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Presentazione cheese

Prodotti collegati a cheese

Cotognata (quinche cheese) - Pesei

Out of stock

CREME MIGNON Arconatura 40 g - red onions

Out of stock

Soppressa 8 mesi stagionatura - Salumificio Lovison

Soppressa Stagionata a metà - 750 gr

17.36 €

All formats

Alpine cheese

Alpine cheese - piece - ca. 0,4 Kg.

7.90 €

All formats

Apulian Stracciatella - Puglia Sapori e Dintorni

Stracciatella pugliese - GR. 250

4.96 €

Auricchio Provolone Classic

Provolone Auricchio Piccante Classico - 500 gr.

13.96 €

All formats

Azienda Agricola Biologica Adamo - Formaggio di Capra Siciliano Semistagionato (Goat Cheese)

Azienda Agricola Biologica Adamo Formaggio di Capra Siciliano Semistagionato - 500/600g

15.96 €

Bagoss

Bagoss - 500 gr.

24.96 €

All formats

Bagòss Stagionato

Bagòss Stagionato 24 MESI - 1 kg.

45.96 €

All formats

Bel Paese - Galbani

Bel Paese - 500 Gr.

11.96 €

All formats

Beppino Ocelli Losa Semi-matured cheese of Cow

Losa Semi-matured cheese of Cow - 500 Gr.

19.96 €

All formats

Bitto DOP

Bitto DOP - 500 gr.

24.00 €

All formats

Blue d'aoste cheese

Formaggio Blue d'Aoste - 2,5 KG

78.96 €

Bra DOP cheese from Alpine milk

Bra DOP Duro d'Alpeggio - 500 gr.

13.96 €

All formats

Cacetti (little cheese) Agerola

Cacetti di Agerola 300 gr.

7.00 €

Caciocavallo Silano DOP

Caciocavallo Silano DOP - 500/600 Gr.

17.96 €

All formats

Cacionerone di Puglia

Cacionerone di Puglia - 1 kg.

38.00 €

Canestrato Pugliese DOP

Canestrato Pugliese DOP - 500 gr.

18.96 €

All formats

Capriz - Caprea - Formaggio di Capra Stagionato

Capriz Caprea - Formaggio di Capra Stagionato - 500g

23.80 €

Capriz - Ziegiz Caverna - Formaggio di Capra Stagionato in Grotta

Capriz Ziegiz Caverna - Formaggio di Capra Stagionato in Grotta - 500g

26.30 €

Caseificio Il Casolare - Fabula Formaggio Molle di Bufala in Crosta Fiorita

Caseificio Il Casolare Fabula Fabula Buffalo Soft Cheese in Flowered Rind - 300g

10.70 €

Caseificio Il Casolare - Mozzarella Fior di Latte 250g

Caseificio Il Casolare Mozzarella Fior di Latte - 250g

3.90 €

Caseificio Il Casolare - Ricotta di Bufala Campana DOP

Caseificio Il Casolare Ricotta di Bufala Campana DOP - 250g

3.80 €

Caseificio Il Casolare - Scamorza Affumicata

Caseificio Il Casolare Scamorza Affumicata (Smoked Scamorza) - 250g

4.60 €

Caseificio Manfrè - Pecorino di Sicilia Semistagionato

Caseificio Manfrè Pecorino di Sicilia Semistagionato - 500g

14.50 €

All formats

Caseificio Manfrè - Pecorino Nero di Sicilia

Caseificio Manfrè Pecorino Nero di Sicilia - 500g

10.40 €

All formats

Cheese Occelli in Chestnut leaves - The Special di Beppino Occelli

Formaggio gran riserva in foglia di castagno 400 gr.

27.96 €

All formats

Crescenza (Stracchino)

Crescenza - 250 gr.

4.96 €

Cusiè with goat's milk and cow - Beppino Occelli

Cusiè con latte di capra e vacca - 600 gr circa

28.96 €

Cusiè with sheep milk and cow - Beppino Occelli

Cusiè con latte di Pecora e Vacca - 140 gr. circa

8.40 €

All formats

Fontina DOP

Fontina DOP - 500 gr.

14.80 €

All formats

Formagella di Tremosine with truffle

Formagella di Tremosine al tartufo a metà - 750 gr. (with truffles) -

24.96 €

All formats

Formaggio Raschera DOP - La Bruna

Raschera DOP -1 kg.

26.96 €

Formaggio Stagionato di Capra del Pastore - Sicili Formaggi (Seasoned goat cheese)

Formaggio stagionato di capra del pastore - 500 gr.

14.96 €

Formaggio Tipico di Branzi Stagionato 6 Mesi

Formaggio Branzi - 500 gr.

11.96 €

All formats

Formai de Mut Dop - CasArrigoni

Formai de Mut Dop- 500 gr.

13.96 €

All formats

Franciacorta in oil with chili

5.96 €

Franciacorta in oil with herbs

5.96 €

Grana Padano 20 months DOP

Grana Padano 20 months DOP - Form 36 Kg. - Free Shipping

730.96 €

Grana Padano Riserva 48 month

Grana Padano Riserva - 500 gr.

14.96 €

Il Bagnolo - Toma of Alpine Bruna

Il Bagnolo Toma di Bruna Alpina - 500g

19.00 €

All formats

La Paisanella - Agostino - Canestrato

La Paisanella - Agostino Canestrato -

15.90 €

All formats

La Paisanella - Agostino - Provola dei Nebrodi (Slow Food)

La Paisanella - Agostino Provola dei Nebrodi (Slow Food) - 500g

12.00 €

All formats

Lactose free cheese ZEROLAT

Formaggio zero lattosio gr. 300-350 ca

9.96 €

Losa of Cow and Goat - Beppino Ocelli

Losa di Vacca e Capra - 0,5 kg.

19.96 €

All formats

Malandrone 1477 - Parmigiano Reggiano PDO Mountain Cheese 26 Months

Malandrone 1477 Parmigiano Reggiano DOP di Montagna 26 Mesi - 300g

14.50 €

Malghetta di Capra Perolari (Malghetta Goat Perolari)

Malghetta di Capra Perolari - 300/350 gr.

9.96 €

Mature Pecorino Sardo Dop Maturo

Pecorino Sardo Dop Maturo - 500 gr.

19.00 €

All formats

MILD GORGONZOLA DOP - CasArrigoni

MILD GORGONZOLA DOP- Form 6 Kg.

112.00 €

Montasio DOP

Montasio DOP - 500 gr.

11.96 €

All formats

Monte Veronese

Monte Veronese - 500 gr.

16.96 €

All formats

Monte veronese 30/36 mesi stagionatura - Stagionatore Emilio Brullo

Monte veronese 30/36 mesi stagionatura - 8,00/8,20 Kg

226.96 €

Nostrano Valtrompia D.O.P. hard cheese

Nostrano Valtrompia DOP Mauro Beltrami - 500 gr.

