Caciotta cheese

Cheese

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  • Caciotta cheese

    8,50

    Caseificio Rosola produces several fresh and aged cheeses, as well as many dairy products. All products in compliance with traditional methods, without any addition of additives and preservatives.

    0.500kg

    €8,50 Cad. (17,00 €/Kg)

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  • Caciotta Marzullo cheese

    9,00

    Fresh and aged cheeses – Wide range of dairy products
    Caseificio Rosola produces several fresh and aged cheeses, as well as many dairy products. All products in compliance with traditional methods, without any addition of additives and preservatives.

    €9,00 Cad. (18,00 €/Kg)

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  • Caprone 350g cheese

    11,00

    Goat cheese with peculiar organoleptic qualities and a high nutritional level, with a pronounced taste but suitable for every type of palate. Indicated in diets poor in cholesterol, its distinctive note is also in the high digestibility.

    €11,00 Cad. (22,00 €/Kg)

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  • Furmai di Bianca Modenese cheese

    11,00

    Furmai: produced in autumn and winter

    Furmai is known as “peasant cheese”: once, in fact, the dairies of the area suspended the activity on the day of Saint Catherine (November 25), and then resumed the following spring. In this period of time, the milk left over from the rearing of calves was transformed at home into butter and Furmai.

    Few ingredients – raw milk, salt, rennet – are cylindrical shapes of about 3kg: it is a soft cheese, with a fresh but persistent taste.

    €11,00 Cad. (22,00 €/Kg)

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  • Maggengo di Bianca cheese

    11,00

    Raw milk cheese

    Produced in the spring and summer seasons, this cheese has a straw color that tends to be golden, its delicacy is distinctive: in the production seasons, the cows are fed mainly with green fodder.

    0.500kg

    €11,00 Cad. (22,00 €/Kg)

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  • Ricotta di Bianca Modenese cheese

    12,5013,90

    Produced daily, free of additives and preservatives
    A perfect synthesis between the excellence of the raw materials and the craftsmanship of the cheese-maker, ricotta is obtained thanks to the coagulation of whey proteins – the liquid part that separates from the curd during cheese-making.

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