Project Description
Since it was first introduced to Italy, Italians have always been passionate about cheese. The Romans even had a special part of the kitchen set aside specifically for cheese-making, and many of the medieval monasteries were centers of cheese production. Sweet, sour, pungent, delicate — there are innumerable quality to this fine food, and here we would like to share some of what Italy has to offer.
Mozzarella Cheese (Duca Dei Poggi)
La Trinacria • 2 kg
Mozzarella Cheese (Preparato Alimentare Per Te)
Latte Puccio • 1 kg
Mozzarella Cheese (Pizza Dressing)
La Trinacria • 2 kg
Mozzarella Cheese (Pizzary)
Latte Puccio • 1 kg
Mozzarella Cheese (La Capacenze)
Latte Puccio • 2 kg
Mozzarella Cheese (Fila Formaggio Fuso Filante)
Latte Puccio • 2 kg
Mozzarella Cheese
Conaprole • 5 kg
Grated Parmesan Cheese
Torre Antica • 1 kg
Grated Parmesan Cheese
Real Formaggi • 1 kg
Parmesan Cheese
Real Formaggi / Gran Moravia • 1 kg
Granda Padano
Real Formaggi • 1 kg
Parmigiano Reggiano
Real Formaggi • 1 kg
Gorgonzola
Real Formaggi • 1.5 kg
Provolone
Real Formaggi • 1.5 kg
Brie
Cantorel • 1 kg
Cheddar Block
Real Formaggi • per kilo
Emmenthal Cheese
Bayernland • 2 kg
Feta Cheese DOP
Real Formaggi • 200 g
Fontal Cheese
Milcobel • 10 kg per wheel
Queso Manchego (Spanish Cheese)
Campomancha • 3 kg
Edamer
Bayernland • 2 kg
Mozzarella Fiordilatte
Bayernland • 100 g
Ciliegine Fiordilatte
Bayernland • 1000 g