The Castelmagno, mountains’ taste
Despite its particular cylindrical and compact shape and its green stripes in green-dark blue colour, the Castelmagno cheese immediately stands out for its intense and distinctive scent. It is characterized…
Dairy & cheese
Mauri, a family passion for cheese
12 thousand square metres for two plants, 150,000 litres of Italian milk processed every day, 5,000 tons of cheese produced each year: these are the numbers of Mauri, a 100%…
The rich flavour of Ricotta
Sheep’s milk of the highest quality, coming only from the territories of Latium, certified and controlled companies, 0% frozen milk, no chemicals, no added fat. These are the ingredients which…
Revolutionary cheeses
Since 1985 the farm ‘Bertinelli’ at Medesano, on the hills in the province of Parma, has produced milk and processed it in order to prepare one of the noblest and…
Quartirolo: the natural lombard cheese
Quartirolo, a soft uncooked cheese, is one of the main character of the story of Italian cheeses, as it has been present for more than a millennium. It is marketed…
Mr Silano
The ‘Caciocavallo’ cheese is one of the oldest and most typical cheeses of Southern Italy. Even Hippocrates (500 BC), illustrating the art used by Greeks for preparing cheese with the…
Gorgonzola ‘cheese’
During the last year the production of Gorgonzola cheese has grown by 0.45% compared to 2012 for a total of 4.17561 million cheeses produced. The sweet Gorgonzola cheese represents 91%…
The shapes of Provolone Valpadana
‘Provolone Valpadana’ cheese is a semi-hard, spun paste cheese, with a smooth crust, obtained from whole cow’s milk with a natural acidity. It is rolled up and moulded thus having…
Sheep’s milk, man’s work and natural environment: a respectful relationship
Pecorino Romano DOP is produced exclusively with sheep’s milk coming from farms within the production area. It is produced in Sardinia (90%), Lazio and Tuscany, in the province of Grosseto…
The flower of Sardinia
It is strong, aromatic, pleasantly spicy; fat, hard, and finely crumbly. We are talking about the ‘Fiore Sardo’, the cheese made by means of artisan techniques by local shepherds, exclusively…
