Hard Cheese Stravecchio Montanaro
We offer to you here a whole loaf approximately 6 kg. of a real Italian Stravecchio. The Table Parmesan is an Italian cheese, made of pasteurised cow's milk which is used according to ripening period for the most different purposes:
1) 40 days to 3-month ripening period as a sweetish-aromatic cut-cheese
2) you receive 4 months to 7/8 months a spicy hard cheese with piquant note
3) with a ripening period to more than 9 months and more this speciality develops increasingly to the table Parmesan and as a rub-cheese. (in this stage you receive the Table Parmesan!)
The cheese is very compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
On sales all cheese pieces are freshly cut and packed subsequently airtight - under gap. Thus we guarantee for full quality and a safe transport at your home.
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.).
This bacon is well suited for hors-d'oeuvre courts.
When you open the jar, dry the truffle with a towel. It is very good thinly cut on "fondute", risotto, tagliatelle, eggs, etc.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
Herb cheese alpine dairy Three Peaks approx. 500 gr.
( 2,54 EUR/100 gr.)
incl. 4 % Tax excl. shipping costs