Matured goat cheese, hand crafted with pure raw goat milk, using coagulation agents of animal origin. The paste is pressed, resulting in a dense structure, with a milk-fat content of 45%.
This cheese then undergoes a maturing process of at least two months in curing cellars. Ideally, it should be consumed within one year.
It has a somewhat strong taste, thanks to the natural bacteria the goat milk, although very refined and pleasant on the palate.
Cow's milk cheese of Neals yard Dairy in south narrow country (GB). The orange dough is special. Since the 18th century it is added Annatto to colour the milk. These are the reddish-yellow colouring seeds of the Annatto bush. Maturation approx. 5 months.
soft cheese bovine raw milk, Appearance: small cylinders, Aroma: vegetal - animalistic, Flavour: sweetly - salty, Consistency: softy Maturation: 15 days
This semi-cured mixed cheese, made with 60% cow and 40% sheep milk the Spanish Pyrenees, is cured for at least 60 days.
Grana Trentino - Trentingrana, extra hard cheese the area Trento, at least 15 months matured
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.