A hand made, speciality cheese from the Piemonte region, made from a mixture of sheep and cow’s milk, with a barely discernible rind.
It has the creaminess of cow’s milk and sweetness of sheep’s milk. A delicate cheese, which varies depending on age, making it all the more exciting! Most farmers keep mixed livestock and have developed cheese recipes that accommodate their livestock, so Robiola may be made from two or three types of milk. Fresh, it does not undergo any maturing, Robiola is a delectable soft cheese, typically eaten on it’s own or with a little honey. It is infused with herbs the animals pasture on and has a similar rind to Brie.
Italian form of the French Brie. This is thicker and more robust than the dainty and fluffly brie.View full product details
Thick creamy and fattening but delicious . Made by Sterilgarda.View full product details
Buffalo mozzarella from Campania bears the "Mozzarella di Bufala Campana" trademark. In 1993, it was granted Denominazione di origine controllata (DOC) status, in 1996 the...View full product details