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Cheese

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Versione Italiana flag_ita

  • Cheddar
  • Cheddar curd
  • Low fat cheddar
  • Emmenthal
  • Edam
  • Gouda
  • Cagliata 45%
  • Cagliata 48%
  • Low fat curd
  • Reibekase
  • Hard cheese
  • Processed cheese
  • Cow and buffalo mozzarella for industrial use
  • Skim cheese
  • Goia
  • White cheese
  • Fontal

Cheddar

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Cheddar curd

shutterstock_1185933328

Low fat cheddar

shutterstock_1185933328

Emmenthal

Italian Cheese; Fontina di Valle d Aosta

Edam

Italian Cheese; Fontina di Valle d Aosta

Gouda

Cheese wheel with a piece of cheese on a white background

Cagliata 45%

Fresh milk curd as background. Close-up

Cagliata 48%

Fresh milk curd as background. Close-up

Low fat curd

Fresh milk curd as background. Close-up

Reibekase

Cheese wheel with a piece of cheese on a white background

Hard cheese

A cheesemaker controls the seasoning of the Parmesan cheese, which has to age for several months, opening a cheese form in half. The processing is done following the ancient Italian tradition.

Processed cheese

Slices of cheese for burger isolated on white, top view

Cow and buffalo mozzarella for industrial use

Mozzarella Buffalo with basil leaves and tomatoes.

Skim cheese

great and original forms of Fontina , typical Italian mountain cheese from the Aosta Valley,fonduta

Goia

great and original forms of Fontina , typical Italian mountain cheese from the Aosta Valley,fonduta

White cheese

Fresh milk curd as background. Close-up

Fontal

great and original forms of Fontina , typical Italian mountain cheese from the Aosta Valley,fonduta

Italian Cheese for Industrial use:

  • Grana Padano wheels
  • Parmigiano Reggiano wheels
  • Provolone
  • Pecorino

Grana Padano wheels

A cheesemaker controls the seasoning of the Parmesan cheese, which has to age for several months, opening a cheese form in half. The processing is done following the ancient Italian tradition.

Parmigiano Reggiano wheels

A cheesemaker controls the seasoning of the Parmesan cheese, which has to age for several months, opening a cheese form in half. The processing is done following the ancient Italian tradition.

Provolone

PROVOLONE-PICCANTE

Pecorino

great and original forms of Fontina , typical Italian mountain cheese from the Aosta Valley,fonduta

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