TREVALLI CACIOTTA SPICY
Semi-hard cheese made from 100% Italian cow and sheep milk. The cheese is traditionally prepared in winter. Sweet chilli peppers are added to the cheese.
INGREDIENTS: pasteurised cow's milk, pasteurised sheep's milk, sweet chilli peppers (min. 0.4%), salt, rennet, selected ferments, flavours.
In order to fully experience its taste and quality, the product, which has been stored in the refrigerator, should be left at room temperature for a few hours before consumption.
TREVALLI CACHOTA WITH TRUFFLE
Semi-hard truffle cheese made from 100% Italian cow and sheep milk.
INGREDIENTS: pasteurised cow's milk, pasteurised sheep's milk, Acqualagna truffle (min. 2%), salt, rennet, selected ferments, flavours.
In order to fully experience its taste and quality, the product, which has been refrigerated, should be left at room temperature for a few hours before consumption.
VENTO D'ESTATE COW'S MILK
Semi-finalist in the CASEUS VENETI 2012 category "'FLAVOURED CHEESES".
Hard cheese, one of the most famous and sought-after Italian cheeses on the market, aged in barrels with hand-cut high mountain hay - hay that has more than 200 flowers, aromatic and medicinal herbs, (chamomile, lime honey, dried yellow flowers, maluna, mint and acacia honey.)
A unique and pleasantly aromatic taste with an aftertaste of hay and flowers.
Pair with acacia honey or citrus or white fruit jams, fresh salads and fresh vegetables. Type of milk.
Pasteurised
Ageing: min. 5 months
Shelf life: 365 days
Suitable for: Worms of wine, Bury
ZANETTI BUFFALO MOZZARELLA
Classic mozzarella (mozzarella di bufala campana) is made from buffalo milk (from black buffalo), is a fresh and soft Italian cheese and is a PDO (Denominazione di Origine Protetta) product.
The colour of the cheese is porcelain-white and the interior is elastic and pasty. It has a subtle milky-sweet taste.
Mozzarella is a traditional staple pizza ingredient. It is also eaten as an accompaniment to many types of salad or baked on a slice of tomato and with a basil leaf added.
ZANETTI PECORINO WITH TRUFFLES
A Sicilian sheep's milk hard cheese with a strong aroma and a salty , evocative taste. After preparation, it ripens for 3 to 18 months.
Pecorino with truffles is made by adding truffles during the removal of the whey in the cheese-making process.
Thanks to its strong flavour, it is suitable for grating on pasta, pizza or roasted vegetables. Pairs well with red wine.
ZANETTI TALEGGIO
Taleggio is a very typical, semi-soft, thin-rind, extremely aromatic DOP cheese ('Denominazione di Origine Protetta' - Protected Designation of Origin). It is made only in the Taleggio Valley of Bergamo. Aged for a minimum of 35 days.
Taleggio cheese has a specific colour, its rind is thin and pinkish. Its texture is soft under the rind and crumbly in the centre.
Its taste is slightly sweet and changes with age.
It is popular in salads and as a dipping sauce for risotto.
Taleggio is a cheese that is normal and necessary to produce mold. Its rind is perfectly safe to eat as it only needs to be 'washed'. In the sense of removing the fly, if any, from the surface with a wet cloth or brush.
BLU '61
Winner of the ALMA CASEUS 2012 competition in the category "Blue Cheese"
- Diploma from Slow Food and Onaf at the "Infiniti Blu 2013" competition.
"This soft, cow's milk blue from La Casearia Carpenedo, based near Treviso in Italy. The cheese was a revelation to me when I first tried it. It had been aged for 60 days, in red wine, and was full of rich flavors and character."
Scott Winston - Harrods, London
Soft blue cheese aged in Ragoso Passito IGT wine and cranberries.
Intense and unique flavour balanced by the sweet notes of wine.
With a soft and creamy core and a thin red rind covered with fruit on top, Blu '61 has a striking, distinctive appearance.
