Cheese & Dairy
Fresh cow\'s milk mozzarella also known as \'fior di latte\', made following the authentic Italian recipe, with a gentle, sweet and milky flavour. The Valerio family wanted to create a mozzarella for people who are more accustomed to the more neutral taste of cow\'s milk.
It is sold in a single 125g pack and is ready to be added to your favourite salad or sandwich, or as a topping to homemade pizza or pasta. Great Taste Awards winning product.
Parmigiano Reggiano PDO is an Italian granular, hard cheese poor in water but rich in proteins, vitamins and minerals. A world-famous cheese made from cow\'s milk and characterised by its straw-yellow colour and its intense but delicate taste.
This Parmigiano Reggiano has been finely grated and then packed, and therefore is ready to be used to enhance the taste of a vast range of recipes, including as a topping to your favourite pasta dishes, risottos, soups and broths.
This product is naturally free from lactose due to the characteristics of its production.
Stracchino is a soft table cheese made from cow\'s milk. This is the popular version from Bergamo, a city in the alpine Lombardy region of northern Italy, near Milan. It has as no rind, and has a very soft, creamy texture and a mild and delicate flavour.
This Provolone has an incredible smokey taste which makes it really unique and very enjoyable.
It is great to eat as an aperitif but tastes really good on pasta as well.
Exp Date 25/01/2021
This spicy Provolone is world famous for its unique taste and is instantly recognizable among all other cheeses.
Best as an aperitif, grated on pasta or in flakes on fresh carpaccio.
Sweet Provolone aged for about a month to preserve all the delicacy of the milk flavour. It is distinguished by a light blue texture that identifies it.
It is ideal as an ingredient for the Italian cuisine, especially for pizza, melted on main courses of meat, or on toast.
A 100 gram piece of the Tangerine-shaped Spicy Provolone. The unique Auricchio spicy Provolone is world famous for its unique taste, and it makes it instantly recognizable among all other cheeses.
It is recommended to eat this cheese as an aperitif, grated on pasta or in flakes on fresh carpaccio. This product comes in vacuum pack.
A sweet stretched curd cheese made from highly selected milk, lactose free and without preservatives. The packaging preserves its quality and unmistakable taste.
Auricchietto can be eaten as a quick second course, but is also a perfect ingredients for risotto, savoury pies, stuffed crepes, or pizza!
The intense aroma of sweet smoked provolone in controlled environments, made with high quality pasteurized cow\'s milk: Di Pasquo Smoked Babè is the ingredient suitable for special dishes and sandwiches with an intense and delicious flavour.
The authentic taste of tradition and an expression of Italian excellence: Caciocavallo is the ambassador of the dairy tradition in the world. This product comes in a chunk of approximately 500 grams.
Cylindrical-shaped cheese of semi-cooked spun paste, consistent and with an intense aroma.
Bebè Di Pasquo is a high quality, delicate provolone, soft on the palate and ideal for stuffed sandwiches, baked recipes and grilled cooking.
The intense flavor of a perfectly smoked scamorza cheese, perfect for grilling thanks to its compact peel and soft filling.
Give your recipes an inimitable flavor with the authentic Di Pasquo smoked scamorza: crunchy crust and tender stringy heart, for a perfect result every time.
Medium-aged caciotta, produced with only cow\'s milk, enzymes and rennet, with the addition of hot pepper.
A taste of authentic pleasure, perfect to accompany with honey and seasonal jams.
Small and medium-sized, a fresh caciotta flavored with truffles to bring all the goodness of our traditional cheeses to the table.
All the taste of a tender scamorza cheese with a short maturation, with the scent of fresh truffles.
Try it grilled or baked, with pasta, meat and vegetables to be enriched with an embrace of racy truffle delight.
Pecorino Toscano PDO is a classic fresh, soft paste sheep’s cheese, made from pasteurized sheep’s milk with the addition of selected indigenous cultures, rennet and salt. The minimum aging is 20 days as required by the production regulations to affix the PDO mark in ink. It is eaten usually after 30-45 days, and its sweet and delicate flavor evokes the scent of Maremma and Tuscan pastures.
Today the Manciano Cheesemaking Factory produces about 435,000 wheels of Pecorino Toscano PDO annually, both fresh and aged, distributed in Italy and exported worldwide. Fresh Pecorino is known for its slightly straw-colored crust, white paste, tenderness and fragrant, distinctive flavour. If it could be described all in one word, it would be “sweet.” The aged product, however, has a crust ranging from yellow to deep yellow, a pale-yellow paste and a fragrant flavor, intense but never spicy.
Pecorino Giglio Sardo is a semi-hard sheep cheese; it has hints of hay, hazelnuts, cooked milk. On the palate it is slightly grainy, sweet and soluble, the flavor is not high but it is still very tasty.A balanced cheese with a medium-long persistence and a pleasant finish.
It is compact, lightweight with eyelets. Delicate and aromatic scents, never sharp. The rind is not edible.
Capridor is a semi-hard Italian cheese originating from Sardinia. It is made from goat’s milk and matures for about three months. Its edible rind is moldy, while the texture is compact and soft, and the body is straw yellow in color.
The flavors of capridor are quite mild and aromatic.
The lactose-free version of one of Italy\'s most sought after exports. So you don\'t have to skip the good stuff.
Continue to enjoy your favourite Italian dishes with this lactose-free version of Italian Buffalo Mozzarella. The producer states that \'the use of milk produced in our own farms provides a system of total traceability, that begins with feeding the buffalo and ends in our mozzarella, as we aim to establish a strong trust with our customers. All of our products also undergo regular inspections at all stages of production at our internal analysis lab.\' Before eating mozzarella, immerse it (while still in the packet) in a bowl of warm water for 20 minutes to release all its flavours.
One of Italy\'s most sought after exports - in bite-sized pieces.
As well as having a lower cholesterol than regular milk, Buffalo milk is also extremely rich in calcium and a good source of minerals (especially magnesium, potassium and phosphorus). Mozzarella di Bufala is well known all around the world for its decadently rich, slightly acidic milk, full of dense flavour, and stringy texture. The good stuff like this is almost unrealistically soft, so these little "bites" are especially handy. It\'s so easy to love them (and to finish them!). Before eating mozzarella, immerse it (while still in the packet) in a bowl of warm water for 20 minutes to release all its flavours.
Full-cream Cow’s milk Cheese, matured for at least 20 days
The colour is white or pale straw yellow, it is characterised by marked and new milk; it is delicate and pleasant and melts in the mouth leaving an irresistible sweet and slightly acidulous flavour. Asiago cheese originates on the Asiago Plateau, in a place surrounded by nature where the mild climate, the healthy air, the pure water and the rich vegetation provide the pastures with the nutritious elements most suited for the production of a genuine milk that becomes a healthy and produced following a strict procedure. Behind Asiago PDO there are a traditions that are maintained and enriched every day. Asiago Cheese is excellent for snacking, for serving with crusty breads, or for melting over various dishes. This product comes in vacuum pack.