Complete “AT YOUR HOME” tasting

In this assortment, we offer a raw goat’s milk cheese (approximately 400 g), a pasteurized goat’s milk cheese (Nostrale di capra, approximately 300 g), a raw whole cow’s milk cheese (Toma alpeggio, approximately 300 g), two pasteurized cow’s milk cheeses (San Carlone Erborinato allo zafferano, approximately 300 g, Cacio di Mucca affumicato, approximately 350 g), and finally a buffalo milk cheese (Robiola di Bufala, approximately 250 g). The tasting is completed with two 40 g jars of spicy Vignale jams.

The Lago d’Orta cenere goat cheese is produced by a small cheesemaker with milk from free-range goats; like the Nostrale goat cheese, it has a firm texture and an intense flavor. The alpine toma, on the other hand, is typically from the Ossola Valley and offers notes of alpine herbs and barnyard herbs. The saffron-filled San Carlone blue cheese is a Novarese blue cheese, while the smoked cow cheese is the soft and sweet stretched-curd cheese featured in this tasting. We conclude with the creaminess of the buffalo-milk Robiola, produced in the Bergamo area.

Since this is a handcrafted and non-standardized product, hand-cut and knife-cut, the images are for the sole purpose of presenting the product and the indicative quantities of each individual item.