17.96 €

All formats

Occelli nel fieno Maggengo (in “Maggengo” first-crop hay) -Beppino Occelli

Occelli nel fieno Maggengo - 700/800 gr.

55.96 €

All formats

Occelli Barolo Cheese - Bebbino Occelli Gran Riserva

Formaggio al Barolo - 140 gr.

6.96 €

All formats

Occelli® al Pepe Nero e Bacche Rosa (with Black Pepper and Pink Pepper)

Occelli al Pepe nero e Bacche Rosa - 200 gr.

12.96 €

All formats

Parmigiano Reggiano BIO grattugiato

PARMIGIANO REGGIANO BIO GRATTUGIATO 10 BUSTE DA 500 gr.

146.96 €

Parmigiano Reggiano DOP

Parmigiano Reggiano DOP - 300/350 gr.

14.96 €

All formats

Pecorino Brigante

Formaggio Pecorino Brigante 500 gr.

16.96 €

All formats

Pecorino romano DOP

Pecorino Romano DOP - 500 gr.

17.96 €

All formats

Pecorino Sardo DOP

Pecorino Sardo DOP - 500 gr.

19.00 €

All formats

Pecorino Siciliano DOP

Pecorino Siciliano DOP - 500 gr.

19.96 €

All formats

Piave DOP Vecchio Selezione Oro

Piave DOP Vecchio Selezione Oro - 500 gr.

14.96 €

All formats

Provolone del Monaco DOP

Provolone del Monaco DOP - 500g

22.40 €

Provolone Valpadana DOP

Provolone Valpadana DOP - 500 gr.

14.96 €

All formats

Puzzone di Moena

Puzzone di Moena -500 Gr.

15.96 €

All formats

Quartirolo Seasoned DOP

Quartirolo Stagionato DOP - 500 gr.

8.96 €

All formats

Ricotta - Puglia Sapori e Dintorni

Ricottina fresca da 250 gr.

3.96 €

Ricotta di Bufala (Buffalo Ricotta) - Caseificio Artigianale Esposito

Ricotta di Bufala - 350 gr.

4.96 €

Ricotta di pecora - sheep's milk ricotta

Ricotta di pecora in conf. da 250 gr. c.a.

3.96 €

All formats

Robiola Nostrana (soft cheese)

Robiola Nostrana (soft cheese) - 700 gr.

11.96 €

Robiola Oro (soft cheese)

Robiola Oro (soft cheese) - 300 gr.

7.96 €

Scimudin cheese from the Valtellina

Formaggio Scimudin - 500 gr.

13.96 €

All formats

Silter Camuno CHEESE

Silter Camuno CHEESE - 500 gr.

15.50 €

All formats

Strachitunt DOP - CasArrighini

Strachitunt DOP - Forma intera 6 kg.

154.96 €

Taleggio DOP

Taleggio DOP - 500 gr.

10.96 €

All formats

Toma di Valle Gressoney

Toma di Valle Gressoney ( metà ) - 1,25 kg.

37.96 €

All formats

Toma Piemontese DOP

Toma Piemontese DOP - 500 gr.

11.26 €

All formats

Tomina di Capra (Goat cheese)

Tomina di Capra - 800 gr. acerca de

22.96 €

Tuma dla Paja - Cheese Beppino Occelli

Tuma dla Paja - 200 gr.

20.96 €

Valtellina Casera DOP (cow's milk)

Valtellina Casera DOP (cow's milk) - 500 gr.

11.96 €

All formats

VASTEDDA DELLA VALLE DEL BELICE DOP VASTEDDA DELLA VALLE DEL BELICE DOP

Vastedda della Valle del Belice Dop - 500/600 gr.

14.90 €

Verzin di Cow - Beppino Occelli

Verzin di Vacca - 450 gr.

25.96 €

All formats

Young Asiago DOP

Young Asiago DOP - 500 gr.

10.58 €

All formats

Antica Taberna - Gran Sasso Formaggio di Pecora Stagionato 30 Mesi

Out of stock

Apulian Caciocavallo from Andria matured in the pit - Caseificio Olanda

Out of stock

Asiago maturo 30/36 mesi di stagionatura - Stagionatore Emilio Brullo

Out of stock

Beppino Occelli - Bianco di Langa al Tartufo

Out of stock

Bitto Dop aged cheese 4 years - Stagionatore Emilio Brullo

Out of stock

Bosina Piemontese cheese

Out of stock

Capriz - Goaserle - Formaggio di Capra a Pasta Molle Crosta Lavata

Out of stock

Capriz - Ziegello - Formaggio di Capra a Pasta Molle Crosta Fiorita

Out of stock

Carnia Mezzano cheese

Out of stock

Caseificio Gennari - Oro Nero al Tartufo (Formaggio al Tartufo)

Out of stock

Fiore orobico cheese

Out of stock

Formaggella del Contadino Camuna

Out of stock

Fresh Formagella - Az. Agricola Frascio

Out of stock

Goat cheese Cadolettini di Capra

Out of stock

Goat cheese 'CAPRINA'

Out of stock

Grana Lodigiano Typical aged 47 months - maturer Emilio Brullo

Out of stock

La Quadra - Caseificio La Bruna

Out of stock

La Tonda al tartufo - La Bruna (truffle cheese)

Out of stock

Livigno cheese

Out of stock

Mature cheese - Az. Agricola Frascio

Out of stock

Monterosso al tartufo - La Bruna (truffle cheese)

Out of stock

Parmigiano Reggiano than 36 months Cheese Factory Villa Righi - Maturer Emilio Brullo

Out of stock

Pecorino nero di Sicilia

Out of stock

Piacentinu Ennese D.O.P

Out of stock

Provola Arborea

Out of stock

Provola Arborea dolce Siciliana Caseificio Poma Gioacchino

Out of stock

Ragusano DOP

Out of stock

Salva Cremasco DOP - CasArrigoni

Out of stock

Stuffed cheese roll - Caseificio Pugliese

Out of stock

Tasting of 6 Italian cheeses

Out of stock

Testa Dura cheese

Out of stock

Tuma del Trifulau - Beppino Occelli

Out of stock

Fresh Pesto alla Genovese without garlic aged Parmesan cheese 25 months aged - Pexto per Amore

Pesto fresco alla genovese senz'aglio con parmigiano reggiano 30 mesi - 130 gr.

6.86 €

Chilli purée - Azienda Agricola Biologica Adamo

Out of stock

Argiolas Costamolino Vermentino di Sardegna

Argiolas Costamolino Vermentino di Sardegna - 2025

16.40 €

Other vintages

Gnocchi filled with Rosa Camuna cheese

Gnocchi Ripieni alla Rosa Camuna - 400 gr.

