by: Redazione

Best ways to store Parmigiano Reggiano cheese

Parmigiano Reggiano is aversatile cheese widely used in cooking since ancient times, but it is important to know how to...
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Parmigiano Reggiano

Thirty counterfeits ceased by the consortium The protection body reports on six-month activities worldwide: from polish "parmezza", to vietnamese "reggianto"...
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Pecorino Toscano PDO Fresh

‘The Pecorino Toscano PDO fresh cheese is produced exclusively with sheep’s milk coming from pastures in Tuscany and bordering territories...
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Castelmagno DOP: best ever cheese!

Those, who still did not know the Castelmagno cheese, they could appreciate it thanks to Paolo Armando, in the last...
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PDO Ragusano cheese

The PDO Ragusano cheese takes its origin in the area of the Province of Ragusa (Sicily, Italy) and in the...
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Piave PDO cheese

Characterised by a rigid climate with abundant snowy precipitation during the winter months and by cool, short summers, the Belluno...
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The origin of the Gorgonzola typical flavour

Gorgonzola is a soft-texture mouldy cheese obtained from pasteurized whole cow’s milk to which lactic acid bacteria and selected moulds...
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It’s cocktail time: let’s taste some Italian Parmesan Cheese!

Parmesan Cheese is a very versatile cheese, which is ideal as appetizer. You can eat it in small chunks, accompanied with...
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Italian Burrata Cheese

Burrata finds its origins in Apulia, the heel region of the Italian boot and in particular in the Murgia area,...
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Casatella Trevigiana PDO

History Casatella Trevigiana owes its name to its humble domestic origins. It derives from household kitchens, where housewives used the...
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Taleggio PDO cheese

Taleggio is a soft, table cheese produced in Lombardy, Italy but also outside the region, in the Novarese and Trevigiano...
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The real mountain Asiago cheese

Since the year 1000 a tasty cheese has been produced using sheep’s milk in the Asiago highlands. Starting from the...
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