It is a cheese made from cow's milk, typical of the Asiago plateau (Vicenza) from which it takes its name. It is produced in two different ways: it could be pressed, in the only version "Fresh", that is very pleasant table cheese, and “D'allevo”, because it "breeds", ie it ripens (use both table and grating).
It is a cheese made from cow's milk that can be integrated with sheep's milk and / or goat's milk.. Bra Tenero has a moderately firm and elastic dough with slightly diffused holes, pleasantly perfumed, harmonious and sapid taste. On the other hand, the Bra Duro presents a paste that goes from consistent and elastic to hard with prolonged maturation, holes not too widespread, tasty and savory.
It is the Italian blue cheese par excellence. It is produced with cow's milk and has soft pasta in which the formations of blue-greenish and / or gray-blue molds characterizes not only its appearance, but also its olfactory-gustatory profile, thatare more or less evident - depending on the type.
It is a semi-cooked cow's cheese that, is produced in Valle d'Aosta since the XIII century. It has a cylindrical shape, leather-colored rind, quite soft and covered with a light, velvety natural patina. The dough, which is quite soft and elastic at seasing time, becomes creamy and plastic with the passage of time. It is slightly adhesive, melting and quite soluble. It has a rich olfactory-gustatory profile, intense and persistent. The taste is characterized by low acidity, high sweetness and some bitter note.
PECORINO SARDO DOP
It is made in Sardinia, only with whole sheep's milk coming from the area of origin. Pecorino Sardo is an excellent table cheese and comes in two different types for dimensional and organoleptic characteristics: sweet and ripe. The crust, which in the first months of maturation is pale straw-colored, over time becomes thicker and takes on a typical brown color.
TALEGGIOCow's milk cheese made from pasteurized whole milk and with raw pasta. Its typical seasing is just over a month. It is shaped like a flattened parallelepiped, with a thin crust, of soft consistency and of a natural pink color, with presence of characteristic gray-green sage, clear molds. The pasta is characterized by a few small holes, is white to straw, uniform, compact and at the end of seasoning it is softer under the crust and more friable in the center of the shape. It has a sweet taste with very slight acidulous vein and a slight bitter note in the most advanced seasonings.
It is a typical cheese of the Sila-Calabrian area. It is fat or semi-fat, seasoned spun paste, and produced with cow's milk. Caciocavallo may have an ovoid or truncated cone shape. The cheese is covered by a smooth and thin crust which tends to become darker, covering itself with mold and assuming a more compact consistency with the prolonged maturation. It has a semi-hard, homogeneous, white and elastic paste that becomes straw-like, hard and scaly in seasoned forms. The slightly aged cheese, aromatic and sweet, witch is becomes intense and sometimes pungent with aging.