| 0,25/0,125 Kg |
All year |
| Fresh |
00342/136 |
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| Piedmont |
| This natural and straw-yellow butter is made from pasteurized fresh cream. It has to be preserved between 2 and 4 C° to keep its mild taste. |
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| 0.2/0.3 Kg |
All year |
| 30 days |
00382 |
|
| Piedmont |
| It’s a fat cheese with a rough and white in color rind. Its paste is ivory white and has few holes which give a mild taste to this cheese. |
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|
| Robiola d’Alba al Tartufo |
| 0.25 Kg |
All year |
| 15/20 days |
00056 |
|
| Piedmont |
| This is a local product with a white and soft paste which includes pieces of truffle that give the cheese an unforgettable aroma. It has no rind and a cylindrical shape. |
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| 0,25-0,3 Kg |
All year |
| 30/60 days |
00152 |
|
| Piedmont |
| This cheese has a grainy texture with small pieces of black truffle “Tuber…” that contribute to its aroma and flavor. It has a very particular shape. It goes very well with Risotto. |
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|
| 0.2/0.3 Kg |
All year |
| 30 days |
00041 |
|
| Piedmont |
| It is a soft and ivory in color cheese with many holes. It has a thin rind with white molds and a mild aroma of milk. |
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| 1,5/2 Kg |
All year |
| 35/90 days |
00024 |
|
| Piedmont |
| This cheese comes from the area of Biella and Val Sesia. It has a mild aroma and a soft, straw-yellow and fatty paste with little holes. It has a smooth and reddish rind with forage’s flavor. |
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| 1.5/2 Kg |
All year |
| 35/90 days |
00027 |
|
| Piedmont |
| This cheese comes from the province of Biella. It is a soft cheese with few holes. Its rind is thin and its aroma is lovely. |
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| 2 Kg |
All year |
| 60/90 days |
00252 |
|
| Piedmont |
| This cheese has a thin and from gray to brown in color rind. The paste has a white translucent color with widespread, midsize and regularly distributed holes. Its aroma gets stronger with the seasoning. |
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