Proteins 25.5% Carbohydrates 6, 5% Total sugars 6.3% Fats 23.0% Saturated fats 14.7% Sodium chloride 1.0% Energy values Kcal 333 kj 1.386</p>
Price zł83.99

<p>It has a rounded bowl shape, with a thin rind with a warm golden hue; inside, the paste is white with slightly eyes, tender on the palate.</p> <p>Pecorino di Amatrice falls into the category of <strong>semi-aged</strong> products, a product characterized by a pleasant <strong>softness</strong> which he finds no equal among his fellow men. Round bowl shape, with a thin crust with a warm golden hue, the inside is white with a slight glance, tender on the palate. Its fine and pleasant characteristics make it suitable for every moment of the meal, from the appetizer to the conclusion. Table cheese, to be savored absolutely with good fresh bread or bread made with olives, sesame. Excellent combination with citrus honey to enhance the sweet and sour contrast.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Excellent cutting cheese, to be served with Jams or Honey, composed of tomatoes or peppers.</p> <p><strong>SIZE / WEIGHT:</strong> about 450/500 grams</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 30/60 days. Compact paste. Hard skin.</p> <p><strong>ORIGIN:</strong> Lazio.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's MILK (Italian origin), rennet, salt, ferments latex - Surface treated with preservative coating agents: E 235, E 202</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°C</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>PRODUCER:</strong> F.LLI PETRUCCI SRL Via Angelo Maria Ricci, 111 - 02100 Rieti.</p> <p>Average NUTRITIONAL VALUES per 100 g of product: ENERGY 333.2 FATS 25.2 of which SATURATED FATTY ACIDS 19.15 CARBOHYDRATES 0.3 of which SUGAR 0.3 PROTEINS 26.30 SALT 1.7</p>
Price zł112.99

<p>100% Italian and handcrafted Pecorino with DOP certification, aged for 12 months, with a well-supported cylindrical shape. Hard, compact paste with a color ranging from bright white to straw yellow. Ideal for preparing typical first courses of the Italian tradition, in fact it can be grated in <strong>carbonara, amatriciana and cacio e pepe</strong> .</p> <p>Pecorino Romano DOP “Caseificio Storico di Amatrice” 100 % Italian and handcrafted, aged for 12 months and with a well-supported cylindrical shape, black capped with special coating agents. Hard, compact paste with a color ranging from bright white to straw yellow. Aromatic and slightly spicy flavor, more or less intense depending on the seasoning. It is produced scrupulously respecting the disciplinary for the production of Pecorino Romano DOP to guarantee the consumer to enjoy an excellent product of Italian excellence. The forms of Pecorino Romano are subjected to branding at the origin on the entire heel using a special matrix.</p> <p><strong>SIZE / WEIGHT:</strong> about 200 grams.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 12 months. Compact paste. Hard skin.</p> <p><strong>ORIGIN:</strong> Lazio.</p> <p><strong>INGREDIENTS:</strong> Sheep's MILK, salt, lamb rennet, lactic ferments - Surface treated with coating agents. preservatives E235, E202 and colorant E172.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°C</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> It can be used to accompany simple or sophisticated dishes, ideal to be enjoyed after a meal. Typical table cheese combined with good acacia honey or fruit compotes, excellent at the end of a meal. Surprising grated on pasta to give that extra something to the flavor of the dish.</p> <p><strong>PRODUCER:</strong> F.LLI PETRUCCI SRL Via Angelo Maria Ricci, 111 - 02100 Rieti.</p> <p>Average NUTRITIONAL VALUES per 100 g of product: Energy value 1677 kJ / 400.78 kcal Carbohydrates 0 g Fats 33.02 g Sugars 0 g Saturated fatty acids 23.6 g Proteins 25.90 g Salt 1.88 g</p>
Price zł78.99