6.05 €

Handmade fine Casoncelli with Bagoss cheese filling - Tradizioni Padane

Casoncello con Bagoss sottilissimi panzerotto medio - 1 Kg.

23.94 €

All formats

Pizzoccheri della Valtellina IGP - Moro Pasta

Pizzoccheri della Valtellina IGP - 500 gr.

3.87 €

Post inerenti cheese

The anellini cooked in the oven are one of the workhorse of the Sicilian culinary tradition, a typical tasty Sicilian pasta, great for the picnic and packed lunches too. During winter it is often protagonist of the family meals, in summer it becomes one of the must of the out of town lunch menù. They have the quality to keep good for many days as the best pasta al forno, usually seasoned with meatballs, ragù, aubergines, caciocavallo cheese and a sprinkling of parmigiano reggiano on the top for an impeccable crust. For a 100% Made in Sicily product we suggest you the Anellini - Pastificio Campo.

OIP
25/07/2019 08:54:31

To feel the real taste of the fresh fava beans a spaghetti dish is doubtlessly always a great idea. Fresh fava beans and pasta are the only ingredients needed, for that reason the choice of high quality raw materials is fundamental for the best performance of the recipe. The fava bean purée is naturally very thick, it is made more enveloping and soft with the help of the amid of the Spaghetti Maxi di Gragnano - Pastificio Dei Campi in the cooking water in the pan and finally a touch of grated pecorino cheese to add a decise taste to the velvety one of the fava beans.

OIP
03/06/2019 13:13:39

The smoked scamorza is one of the most consumed Italian cheese, thanks to is tasty fumé note it has conquered an honor place in the Italian kitchens and recipes. Naturally, as every good production reality from Campania, the Caseificio Artigianale Esposito too has this renowned product among their specialities. Cow’s milk from local certified breedings, a brief aging and a final smoking, few and simple passages that, due to manual skills of the cheese making masters, give an high quality, healthy and tasty result.

OIP
25/03/2019 12:46:06

Today we’re in Sicily, here salted ricotta (grated as a seasoning and not to eat alone itself) is a serious matter, as the whole culinary art in the Region. The Caseificio Poma Gioacchino’s one is a product able to bring your recipes to the next level: a small craft cheese producer located in the hinterland of the Province of Trapani, where Gioacchino Poma, a true artisan of the Sicilian cheese making tradition, still realizes by hand all the production passages from manual milking to aging. The final result is a Mature salted sheep ricotta endowed with amazing aromatic and taste intensity, able at the same time to exalt the other ingredients, once you will have tried it you will always want a grated more.

OIP
18/03/2019 12:44:55

With OIP the specialities of the Italian gastronomy don’t know borders! We’re ready to bring the authentic products and tastes from all the nation to the tables of all the six continents. Hand made pasta, wines, cold cuts, cheeses, sauces, fresh products and many others, it will be enough to order whatever you desire, and we will take care of the rest.

OIP
08/03/2019 10:16:08

Today here’s a simple and tasty first course with Ligurian influences, from the moment that a short pasta fits better to this recipe we have chosen the maccheroni Mancini. For a creamy and velvety pesto based sauce only three ingredients are needed: Pesto alla genovese - Pexto, a soft paste fresh cheese (caprino, ricotta# or maybe philadelphia) and last the binding key, that is to say the pasta cooking water. Add it gradually to the pesto alls genovese and fresh cheese mixture, mixing until obtaining an homogeneous mixture endowed with the right consistency. For an original Liguria taste touch add the taggiasche olives, finally amalgamate the pasta in the sauce.

OIP
25/02/2019 12:21:24

Puglia Sapori e Dintorni (Bari) will be our direct supplier as it concerns the burrata, stracciatella and many other products from the Apulian cheese making tradition. A craft company that makes the handwork and the selection of the freshness of the raw materials, to give the customer a final product enclosing the best of the Apulian tastes. The strong suit of the Burrata pugliese - Puglia Sapori e Dintorni resides in the perfect mozzarella/panna ratio, that makes balanced both for the consistency and the taste, which is a fundamental characteristics in a fresh product. Indeed, when you taste it, the mozzarella outside proves to be thick at the right point, the inside is creamy at the right point and not excessively compact, making lighter the whole complex.

OIP
22/01/2019 09:25:48

It may truly seem a cheesecake, but it is the Occelli Barolo Cheese - Bebbino Occelli Gran Riserva. The most authentic expression of the Piedmontese Langhe territory, whose it combines two of the best representatives of the collaboration between man and nature in this land, that is to say the alpine hut milk and the Barolo docg. The Occelli cheese aging prolongs for many months within the Barolo docg pomaces, it’s there that it acquires its characteristic flavor. Considered the number one by Slow food in a blind test as it concerns the so called drunk cheese, the result is an Italian cheese for tastings, perfect paired with structured red wines and figs jam.

OIP
28/12/2018 09:23:51

The hand made pasta is still nowadays, despite the new technologies, an irreplaceable add value. Tradizioni Padane knows that well, a company where all of its Handmade small Tortelli with pumpkin filling - Tradizioni Padane are spread and filled by hand. These process are the result of many years of knowledge, practice and experience, influenced by the local cultural background too, all of them are factor that are able to achieve result that can’t be repeated in any other way. The result are hand made ravioli endowed with compact and fragrant dough, that encloses a stuffing where the sweetness of the pumpkin, that sometimes is different to dose, is well balanced by amaretti, species, mostarda and cheese.

OIP
27/12/2018 08:49:30

As a Christmas gift the Italian excellences and their authentic tastes are a guaranteed success, for this reason OIP gives you the possibility to compose your own customized Christmas gift box. Discover the specialities from all the Italian regions: hand made panettone, red and white Italian wines, Franciacorta wines, exquisite cold cuts, Ribera oranges, fresh aged cheese, sauces, artisanal pasta and many other products. An high quality Made in Italy selection, ready to end up under the Christmas tree in gift box decorated with Christmas motif and delight the palates of your loved ones.

OIP
01/12/2018 12:26:18

The taste of a real Campania Buffalo Mozzarella pdo made by an artisanal cheese producer is sp difficult to forget. Unfortunately the geographic distance, together with the necessity of being fresh of the product itself, make the availability of this product difficult, but don’t worry, we of OIP can help you. Every Monday the Campania buffalo mozzarella pdo of the artisanal mozzarella producer Caseificio Esposito in Battipaglia reaches our warehouse and it is immediately sent to you home, in order to make the product as fresh as possible. Try the Treccia of Mozzarella di Bufala di Battipaglia - Caseificio Esposito, an exceptional format to share with your family and friends.

