Ingredients

Cheeses

Italy produces more than 450 varieties of cheese and every region has its typical cheeses. Today are 30 the varieties of italian cheeses that have received the DOP certification. Cheeses can be classified based on the milk that is used (cows, buffalo, goats, or sheep); based on the fat content; based on the texture (hard, half hard, fresh) and on the aging. The most common italian cheeses are: Asiago, Parmigiano, Mozzarella di Bufala, Caciocavallo, Burrata, Fontina, Gorgonzola e Scamorza.

Ingredients

Cheeses

Italy produces more than 450 varieties of cheese and every region has its typical cheeses. Today are 30 the varieties of italian cheeses that have received the DOP certification. Cheeses can be classified based on the milk that is used (cows, buffalo, goats, or sheep); based on the fat content; based on the texture (hard, half hard, fresh) and on the aging. The most common italian cheeses are: Asiago, Parmigiano, Mozzarella di Bufala, Caciocavallo, Burrata, Fontina, Gorgonzola e Scamorza.
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