Cheeses - Cow
Burratina
Codice prodotto: 004176
Fresh cheese with a smooth texture with a heart of cream and filaments of mozzarella. Origin: Puglia region, Italy.
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Bagoss di Bagolino
Medium fat cheese with a hard texture. Pasteurized raw cow’s milk, rennet of veal, salt, saffron. Maturing: 300 days at least. Origin: Lombardia region, Italy.
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Formaggio Sant'Antonio
Blue-veined cheese with a soft texture. It is made with whole cow milk subjected to pasteurization. Unlike the other types of "Gorgonzola", this cheese is obtained with the addition of lamb rennet. Origin: Lombardy
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Stracchino al Cucchiaio
Table soft cheese. Italian cow’s milk, milk enzymes, rennet and salt. Origin: Lombardia region, Italy.
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