<p>Grana Padano Classico 15 months is the best-selling DOP hard cheese in the world, produced in the valleys of lower Lombardy north of the Po river. The milk, coming from two daily milkings, is partially skimmed by surfacing. The wheels have a variable weight from 34 to 38 kg and their maturation can vary from 9 months - the minimum maturation necessary for branding - to over 20 months.</p> <p><strong>SIZE / WEIGHT:</strong> Clove 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Grana Padano DOP aged 15 months in vacuum-packed cloves.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> External appearance light straw colour. Crust thickness mm. about 5. Appearance minute and fine rind. Minute holes. Fragrant, delicate, not spicy flavour.</p> <p><strong>ORIGIN:</strong> Emilia Romagna.</p> <p><strong>INGREDIENTS:</strong> Milk, salt, rennet.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> At a temperature between 4/8°.</p> <p><strong>AVERAGE EXPIRY:</strong> 5/8 months.</p> <p><strong>PRODUCER:</strong> Montanari &amp; Gruzza S.p.A. - Via Roma 90, 42049 S. Ilario d'Enza (RE)</p> <p>AVERAGE NUTRITIONAL VALUES PER 100 g Energy 1654 kJ 398 kcal Fat of which saturated fatty acids 29 g 18 g Carbohydrates of which sugars: 0 g 0 g Protein 33 g Salt 1.5 g</p>
Price zł53.99

<ul> <li><strong>History:</strong> at the beginning of the twentieth century many Italians, especially those residing in the South, embarked for America with the hope of finding a job and living a better life. When the many peasants fleeing from hunger and poverty rose on ships, crammed like sardines for the new world, they discovered that they could not have brought the pig meat with them , deemed outlawed by rigid American regulations on hygiene and health. How to remedy a problem so tough to solve? with an idea of those that come once in life: hide salami, sausages and suppressed inside the caciocavallo. Here is the caciocavallo of the migrant or caciosalame, a product of gastronomic excellence of Basilicata.</li> <li><strong>Tradition:</strong> the Lucan Caciocavallo is the classic product of the dairy tradition of Basilicata, made Still today with the same craftsmanship as the old Casari masters. The production process has remained unchanged over the centuries. we still follow the same customs as when the cheese was done in the woods using raw milk and the paste rennet Capretto, to then be worked with the art of hand spinning.</li> <li><strong>Characteristics:</strong> few natural and genuine ingredients, which today as they are able to give us back the true taste of the tradition of a territory. Externally it has a thin and smooth crust and the pasta is straw yellow. The taste is intense and aromatic, it tends to become more persistent and spicy with the seasoning and with the addition Of our sweet lucana sausage other excellence of our territory, the result is a real work of art!</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 1kg.</p> <p><strong>ORIGIN:</strong> Basilicata. </p> <p><strong>INGREDIENTS:</strong> Raw cow's milk, rennet and salt, sweet sausage.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> no one.</p> <p><strong>STORAGE METHOD:</strong> In the fridge.</p> <p><strong>AVERAGE EXPIRY:</strong> 2/3 months.</p> <p><strong>PRODUCER:</strong> Petruzzi Dairy Andrea S.r.l. - Paterno (PZ).</p> <p>Nutritional values for 100gr: Kcal 387 +/- 15 KJ 1,652 +/- 64 Total Grasses grams % 28.6 +/- 1.0 of which: Saturi G % 19 , 3 +/- 1.0 unsaturated G % 7.4 +/- 1.0 Trans G % 0- Cholesterol MG % 115.5 +/- 1.0 Total proteins grams % 32.3 +/- 1.0 Carbohydrates grams % &amp; lt; 0.1 +/- 0.1 Fiber grams % 0.</p> <h3>History of the Petruzzi dairy</h3> <p>Over the years, thanks above all to grandfather Andrea, we have sought the best and we have built a network of small conferences of Trust, which then became friends, who are less than 1 km away from us and who participate in our production even with 3 cows, all fed in medical grass, hay of polyphites meadows, corn and concentrated feed to integrate the diet only in the winter phase. Thanks to the milk and manual skills that has been handed down by Leonardo, we had many awards such as the prize for the best seasoned seasonal cheese - Caciocavallo at the 2007 edition of the San Lucio Pandino Trophy, and the 1st prize at the 17th edition "Franciacorta in white ". If everything begins in the 1920s and still continues today it is because there are strong links, and our products are the expression of those bonds.</p>
Price zł189.99

