Italiano
SALTED RICOTTA
Pressed ricotta obtained from the whey of sheep cheeses. Smooth rind, white paste, very tender. Mild flavored. Its flavor presents intense aromatic expressions of fresh milk. It reaches the right ageing after 15 days.
Pressed ricotta obtained from the whey of sheep cheeses. Smooth rind, white paste, very tender. Mild flavored. Its flavor presents intense aromatic expressions of fresh milk. It reaches the right ageing after 15 days.
Mozzarella is a delicious fresh cheese produced using the pasta filata method. Soft, white, lustrous and without rind, it is still handmade at the cheese factory Cuozzo, by spinning the paste in the cow’s milk brought to a temperature of about 80 degrees. It is characterized by the pleasantly fibrous and at the same time soft consistency and we suggest immediate consumption for better taste the whole aroma and its unique flavor.
Smoked Provola obtained from cow’s milk is a pasta filata
table cheese made exclusively from whole cows’ milk. The aromatic and characteristic flavor is guaranteed by the natural smoking process.
Pasta filata cheese made with whole cow’s milk. Thin and smooth rind, yellow color of varied intensity. Strawyellow paste, normally soft but more consistent when ripened. Taste tending to sweet with slightly acid finish. To be eaten after 30 days of aging.
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