Cheese

Spezialitäten aus Italien

 

Blue cheese seasoned in grape pomace

 

 

 

 

Goat cheese

Ripening 20 – 30 days

 

 

 

Zoncolan di capra – goat cheese

Ripening 90 days

 

 

 

Goat cheese sesoned in grape pomace

Ripening 6 months

 

 

 

Frant – Pepper cheese

Ripening 30 – 40 days

 

 

 

Hay cheese

Ripening 3 – 4 months

 

 

 

Grotto cheese

Ripening at least 200 days

 

 

 

Beer cheese

Ripening at least 120 days

 

 

 

Wine cheese

Ripening 8 – 10 months

 

 

 

Holes cheese

Ripening 90 – 120 days

 

 

 

Montasio – mountain cheese

Ripening young, middle aged and old

 

 

 

Ricotta cheese

Fresh cheese

 

 

 

Smoked ricotta

 

 

 

 

Salty soft cheese

 

 

 

 

Gorgonzola dolce

Ripening at least 50 days

 

 

 

Gorgonzola piccante

Ripening at least 80 days

 

 

 

Parmigiano Reggiano

Ripening at least 24 months

 

 

 

Pecorino Romano cheese

Ripening 5 months

 

 

 

Taleggio – soft cheese

Ripening 40 days

 

 

 

Quartirolo

Fresh cheese

 

 

 

Tomino del boscaiolo

Ripening 10 – 40 days

 

 

 

Pecorino pepato fresco

Ripening 20 – 30 days

 

 

 

Tuscan Pecorino cheese

Ripening 90-120 days

 

 

 

Pecorino Moliterno with truffles

Ripening 120-150 days

 

 

 

Pecorino Roncione aged in caves

Ripening at least 150 days

 

 

 

Caciocavallo di Agnone

Ripening at least 3 months

 

 

 

Fresh goat cheese

 

 

 

 

Buffalo mozzarella from Campania

 

 

 

 

Apulian burrata

Mozzarella with cream

 

 

 

Ricotta cake with lemon juice

 

 

 

 

Fricut

Crispy snack produced with different aged cheeses from Friuli