<p>Burino, also called manteca, is an ancient dairy preparation born for the conservation of butter when modern refrigeration techniques did not yet exist.</p> <ul> <li><strong>Features:</strong> It is made up of a heart of butter, covered with a shell of scamorza cheese. The cheese performs the function of keeping the butter intact and intact. As the scamorza matures, the butter is enriched with very particular aromas that make its taste unique and inimitable.</li> <li><strong>Craftsmanship:</strong> Faithful to the oldest artisan dairy traditions, it is still produced today as a historical testimony of the past and as a product of particular value, for those in search of the genuine flavors of the past.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Handmade product, contains lactose.</p> <p><strong>ORIGIN:</strong> Basilicata .</p> <p><strong>INGREDIENTS:</strong> raw bovine milk, rennet, salt and butter.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Keep refrigerated.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Petruzzi Andrea S.r.l. - Paterno (PZ).</p> <p>Nutritional values per 100gr: ENERGY VALUE (PER 100 Gr: Kcal 281 +/- 15 Kj 1.199 +/- 64 TOTAL FATS Grams % 20.2 +/- 1.0 of which: Saturated Grams % 13.6 +/- 1.0 TOTAL PROTEIN Grams % 24.8 +/- 1.0 CARBOHYDRATES Grams % 0.1 +/- 0.1 FIBER Grams % 0.0 +/- 0 ,1 SALT Grams % 1,1 +/- 0,1.</p> <h3>Petruzzi Dairy History</h3> <p>Over the years, thanks above all to grandfather Andrea, we have searched for the best and built a network of small trusted suppliers, who later became friends, who are less than 1 km from us and who participate in our production even with only 3 cows, all fed on alfalfa, hay from polyphyte meadows, corn and concentrated feed to supplement their diet only in the winter phase.Thanks to the milk and the dexterity handed down by Leonardo, we have had many awards such as the prize for the best seasoned stretched curd cheese - Caciocavallo at the 2007 edition of the San Lucio Pandino Trophy, and the 1st prize at the XVII Edition "Franciacorta in White". If it all began in the 1920s and continues today, it is because there are strong ties, and our products are the expression of those ties.</p>
Price zł43.99

<p>Image for illustrative purposes only.</p> <p>Obtained from fresh milk collected daily, the craftsmanship and slow maturation (about 16/18 hours), give this cheese a unique sweetness and softness that together with the flavor of Peperone Crusco IGP from Senise, it caresses the palate with an unparalleled sweetness!</p> <ul> <li><strong>Craftsmanship:</strong> starting from the spinning up to the handmade moulding, which does not always allow the same portioning to be obtained.</li> <li><strong>Use:</strong> As per tradition, being a fresh cheese, it can be eaten with bread, but in the kitchen it has a varied use . It starts to stuff the fillings of lasagne, panzerotti, calzones and omelettes because in addition to ennobling the taste it is also an excellent thickener.</li> <li><strong>Tradition:</strong> In winter, in Basilicata, tradition he wants it to be cut into slices thick enough to be skewered by a fork which will then be brought close to the flame of the fireplace in order to melt according to one's taste. Wonderful to line in a pan and sublime if breaded and fried!</li> </ul> <p><strong>SIZE / WEIGHT:</strong> 300 grams.</p> <p><strong>ORIGIN:</strong> Basilicata.</p> <p><strong>INGREDIENTS:</strong> raw bovine milk, IGP crusco pepper from Senise, rennet and salt.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Store in the fridge.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/ 90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Petruzzi Andrea S.r.l. - Paterno (PZ)</p> <p>Nutritional values per 100gr: Kcal 281 +/- 15 Kj 1.199 +/- 64, fat Grams % 20 .2 +/- 1.0 of which: SATURATED % 13.6+/- 1.0, TOTAL PROTEIN Grams % 24.8 +/- 1.0Grams % 0,1 +/- 0,1 FIBER Grams % 0,0 +/- 0,1 SALT Grams % 1,1 +/- 0,1.</p>
Price zł46.99

