The Mixed Cacioricotta is made with a blend of cow and goat milk. It has a short aging and its taste of fresh milk has a delicate smell of grass, too. Just a little bit salty, the percentage of goat milk gives it a unique flavor. It is perfect whether for grating on top of the pasta or as starter. Delivery costs out of Italy are always charged to customers.
The "Ricotta forte" is a typical Apulian product. Made with whey and salt, it is the result of a long and slow fermentation. It is a cream cheese with a tasty and spicy flavor, perfect on toasted bread or for tradition recipes.Delivery costs out of Italy are always charged to customers.
Scamorza is a typical Apulian cheese. Made with cow milk, it is a fresh cheese, but in this case it is finished with smoking. That's why its taste is slightly salty and a bit woody. Perfect for tasting or matched with toasted bread. Delivery costs out of Italy are always charged to customers.
This Caciocavallo, made with cow milk, has an unusual shape of a pear. Moreover, it has been matured for about 30-40 day, but after the aging, it is finished with smoking. That's why its taste is mild and aromatic and in addition it has a particular woody smell. It is perfect whether as starter or for some gourmet recipes. Delivery costs out of Italy are...