CHEESES
Parmigiano Reggiano is a DOP hard cheese from the Grana family, produced
with raw cow's milk, partially skimmed by surfacing, without the addition of
additives.
PARMIGIANO REGGIANO
Pecorino is an Italian hard cheese produced from sheep's milk. The name pecorino
derives from pecora, which means 'sheep' in Italian.
our special one come from Pienza area Tuscany. Available fresh or seasoned
PECORINO DI PIENZA (fresh)
PECORINO DI PIENZA (seasoned)
Scamorza (Italian: [skaˈmɔrtsa]) is a southern Italian cow's milk cheese. It is a
stretched-curd cheese, in which the fresh curd matures in its own whey for several
hours to allow acidity to develop through the conversion of lactose to lactic acid.
SCAMORZA
Mozzarella is a soft, fresh, stringy cheese, originating from southern Italy and also
produced in central Italy since the 15th century
MOZZARELLA
Burrata is a fresh cheese, made from cow's milk, with stretched
curd, typical of the Murge Puglia region, southern Italy
BURRATA
Ricotta is an Italian soft whey cheese made from sheep, cow, goat, or
Italian water buffalo milk
RICOTTA
Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk.
The name of the cheese derives from the Italian word for goat, capra. With modern
methods of production, the cheese is made from cow's milk as well or a combination
of both cow's and goat's milks
CAPRINO
Stracchino also known as crescenza, is a type of Italian cow's-milk cheese, typical of
Lombardy, Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and a very
soft, creamy texture and normally a mild, slightly acidic flavour.
STRACCHINO
Parmigiano Reggiano is a DOP
hard cheesefrom the Grana family,
produced with raw cow's milk, partially
skimmed by surfacing, without the addition
of additives.
PARMIGIANO REGGIANO
Pecorino is an Italian hard cheese
produced from sheep's milk. The name
pecorino derives from pecora, which means
'sheep' in Italian.our special one come from
Pienza area Tuscany.
Available fresh or seasoned
PECORINO DI PIENZA (fresh)
PECORINO DI PIENZA (seasoned)
Scamorza (Italian: [skaˈmɔrtsa]) is a southern
Italian cow's milk cheese. It is a stretched-curd
cheese, in which the fresh curd matures in its
own whey for several hours to allow acidity to
develop through the conversion of
lactose to lactic acid.
SCAMORZA
Mozzarella is a soft, fresh, stringy cheese,
originating from southern Italy and also
produced in central Italy since the
15th century
MOZZARELLA
Burrata is a fresh cheese, made from
cow's milk, with stretched curd, typical
of the Murge Puglia region, southern Italy
BURRATA
Ricotta is an Italian soft whey cheese
made from sheep, cow, goat, or Italian
water buffalo milk
RICOTTA
Caprino is an Italian cheese traditionally
made from whole or skimmed goat's milk.
The name of the cheese derives
from the Italian word for goat, capra.
With modern methods of production,
the cheese is made from cow's milk
as well or a combination of both cow's
and goat's milks
CAPRINO
Stracchino also known as crescenza,
is a type of Italian cow's-milk cheese, typical
of Lombardy, Piedmont, Veneto,
and Liguria. It is eaten very young,
has no rind and a very soft, creamy texture
and normally a mild, slightly acidic flavour.
STRACCHINO