The creaminess of this Castelmagno will leave you speechless, we love it with gnocchi!
Castelmagno d'alpeggio is made from raw cow’s milk, produced on the territory of the three high municipalities of Val Grana: Monterosso, Pradleves and Castelmagno. It has a dry, grainy and crumbly paste that, with time, can become creamier in the under crust.
Fresh product with SHORT EXPIRATION.
Milk, sheep’s milk, rennet, salt.
To preserve the freshness and quality of cured meats and cheeses we ensure that the shipment of these products is not made close to the weekend, therefore we guarantee shipments until Wednesday.
Store in a cool, dry place, away from heat sources.
For this item, at certain times of the year, thermal packaging is provided, with an increase of 1,90€ on shipping costs
The Gran Kinara Grated cheese is made with vegetable rennet, without preservatives, without lysozyme, but above all without lactose.Fattorie Fiandino were the first in the world to have introduced the Kinara method which involves the use of Cynara cardunculus flowers, a common wild thistle that also grows spontaneously in the Piedmontese mountains and is able to transform into real vegetable rennet.The use of rennet, especially vegetable rennet, contributes significantly to the “zero lactose” of Gran Kinara and to provide original and pleasant organoleptic characteristics.The result is a cheese that is digestible even by those who do not tolerate lactose, with an inimitable taste and aroma!This already grated cheese is perfect for professionals and enthusiasts, for vegetarians and great sportsmen, to make healthy & delicious recipes!
The Charcoal of Caseificio Altalanga comes from the ancient tradition of storing cheese in ashes.What is obtained is a cheese with a soft and greasy texture, thin rind and a characteristic dark colour, due to the washing with vegetable carbon during the maturing process.
The Occelli with Barolo is aged for a very long time in the cellars of Valcasotto. Then, it is left for a further two months in a mixture of grape pomace (what is left over from the wine pressing) from the Langhe area, enriched with some Barolo wine. It is a very special cheese. That’s why it won the number award from the Italian Slow Food movement for the best “drunken” cheese.FRESH PRODUCT WITH SHORT SHELF LIFE.
An original creation by Beppino Occelli made with cow’s and goat’s milk. The cusiè is aged at least our months in Valcasotto’s cellar on wooden planks. Is has an ivory and hard crust and a consistent texture.
FRESH PRODUCT WITH SHORT SHELF LIFE.
An exclusive specialty of Beppino Occelli who created an original cheese, made with sheep’s milk and cow’s milk. Aged for at least four months in the cellars of Valcasotto on wooden planks of the valley.
FRESH PRODUCT WITH SHORT SHELF LIFE
It is a hard cheese seasoned for a few months. The shapes are wrapped in the spring hay of mountain pastures that enriches them with the aromas and scents of alpine flora.FRESH PRODUCT WITH SHORT SHELF LIFE.
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May 4, 2020 00:00
formaggio di assoluta qualità tra i migliori in assoluto