TALEGGIO PDO
Taleggio PDO is a cheese produced with whole, raw or pasteurized cow’s milk.
Read more...Find out more about the quality and taste of Italian PDO/PGI Cheeses
Taleggio PDO is a cheese produced with whole, raw or pasteurized cow’s milk.
Read more...Provolone Valpadana PDO is a semi-hard whole cow’s milk cheese with a smooth rind.
Read more...Piave PDO is a hard, cooked-curd cheese with a compact texture and an elastic structure that crumbles easily with ageing.
Read more...This is a soft or semi-hard cheese, produced with whole sheep’s milk in two types: Fresco (fresh) and Stagionato (Aged).
Read more...Pecorino Romano PDO is a hard-cooked cheese, produced with whole sheep’s milk from pasture-grazing herds raised in the wild.
Read more...Parmigiano Reggiano PDO has a cylindrical shape with a diameter of 14-18 inches, a height of 8-10 inches and a weight of 66-88 pounds.
Read more...Mozzarella di Bufala Campana PDO has a roundish shape, but other shapes are permitted (nuggets, braids, pearls, little knots, cherry, eggs).
Read more...Montasio PDO is a cooked hard cheese. It has a cylindrical shape with flat sides, with a smooth and elastic rind that darkens in color the longer it is matured.
Read more...Grana Padano PDO is a hard and fine-grained cheese from raw cow’s milk.
Read more...Fontina PDO is a typical cheese from the Valle d’Aosta, one of the Northern Regions of Italy. It’s a semi-cooked cheese, produced with cow’s milk from Valdostana cattle breeds
Read more...There are two main types of Asiago PDO: Asiago Fresh PDO and Asiago Aged PDO.
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