Producer: Angelo Croce - Castelpusterlengo - Lombardy
Cheese type: Blue cheese bovine milk
Appearance: orange rind - white - herbs
Flavour: full flavour - sweet
Consistency: very soft and silky
Maturation: 3 months in the refining cell
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
the meat of the swine cheek is salted, peppered, lightly cold-smoked and put to mature into special premises. Perfect if cut thin, to cubes, as ingredient characterised for varied preparations of juices and condiments (carbonara, strained eggs, beans...)
the pork misery (salmon), one of the noblest parts of the pig, made raw ham is boasted friendly and distinguishes itself by his spicy taste. The thin several months in the fresh air dried ham is a rarity of the special kind.
Fresh cheese ewe's milk, Appearance: dome-shaped with a fresh tomato-red coloured rind, Aroma: fresh, Flavour: hints of sheep's milk- sourish, Consistency: soft - rubbery, Maturation: matured in tomato purée for 3 weeks