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Friuli ed Emilia

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    Carnia Malga Cheese

    This cheese was originally produced in malga (alpine huts), some of which were recorded in documents of the 11th century.  The mountainous area has an abundance of alpine pastures and lies on the borders with Austria and Slovenia. According to local traditions, beech wood is used to heat the copper cheese cauldrons because it generates [...]

      Categoria : Cheeses, Friuli ed Emilia, Regional selections

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    Cividale Friuli Latteria

    A member of the large family of Friuli ‘Latteria’ cheeses. These are skimmed milk cheeses produced in all the provinces of Friuli Venezia Giulia.  This example is a Latteria from the plains, rather than the mountains.

      Categoria : Cheeses, Friuli ed Emilia, Regional selections

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    Fagagna Latteria

    This is one of the most justly famous Friuli ‘Latteria’ cheeses, produced in small area of central Friuli with high quality, raw milk. It is well adapted to a lengthy ripening period of several months.

      Categoria : Cheeses, Friuli ed Emilia, Regional selections

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    Formaggio di Fossa di Sogliano DOP

    ‘Trench’ cheese is a speciality of two small bordering villages,  Sogliano al Rubicone in Romagna and Talamello in the Marche.  The small sheep or mixed milk caciottas, produced in the Montefeltro and Siena areas, are ripened in circular trenches dug out of the tufa subsoil. The process begins in mid-August when the trenches are disinfected [...]

      Categoria : Cheeses, Friuli ed Emilia, Regional selections

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    Grana Padano DOP

    Produced throughout a vast area comprising the largest regions in northern Italy (excluding the provinces in Emilia dedicated to the production of Parmigiano Reggiano), Grana Padano, when produced with the appropriate care and ripened for at least two years, is a high quality product for use in cooking and as a table cheese.  Guffanti selects [...]

      Categoria : Cheeses, Friuli ed Emilia, Lombardia, Piemonte, Regional selections, Trentino Alto Adige (eng), Veneto

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    Montasio DOP

    The most famous cheese from Friuli whose origins line in the Montasio alpine massif but which is currently produced throughout the region and in a number of Veneto provinces. There is also a fresh version, ripened for between two-four months and one ripened for between six months and one year.   A typical Friuli recipe [...]

      Categoria : Cheeses, Friuli ed Emilia, Regional selections, Veneto

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    Parmigiano Reggiano DOP

    The most famous of Italian cheeses, mentioned as early as the fourteenth century in a story by Boccaccio. The production area is mainly located in the provinces and traditionally of Parma and Reggio Emilia, although it has been extended to the edges of some of the surrounding provinces. Until a few decades ago, the production [...]

      Categoria : Cheeses, Friuli ed Emilia, Lombardia, Regional selections

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    Parmigiano Reggiano DOP Qualità di Montagna

    Although historically the Parmesan cheese was only the plain, from the first half of the twentieth century attempts to extend production to the Apennines have given exceptional results thanks to the kindness of the high altitude pastures, located up to 7-800 meters above sea level, it is therefore possible to talk about a product “mountain”. [...]

      Categoria : Cheeses, Friuli ed Emilia, Lombardia, Regional selections

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    Parmigiano Reggiano DOP Riserva

    This cru Parmigiano Reggiano is selected from Guffanti in “toll” (as they are called cheese factories dedicated to the production of the “King” of Italian cheeses) in the provinces of Parma and Reggio Emilia and Modena working from milk from cows of their own stable business (so no milk run consortilmente). The daily production is [...]

      Categoria : Cheeses, Friuli ed Emilia, Lombardia, Regional selections

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    Parmigiano Reggiano DOP stagionato

    L’area di produzione è localizzata principalmente e tradizionalmente nelle province di Parma e Reggio Emilia, anche se è stata estesa a lembi di alcune province circostanti. Fino a pochi decenni fa la produzione avveniva nei tipici “caselli” di pianta ottagonale che garantivano una particolare circolazione d’aria, e ancor oggi nella lavorazione sono state mantenute alcune [...]

      Categoria : Cheeses, Friuli ed Emilia, Lombardia, Regional selections

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    Pecorino al tartufo striato

    Pecorino cheese and truffles in this area of ​​Italy are a combination that always works . In this case , the dairyman wanted to recreate a design using the vegetable ash in order to obtain a streaky effect once the cheese is cut

      Categoria : Cheeses, Friuli ed Emilia, Regional selections

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    Pecorino dei templari

    Pecorino dei Templari comes from an ancient rural tradition of Romagna. With the approach of Christmas and Easter holidays, the Azdora (housewife) to make some extra money, occasionally evaded her husband some form of pecorino cheese maker more beautiful, and then work it in secret, trying to change the taste and flavor and then sell [...]

      Categoria : Cheeses, Friuli ed Emilia, Regional selections

The Alpine pasture

Situated between 1300 and 2200 meters in altitude, the Alpine pastures produce in the heart of summer a greatly reduced amount of amazing cheeses. For 125 years, our trade has been to know the places, the people, and the traditions, in order to select the best of the best of Italian cheese production.

Let us suggest a short itinerary for an outing in the hills of Val Bognanco, in ...Read more

From the artisan dairy

Follow us to get to know the producers of our cheeses: craftsmen from all the Italian regions who cultivate a centuries old craft.

The attention we pay to very typical cheeses leads us to personally deal with the various processing phases within our national territory. The images that foll ...Read more

Our season caves

A good cheese refiner is brought to light an extraordinary range of his knowledge of people, places, animals, for his theoretical competence and dexterity, but also the availability of another equally important requirement: the suitable ...Read more