| Energy | Protein | Carbohydrate | |
| 453 Kcal | 1895 Kj | 24,1 g | 1,6 g |
| Total fat | Fat in dry matter | Moisture | Moisture/SNF |
| 38,9 g | 55,9 % | 30,4 % | 49,75 % |
-
From a friable and slightly sour paste. The long maturation balances the taste of pecorino with the strong taste of truffle. A well marked cheese and harmonious in taste. Ingredients Pasteurized sheep's milk, salt, white truffle (min 0,3%), rennet, lactic ferments. Rind not edible covered by protective film. Shelf life 150 days Preservation terms Between 0 °C and +8 °C Between +32 °F and +46 °F Nutritional values per 100 g -
Maturing time of 20-30 days. The paste is compact and straw-coloured. With a sweet but firm taste of sheep's milk. The flavours and perfumes are well developed and well balanced. Ingredients Pasteurized sheep's milk, salt, rennet, autochthones lactic ferments. Rind not edible covered by protective film. Shelf life 150 days Preservation terms Between +0 °C and +8 °C Between +32 °F and +46 °F Nutritional values per 100 gEnergy Protein Carbohydrate 359 Kcal 1502 Kj 22 g 4,4 g Total fat Fat in dry matter Moisture Moisture/SNF 28,2 g 48 % 41,3 % 57,52 % -
Pecorino aged over four months. The paste is yellowish white in colour and friable. With a sweet and flavour taste. The flavours are complex and various. Ingredients Pasteurized sheep's milk, salt, rennet, autochthones lactic ferments. Rind not edible covered by protective film. Shelf life 300 days Preservation terms Between +0 °C and +8 °C Between +32 °F and +46 °F Nutritional values per 100 gEnergy Protein Carbohydrate 461 Kcal 1928 Kj 27,6 g 2,12 g Total fat Fat in dry
matterMoisture Moisture/SNF 38 g 52,4 % 27,5 % 44,35 % -
Refined with Lagrein, a fruity red wine from South Tyrol, is a tradition passed on from wine smugglers.
Nutritional information for 100 g/ml
Energy 1633 kJ/394 kcal Fat 33 g of which saturates 24 g Carbohydrate 0,8 g of which sugars < 0,1 g of which lactose < 0,1 g Protein 23,5 g Salt 0,5 g -
As unique as the many Ladin farms boasting a sundial!Nutritional information for 100 g/ml
Energy 1725 kJ/416 kcal Fat 33,5 g of which saturates 24,1 g Carbohydrate 1,3 g of which sugars < 0,1 g of which lactose < 0,1 g Protein 27,3 g Salt 1,7 g -
A strong South Tyrolean cheese with "Protected designation of origin" status.Stelvio is a cow’s milk cheese from the Stelvio Valley in the Alto Adige region of Northern Italy. This cheese has been made for hundreds of years but only recognized and called Stelvio in 1914. In the early 1900’s this cheese was only produced for local consumption but has been gaining popularity over the years. In 2003, it was recognized as a DOC cheese. The area where it is produced is also a German speaking region and so the cheese also carries the name Stilfser. The cheese is aged for approximately 60 days, developing a semi-soft texture that is elastic. It has a reddish colored rind, and ivory colored pate with an uneven scattering of holes. Its flavor is rich and buttery with an assertive aroma. This cheese can also melt well without jeopardizing its flavor or aroma.Country: Italy Region: Stelvio Valley, Alto Adige Texture: Semi-Soft Type of Milk: Cow Aging Time: 60 Days Pasteurized: YesNutritional information for 100 g/m
Energy 1549 kJ/373 kcal Fat 30,5 g of which saturates 22 g Carbohydrate 0,9 g of which sugars < 0,1 g of which lactose < 0,1 g Protein 23,8 g Salt 1,7 g -
A soft cheese of ancient origins, whose name comes from the valley near Bergamo where it was born and where it is still produced, hand-salted and aged.FEATURES
RIND Thin, soft pinkish in color CONSISTENCY Soft and melty just under the rind, more consistent and crumbly in the center HOLES Generally absent or presence of very small holes. COLOR Pale yellow under the rind, whiter in the center. FLAVOR Sweet, buttery, very intense an7d5 aromatic in the aged product AGEING 35 days minimum PRODUCTION ZONE Provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Novara, Pavia, Treviso PRODUCTION PERIOD All yearNUTRITION FACTS PER 100 G
Energetic value 300 Kcal Protein 17 g Fat 25 g Carbohydrates 2,1 g INGREDIENTS
Pasteurized cow’s milk, salt, rennet. Conservation +1 / +6 °C -
A table cheese that comes from a very small zone near Asiago. Trugole is a semi-cooked cheese, white or straw-yellow in colour, with very marked and irregular holes, due to its maturation of a minimum 90 days in a natural cave. It has a pleasant mellow taste, reminiscent of mature milk.History
The name comes from the small village on the Asiago plateau where an exclusive cheese similar to Asiago, but with a sweeter taste, was created for the first time in the Trugole alpine hut. This taste came from the type of forage that the livestock would eat (soft wild foliage, rich and genuine).This cheese comes from the same production area as Asiago, but is distinguished by its fruity taste coming from milk that is rich in characteristic aromas from the alpine pastures. In the traditional recipe, the wheels are flipped every day and treated with water and salt so that they can maintain their softness. -
A typical product of the Po Valley, Grana Padano is a fine and delicious cheese that is a symbol of “Made in Italy” gastronomic excellence throughout the world. Made from low-fat raw cow's milk, it is a hard semi-fat cheese, fine grained, white or straw yellow in colour, enclosed in a hard, dark yellow rind that is smooth and thick. It has a fragrant aroma and a distinctive and persistent taste. It is aged an average of 16 months.History
Its unmistakable taste dates back to the 11th century in the Po Valley, a territory reclaimed by Cistercian and Benedictine monks, creators and keepers of the authentic recipe, which has remained unchanged to this day. This hard cheese, which retains all the nutrients of milk when aged, was called caseus vetus (“old cheese” in Latin) but it was later called “grana” cheese due to its granular structure. A fine food found on the tables of noblemen and royalty over different eras, Grana Padano also remained the principal food of peasants, especially during times of famine, thus functioning as a pillar of popular gastronomic tradition. The manufacturing tradition of Grana Padano cheese has been passed down over centuries following the same methods which still today ensure the organoleptic properties and appearance that have made this product famous throughout the world. The Consorzio Tutela Grana Padano (Consortium for the Protection of Grana Padano cheese) was established in 1954 and the cheese was awarded the Protected Designation of Origin status by the European Union in 1996. Today Grana Padano is the most widely sold PDO cheese in the world! -
Aged: 18 months Country: Italy Brand: Perenzin Type: Semi-Hard Milk Type: Cow A cheese typified by a semi-hard, compact paste of pale straw yellow colour, with evenly distributed eyes of uniform size. A maturing period of at least sixty days is required in order to obtain a cheese of soft and delicate flavour, suitable for slicing; if aged longer, the flavour will become aromatic, and moderately piquant.