Type of milk: cow's
Processing: Pasteurised
Ageing: min. 2 months
Shelf life: 75 days
Suitable for: dessert wines
BLUJINS
An innovative blue cheese made from cow's milk matured in Rob Martens Gin.
The cheese has sweetness, freshness and creaminess and is created for those who don't like banality and are ready to immerse themselves in a real experience.
BURATA DELIZIOSA
vejo Italian cheese, which is shaped into a bag and filled with cream
Tender texture and unique taste.
A delicacy that combines all the taste of tradition with the unrivalled and guaranteed quality of the Deliziosa brand. Burrata is added to pizzas, salads, starters and is a great addition to all pasta dishes. It also combines well with fresh or exotic fruits.
Burrata is often served like mozzarella - with fresh tomatoes and basil. It is recommended to serve it at room temperature.
BURRATA SMOKED DELIZIOSA
Fresh Italian cheese that is shaped into a bag and filled with cream
Tender texture and unique taste.
A delicacy that combines all the taste of tradition with the unrivalled and guaranteed quality of the Deliziosa brand. Burrata is added to pizzas, salads, starters and is a great addition to all pasta dishes. It also combines well with fresh or exotic fruits.
Burrata is often served like mozzarella - with fresh tomatoes and basil. It is recommended to serve it at room temperature.
BURRATA WITH WHITE TRUFFLE
Fresh Italian cheese that is shaped into a pouch and filled with cream and white summer truffle.
Tender texture and unique taste.
A delicacy that combines all the taste of tradition with the unrivalled and guaranteed quality of the Deliziosa brand.
The burrata is added to pizzas, salads, starters and is a great addition to all pasta dishes. It also combines well with fresh or exotic fruits.
Burrata is often served like mozzarella - with fresh tomatoes and basil.
It is recommended to serve it at room temperature.
GORGONZOLA DOLCE DOP, MAURI
The most popular form of gorgonzola in Italy today is known as Dolce or sweet gorgonzola.
But the cheese known by this name is usually quite hard in texture compared to the delicious soft blue cheese enjoyed by Italians. Apparently this is because the soft versions are too delicate to export.
But once you experience the texture and taste of a carefully ripened dolce, pulled from the centre of a whole pita, in delicious gooey chunks, you can see why the best dolce is kept at home.
Soft, sweet, with a fine creamy texture and spicy finish.
GRENADE PADANO DOP
Taste and high quality characterize Lateria Sorezina's Gran Padano, designed and created for those who seek unique and intense emotions.
Thanks to a special technology that helps to maintain a stable ratio between fat and milk proteins (casein), Grana Padano Sorezina reaches the appropriate aging level faster and has stable organoleptic properties. It has a perfect grain structure, a characteristic pale yellow colour, an aromatic, delicate yet full flavour.
GRENADE PADANO DO RESERVE
Taste and high quality characterize the Grana Padano Reserve of Lateria Sorezina, designed and created for those who seek unique and intense emotions. Only the long aging of more than 20 months and the patience of those who for more than 110 years have known how to achieve the best, give a unique emotion. The result is this gem dedicated to those who know how to recognize the value of truth that translates into excellence.
Thanks to the special technology that helps to maintain a stable ratio between fat and milk proteins (casein), Grana Padano Soresina reaches the appropriate aging level faster and has stable organoleptic properties.
It has a perfect grain structure, a characteristic pale yellow colour, an aromatic, delicate yet full flavour.
GRANA PADANO UNIGRANA
Italian hard cheese made from 100% Italian milk. Made in Italy. Without preservatives.
Origin.
MOZZARELLA FIOR DI LATTE, SABELLI
Mozzarella Fior di Sabelli, with a fresh and delicate taste, contains all the taste of 100% Italian milk.
Ingredients.