OIP
07/10/2018 12:23:25

The ravioli, one word and an entire world to discover, the origins are uncertain, the interpretations many and different from region to region. Today, talking about tortelli and casoncelli, we are in the province of Brescia, precisely in Gottolengo, a small town historically renowned for the production of this specialty. Right there Tradizioni Padane has planted its roots, a company born from the passion, the knowledge and the research that are handed down from one generation to another. A manual skill that still nowadays, despite the technologic progress, is still at the base of the company production. An artisanal pasta endowed with an add value not only due to the dexterity, but also thanks to the quality of the raw materials both concerning the flours which compose the dough and the many different stuffings from the classic Handmade thin Casoncelli Bresciani - Tradizioni Padane (bread and cheese), Handmade fine Tortellini di Gottolengo - Tradizioni Padane, Handmade fine Casoncelli with ricotta and spinach filling - Tradizioni Padane, Handmade small Tortelli with pumpkin filling - Tradizioni Padane, Tortelli with sea bass tomato filling - Tradizioni Padane and many others.

OIP
02/10/2018 10:43:18

Stracciatella is a typical fresh cheese of the Apulian tradition, originally born from the rests of the mozzarella making process, but with the passing of time it has become an authentic gastronomic speciality thanks to its delicate flavor and creaminess. Apulian Stracciatella - Caseificio Voglia di Latte is shipped exclusively every Monday and Wednesday, produced the night before by the Apulian cheese producer Voglia di Latte to guarantee the best freshness. It is obviously good natural as it is with some cold cuts, but it is a great alley for you recipes too. For example in a dish of Spaghetti - Pasta Bossolasco with sauce made up of Pachino Cherry Tomatoes and a little of 'Nduja of black calabrian pig - Consorzio Nero di Calabria to contrast the stracciatella sweetness and finally some Sicilian crushed and seasoned green olives Nocellara del Belice - Az. Agricola Melia as a garnish.

OIP
12/09/2018 11:46:59

For the smoked taste lovers the Caseificio Artigianale Esposito proposes the Cacetti (little cheese) Agerola. A cheese realized with cow's milk and smoked naturally, the result is a golden and resistant crust, while the inner is softer and white. The product, following the company rules, is hand made using only milk coming from the near small local breedings, aging for two days and than smoking for one. This Italian cheese is great when grilled, or cooked in the oven wrapped in some slices of speck, or as a condiment for your home made pizza.

OIP
10/09/2018 12:15:18

Pecorino is one of the most well known and appreciated cheese in Italy, indeed it has a millennial history as the ancient Greek and Roman manuscripts testify, and there are many interpretations of this product according to the region where it is realized. Today we're introducing you the Pecorino Siciliano. The milk is obtained only from sheeps that are feed naturally gazing in order to preserve the real local aromas, than it ages in osier baskets at least 4 months. The result is a cheese with a very rough crust given by the osier baskets where it ages, while inside it is white or straw yellow compact without many holes. What distinguishes the Pecorino Siciliano DOP from the other regional varieties is the lightly hot taste and the strong perfume, you will completely find these characteristics the Sicilian Pecorino del pastore produced the the Sicilian bio organic agricultural company Adamo.

OIP
29/08/2018 13:59:58

It's not always easy to find food with a good taste but remaining light, ricotta can satisfy your request. Historically it was the poor's food, as it comes from boiling the remaining milk after the cheese production, and it owes its proper low fat and high protein content to this characteristic. This products to be at its best needs to be as fresh as possible, for this reason Ricotta - Caseificio Voglia di Latte is produced in Apulia and sent us the same day every week on Monday. It is great eaten naturally, in a pasta but also working it for some dessert recipe will give you a lot of satisfactions.

OIP
24/08/2018 12:27:39

CONTESSA VIOLANTE - CONTE DE QUIRRA is a Vermentino di Sardegna DOC that certainly encloses the characteristics of the typical denomination, but it is endowed with personal peculiarities that gives it a strong personal connotation too. The motivations at the base are the proximity to the sea, but above all the tardive grape harvest, that, contrary to the classic Vermentino is near the drying. As a consequence the refinement will be longer to, from the average 3 months to 8-10 months. The result is a strong yellow pale with green shades wine, with great acidity and freshness despite the tardive harvest, that encloses not only the typical aromas of a Vermentino Sardo that is to say floral, citrusy and exotic, but also more complex shades as the licorice final and the balanced alcoholic presence (14% vol). Food pairing: crustaceans, grilled fish, cheeses.

OIP
19/06/2018 18:00:28

It is a common thought associating the nduja calabrese to an extremely strong and hot taste: this is absolutely wrong. If the nduja you’ve tried in the past had merely an hot connotation it is a sign of low quality, as the spiciness has to be balanced in order to exalt the other tastes and not being above them. The 'Nduja of black pig - Consorzio Nero di Calabria is without any doubts at an unattainable level for the others, the reasons are mainly two. The starting raw material comes from the Calabrian black pig, a local specie free range bred endowed with great taste and organoleptic properties. The meats of this pork variety give a softness both in taste and consistency, that is not possible to find in products derived from other porks meats. The other motivation is the perfect balance of spices and red hot chili pepper, which gives a pleasant hot note, exhaling the black pig natural taste without covering it. Perfect as an appetizer on toasted bread, in a pasta sauce to give it a sprint or on a pizza paired with some gorgonzola cheese.

OIP
20/04/2018 16:20:00

Find an high quality table wine is not easy. Indeed this kind of product is associated to low quality or lack of refinement, this can't be said about Vino Rosso Biologico Nero d'Avola 2015 IGP Terre Siciliana- ADAMO Bag 10 Litri. Azienda Agricola Adamo produces a table wine respecting the same production rules of the normal bottle wines from the vineyard to the final packaging, in order to provide a good, healthy and accessible product fit for the everyday life. The BIO Organic and IGP certifications testify the undisputed quality and genuineness. Nero d'Avola is presented to the sight of a nice ruby red, more or less intense depending on the types of the vineyard, its arrangement and aging, has a taste with hints of berry, cherry, plum, in the best areasIt presents spicy and balsamic notes. Serve at 15-18 ° C, and goes well with red meats, roasts and mature cheeses.

OIP
21/03/2018 12:19:19

Outside Italy the Parmigiano Reggiano is , sometimes, translated with the word "Parmesan", are we sure we're talking about the same product? As it concerns the UE countries the answer is positive. After a ruling delivered by the justice court in 2008, it was established that in Europe a cheese could be sold as Parmesan only if real Parmigiano Reggiano. On the contrary, in the rest of the world the denomination Parmesan doesn't guarantee that it is true and authentic Parmigiano Reggiano. Indeed, often lower quality products are hidden under this name, that have in common only being hard paste and used as grated cheese. In Italy, a cheese to obtain the denomination Parmigiano Reggiano has to respect the rigid rules imposed by the DOP disciplinary: from the kind of cows that can be used for the milk production, what they must eat, how the cheese has to be prepared, the aging and so on. Here in our website you will find exclusively true Parmigiano Reggiano from different producers, of every kind and aging Parmigiano Reggiano DOP, Parmigiano Reggiano Vacche Rosse (milk from the red cow) matured 48 months: Parmigiano Reggiano than 36 months Cheese Factory Villa Righi - Maturer Emilio Brullo and may others.

