Quality Brands |
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| | Extra Jam Extra jam is prepared with fresh season fruit and is processed at temperatures not over the 65°C in... >> (PN Val Grande) | | Preserves |
| | Nivolet Cake A confectionery specialty born from the gastronomy competition held in Ceresole Reale during the 200... >> (PN Gran Paradiso) | | Sweets |
| | Offelle di Vogogna Handcrafted biscuit born from tradition and the highest quality of the ingredients that, carefully d... >> (PN Val Grande) | | Sweets |
| | Genepy (Artemisia glacialis) Artemisia glacialis is a plant naturally growing in the Alps at an altitude of over 2.000 - 2.500 me... >> (PN Gran Paradiso) | | Fresh Herbs |
| | 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 |
| | 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 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 |
| | 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 |