PARMIGIANO REGGIANO GRAN SORESINA
In 1951, a document was drawn up in Stresa, Italy that officially ratified the difference between Gran Padano and Parmigiano Reggiano.
It is produced in Parma, Modena and Reggio Emilia, as well as in parts of Mantua and Bologna. There are approximately 383 cheese factories in the region producing Parmigiano Reggiano, which in 2011 produced over 3,2 million wheels.
Latteria Soresina, making the most of its knowledge of cheese, selects the best Parmigiano Reggiano for its customers. A guarantee for those who choose Latteria Soresina.
Aged for at least 12 months.
Golden straw colour that deepens with ageing.
3 seals related to ageing:
red seal (aged 18 months, aromas of milk, grass, fruit, vegetables),
silver seal (aged 22 months, balance of sweetness and spiciness, additional notes of melted butter and nuts)
gold seal (aged 30 months, crumbly, nutty and spicy)
PECORINO WITH SAFFRON AND BLACK PEPPER
PECORINO TOSCANO DOP
GOAT CHEESE LUNA DI MIELE
Luna di Miele is a sweet fusion between goat's milk and honey.
The crust is covered with a layer of natural beeswax, a perfect frame for this romantic and original creation, a pleasant velvety texture and a sweet and characteristic aroma of honey. With age, this cheese takes on very pleasant aromatic tones.
COW'S CACIOBARRICATO CHEESE
Caciobarricato cheese is a treasure trove of flavours and emotions, a cheese aged in barrels with red wine and gingerbread.
A real 'drunk cheese' experience , enhanced by the colour of the wine in the rind, which has some leftover gristle. The core is light yellow in colour with rare and precious must infiltrations. The wine's fresh, fruity notes are in perfect balance with the notes of raw milk, rich flavors of herbs, vanilla and spice, all in balance with excellent flavor.
Type of milk.
Processing: Pasteurised or raw
Aging: Min. 3 months
Shelf life: 150 days
Suitable for: Red wines
COW'S CHEESE CONCIATO AL PEPE
Conciato al Pepe is a hard pasteurised cow's milk cheese aged in a selected blend of black pepper.
It is aged for a minimum of 5 months, during which time it develops a very peppery taste and an aromatic aftertaste.
This cheese took second place in the Caseus Veneti 2013 in the category 'Flavourful cheeses'.
COW'S CHEESE SPEZIATO AL TARTUFO
Speziato is a soft cheese made from pasteurised cow's milk.
Black truffle is integrated into the cheese paste before pressing.
After a short ageing period, extra virgin olive oil and spices such as cinnamon and nutmeg are rubbed into the cheese.
After a month of ageing, the cheese develops a thin rind with a bronze colour that has been described as 'the sand of the Jordanian desert'. Underneath is a soft paste with a lovely earthy truffle aroma balanced by the aromatic, spicy notes from the rind.
Pairs extremely well with wines such as Sauvignon Blanc and Chardonnay.
CHEESE TALEGGIO DOP, MAURI
Mauri Taleggio is considered one of the best DOP cheeses produced in Italy.
The microclimate in the natural caves where these cheeses mature, high in the Alps, encourages the development of a unique flora on the outer rind. Washed and brushed several times over the course of a month, the cheese develops a thin colour, speckled with blue mould. Under the rind, the chalky ivory texture of the cheese begins to change slowly as it matures, becoming buttery and soft. The creamy texture, when balanced with the delicious yeasty flavour provided by the rind, is one of Italy's best kept secrets.
STRACCIATELLA DELIZIOSA
Fresh Italian cheese that is shaped into a bag and filled with cream
Tender texture and unique taste.
A delicacy that combines all the taste of tradition with the unrivalled and guaranteed quality of the Deliziosa brand. Burrata is added to pizzas, salads, starters and is a great addition to all pasta dishes. It also combines well with fresh or exotic fruits.
Burrata is often served like mozzarella - with fresh tomatoes and basil. It is recommended to serve it at room temperature.