<p>Image for illustrative purposes only.</p> <p>Goat cheese is processed according to an exclusive recipe which makes it sweet and pleasant, with a delicate aroma and flavour, of pure goat's milk with a compact and white paste, rather crumbly to taste. Its maturation, strictly seasoned on wooden boards, makes this cheese one of a kind.</p> <p><strong>SPECIFIC NOTES:</strong> Semi-aged cheese from pasteurized goat's milk.</p> <p><strong>SIZE / WEIGHT:</strong> Clove of about 300 grams.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 60 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized goat's milk, salt, rennet, native ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with honey enhances the taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>
Price zł50.99

<p>The pecorino <strong>refined in wheat</strong> in <strong>barrique</strong> comes from the widespread research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials, giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino cheese aged in circular grains.</p> <p><strong>FEATURES ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which acids saturated fat 28 g Carbohydrate i 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>
Price zł95.99

<p>The pecorino <strong>aged under rosemary</strong> in <strong>barrique</strong> comes from the widespread research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials, giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Circular Pecorino aged under rosemary.</p> <p><strong>FEATURES ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which acids saturated fat 28 g Carbs hydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>
Price zł95.99

<p>The pecorino <strong>refined under ashes</strong> in <strong>barrique</strong> comes from the widespread research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials, giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Circular pecorino aged under ashes.</p> <p><strong>FEATURES ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which acids saturated fat 28 g Carboid rats 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>
Price zł95.99

<p>The pecorino <strong>aged under straw</strong> in <strong>barrique</strong> comes from the widespread research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials, giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino cheese aged under circular straw.</p> <p><strong>FEATURES ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which acids saturated fat 28 g Carboid rats 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>
Price zł95.99

<p>Pecorino Marzolino is produced according to the Tuscan tradition. It is a very fresh cheese made from pure sheep's milk, with a straw-yellow rind and a white and soft texture, with irregular holes.<br /> The sweet and delicate flavor is very pleasant and not very persistent.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams approximately.</p> <p><strong>SPECIFIC NOTES:</strong> Fresh pecorino cheese made from pure sheep's milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 20 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, salt, rennet, ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months .</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with Honey enhances its taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>
Price zł75.99

<p>The pecorino <strong>aged under chestnut leaves</strong> in <strong>barrique</strong> comes from the widespread research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials, giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino cheese aged under circular chestnut leaves.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES PER 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fat 38 g Di including saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>
Price zł95.99

<p>The pecorino <strong>aged under walnut leaves</strong> in <strong>barrique</strong> comes from the widespread research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials, giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino aged under circular walnut leaves.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES PER 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fat 38 g Di of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>
Price zł95.99

<p>The pecorino <strong>aged under olive leaves</strong> in <strong>barrique</strong> comes from the extensive research that was carried out among the old shepherds of the Valdichiana, masters in preserving cheese with poor materials , giving the cheese a unique flavor and aroma.</p> <ul> <li><strong>Procedure:</strong> The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</li> <li><strong>Pairings:</strong> Ideal with Structured red wines, dark beers, cured meats with an intense and decisive flavour, perfect with artisan compotes or honeys of all kinds.</li> </ul> <p><strong>SIZE / WEIGHT:</strong> about 400 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Pecorino aged under circular olive leaves.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 120 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 60/90 days.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl - Foiano della Chiana (AR).</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fat 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>
Price zł95.99

<p>The pecorino grape seeds aged in barrique comes from the capillary research that was carried out among the old shepherds of the Valdichiana, masters in the conservation of cheese with poor materials, giving the cheese a unique flavor and aroma. The forms are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small fissures between the axes of the barrels are to mature, allowing the air to delicately penetrate inside and create a perfect microclimate for the maturation of the cheese. When the wheels reach perfect maturation, they are placed in crates, presenting an irregular shape but the aroma and intensity of the taste make each cheese unique in its kind.</p> <p><strong>SIZE / WEIGHT:</strong> 500 grams approx.</p> <p><strong>SPECIFIC NOTES:</strong> Circular Pecorino aged in marc.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aging: 120 days at room temperature environment.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, ferments, rennet, salt.</p> <p><strong>NUTRITIONAL VALUES:</strong> (100g product) : Proteins: gr. 27,40 - Total fats: 38,5 gr of which 27,53 gr saturated. - Energy: 1918 kj, 463 kcal. - Carbohydrates: 1.60 g, of which sugars 0.43 g. - Salt: gr. 2.02.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Ideal with structured red wines, dark beers, cured meats with an intense flavor and decisive, perfect with artisan compotes or honeys of all kinds.</p>
Price zł85.99