OIP
28/02/2018 12:14:56

Among the most important red wine of Italy, and of the World, it is necessary to mention the Amarone della Valpolicella. A wine produced rigorously in the Valpolicella, a valley at the north of Verona, an area that has always been committed to the production of great wines, as it is witnessed by manuscripts dating back to the 4th century b.c. Cantina Manara is an excellences producer well known in Valpolicella, the attention towards every production phase allows to maintain the typicity of the wines (all of their wines have obtained the DOC, DOCG or IGP certification), respecting the characteristic of the terroir to obtain wines with an own recognizable personal identity. AMARONE DELLA VALPOLICELLA CLASSICO MANARA is the product par excellence of the wine cellar, it is born from Corvina 75% - Rondinella 20% - other local types 10%, then a 18 months refinement in reservoir and the last one in bottle for 6 to 12 months. Color:Intense ruby red. Nose: Fruit notes of wild blackberry, then floral notes and spice notes of coffee and chocolate. Taste: Expressive and soft on the palate with a tingling acidity. Food pairing: Roasts, meats grilled over an open fire, game and strong cheeses. Alcohol Content : 15% vol.

OIP
26/02/2018 11:19:26

If you are fond of smoky tastes you must be a real fan of smoked scamorza - Caseificio Voglia di Latte. This product had its origin in the regions of Molise, Campania, Apulia and Abruzzo. The production method is similar to the fiordilatte ones, that is to say a very short or null seasoning, followed by a smoking in specific chambers for 15 minutes at 45°-50° resting for only one day. The result is a spun curd cheese with a smoked shade given by the external part, balanced by the internal sweetness obtaining a special and unique contrast. We’re giving you a simple and quick recipe, working well both as an aperitif or an appetizer, that will save you when you will be lack of time: speck and scamorza rolls Ingredients: smoked scamorza - Caseificio Voglia di Latte*, Speck - 5 months maturing Cut the scamorza into strips (not too small, otherwise they’ll dry too much) and roll them up in speck slices. Take a baking tray with a sheet of oven paper on it, put the rolls on the tray and then in the oven at 160° for a few minutes, until the scamorza will be melted.

OIP
31/01/2018 17:50:48

If someone asked me a product that perfectly represents freshness and real Italian taste I would answer Apulian Burrata - Caseificio Voglia di Latte for sure. It is a fior di latte mozzarella shell containing an outstanding stracciatella heart that is to say a fresh stretched curd cheese. Its invention dates back to 1956 when a cheese making artisan called Lorenzo Bianchino had to deliver the fresh milk to the surrounding villages was forced to remain in a shelter due to a storm . So he prepared the mozzarella and used it to protect the fresh milk and cream to conserve it finally closing it with two strings of straw: giving birth to a true treasure of the Italian gastronomic culture. Burrata is exceptional on toasted bread with some cold cuts, or on a pizza with culatello or raw ham; it also pairs very good with shrimps and anchovies.

OIP
28/01/2018 15:10:05

It isn't a casualty that among the hundreds of different Brunello di Montalcino red wines produced in Italy the BRUNELLO DI MONTALCINO BANFI is one of the most successful in the foreign market. This result has been achieved thanks to the careful selection of every single grape, than the long aging of 2 years in the wooden barrels makes the rest. The final product is a red intense wine, a pleasant and complex aroma with shades of prunes, mature cherry, small red fruits that integrates well with the licorice and tobacco ones. At the palate its structure turns out to be powerful and elegant, fit for a very long aging to exalt all its potential. This wine is particularly suited to accompany red meat, game and aged cheeses.

OIP
12/01/2018 18:06:37

Italy has so many various and different typical specialties that some of may be unknown by most of people. Today we're giving you an ancient recipe from the city of Brescia (Northern Central Italy): The "Manzo all'olio di Rovato". Ingredients: Cappello del prete (shoulder) from Fassona beef from Piedmont - Macelleria Mastra Alebardi, Extra Virgin Olive Oil Garda Bresciano PDO Organic - Podere dei Folli, white wine, Extra anchovy fillets in oil Extra virgin olive oil - Mare Puro, Red garlic from Nubia, Grana Padano DOP, grated bread, parsley. First of all make some holes in the meat putting in them some anchovies and some garlic. Then put the meat in an high and strict pan, pour half white wine and half evo oil until it is almost all covered, so make it cook for 3 hours at very low flame putting the lid on. When it will be ready cut it into slices, take the excess oil and wine out of the pan, add grated grana padano, grated cheese and parsley to make a siding sauce to serve with the meat. Finally put some meat slices on a dish with the sauce on the top of them.

OIP
08/01/2018 16:45:10

Sandwiches are one of the most ancient dishes of the human culinary history. They've been making all around the world for thousand years in infinite variants, one of the most ancient has its origin in Italy as it was made by the Romans. The historians say that the Romans were so fond of "Panis ac perna" (sandwich with prosciutto crudo) that there was plenty of open air cold cuts markets and a street too called "Panisperna" was dedicated to that delicious food. As nowadays sandwiches have become a true art representing a country gastronomy heritage, today we want to honor the historical tradition giving you an ancient recipe with a touch of new representing the past and present of the Italian gastronomy. The sandwich we're giving you is simple, fresh and tasty, what makes it exceptional is the choice of only genuine and high quality Italian products. - Stonebaked organic Pugliese type bread - Forno Astori: made with natural dough beginning with a natural starter and 100% Italian certified biologic flour without any additive and cooked a wooden oven. - Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: a top quality Raw Ham thanks both to the section of excellent meats and the processing which is mostly hand made. - Apulian Stracciatella - Caseificio Voglia di Latte: a typical Apulian cheese with donates an unique taste to your sandwich, impossible not to fell in love with it, it has to be as fresh as possible. - Pachino Cherry Tomatoes: cultivated in a Sicilian area famous for the quality of the tomatoes that grow on its ground, they have a sweet and pleasant taste. - A final touch of arugula to balance with a bitter shade.

OIP
12/09/2017 11:30:21

Cheese 2017 will take place in the city of Bra (Piedmont) during the next week end from 15 to 18 September. The entrance is free and there will be many Italian high quality cheese producers as Beppino Occelli and Consorzio Vacche Rosse. This will be the 20th anniversary of this well known festival organized by Slow Food. The aim is to sustain and promote artisanal,genuine products, the bond between the producers the animals but also the respect of the territory: all of these characteristics represent the Italian excellence in the alimentary field. The central idea of the event is the promotion of the raw milk cheeses and natural cheeses made without any industrial processing or chemical additive.

