Tags Posts tagged with "cheese"



There are comebacks and comebacks on Italian tables: The comeback made by Montebore, the top-of-the-line cheese of Tortona has made a lot of noise


Those arriving in Albese, in addition to taking home one of those dark diamonds in the rough, over the past few years have also bought a very particular cylindrical cheese, the Crutin

Formaggi monti sicani

Pecorino cheeses, caciocavallo, tuma and ricotta. Sheep farming represent the leading economic resource of the so-called ‘Lands of the Quisquina’, in the province of Agrigento

Toma di Gressoney

The world of toma cheeses is highly inflated: the Toma of Gressoney is certainly one of the most common and popular toma around, one of the most popular in all of Italy.


None of the north-eastern cheeses can boast the charm and the past of Vezzena.

Provolone del Monaco Dop

La storia è di quelle affascinanti. Una delle paste filate più note al mondo, oggi DOP, prodotta esclusivamente da secoli con latte crudo


If milk is life, milking it means drawing directly from it. This is why in the region of Bergamo there is even a ‘World Milking Championship’.


A lovely little jewel that has been forgotten, lesser-aged ‘off-spring’ of Parmigiano, the tosone.

Robiola di Roccaverano

This story is something like the one of the Gallic village of Asterix, the story of a cheese that developed in the hills of the Langhe at an altitude of 600 metres above sea level that is no longer part of Alba, but a part of Asti


It's easy enough to say "toma". In Piemonte and the Valle d’Aosta, each valley jealously guards its own toma cheeses, each one with an...


Ilaria Guidantoni

The Mediterranean, for its characteristic of being a closed sea, feeds off the lands it touches upon in an intensely intimate relationship, fuelling a correspondence among them as well.