Gorgonzola
This is a Gorgonzola DOP Piccante ripened for a period that is double (200 days) or triple (300 days) the norm and has a greater degree of blue marbling and a much more intense bouquet of aromas.
Asiago
Allevo Asiago is divided, according to its ripening, into three types: medium aged (six months), mature (one year) and extra-mature (two years). Similar to other northern Italian cheeses, its origins lie in the mountains, or, more precisely, in the Asiago high plateaux region.
Mimmo's Mozzarella
Burrata
Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture.
Fresh Mozzarella
The world-famous “pasta filata” cheese is the perfect companion for every dish. Try it with fresh tomatoes and Extra Virgin Olive Oil.
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