| Quality Brands |
| Product | | Category |
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| |  | Ariund delle Alpi
It is a well-known cheese in the area. It has a cylindrical shape, a compact and semi-fat texture.... >>
(PR Alpi Marittime) | | Cheese |
| |  | Bettelmatt
Bettelmatt® is a cheese obtained from the raw whole milk coming from one milking, mainly from Brown... >>
(PR Alpe Veglia e Alpe Devero) | | Cheese |
| |  | Butter
Butter, which was highly perishable in the past for its preservation difficulties, is a dairy produc... >>
(PR Alpe Veglia e Alpe Devero) | | Cheese |
| | | Cravoun
Fresh cheese, characteristic of the mountain pastures of the area of Cuneo. It is produced in the su... >>
(PR Alpi Marittime) | | Cheese |
| |  | Formaggette delle Capanne
Fresh milk obtained from the most recent milking is heated at a temperature between 34 and 35°C. Af... >>
(PR Capanne Marcarolo) | | Cheese |
| |  | Fresh Tomini
It is a white-texture fresh cheese produced in small rounds (50-100g) with pasteurized cow's milk. T... >>
(PR Alpi Marittime) | | Cheese |
PAT
|  | Goat's Milk Cheese
Cheese produced with raw whole goat's milk, in rounds going from 3 hectograms to 2 kilos. The small ... >>
(PR Alpi Marittime) | | Cheese |
PAT
| | Mountain butter
The cream extracted from the cow's milk used for the cheese production is also the main ingredient o... >>
(PR Alpi Marittime) | | Cheese |
| |  | Mountain Toma or Nostrale
When it is fresh, it has a soft texture with small holes. When it is mature (from two to four months... >>
(PR Alpi Marittime) | | Cheese |
PAT
| | Nostrale d'alpe
It is a raw, whole or semi-skimmed cow's milk cheese with raw and pressed texture, produced only wit... >>
(PR Alpi Marittime) | | Cheese |
| |  | Ossolano Cheese
Production and quality features Ossolano cheese is a fat or medium fat mountain cheese, a half-cooke... >>
(PR Alpe Veglia e Alpe Devero) | | Cheese |
| |  | Ossolano Goat Cheese
Small rounds of cheese (half a hectogram) of whole goat's milk are
produced from April to October: ... >>
(PR Alpe Veglia e Alpe Devero) | | Cheese |
| |  | Ricotta
It is not a real cheese, because it derives from the coagulation of the proteins of whey, and not of... >>
(PR Alpi Marittime) | | Cheese |
| |  | Ricotta Cheese
It is obtained by heating the whey obtained from cow, sheep, or goat's milk. It can be eaten fresh o... >>
(PR Alpe Veglia e Alpe Devero) | | Cheese |
| |  | Robiola
This cheese with edible crust can be eaten fresh, in small rounds, or after a maturation period last... >>
(PR Alpi Marittime) | | Cheese |
| |  | Sheep's Milk Robiola
It is a small round of cheese made with sheep's milk, fresh or mature, with edible crust.... >>
(PR Alpi Marittime) | | Cheese |
| |  | Sheep's Milk Seiras
It is the famous whole sheep's milk ricotta, with a white color and a light consistency. The classic... >>
(PR Alpi Marittime) | | Cheese |
PAT
|  | Sheep's Milk Sola Cheese
It is a cheese produced in the mountains with raw milk. It has the shape of a crushed parallelepiped... >>
(PR Alpi Marittime) | | Cheese |
| |  | Taleggio
It is sometimes produced in the summer pastures with whole milk: it is
a fat and soft cheese with a... >>
(PR Alpe Veglia e Alpe Devero) | | Cheese |
| | | Tomino
Green cheese made with cow's milk, which is sometimes mixed with sheep
or goat's milk: they represe... >>
(PR Alpe Veglia e Alpe Devero) | | Cheese |
Fresh Tomini (PR Alpi Marittime) (photo by PR Alpi Marittime)
