| Quality Brands |
| Product | | Category |
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| |  | 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 Stracchino
The product has a rectangular shape and weighs about 350 grams. It can be sold in single packages or... >>
(PR Sud Milano) | | 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
|  | Fresh Tomino Canavesano
Definition Fresh Tomino Canavesano is a fresh cheese based on cow's milk, with an acid-rennet coagul... >>
(Aree protette Po Piemontese) | | Cheese |
PAT
|  | Garda Tremosine Cheese
Product: Semi-fat and semi-cooked hard cheese. Production Area: Tremosine Plateau in Alto Garda Bres... >>
(PR Alto Garda bresciano) | | Cheese |
| |  | Goat Cheese
Obtained from goat's or cow's milk, it derives from a simple processing: after adding rennet to raw ... >>
(PR Grigna Settentrionale) | | 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
|  | Hay Cheese
Definition Hay cheese is prepared with whole raw milk. The rounds can weigh from 6 to 8 kilos, are c... >>
(Aree protette Po Piemontese) | | Cheese |
| |  | Local Goat Cheese
Historical or traditional information: In the Province of Bergamo, goat breeding has always had a ma... >>
(PLIS Alto Sebino) | | Cheese |
| | | Mature Caciotta
Cheese obtained from raw milk, with a maturation process lasting more than fifty days. Its taste can... >>
(PR Sud Milano) | | 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 Cheese (or Mezzapasta or Spress)
It is the founder of all the mountain cheese produced in Ossola and Sesia Valley. It is a fat cheese... >>
(PN Val Grande) | | 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 |
| | Pannerone
It is without a doubt one of the most characteristic cheese varieties of the area of Lodi. The name ... >>
(PR Adda Sud) | | Cheese |
|  | Parmigiano Reggiano PDO
Parmigiano Reggiano, one of the most renowned and important cheese of our Country, boasts at least e... >>
(PR Frignano) | | Cheese |
|  | Parmigiano Reggiano PDO
The most famous cheese in Italy and in the world is produced at the foot of Appennino Reggiano and P... >>
(PN Appennino Tosco-Emiliano) | | Cheese |
|  | Parmigiano Reggiano PDO
Among the excellent products, the Parmigiano Reggiano represents one of the cornerstones: it is one ... >>
(Riserva MAB Appennino Tosco-Emiliano) | | Cheese |
Cri Cri Pralines (Aree protette Po Piemontese) (photo by Andrea Miola)
