Cow’s milk cheeses

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  • Country Origin: Italy
IMAGE 1- Gorgonzola DOP dolce Bacco A PDO blue-veined cheese made according to the ancient tradition. It is produced and seasoned exclusively in certain provinces of the Lombardy and Piedmont regions. It is a straw-white, soft cheese with greenish streaks deriving from a process called “erborinatura” in Italian, that is the creation of moulds. There are two varieties of Gorgonzola which differ in their age and consistency. / IMAGE 2- Gorgonzola DOP piccante Bacco Verde A PDO blue-veined cheese made according to the ancient tradition. It is produced and matured exclusively in certain provinces of the Lombardy and Piedmont regions. It is a straw-white, soft cheese with greenish streaks deriving from a process called “erborinatura” in Italian, that is the creation of moulds. There are two varieties of Gorgonzola which differ in their age and consistency. / IMAGE 3- Capriccio Gorgonzola and Mascarpone A soft table cheese made of alternate layers of Gorgonzola and Mascarpone. / IMAGE 4- Gorgonzola DOP dolce al cucchiaio A traditional Gorgonzola PDO dolce extremely soft and creamy thanks to a particular production technique and to the long experience of our dairymen. Thanks to its mild creaminess it is perfect to be enjoyed on bruschette (toasted bread) or together with cooked or uncooked vegetables, for seasoning first dishes or served on teaspoons as aperitif. Not edible rind. Gorgonzola 6 kg is supplied with a plastic or wood box with a cover that protects the cheese from the air. It has to be served by the deli sale staff by a spoon into small trays for the consumer. / IMAGE 5- Taleggio DOP Il Caravaggio A PDO cheese from Bergamo’s dairy tradition. It has a long history, dating back to before the 10th century. Let to ripen for minimum 35 days. Weekly it is checked, turned and sponged with a salt water solution. The body of the cheese has a uniform and solid consistency. Thanks to the centripetal ripening it is softer just under the rind and, it’s quite crumbly in the middle. / IMAGE 6- Primavera di Caravaggio A typical cheese from Bergamo’s dairy tradition and cultural inheritance of Defendi family. It is made according to our father Luigi’s ancient recipe, who began its production in the first half of last century. A soft and compact cheese pale yellow in colour with a thin and light pink rind. / IMAGE 7- Crescenza lombarda Crescenza is a fresh soft cow milk cheese, without rind characterized by a delicate and mild flavour. It is white in colour and square in shape. A typical Italian cheese from Lombardy area, produced without adding any cream and preservatives. Perfect to be tasted on bread, with salads and vegetables and as a filling for focaccia, sandwiches or savoury pie. It can be accompanied with white fruity wines or light beers.