Mascarpone Mauri 250 gr – 6 pcs x case – 1.5 kg Box

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  The name of this cheese derives from its extraordinarily strong aroma. It is ripened in caves with a high level of humidity which increases the fermentation of the cheese.  In fact, the Latin name ‘Spretz Tzaorì’, meaning ‘tasty cheese’, is used as well as the name ‘Moena Stinker’.

  It belongs to one of the numerous families of Trento cheeses, ‘nostrani di casello’.

  This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.

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  The tradition of mixing the milk of the three animals is widespread throughout Piedmont. Blending cow, sheet and goat milk is used to produce this 3 milks ‘Robiola’ with a more delicate flavour than that of pure goat milk!

  Slightly acidic in taste, with faint traces of sheep and goat’s milk, this Robiola 3 milks is soft, has a white inner paste with a blooming greyish-yellow rind.

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  Gorgonzola Piccante DOP – Blue Cheese – 1.5 kg piece

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  This piquant or “Piccante” version should be distinguished from the better known Sweet Gorgonzola. The latter version of the gorgonzola artisan cheese is soft and creamy, while the traditional version, Gorgonzola Piccante has a firmer past with less serum content. This is due to a longer ‘baking’ period given to the piccante variety.

  This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.

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  The younger brother of the traditional Gorgonzola (today known as Piccante), Sweet Gorgonzola was born in the regions of Lombardy and Piemonte, right after World War II. Soon enogh it became the most known variety of the Gorgonzola cheese. The main difference between the two varities consists of the greater whey content, making the Sweet Gorgonzola softer and more delicate version.

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