The finest cheese selection
Immerse yourself in the world of Italian cheese art and discover unique specialties that combine taste and tradition in every bite.
Blu Amaranto
Blue cheese, refined with Sicilian oranges and their syrup, almonds and saffron, all in the rind. The result is a cheese with a firm, soft and slightly moist mass. During the ripening process, the syrup penetrates from the rind into the interior. The noble molds of the blue cheese absorb the citrus notes of the oranges and the sweetness of the syrup. Saffron's dense, aromatic and velvety texture softens the intensity of the ripening. Almond slivers round off the whole thing with their sweet crunchiness.
cow's, sheep's, goat's milk, oranges, almonds, saffron
10.20€ / 100g
Rosso di Sera
Rosso di Sera highlights the aromas of herbs and flowers contained in the high-quality milks that make up the cheese. A mini meadow forms on its surface, reflecting the biodiversity of the Apennines. Mountain herbs and edible flowers combine with the soft, creamy core. The rind, treated with the natural coloring annatto, is edible and complements the taste experience. Visually, the cheese impresses with a colorful "meadow" pattern and the red-orange of a sunset. A light sparkling wine is recommended.
cow's and sheep's milk, mixture of dried mountain herbs
9.00€ / 100g
Safarà
A mixed caciotta made from cow's and sheep's milk. During the maturation process, the soft but firm dough is enriched with the taste of saffron: earthy, dry grass and honey-like. The saffron threads color the dough yellow, while the rind is treated with safflower flowers. In addition to being used on a cheese platter, it is also suitable for warm crostini and appetizers. We recommend a young aromatic wine or, interestingly, a classic sparkling wine from the Oltrepò Pavese region.
Cow and sheep milk, saffron from Cascia (Umbria, Italia)
10.70€ / 100g
Strafico
A sheep's cheese with fig buds in the dough, which gives it an elegant note. During the maturation process, the rind is moistened with white grappa and the cheese is wrapped in fresh fig leaves. The result is a smooth, slightly grainy dough in ivory white. The clear scent of sheep's milk, the alcoholic note of the grappa and the aroma of ripe figs are striking. The rind is not edible. If stored correctly, the Strafico retains and enhances its properties for many months, well over 180 days. Chardonnay or Riesling wines are recommended.
sheep's milk, fig and white grappa
11.00€ / 100g
Tartufo Nero
This sheep's milk cheese is characterized by a high truffle content in the dough. During the maturation process, it is treated with a spicy rum in which it is immersed and then wrapped in cocoa powder. Rum and cocoa harmonize perfectly with the noble truffle, emphasizing its aromas without being overpowered. Particularly suitable for warm crostini, as heat intensifies the truffle aroma and brings out the spiciness of the rum and cocoa. A mature sweet Vin Santo or a Passito di Pantelleria is recommended.
sheep's milk, truffles, rum and cocoa
10.90€ / 100g
Il Nonno
A rare Caciocavallo made from Podolica cow's milk, rich in noble fats, reflects the aromas of old transhumance pastures. Refined with grappa and red fruits in syrup, it undergoes a silent, constant maceration. The result is a soft but firm cheese, aromatic with notes of pomace and gently sour from forest fruits. Sweet in young pieces, spicy in more mature pieces. A rare piece that deserves time.
cow's milk, forest fruits, white grappa
11.70€ / 100g
Ricordo d'Estate
A cheese with an intense aroma but a mild and delicate taste. It offers aromas of melted butter and toasted nuts. During the maturation process, citrus notes of lemon and balsamic notes of rosemary oil are added, reminiscent of the Mediterranean coasts and summer freshness. The creaminess comes mainly from sheep's milk. The rind is edible and slightly floral. Macerated white wines or low-tannin red wines are recommended.
cow's and sheep's milk, lemon and rosemary
9.30€ / 100g
Alpe Nera
Castelmagno DOP, aged for over 120 days in a natural environment and at over 1600 meters. The aging in French oak barriques from 1945 with balsamic vinegar from Modena gives it an initially milky taste, then intensely piquant, with notes of caramel, leather and chocolate. The texture evolves from soft to firm, ivory in color with brownish and blue-green shades due to Penicillium mold.
