Italian Cheese

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Recipes and pairings - Articoli e Novità


Parmigiano Reggiano DOP: cheese with protected designation of origin
The protected designation of origin includes names of places or landscapes or other details which indicate the origin of goods. EU standards define the quality so that the interests both of the consumers and producers are protected.
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Artisanal cheese Esposito: The buffalo milk mozzarella is shaped by our production master by hand
The Esposito family works for more than 30 years in the cheese production. 1997 the Caseificio Espositio moved to Eboli, in the heart of the area of origin of the buffalo mozzarella. The mozzarella is made by the traditional techniques which have been passed on from generation to generation. The mozzarella balls are molded by skilled hands.
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Caciocavallo Siciliano by caseificio Poma
Caciocavallo Siciliano of the dairy farm Poma is made from cow's milk, rennet, lactic bacteria and salt. The maturation of this cheese takes between three and six months.
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The traditional cheese from the Valle d'Aosta is Fontina - an art that is passed down from generation to generation
For the Fontina, milk is used from a single milking. The only addition to the milk is rennet. Fontina is a mountain cheese from the Valle d'Aosta.
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Cheese factory Poma "Pecorino Primosale Siciliano"
This cheese is made exclusively from raw sheep's milk and sheep rennet in Sicily in the region of Trapani. On the loaf you can see the imprint of the basket, in which the cheese is matured. The crust is thin and pale yellow, while the dough is soft, compact and ivory.
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 FORUM
Why doesn't you answer my mails with complains? You sent me repacked parmesan without vaccuum , full of mold
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User: patrik ( 16/06/2015)
Category/Topic Cheese


What is the maturity age of your Bagoss?
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User: ( 09/06/2015)
Category/Topic Bagoss


What is the maturity age of your Bagoss?
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User: ( 09/06/2015)
Category/Topic Bagoss


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