Producer: Caseificio Valvo, Enna, Sicily
Cheese type: Cut cheese ewe's milk
Appearance: wrinkly rind - saffron-yellow interior
Aroma: saffron - strong floral scents
Flavour: harmonic - sheeps's milk - complex aftertaste
Consistency: rubbery - crumbly
Maturation: 2 months in the refining cell
Typical fresh Italian cheese, very popular in the world. It can be eaten alone and utilized in the Mediterranean cooking.
Blue cheese bovine milk, Region: Lombardy, Maturation: 3 months
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
Hard cheese goat raw milk, Appearance: wrapped in a special cloth, Aroma: mountain hay, Flavour: sweet - spiced nuts, Consistency: dry - crumbly, Maturation: 3-5 months, in barrique