Delicate ricotta obtained from the whey of sheep cheeses. Delicate, white,

soft and moist paste. Pleasantly sweet taste with rich aromatic expressions. It can be eaten a few hours after preparation.

View photo

Download product sheet

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.

View photo

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.

View photo

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.

View photo