<p>Image for illustrative purposes only</p> <p>Grottarolo Pecorino is produced according to the Tuscan tradition and is strictly seasoned on wooden boards. With an unmistakable taste, it has a compact texture without holes, but crumbly. The impact is decisive, while the aftertaste is sweet and persistent.</p> <p><strong>SIZE / WEIGHT:</strong> Clove of about 350 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Aged Pecorino Toscano "Grottarolo" in vacuum-packed wedges from pasteurized sheep's milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aging: 150 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, salt, rennet, ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with honey enhances its taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>
Price zł62.99

<p>The aged Cacio della Valdichiana, produced according to the Tuscan tradition, is a cheese made from sheep's and cow's milk. It has a compact but crumbly texture. The impact of the taste is decisive with a sweet but persistent aftertaste.</p> <p><strong>SIZE / WEIGHT:</strong> about 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Seasoned cheese from sheep's and cow's milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 110 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, pasteurized cow's milk, salt, rennet, ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> l The combination with honey enhances its taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 27 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27.40 g Salt 2.02 g</p>
Price zł96.99

<p>Image for illustrative purposes only</p> <p>Raw milk Pecorino is a pure sheep's milk cheese, produced according to the Tuscan tradition, strictly seasoned on a wooden board. The taste is decisive and persistent, it has a delicate smell and a medium flavour.</p> <p><strong>Special features:</strong> of this pecorino is the production <strong>raw milk cheese</strong> that is<strong>unpasteurised</strong>, this allows the product to<strong>maintain the organoleptic qualities</strong> of the place of production and not be contaminated.</p> <p><strong>SIZE / WEIGHT:</strong> Clove of Approximately 250 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Semi-aged pecorino cheese made from raw sheep's milk in vacuum-packed wedges.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning : 70 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Sheep's milk, salt, rennet, ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with Honey enhances its taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>
Price zł39.99

<p>Image for illustrative purposes only.</p> <p>Pecorino Senese is a pure sheep's milk cheese, produced according to the Tuscan tradition, strictly seasoned on wooden boards. Inside it is slightly eyed, with a white and crumbly texture with a pleasant and savory taste.</p> <p><strong>SIZE / WEIGHT:</strong> Clove of about 250 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Sienese Pecorino wedges vacuum-packed from pure sheep's milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aging: 50 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, salt, rennet, ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with honey enhances its taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>
Price zł39.99

<p>The Cacio della Valdichiana, produced according to the Tuscan tradition, is a very fresh cheese made from sheep's and cow's milk, with a white texture with irregular holes, while the rind has a color tending towards pale straw yellow.<br /> The flavor is very pleasant and not very persistent.</p> <p><strong>SIZE / WEIGHT:</strong> about 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Fresh cheese made from pure sheep and cow milk .</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Seasoning: 20 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized sheep's milk, cow's milk pasteurised<strong>,</strong> salt, rennet, ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with honey enhances the taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit.</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1570 Kj Energy 378 Kcal Fats 30 g Of which saturated fatty acids 21 g Carbohydrates 1.9 g Of which sugars 0.6 g Proteins 24 g Salt 1.1 g</p>
Price zł75.99

