Piedmontese cheeses

Piedmontese cheeses

From the pastures of the Alps and from the Piedmont area, the best products on your table. Gorgonzola, Taleggio, Sbirro and many others.


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Cheese Toma Countryside

Toma Campagna is a medium-aged table cheese, with a delicate and soft
taste, a pale yellow paste with widespread holes.

 

22.00 / 1,000 g *
In stock

Toma Stravecchia Cheese

Toma Stravecchia is the most popular toma cheese for lovers of
unique flavors. Only high quality products.
25.00 / 1,000 g *
In stock

Toma Biellese Cheese

Toma Biellese produced with partially skimmed milk - intense taste
- pale yellow paste with widespread holes.
22.00 / 1,000 g *
In stock

Toma Pian Bress Cheese

Toma Pian Bress product made of white, crumbly and compact
paste with an undiscovered flavor.
26.00 / 1,000 g *
In stock

Sbirro Cheese

The Sbirro is handcrafted with Biella milk and with Menabrea Beer.
Balanced taste - Straw-colored pasta.
27.00 / 1,000 g *
In stock

Castelmagno di Montagna DOP

The Castelmagno di Montagna is decidedly fragrant, slightly savory on the palate,
with marked herbaceous and lactic notes. 
45.00 / 1,000 g *
In stock

Gorgonzola DOP Cheese

The Gorgonzola (gorgonzoeula in Lombard language) is a DOP cheese,
produced in Italy from whole cow's milk.
25.00 / 1,000 g *
In stock

Fontina Piemont cheese

Fontina is a Protected Designation of Origin cheese with a milk scent,
a sweet flavor and a soft, melt-in-the-mouth texture.
25.00 / 1,000 g *
In stock

Taleggio cheese

Taleggio is a fatty cheese with a sweet flavor, with a very slight acidulous
vein, slightly aromatic, sometimes with a truffle aftertaste...
 
22.00 / 1,000 g *
In stock

Goat's Caciotta

Goat's Caciotta decidedly delicate on the palate and slightly
savory with a low cholestorol content.
8.00 *
In stock

Caprina Caciotta

Caciotta Caprina definitely tasty on the palate, to be combined with honey or fruit jams.
Low cholestorol content.
19.50 *
In stock
*

Prices incl. VAT, plus delivery


Tome Cheeses

Tome Cheeses

Toma is a generic term that indicates cheeses produced with similar techniques, particularly in the Alpine and Pre-Alpine valleys.