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Description
Unit (180 gr.)
Ingredients
latte, zucchero di canna, gelatina, vaniglia
Description
Sweet cream made with milk, sugar and vanilla sticks from caramel taste. To spread on bread, add the white whole yogurt Zoff. Unit gr.230
Ingredients
latte bio, zucchero di canna bio, vaniglia bio
Certificates
ICEA - Ethical and Environmental Certtification Institute
Description
Panna cotta con dolce latte al caramello
Ingredients
latte, zucchero di canna, gelatina, vaniglia, dolce latte bio (latte bio, zucchero di canna bio, vaniglia bio)
FRICO CON ERBE AROMATICHE
Description
(2 months of seasoning)
Ingredients
latte, caglio, sale
Description
(4 - 6 months)
Certificates
ICEA - Ethical and Environmental Certtification Institute
Description
Cheese dairy product the beacons of April and May matured in Brancaleoni pit from August to November. Flavor and intense fragrance, to be enjoyed with a soft polenta or to flavor pasta dishes (available from November until exhaustion)
Ingredients
latte, sale, caglio
Description
Cheese Caciotta Cormons with raw milk and goat curd. creamy and intense flavor cheese.
Ingredients
latte, sale, caglio
Description
Flavored with rosemary, thyme, basil, peppermint, elder flowers, rose petals, nettle, sage, calendula, depending on availability '
Ingredients
latte, sale, caglio
Description
Frico con formaggio Latteria ZOFF nelle versioni: patate o patate e speck, patate e cipolla, patate e erbe aromatiche
Description
Pure whey ricotta cheese 300 g
Ingredients
siero di latte, sale, acido citrico
Description
1 mozzarella ca 400 gr = € 4.80 ca.
Ingredients
latte, sale, caglio, acido citrico
Description
Fresh cheese delicate and particular consistency.
Ingredients
latte, sale, caglio
Certificates
ICEA - Ethical and Environmental Certtification Institute
Description
Unit (350 g)
Certificates
ICEA - Ethical and Environmental Certtification Institute
Description
Yogurt whole white. Unit (200 g)
Ingredients
latte bio, fermenti lattici
Certificates
ICEA - Ethical and Environmental Certtification Institute