cow's milk, balsamic vinegar from Modena IGP
19.00€ / 100g
Blu dell'Orso
Compact, melting cheese with an intense, aromatic taste thanks to long maturation. Refined with chestnut honey from the Sibillini Mountains and blueberries, whose sour syrup complements the sweet taste of buffalo milk. The maceration with sugar and blueberry juice gives the dough a purple color. An unforgettable taste experience, comparable to the grand finale of an old film.
buffalo milk, blueberries and chestnut honey
9.80€ / 100g
Parmigiano Reggiano DOP, Vacche Rosse, 24M
Parmigiano Reggiano by Vacche Rosse (Red Cows) is an exclusive variant of the classic Italian hard cheese, made from the milk of the red Reggiana breed of cattle. This type of cheese is characterized by a longer maturation period of at least 24 months, which gives it a rich, complex aroma and a granular texture. The taste is more intense and nuanced than that of traditional Parmigiano Reggiano, with notes of dried fruit, nuts and a hint of spices. Parmigiano Reggiano by Vacche Rosse is ideal for gourmets looking for a high-quality cheese to enhance dishes or to enjoy on its own.
11.90€ / 100g
Parmigiano Reggiano DOP, Frisona, 24M
Parmigiano Reggiano, made from the milk of Holstein-Friesian cows, is a variant of the famous Italian hard cheese characterized by a particularly creamy and mild flavor. This type of cheese is also aged for at least 24 months and offers a fine balance between sweet and salty notes, complemented by a delicate texture. Frisona's Parmigiano Reggiano is ideal for cheese lovers who prefer a less intense but still flavorful Parmesan, perfect for grating over pasta, risotto or as part of a cheese platter.
8.50€ / 100g
Il Bruno
Stracchino with truffle. The washed rind is massaged with fermented black garlic, the fermentation of which eliminates undesirable effects and brings out balsamic, characteristic notes. This, together with sweet clover (hay tips), gives the cheese an umami taste that combines in balance with the truffle. Edible, colorful flowers complete the sensory experience. The edible rind is an important part of the taste experience. A young, strong red wine with pronounced tannins is recommended.
cow's milk, truffles and sweet clover
9.90€ / 100g
Castelmagno d'Alpeggio DOP
Castelmagno d'Alpeggio is a rare, semi-hard Italian cheese from the Piedmont Alps, known for its strong and slightly piquant flavor. Made from a blend of cow, sheep and goat's milk, this cheese is aged in natural caves, giving it a unique texture and complex flavors. Castelmagno d'Alpeggio, often referred to simply as Castelmagno, is great in fine dining, especially grated over pasta or risotto, and is a must-try for cheese lovers who appreciate authentic Italian flavors.
18.00€ / 100g
Taleggio DOP
Taleggio DOP is an Italian soft cheese with a protected designation of origin from Lombardy. It is characterized by its square shape, pink rind and creamy, slightly sour interior with an intense aroma. Taleggio matures for around 40 days and develops a characteristic, slightly spicy flavor. It is ideal for melting and refines many dishes, from risotto to polenta.
cow's milk (raw milk)
6.20€ / 100g
Stracchino DOP
Stracchino is a soft Italian fresh cheese made from cow's milk, known for its creamy texture and mild, slightly acidic taste. It is characterized by a moist, smooth rind and a smooth, spreadable consistency. Stracchino is often enjoyed fresh, spread on bread or used as an ingredient in Italian cuisine, for example in stuffings or on pizzas. Its freshness and simplicity make it a popular part of light meals and snacks.
cow's milk (raw milk)
5.90€ / 100g
Gorgonzola Dolce DOP
Gorgonzola Dolce DOP al Cucchiaio is a particularly creamy variant of the famous Italian blue cheese. As the name suggests ("dolce" means "sweet", "al cucchiaio" means "with the spoon"), this cheese is characterized by its mild sweetness and its consistency, which is so soft that it is often served with a spoon. It matures for around 50 days and develops a delicate vein of mold with a mild, slightly spicy taste accompanied by a pleasant sweetness. Gorgonzola Dolce DOP al Cucchiaio is ideal for cheese platters, as a spread on bread or as a refined ingredient in sauces and risottos.
4.90€ / 100g