OIP
04/09/2017 16:10:10

Have you ever tried Smoked Buffalo Provola from Battipaglia - Caseificio Esposito? It is a typical Italian cheese made in Campana from buffalo milk, the process is the same as the buffalo mozzarella one but it ends with a final smoking. The result is an awesome buffalo mozzarella with a final smoked touch which gives it a taste you will immediately fell in love with. It can be eaten as an appetizer natural as it is or you can combine it in your recipes, the smoked buffalo provola sides particularly well with sausage, guanciale or pancetta (#bacon) and with potatoes too. If simply take a pan a put together potatoes, smoked provola and pieces of sausage an cook in the oven it will truly amaze you!

OIP
21/07/2017 11:21:50

Carasau bread is a typical Sardinia flatbread. It was the shepherds bread, because, as in the past they were obliged to spent long periods away from home, the carasau bread was ideal thanks to its long-life. Its dough is very simple and genuine: only water, flour,a little extra virgin olive oil and a doble cooking in the wooden oven (400-500 degrees), as the second one gives this bread its typical golden color and lightness. Its crunchiness and versatility are the secret of this product success, as it goes well with almost all the ingredients, so today we're giving you a simple but tasty recipe whose protagonisti is this Sardinian bread: Carasau bread Lasagne. This recipe has no strict rules, so you can use whatever cold cuts or cheese or vegetable you have in our fridge. Ingredients: 3 Carasau bread sheets, Salsiccia fresca (Salamina)- Salumificio Lovison (Sausage), Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, zucchini, Organic extra virgin olive oil - Adamo. Make the sausage cook on a grill and meanwhile cut the zucchini and stir fry them in a pan with some evo oil. Place a layer of bread in a baking dish and sprinkle it with water. Then add the sausage, zucchini, olive oil and provola cheese. Repeat with the second layer. On the last layer only lay the provola. Bake for 15 minutes in the preheated oven at 180°C oven. Wine pairing recommended: CANNONAU DI SARDEGNA COSTERA Argiolas or VERMENTINO MAZZOTTI - CONTE DE QUIRRA.

OIP
11/07/2017 11:18:17

Parmigiano Reggiano follows a strict and precise disciplinary, but, despite that, all the parmigiano reggiano aren't the same. Parmigiano Reggiano Vacche Rosse (milk from the red cow) matured 48 months unicity derives from the milk origin, in fact it is realized using only red cow milk, a race which arrived in Italy with the Longboards. This race has a fewer production comparing to the average but an higher content of proteins and caseins, so it is more adapt to the cheese production. After 48 moths of maturation the parmigiano vacche rosse has a delicate yet long-lasting flavor, without being piquant. The dough is slightly grainy and the long aging period guarantees an intense yet delicate flavor, which is typical for this variety.Recommendation: Parmigiano Reggiano must never be served cold, but should be at room temperature. The Parmigiano Reggiano of the red cow is ideal to emphasize the flavor of stews, main dishes and salads. Optimal for filling ravioli and other stuffed pasta. Or as a companion of sausages, mostarda and jam. Perfect to genuine balsamic vinegar of Modena or acacia or multi-flower honey. Goes well with well-structured red wines (Barolo, Barbaresco) and white sweet wines.

OIP
04/07/2017 11:40:35

Usually an excellent product as raw ham is should be eaten pure as it is with only a piece of good bread. But today we're trying to suggest you a recipe with raw ham using the most adapt product Piece of Prosciutto di Parma (parma ham) aged 18 months - Ghirard Onesto because , in our opinion, is an high quality parma ham which thanks to its sweetness and short seasoning can go along perfectly with other ingredients. So here you are our raw ham rolls, a good recipe for you aperitif or appetizers. Ingredients: 4 slices of parma ham, a bunch of chives, 150g of fresh soft cheese, 4 eggs, soft inside of bread, salt and pepper. Prepare the hard-boiled eggs in boiling water for 5 minutes and then make them cool down. Open the bread and take the soft inside, extract the yolks from the hard-boiled eggs, mice them and mix them with the soft inside of bread. Add to this mixture the fresh cheese and season with salt and pepper, amalgamate all the ingredients and add chives. Finally prepare singularly the rolls using two spoons making a quenelle to put on each slice, roll up the raw ham and close each roll with a blade of chives.

OIP
22/05/2017 11:57:09

Today we start in our flash news section the recipes column, as our web site name we will write only Italian recipes. The first one is a very historical and tasty Italian street food, we're talking about the original Mozzarella in Carrozza. The origin this recipe dates back to the XIX century, it was invented to avoid wasting when ingredients began to be less fresh, so people tried to put this spun curd cheese between two slices of stale home made bread and frying it: the result was outstanding! Ingredients for four people: a 350g Buffalo Mozzarella (the only kind allowed!); 8 slices of home made or natural Italian bread, 2 eggs, 4 anchovy filets in EVO oil#, flour, oil to fry. Cut the mozzarella into slices and make it drain, eliminate the bread crust. Put the mozzarella slices on the bread slices and add the anchovy filets, close with another bread slice and push them together. Pass the stuffed bread first into flour and then into whisked eggs; warm abundant frying oil and ,as soon as it reaches the temperature, fry the mozzarella in carrozza. Drain them and serve them well hot!

OIP
18/05/2017 11:32:32

The Catstelmagno has ancient origins, in fact it was already well known in the XI century as it was mentioned in some books or laws of that time. Castelmagno Of Mountain DOP - La Bruna is made from milk of cows who gaze in Alpine Hut over 1000m of height. The herbs of the Alpine Hut give the cheese an unique taste and colour. The result is a very seasoned cheese, so it's recommended to eat it at the end of the meal accompanied by different full bodied red wines like Nebbiolo o Barolo depending on the seasoning.

OIP
11/05/2017 11:06:51

The Bitto 18 months aging - Stagionatore Emilio Brullo is a true excellence in the field of Italian cheese. Its ingredients? Milk from Alpine Hut Brune Cows, know how and patience. In fact the main characteristic of this product is that the longer it ages the better it will be! Before savor it remember to take it far from cold places for half a day.

OIP
01/05/2017 11:54:58

Pecorino Cheese Dolce di Cardo is a niche product made by an eco-sustainable agriculture. The use of living milk enzymes which metabolize the lactose according to the aging and a low presence of sodium are peculiarities which make this product tasty, easy to digest, nutritious and regenerating, fit for every age.

