Cheese

(22)
View as Grid List
per page
Typology
  • Typology
  • Alphabetical order
  1. Reblochon de Savoie AOC Fermier Paccard
    Reblochon Savoie AOP Fermier
    A handmade Reblochon affiné by Joseph Paccard
  2. product 31093
    Stracchino All'antica delle Valli Orobiche
    Lombard Slow Food Presidium produced with raw milk and aged in the cellar
  3. product 21254
    Taleggio DOP Latte Crudo 'Premium'
    Great Lombard DOP with washed rind produced with local raw milk
  4. Toma della Valle di Gressoney
    Toma della Valle di Gressoney
    Raw milk cheese with washed rind, produced in summer over 2200 meters ...
  5. Formaggio Grotta del Caglieron
    Grotta del Caglieron - Cheese matured in caves
    Cheese aged for at least 60 days in natural caves Grotte del Caglieron
  6. L'Ottavio Kinara
    L'Ottavio Kinara alla Birra scura
    Piedmontese cheese produced by mixing artisanal beer with raw milk
  7. Larix
    Larix
    Small cheese with a bloomy rind and refined with toasted larch needles
  8. Lou Bergier Pichin
    Lou Bergier
    A soft cheese, produced by Fattorie Fiandino with vegetable rennet
  9. Mahòn Curado DOP
    Mahon curado DOP
    Raw cow's milk cheese, crusted with olive oil and paprika
  10. Millefoglie al Tartufo
    Millefoglie al Tartufo
    Cow's milk cheese refined with balck truffle
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.