<p>Typical pecorino cheese from the Arezzo area made with unpasteurized raw milk from sheep left free to graze. It has a very particular sweet and soft taste. It is a fat, short-aged, semi-hard cheese. Its production technique has been handed down for several generations and the diffusion of the cheese is local. "Abbucciato" derives from the fact that it has a well-formed rind already after 20 days of seasoning.</p> <p><strong>SIZE / WEIGHT:</strong> about 500 grams.</p> <p><strong>SPECIFIC NOTES:</strong> "Abbucciato" Pecorino from the Valdarno and Casentino territories with soft texture (vacuum-packed half wheel).</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 30-60 days.</p> <p><strong>INGREDIENTS:</strong> Raw sheep's milk, lactic ferments, rennet, salt.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> Cheese for the whole meal, usable at any time (in appetizers, first or second courses) and in any way, raw or cooked. In purity it goes well with delicate jams, honeys of all types, fresh seasonal fruit and vegetables. Excellent with white and young red wines.</p> <p><strong>PRODUCER:</strong> AZ. AGRICOLA PODERE PANZANO - Via di Cennina 58 Loc. <em>Panzano</em>, 52021</p> <p>Nutritional values per 100 g: Energy value (calories) 396 kcal Proteins 25.8 g Carbohydrates 2.9g sugars 2.6g Fats 31.2 g saturated &lt;1 g Salt 0.8 g</p>
Price zł96.99

<p>Pecorino Erborinato Blu is an authentic excellence of tradition, produced in small numbers, and <strong>available occasionally</strong> due to its difficult production and slow maturation. Produced exclusively with raw milk from Sardinian and French breed sheep, thanks to the skilful addition of noble molds and the artisanal processing of the milk, a unique product of its kind is obtained.</p> <p>A cheese for the whole meal, usable at any time (in appetizers, first courses or second courses) and in any way, raw or cooked. In addition to completing a plate of cheeses, it is also one of the meditation cheeses, i.e. to be enjoyed between meals in combination with a good Passito. The rind is not edible, therefore it is not recommended to eat it.<br />To find out more about blue cheese click on our BLOG, you will find suggestions, curiosities and much more!</p> <p><strong>SIZE / WEIGHT:</strong> about 600 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Blue Blue Pecorino from the Valdarno territories with a sweet taste and high sapidity (vacuum-packed half wheel).</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Aging: minimum 50 days. Compact paste. Hard skin.</p> <p><strong>INGREDIENTS:</strong> <strong>raw sheep's milk</strong>, <strong>lactic ferments</strong>, <strong>rennet</strong>, salt and <strong>moulds</strong> penicillium roqueforti.</p> <p><strong>ADDITIVES AND PRESERVATIVES:</strong> None.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/8°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>PRODUCER:</strong> AZ . AGRICOLA PODERE PANZANO - Via di Cennina 58 Loc. <em>Panzano</em>, 52021</p> <p>Nutritional values per 100 g: Energy value (calories) 396kcal Protein 25.8 g Carbohydrates2.9g sugars2.6g Fats 31.2g saturated &lt;1 g Salt 0.8 g</p>
Price zł151.99

<p>I imagine for illustrative purposes only.</p> <p>Goat cheese is processed according to an exclusive recipe which makes it sweet and pleasant, with a delicate aroma and flavour. Fresh cheese with a compact rind, the texture is soft and white with small irregular holes. Its maturation, rigorously seasoned on wooden boards, makes this cheese one of a kind.</p> <p><strong>SIZE / WEIGHT:</strong> Slice weighing approximately 300 grams.</p> <p><strong>SPECIFIC NOTES:</strong> Fresh cheese from pasteurized goat's milk.</p> <p><strong>ORGANOLEPTIC CHARACTERISTICS:</strong> Maturation: 25 days at room temperature.</p> <p><strong>INGREDIENTS:</strong> Pasteurized goat's milk, salt, rennet, native ferments.</p> <p><strong>STORAGE METHOD:</strong> Temperature between 4/10°C.</p> <p><strong>AVERAGE EXPIRY:</strong> 4/5 months.</p> <p><strong>RECOMMENDED PAIRINGS:</strong> the combination with honey enhances the taste and is excellent accompanied by fruit compotes. Also good with fresh or dried fruit. To find out more about how to use it click on our BLOG, you will find suggestions, curiosities and much more!</p> <p><strong>PRODUCER:</strong> Caseificio Matteassi Onelio srl</p> <p>NUTRITIONAL DECLARATION AVERAGE VALUES ON 100 g OF PRODUCT Energy 1918 Kj Energy 463 Kcal Fats 38 g Of which saturated fatty acids 28 g Carbohydrates 1.6 g Of which sugars 0.43 g Proteins 27 g Salt 2 g</p>
Price zł50.99