| 1,5/3/7 Kg |
All year |
| 100 days |
00033 |
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| England |
| This cheese has a cylindrical shape, a thin and rough rind and a straw yellow paste with some green veining. Its flavor is tasty, acid, not too sharp and a little buttery. This cheese is always appetizing. |
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| 4/8 Kg |
All year |
| 150 days |
00521 |
|
| England |
| The natural coloring agent “annatto” is added to the curd which makes it like a Stilton but orange in color. Its paste, full of green veining, has an intense, buttery and mellow taste with some tones of hazelnut. |
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| Cahills Porter alla birra |
| 2,5 Kg |
All year |
| 20/30 days |
00530 |
|
| Irland |
| It is produced from cow’s milk blended by hand with porter, which gives to its yellow paste some particular tones of brown. Curds are stirred with a wooden stick. |
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| 1,5/2 |
All year |
| 60/120 gg |
00428 |
|
| France |
| This blue cheese comes from the Loire Valley. It is produced from pure goat’s milk. It has a particular shape and a rind with white molds. During seasoning, the blue penicillium creates some green veining. |
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| 4/5 Kg |
All year |
| 90/150 gg |
00532 |
|
| France |
| This cheese is very easy to recognize because its paste has some horizontal veining of vegetal coal. Its rind is beige while its paste is ivory. It’s a melting and aromatic kind of cheese. |
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| 3 Kg |
Winter |
| 20/30 days |
00770 |
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| France |
| It is produced from raw cow’s milk. It is a soft cheese with a straw yellow paste and a rough rind. Its taste is very mild, mellow and has some tones of hazelnut. Its seasoning starts from the outside and then goes to the inside of the cheese |
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