| Quality Brands |
| Product | | Category |
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PAT
| | Goat's Milk Cheese
The dairy production plays an important role in Veio Park and includes products obtained from cow, s... >>
(PR Veio) | | Cheese |
PAT
|  | Goat's Milk Cheese
Cheese produced with raw whole goat's milk, in rounds going from 3 hectograms to 2 kilos. The small ... >>
(PR Alpi Marittime) | | Cheese |
| |  | Goat's Milk Cheese of Sopralacroce
Production area: Sopralacroce (Valle Sturla) Product features: it has a cylindrical shape with ... >>
(PR Aveto) | | Cheese |
| |  | Lessinia Cheese
The milk coming from the cattle breeding activities of Lessinia plateau is skillfully transformed in... >>
(PR Lessinia) | | Cheese |
PAT
|  | Marzolina
Marzolina has a tapered cylindrical shape and a weight going from 70 to 250 grams. It is exclusively... >>
(PR Monti Aurunci) | | Cheese |
| | | Mature Caciotta
Cheese obtained from raw milk, with a maturation process lasting more than fifty days. Its taste can... >>
(PR Sud Milano) | | Cheese |
| | | Mature Pecorino Cheese
Pecorino cheese, originally produced in the territory of the Roman Countryside and produced today wi... >>
(RomaNatura) | | Cheese |
| |  | Milk Cream
Milk cream is a green cheese spread produced with pasteurized milk and adding milk enzymes, rennet, ... >>
(RomaNatura) | | Cheese |
| |  | Milk, Butter, Yogurt, and Ice-Cream
The milk coming from Lessinia pastures is characterized by the organoleptic features deriving from t... >>
(PR Lessinia) | | Cheese |
| | | Mixed Sheep and Cow's Milk Caciotta
The dairy production plays an important role in Veio Park and includes products obtained from cow, s... >>
(PR Veio) | | Cheese |
|  | Monte Veronese
Verona plain is delimited in the north by Lessini Mountains, a very ancient cheese-making area whose... >>
(PR Lessinia) | | Cheese |
PAT
| | Mountain butter
The cream extracted from the cow's milk used for the cheese production is also the main ingredient o... >>
(PR Alpi Marittime) | | Cheese |
| |  | Mountain Toma or Nostrale
When it is fresh, it has a soft texture with small holes. When it is mature (from two to four months... >>
(PR Alpi Marittime) | | Cheese |
| |  | Mozzarella Cheese
The traditional and unmistakable fresh mozzarella of Colfiorito, soft and compact, preserves the tas... >>
(PR Colfiorito) | | Cheese |
PAT
| | Nostrale d'alpe
It is a raw, whole or semi-skimmed cow's milk cheese with raw and pressed texture, produced only wit... >>
(PR Alpi Marittime) | | Cheese |
|  | Organic Yogurt
Organic fresh fruit and milk manufactured on the same day of the milking are the only ingredients of... >>
(PR Adamello Brenta) | | Cheese |
| |  | Ossolano Cheese
Production and quality features Ossolano cheese is a fat or medium fat mountain cheese, a half-cooke... >>
(PR Alpe Veglia e Alpe Devero) | | Cheese |
| |  | Ossolano Goat Cheese
Small rounds of cheese (half a hectogram) of whole goat's milk are
produced from April to October: ... >>
(PR Alpe Veglia e Alpe Devero) | | Cheese |
| | Pannerone
It is without a doubt one of the most characteristic cheese varieties of the area of Lodi. The name ... >>
(PR Adda Sud) | | Cheese |
| | Parmigiano Reggiano
Lizzano in Belevedere lies in the south-easternmost section of Parmigiano Reggiano production area, ... >>
(PR Corno alle Scale) | | Cheese |
Medicinal herbs (PR Adamello lombardo) (photo by PR Adamello lombardo)