OIP
25/04/2017 11:45:30

Italian cheese: today the decree which sanctions the indication of the origin and transformations on the tags for every dairy product has become in law. This law privileges the traceability and the national production chain.

OIP
20/04/2017 11:04:01

Parmigiano Reggiano is produced by the Cheese Factory Villa Righi and then it is made aging by Maturer Emilio Brullo, seasoner from 5 generations.

OIP
15/03/2017 10:42:22

We remind you of the possibility to buy whole wheels of Parmigiano Reggiano DOP and many other kind of Italian cheese available in our web store like Parmigiano Reggiano vacche rosse, Grana Padano, Bagoss, Cstalemagno...

OIP
09/03/2017 18:33:58

Pizzoccheri of Valtellina a buckwheat pasta that belongs to the Valtellina traditions. Seasoned with Casera cheese and butter it is a popular cuisine recipe.

OIP
05/03/2017 12:25:38

We invite you to taste the Alpine hut Castelmagno , one of the most appreciated Piedmontese cheeses

OIP
03/03/2017 15:23:07

News riguardanti cheese

Caseificio Poma, Artisan Cheeses from Rural Sicily

Mauro Beltrami, Artisan of Valtrompia Cheeses

Cheese by Il Bagnolo, Craftsmanship from Lake Garda

Casu E Babbu's Alta Baronia Pecorino: A Cheese Against Standardization

Pecorino cheese

La Bruna Caseificio "only cheese starting from raw milk coming from the cows nourished in a natural way"

The Pecorino cheese

Artisanal Cheese Producer Esposito: wise moves passed down through generations

The famous Italian chef Vissani says "Strachitunt is the best cheese of the world"

Artisanal Cheese Factory Esposito, the ancient cheese making art is practiced by expert hands that work mozzarella wisely.

Domande su cheese

Have can I order Bitto cheese? Help!
User: JamesR530 ( 11/10/2021)

Without much consideration I added this cheese to my basket - and do not regret at all. Such a nice cheese, intensively flavored with Tartufo! I am not good in finding words for a taste, but this is truly a gem. A wonderful asset on each Italian cold board.
User: Peter ( 06/08/2021)

Hello,
Is the 1kg listing a full wheel of cheese?
User: Natalie Moliterno ( 17/07/2021)

I would like to order the cheese in the basket. I am in Florida. Would it be ok to send? I worry it could spoil on transit. Would it be ok?
User: Miriam ( 05/04/2021)

In zip code 34771 or near where can I find the basket cheese sold.
User: Pooky ( 23/03/2021)

I am looking to purchase Valtellina Casera DOP cheese. Does or can your company ship the the USA? Thank you.
User: ( 21/03/2021)

What are shipping cost to Houston Tx. I am looking for Buffalo cheese in maybe 8-16 ounces.
User: ( 11/02/2021)

I have been given some Orovalone Giovanni Campane cheese. It is very mild in flavour. What is it used for in Italian cooking?
User: ( 31/01/2021)

Would like to order a 36 kilos of parmigiana cheese to take advantage of the free shipping offer. The questions is that can it be cut to 1 or 2 kilo portions since we do not have tools to do it ourselves.
User: Dex liu ( 30/01/2021)

I Live in Monteeal and I used to buy your cheese, niw I csnnot find it anymore, can I buy online and will you ship to Montreal. This is the 3rd time I send this request to you. Please answer me back. Thsnk you
User: maria ( 30/01/2021)

I would like to purchase an entire wheel of this cheese. Is that possible? I want to give it for Christmas so she can cook her pasta in it. Do you alo sell truffles?
User: Heather ( 12/12/2020)

Hi, When is this Pecorino Crotonese Semiduro - Calabria Scerra
available to buy. Every time I come to this web site its not available?? Thanks Frank

http://www.onlyitalianproducts.us/cheese/calabria-scerra/9243-pecorino-crotonese-semiduro-calabria-scerra.html?gclid=EAIaIQobChMIm-3ijbOC6wIVDHiGCh18ew8eEAQYASABEgJo0PD_BwE#.X7gOQeWSnIW
User: Frank ( 20/11/2020)

Do you have or could you obtain 36-month aged Castelmagno cheese?
User: Piccolo ( 29/10/2020)

Hello, I am interested in getting a wheel of red cow parmesan cheese. I am interested in a 40 month or more aged. Are you able to get/sell that to me? If you can let me know I would be happy to hear from you soon.

Cheers, rick
User: Rick ( 28/10/2020)

I should wish to know the contain in lactose from this cheese (Pecorino Brigante). Can it be considered as lactose free cheese?
Thank you very much for your answer.
User: Agnès Minnig ( 12/10/2020)

Hi,
I’m looking for Pecorino Romano that is aged to give a nice strong grating cheese. Is it the Pecorino Siciliano?
User: TonyG ( 24/09/2020)

Tuma cheese: used to be purchasable in metropolitan Boston, MA. No where can I find it now in metro-Boston area}!
Help, please!
User: Theheat ( 06/09/2020)

Hello,
I was wondering if you ship squacquerone cheese to Hawaii.
Thank you.
Muller
User: Muller Fabbri ( 05/07/2020)

Thoroughly enjoyed. Wonderful tasting cheese.
User: JohnK ( 15/05/2020)

We received the Gorgonzola after 7 days and had to find that the cheese was completely destroyed. Two small freezer bags and 7 days of transport had left its mark. The cheese was thrown directly into the trash. Sad and sorry that OIP has not responded to our mails. Anyway, it wasn't our first purchase of this Gorgonzola and the cheese itself is amazing. If you can get it in time :)
User: Thomas Lyngskjold ( 25/04/2020)

I have one Grana Padano Cheese i bought 5 years ago is has been in my refrigerator Frozen expire date best before 12 April 2015 today i took it out and its still look good and when itaste it its seen to be ok,can its be eater since already expire 4 over years i wanted to add into my spaghetti
User: Sarah ( 22/11/2019)

http://siciliansimplicity.blogspot.com/2008/05/lo-sfoglio-polizzano.html

THIS IS THE CHEESE I MENTIONED IN MY PREVIOUS POST..
User: marierusso ( 22/10/2019)

Hi, My family is from Polizzi Generosa in Sicily and we make a pastry using UNSALTED SHEEPS MILK CHEESE called TUMA. I have purchased Tuma at home and New York, but it is more like provolone. The cheese used in the pastry is a dry cheese, almost like a ricotta, but drier. Are you familiar with this cheese? If you have any suggestions or if you sell it.Thank you

User: marie russo ( 22/10/2019)

