Products

The taste is aromatic, pleasant, fuses in the mouth, usually mild and sweet when the cheese is young, becoming spicy with advanced maturity.

Sardo De Pecora is an excellent table cheese but it also shines in the kitchen, where it adds considerable flavor and richer texture to sauces. This yellow pasted semi-hard cheese provides a flavor that is intense and spicy.

White uniform, slightly pasty, pleasant taste, slightly aromatic; maturing between 45 and 60 days.

Goat cheese from Piemonte, is the hardest of cheese from this region because ages from four months to two years. White-yellow paste with a few holes, pronounced taste and flavorful.

An Italian pasteurized version of the classic French cheese Reblochon. This one is milder.

Ossolano Di Crodo Riserva is a firm cheese scattered with small holes. The natural color varies from pale yellow to deep yellow. Intense flavor, with hints of tobacco and elderberry.

Semi-Soft Cow’s Milk, Mild & Sweet.

Ossolano Al Prunent marries two products with centuries of history behind them – the Ossolana Toma and Prunent which is also the name of the main wine produced in the Ossola area. The best ripening period is between four to five months. This cheese boasts an intense and piquant taste with traces of fruit and wine.

Made primarily in the Aosta Valley in the Piedmont region of Italy, this cheese is named after the specific town where it originates. Made of rich cow’s milk, it is matured in underground cellars on silver fir boards for forty five to one hundred and twenty days. It is used in a variety of traditional Piedmont dishes as well as a table cheese. The paste of this cheese is soft,...

This cheese often has a dark rind wrinkled with yellow, gray, and white molds. The paste is white and is compact and friable. During maturation it develops a marked proteolysis, becoming creamy. Gratin Piccolo Ginepro boasts a very intense and full-bodied peppery note.