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Cheese Italy

Cheese Italy

>> Cheese - whole forms

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Occelli al Barolo Beppino Occelli form approx. 7 kg.

Hard cheese ewe's milk and bovine milk, Appearance: floral rind with natural moulds - ivory interior, Aroma: mushrooms - meat stock - stock cube herbs, Flavour: harmonic - full flavour - complex oxidant aromas, Consistency: crumbly and crunchy, Maturation: 6-8 months, naturally matured


Occelli in foglie di Castagno Beppino Occelli 1/4 approx. 1,3 kg.

A hard cheese that is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and enrich them with a strong, exceptional flavour. It pairs well with great Langa wines but is ideal with important dark craft beer too.


Bagòss Bagolino approx. 1 kg.

Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar


Pecorino cheese with figs approx. 1.0 kg. - Rocca Toscana Formaggi

Pecorino cheese with figs approx. 1.0 kg. - Rocca Toscana Formaggi


Pecorino cheese with pears approx. 1.0 kg. - Rocca Toscana Formaggi

Pecorino cheese with pears approx. 1.0 kg. - Rocca Toscana Formaggi


Pecorino Ennese Saffron + Pepper Caseificio Valvo ap. 1 kg.

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

Reviews: 5 from 5 stars


Salva Arrigoni whole loaf approx. 3,8 kg.

Cut cheese bovine milk, Appearance: floral rind - nut-coloured - chalky coloured interior, Aroma: mushrooms - cellars, Flavour: sourish - full-bodied - persistent, Consistency: creamy - chalky structure, Maturation: 3 months in the natural cave


Il Frastuchino with pistachios approx. 1.0 kg. - Rocca Toscana Formaggi

Il Frastuchino with pistachios approx. 1.0 kg. - Rocca Toscana Formaggi


Canestrato Il Saraceno Nonno Lancia loaf approx. 5 kg.

Hard cheese goat milk and ewe's milk, Appearance: grooved brown rind, Aroma: mediterranean pasture, Flavour: intensive - easily salty, Consistency: hard and compact, Maturation: 6 months


Pecorino Fossa L' Agile whole loaf approx. 3 kg.

Hard cheese ewe's milk. Appearance: no rind - dirty white interior, Aroma: earthy - tuff, Flavour: intense - extravagant, Consistency: dry, Maturation: 6 months in pits


Losa Cow Milk Cheese Beppino Occelli loaf approx. 2.5 kg.

Soft cheese bovine milk, Appearance: square-shaped with characteristic imprints - natual grey rind - creamy-white interior, Aroma: soury - milk, Flavour: well-rounded - buttery - reminds you of fermented milk, Consistency: soft - creamy, Maturation: 8 weeks in the natural cellar.


Losa Goat Cheese Beppino Occelli approx. 2,5 kg.

Soft cheese bovine raw milk and goat raw milk, Appearance: square grey rind - milky white, Aroma: sourish - milky - hints of goat's milk, Flavour: some hints of goat's milk - depending on the level of maturation, Consistency: soft - creamy, Maturation: 8 weeks in the natural cellar.


Blu di Bufala Cheese Dairy Quattro Portoni loaf appr. 4,2 kg.

Blue cheese bovine milk, Region: Lombardy, Maturation: 3 months


Pecorino cheese "Il Corvino" approx. 6 kg. - Rocca Toscana Formaggi

Pecorino cheese "Il Corvino" approx. 6 kg. - Rocca Toscana Formaggi


Cuor di Fassa Caseificio Soc. Campitello loaf approx. 10 kg.

Cut cheese bowine raw milk, Appearance: red rind, Aroma: strong scent of alpine herbs, Flavour: sourish - strong flavour, Consistency: buttery, Maturation: 4-6 months in the natural cellar


Pecorino Ennese Saffron + Pepper Caseificio Valvo loaf 4 kg.

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


Puzzone di Moena Cas. Soc. di Predazzo e Moena loaf app. 10 kg.

Cut cheese bovine milk, Appearance: washed crust - some natural moulds, Aroma: intense, Flavour: grass - sweet - full-flavour, Consistency: rubbery, Maturation: 4 months in the natural cellar


Bagòss Bagolino whole loaf approx. 15,5 kg.

Hard cheese bovine raw milk, Appearance: cylinder form, Aroma: citrus fruit - hints of animal aromas, Flavour: strong flavour - intense - animals - flowers, Consistency: compact - crunchy, Maturation: 18 months in the natural cellar


Castelmagno D.O.P. Beppino Occelli loaf approx. 5 kg.

Hard cheese goat, bovine and ewe's milk, Appearance: natural rind with orange pigments, Aroma: elegant aroma, Flavour: earthy - mushrooms - astringent, Consistency: soft and crumbly, Maturation: 8 months in the cave

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Reviews
Fragolino Rosso 6 x 0,75 lt. - Caldirola
Nice strong strawberry taste and scent in a bubbly fresh dri ..
5 of 5 stars!

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