Since more is merrier, it’s no wonder this cheese inspires such glee—it is made of milk from cows, goats, and sheep. Each one brings its own characteristic flavors, which are deftly balanced into a creamy paste that is lactic, unctuous, and sweet. Blue veins contribute a pleasant mushroo..
One of the earliest cheese known by the Romans. Semi soft cow milk cheese. The first choice cheese for making a panino. Alternative to scamorza or mozzarella as topping for pizza. It can be served grilled. If provolone is aged for more than 3 months the flavour becomes sharper, has a thin waxed rind..
One of the earliest cheese known by the Romans....
Made from cow’s milk, Occelli® al Barolo, ages for several months and is finished in marc enriched with Barolo Wine DOCG. This is a great cheese for tasting and meditation.
Its strong personality and taste pair well with great vintage red wines.
Ready to use, thick and creamy sauce. Non-hydrogenated fats.
A highly versatile cooking sauce. It enhances the taste of any recipe. Perfect for pasta, lasagna, soufflé, casseroles and gratins
This is one of Giordano's most recent typical products, created using milk exclusively from the Pianura Padana farms in Lombardy and Piedmont. It is a "pasta filata” stretched-curd cheese, soft but with a compact consistency, porcelain-white colouring, a smooth surface and a milky fla..
Unique for their rich filling of cream and threads of mozzarella, these specialities stand out for their simplicity and delicious taste. Our typical Puglian delicacies combine all the flavour of tradition with the unrivalled, guaranteed quality of the Deliziosa brand.
Unique for their rich filling of cream and thre...
Feta is a brined curd white cheese made in Greece from sheep milk, or from a mixture of sheep and goat's milk. Similar brined white cheeses produced in Europe are often made partly or wholly of cow's milk, and they are also sometimes called feta It is ..
Top class cheese from Valle d’Aosta, made from unpasteurized cow’s milk. Fontina is dense, smooth and slightly elastic. The straw colour interior, with its small, round holes, has a delicate nuttiness with a hint of mild honey. Primarily Fontina is delicious eaten on its own, however it ..
Strong & persistent taste thanks to the use of Penicillium Roquefortis to facilitate the formation of the greenish-blue veining. Produced from two milking according to the tradition and then refined naturally. The washed rind appears humid & rough.
Beppino Occelli has created a new and original cheese. Only a few, carefully selected wheels are aged over a very long period of time and then coated with malted barley and whisky. The final result is a unique cheese with a strong and complex fragrance. The whisky goes wonderfully with the flavour o..
Beppino Occelli has created a new and original ...
If ever there was a luxurious cheese, White Truffle Moliterno is it. A well-truffled cheese requires loads of craft and care to pull off (the fancy fungus’s assertiveness can make it a handful to work with), and this one has been pampered with attention. The cheese is aged before truffles are ..
If ever there was a luxurious cheese, White Tru...
Montasio is one of the most famous cheeses of the Italian culinary panorama, in particular of the Northern cooking, so that it is mentioned in many cooking book of important chefs of our Country. Its name derives from the homonymous mountain of Montasio, in Friuli Venezia Giulia, with its rich ..
This cheese is produced from cow milk from animals that are free to move around and feed on summer meadows. It is aged for at least five months in the Valcasotto cellars and has a hard consistency. It is then refined for two more months in Langa vineyards where it is enriched with chestnut lea..