Our so-called cheese specialities include national and international cheese varieties in various different container sizes. Below is a small selection of our range–we do our very best to ensure that your wishes are fulfilled as best as possible.
Parmigiano Reggiano is a hard cheese made from cow’s milk, which is especially suited to grating.
It is better known here as parmesan cheese. The cheese is produced only in the Italian provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.
Rigatino is a typical Italian hard cheese.
It originates in Southern Italy and Sardinia and is made there from sheep’s milk. However, the cheese can also be made from cow’s milk with goat and sheep rennet.
Blue cheese is a soft cheese with added mould cultures.
White cheese is a so-called brined cheese that is similar to Greek feta.
It can be produced from both sheep’s and cow’s milk and is available in diced or in block form.
The smoked sausages, intended for further processing, are available in the flavours natural, ham and chilli.
Fontal is an Italian cheese made in the style of Fontina.
The cheese has a thin, oily, ochre yellow rind. The cheese itself is pale yellow, elastic, soft, fatty and has only a few small holes.