Hello, very happy to support this product, after years of searching for membrillo, quince cheese or whatever UK likes to call it, to me Cotognata is the definition of this fruit preserve at its best, I don't normally eat it with cheese, I love it as it is with tea or breakfast because that is the way we had it when kids in mountain trips or at school in need of a nice bite, these ones packed in a rather nice way are so tasty I cannot believe I found it again, believe me the Portuguese quince is not as good as this one.
Recently I must admit I like it with Parmesan, strange but true!
User: ernesto pescini ( 08/03/2019)

My last name is Bitto. How do I purchase a wheel of cheese with the Bitto label on it?
User: Louis Bitto ( 05/02/2019)

I'm looking too but a cheese from Puglia Canestrato Pugliese
User: bob g ( 30/08/2018)

What is the smallest ammount of crescenza cheese can I order?
User: Ron Merlo ( 29/09/2017)

Hi OIP.
It would be very practical to know how long your cheeses will last in my refrigerator ? Estimated from right after production.
Thank you.
User: ( 29/06/2017)

I have received the Bitto cheese I ordered, and I am very pleased with it! For future orders, can I charge the shipping to my UPS or TNT account number?
User: Josh ( 08/11/2016)

when will the canestrato pugliese cheese be available for purchaes?
User: texritter ( 27/08/2016)

I have ordered fresh meat and cheese, send to Denmark, without knowing how it will be send.
I have too late seen that I need to order express delivery, despite I bought for more than 150 euro's.
How will you send the order?
User: Niels ( 21/01/2016)

hello,i'm trying to find the specific product for making cheese
the brand called "maxiren"
do you know if i can find it somewhere here?
thank you
User: joan ( 05/01/2016)

Dear friends,
I would like to order about 200-300kg of cheeses from your shop in very short time, are there some price reductions available?
How will be shipping arranged and what will be a cost?
Thank you.
Milos
User: Milos ( 09/10/2015)

The PGI protection requires that the cheese be made with between 70% and 90% full ewe's milk and between 10% and 30% full goat's milk.The PGI protection requires that the cheese be made with between 70% and 90% full ewe's milk and between 10% and 30% full goat's milk. Does this cheese qualify?
User: James Kastelz ( 20/07/2015)

I ordered cheese, lemons, garlic and carasau-bread about to FINLAND. That is about 8 days ago. Could you send me a tracking number, so I can find out where my package is now.

THANK YOU!

User: ( 14/07/2015)

Hi, I am living in Australia right now, and I am going to start my Italian food business in China, and i want to order some products like cold cuts and cheeses. Do you do ship to China?
User: ella ( 17/04/2015)

Sto cercando il formaggio della Bayerland " Pamigo". Sarei interessata all' acquisto. Aspetto vostre notizie. Cordialmente Mariagrazia

I'm looking for the cheese of Bayerland "Pamigo". I would be interested to purchase. Expect your news. Sincerely Mariagrazia
User: Mariagrazia Brunetti ( 26/01/2015)

I used to find Testa Dura goat cheese in Montreal, now I can't find anywhere anymore. Where can I buy it.

Thank you
User: Maria Di Virgilio ( 22/01/2015)

Where in England sells Carnia cheese
User: Glenys ( 15/12/2014)

Looking for a Peppercorn impregnated parmesan cheese can you help?
Thanks
John
User: John_uk1246 ( 20/11/2014)

My wife and I will be passing through Bagolino next summer and we want to purchase some of the Bagoss cheese to bring back to the UK. Can you advise where we might be able to purchase it. Do they sell to the public where it is made?
User: Mr K O'Brien ( 01/11/2014)

can I buy some"Bag'oss" cheese and Decce pasta from you on line!!!!
User: ( 19/10/2014)

When you have a moment please let me know if any of your cheese - especially the burrata - is suitable for vegetarians. Is it made using vegetarian rennet?
User: Adam Ainsworth ( 08/10/2014)

We are a vegetarian family so could you please tell me which (if any) of your cheeses are vegetarian cheese i.e. made with vegetable rennet?
User: Cat Granny ( 29/04/2014)

do you sell pecorino by the whole cheese please and how much does it cost many thanks mr s adamo.
User: salvatore adamo ( 26/03/2014)

Cacioricotta cheese

Hi can you tell me if I can buy this cheese in uk. I bring it home when I visit my daughter in Puglia, and we use it grated on pasta.
User: Pam Hammond ( 10/03/2014)

Hi I would like to preorder some barrata cheese for delivery in early January. Is this possible? Please advise prices. Thanks
User: ( 06/12/2013)

Congratulations for a delicious cheese!!! My question is Pecora Primosale has 40%fat or less?Grazie mile:-)

User: Lucia del castillo ( 05/11/2013)

For how long can I conserve a whole Primo Sale cheese? I would like to store it in the cellar or fridge.
User: gourmet ( 15/10/2013)

Hi,
I'm looking for Alta Badia hard cheese. I've tried it once and it was the best cheese I've ever had but unfortunately can't find it anywhere in Ireland... I would really appreciate it if you could provide me with some information on where I could buy it or maybe you'll be able to sell me some. Please note that I'm not looking for large quantities.

Best Regards
W.
User: Werixon ( 29/08/2013)

I love making macaroni and cheese and all my family love it, but I can't find elbow macaroni in the shops now. The supermarkets are selling the dried macaroni but it is straight and I have tried it and it is a lot tougher than the elbows.
Have you any idea where I may buy some please
User: ( 30/07/2013)

Buitoni Italian Grated Cheese Formaggio Grattugiano. We cannot find it in any of the supermarkets. Is it still on sale.
User: ( 19/06/2013)

Which cheese do I have to buy if I want to make raclette?
User: ( 11/01/2013)

I've lived in Italy for 2 years and now back in the UK I really miss Italian cheese... I'm glad to find you page with a good choice of Italian cheeses.
User: tom ( 09/01/2013)

can you supply diavoletti cheese from campania
User: PAULINE ( 04/01/2013)

Is Asiago suitable for preparing grilled cheese?
User: barbara ( 31/12/2012)

I don't like red wine. Which white wine goes well with mature cheese?
User: sanjy ( 17/11/2012)

Does this cheese have butter inserted inside?

Its been many years since I have seen a similiar type of cheese Which was the same shape hung
By a thick string at the top.It had a waxy external covering and when open/sliced contained butter.

Perhaps its not made these days.

Thanks

Elio De Filippo
User: edefilippo ( 22/10/2012)

Is this cheese already available? How much does it cost?
User: monica ( 07/10/2012)

Why is there so little cheese?
User: mich ( 04/10/2012)

I would like to buy bigger parmesan pieces. Why do you offer only 500g? Do I need to buy different pieces or can I order bigger parmesan cheese pieces (2 kg).
User: George ( 03/10/2012)

How do you send the fresh products in order to keep them fresh? You offer cheese and cold cuts...=
User: ( 03/10/2012)

i'm looking for a smoked italian cheese with plenty of flavour
User: kevin ( 27/09/2012)