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Organic cheese
Description
Clove 500g form around.
It 'a hard cheese with a color tending to yellow ocher, has a strong taste. The rind, treated with oil and salt, appears soft and free of cracks. And 'it cured of larch planks.
Ingredients: pasteurized cow's milk from organic farming, rennet, salt, lactic ferments. Aging in cells at controlled temperature for at least 60 days. Kg forms. 2, 2 around.
Description
Clove 500g form around.
Formaggetta cutting, with a soft texture. Its name is a tribute to the Marchioness Luigia Pallavicini and Ugo Foscolo, often housed in the villa of the noblewoman in Varese Ligure.
For the production of this cheese, in fact, the ancient cheesemaking techniques have been retrieved.
Ingredients: pasteurized cow's milk from organic farming, rennet, salt, lactic ferments. Aging in cells at a controlled temperature for at least 15 days. Kg forms. 1, 7 approximately.
Description
1 Tomino.
Formaggetta a soft texture
Ingredients: pasteurized cow's milk from organic farming, rennet, salt, lactic ferments; for tomini "The flavors of Val di Vara" adding cream (min. 5%) from organic farming. Aging in cells at a controlled temperature for 10 days. gr forms. 400 approx.
Description
Half a loaf of 500g approx.
Soft cheese, has a mild and fresh taste. The peculiarity of this cheese is the extreme digestibility. For the genuine and lightness it is great served in salads, used for pizza and focaccia to the cheese or simply seasoned with Ligurian olive oil.
Ingredients: pasteurized cow milk by agr. biol., rennet, salt, lactic ferments. Duration 12 days. Kg forms. 1 approx.
Description
Clove 500g form around.
Soft cheese, white in color, it can be consumed "cooked" on the griddle or in a frying pan, but for its fresh, delicate taste lends itself well to being eaten "raw" with extra virgin olive oil and accompanied by broad beans and salami .
Ingredients: pasteurized cow milk by agr. biol., rennet, salt, lactic ferments. Duration 12 days. Kg forms. 2 approx.
Description
2 jars of 125g
Ingredients: pasteurized cow's milk from organic farming, alive and viable lactic ferments. For the fruit yoghurt is added a puree of organic - fruits min. 16% - and sugar. Duration 32 days. Flavours: NATURAL STRAWBERRY, BLUEBERRY, RASPBERRY, APRICOT, CITRUS, PERA, BANANA
Indicate tastes chosen in the notes.
Description
1 basket 330g approx.
Ingredients: Whey vaccine organic milk, organic milk, salt. Duration 8 days.
Non-organic cheeses
Description
Clove 500g form around.
Ingredients: pasteurized cow's milk, rennet, salt, lactic ferments. Aging in cells at a controlled temperature for 10 days. Kg forms. 1, 5 or so.
Description
Form 500g approx.
Cutting cheese, a soft cheese obtained from the milk of cows raised on the pastures of the Alta Val di Vara and dell'Aveto and Fontanabuona Valleys. The characteristic of this cheese is the salting.
Ingredients: pasteurized cow's milk, rennet, salt, lactic ferments. Aging in cells at a controlled temperature for 10 days.
Description
Clove 500g form around.
Cutting cheese, white pasta and tough, obtained from bovine milk raised on the pastures of the Val di Vara. The crust derives its color, bright red, which undergoes the finishing treatment, with tomato paste and olive oil. And 'a cheese from the rather strong taste with nuances that vary seasonally, depending on the herbs and hay used to feed the cows.
Ingredients: pasteurized cow's milk, rennet, salt, lactic ferments, finishing treatment with olive oil and tomato paste. Aging in cells at room temp. controll. for at least 15 days. Kg forms. 0, 5 to 1 Kg, 5 approx.
Description
Clove 500g form around.
It 'a raw milk cheese, hard cheese, obtained from bovine milk fed with herbs of the pastures of the Val di Vara. It 'a ripened cheese, the outstanding feature of which is to be put to macerate for 15 days in Ciliegiolo, red wine DOC. "Gulf of Tigullio", typical of this area. Hence the name and the delicate and distinctive aroma.
Ingredients: Cow's milk, rennet, salt, lactic ferments. Aging in cells at a controlled temperature for at least 120 days, after maturing in the wine. Kg forms. 2, 2 to Kg. 5 approx.
Description
Clove 500g form around.
It 'a raw milk cheese made from milk of cows fed on grass of the pastures of the Val di Vara. Hard Cheese with a color tending to yellow ocher, has a strong taste. E 'matured for a period of between 5 and 6 months: at this point the forms are put in aging with the dregs of Sciacchetrà of the National Park of the Cinque Terre for a period of about 60 days.
Ingredients: Cow's milk, rennet, salt, lactic ferments. Kg forms. 2, 2 around.
Description
Clove 500g form around.
Ingredients: pasteurized cow's milk, rennet, salt, lactic ferments, dried chili and shredded. Aging in cells at a controlled temperature for at least 30 days. Kg forms. 1, 8 or so.
Description
Clove 500g form around.
Soft cheese, white surface. It characterized by the square shape and the presence of mold on the surface.
Ingredients: pasteurized cow's milk, rennet, salt, lactic ferments. Aging in cells at a controlled temperature for 10 days. Kg forms. 1, 5 or so.
Description
Clove 500g form around.
of white cheese, soft and creamy it characterized by the presence of mold on the surface.
Ingredients: pasteurized cow's milk, rennet, salt, lactic ferments. Aging in cells at controlled temperature for at least 20 days. Kg forms. 2, 7 approximately.
Description
Clove 500g form around.
Cutting cheese made from raw milk in white body, compact and without holes. It can be subjected to curing. It 'a typical table cheese.
Ingredients: raw cow's milk, rennet, salt, lactic ferments. Aging in cells at controlled temperature for at least 60 days. Kg forms. 2, 2 to Kg. 5 approx.
