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Formerly produced by the Walser people who settled in the valley Formazza as far back as the 13th century, the Bettelmatt is still today on our tables as cheese Italian niche. Starting from 1,500 meters production Bettelmatt focuses only in the summer season and in a limited number of pastures that we can identify: Morasco, Kastel, Toggia, Vannino, Poiala, Oven, Sangiatto. This cheese thanks to special alpine herbs releases during the aging process (which can last for more than one year) taste very special. Do not miss!
Produced in the pastures of Mottarone straddling Lakes Orta and Maggiore, this fine cheese from Piedmont, has origins that date back to the Middle Ages. Pasta and soft look, toma Mottarone after 4-5 months of ripening, is able to express yourself with bold flavors and unique in its kind not associated with other cheeses.
Despite being made with semi-skimmed milk this excellent Piedmontese cheese, typical of the valley of the Sesia, develops and maintains a smoothness of holes that give it a very attractive appearance. On the palate, if aged over 90 days, looks like cheese rich and intense flavor that usually meets the taste of the 90% of people.
The Srachitunt is a cow's milk cheese with a soft texture of ancient production of Taleggio valley. Today considered the ancestor of gorgonzola, looks at 'eye with the blueish with some shades and hazelnut. If pasture of at least 90 days of ripening expresses intense flavors mountain at the same time remember the taste of the more "modern" gorgonzola. Obtained from two different curds, the evening combined with that of the morning, and only milk from the area of the Val Taleggio, The Strachitunt in 2012 has been certified double and became part of the 'Olympus of Italian cheeses.
Although in recent history, toma Roccolo has been included in the list of cheeses "unique" (traditional) Taleggio Valley. Cylindrical shape that is reminiscent of the historic buildings are still used by hunters in the valley, the color is white and slightly creamy under the rind and then gradually become more compact and chalky all 'inside. After a long maturation that can reach 5-6 months is best expressed by releasing intense flavors and sweetish. Great!
Produced with cow's milk, Tometta Valsesiana has a seasoning that reaches 30 days. Its relative freshness gives little eyes to the resulting dough soft to the touch. Also good for breakfast taste not too intense, almost sweet.
The Sola is a cow's milk cheese with a semi-soft dough. Square shape but slightly rounded at the corners is still produced in the southern part of the Province of Cuneo using traditional methods. The maturation of up to three months gives it a sweet but intense.
With almost identical form taleggio looks but smaller and with a weight that is about 600 grams. Washed weekly with water and salt for about sixty days, aging becomes soft and creamy, releasing intense aromas and tastes sweetish.
La tête de moine is a Swiss cheese that is produced in the mountains of the Jura and the Bernese Jura. Although it has a centuries-old history, yet today it is served on our tables as aperitif in an almost unique. The special instrument called a horizontal blade allows girolle, sliding the blade on the cheese, to create real petals cheese flavor and unique aroma.
There Parmesan and Parmigiano, and ours is a Mr. Parmigiano! There are many qualities and surrogates who want to win the title of king of cheeses, but the sample is always him. With maturation of at least 36 months, produced in the hills in the month of January-February, here we can find a product almost unique.
Blue Cheese pure goat delicate flavor and balanced enriched in flavor by the smell, but especially in berries and rose petals macerated that cover it. The 'set of berries, blackberries, blueberries, raspberries and strawberries macerated give life to a pleasant surprise for the palate.
Produced in Puglia in Murgies The Capraro is a cheese made from raw milk high protein quality and organoleptic. Seasoned for about a year, have a weight of about 15 kg and have to cut a milky white paste. Flavorful but delicate, the goatherd is a cheese that is appreciated by both children and adults.
Toma with skins is a unique product of its kind. This particular ripening is achieved by placing the tome (which may be different quality and origin) under the skins that have been used to make wine. Usually prepared in the month of September, when the skins are fresh and intense, with delicate tome are placed in layers and are then covered. The delicate seasoning and time give rise after three months of aging to a typical product from the traditional delicate but intense. If well prepared is a great product!
Gorgonzola is a blue cheese produced from cow's whole milk. As you can imagine, it takes its name from the 'original production area: Gorgonzola from which then spread production in the region of Lombardy and Piedmont. Great traditional cheese since 1800 is produced in forms about 12 Kg Soft and creamy blends a traditional recipe with polenta Bergamo.
The Mimolette is a traditional cheese produced in the French region of Lille which is obtained by processing cow's milk in uncooked pasta. Spherical in shape, the cut comes with a curious orange color more or less intense depending on age, ranging from 3 to 24 months. Quite naturally, the color orange is obtained from the plant Bixa Arelliana widespread in indie and in the Amazonian forest. Flavorful but delicate, certainly visual impact on the table, cut clove recalls a slice of melon.
The butter of Normandy, Isigny product, has always been considered one of the best. Yellow color tending towards' gold contains about 80% fat and has a strong presence of oleic acid, mineral salts, especially sodium, which gives it flavor allowing long term storage. Easy to spread on bread and toast, is also very popular in fine pastry.
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