Taleggio PDO, in 230 g format, is a traditional Italian washed-rind cheese made from cow’s milk and aged 35–40 days. It offers a soft, creamy texture and tangy, fruity flavor with earthy notes, ideal for melting, sauces, and refined culinary applications.
Formai De Mut dell’Alta Valle Brembana PDO is a traditional raw cow’s milk cheese from the Bergamo Alps, aged 45–90 days. It offers a compact texture and balanced, aromatic flavor, ideal for slicing, melting, and refined culinary applications.
Fontina Valle d’Aosta PDO is a semi-soft cheese made from raw cow’s milk, aged for at least 3 months. It features a supple texture and rich, nutty flavor with herbal notes, ideal for melting, fondue, and refined culinary applications.
Nostrano di Malga is a traditional raw cow’s milk cheese from alpine pastures, aged 2–6 months. It offers a firm yet creamy texture and an intense, aromatic flavor with herbal notes, ideal for gourmet dishes and professional culinary applications
Due Re combines creamy Gorgonzola PDO and rich Mascarpone for a luxurious, layered cheese specialty. Its bold, tangy blue notes balance with smooth sweetness, ideal for gourmet pairings, refined appetizers, and high-end culinary creations
Gorgonzola Dolce PDO is a soft, creamy blue cheese made from cow’s milk, aged for 50–60 days. Its delicate, sweet flavor and smooth texture make it ideal for spreading, sauces, and refined culinary applications