BETTELMATT
CASTELMAGNO DOP
A raw cow’s milk cheese made only during summer alpine grazing. Semi-hard, semi-cooked and pressed paste, aged 60 days. Yellow straw color, elastic texture, and a delicate yet aromatic flavor shaped by the mountain flora.
Milk: Cow – Aged: 60 days – Origin: Piedmont, Italy
Semi-fat raw cow’s milk cheese, occasionally with added goat or sheep milk. White-ivory paste with blue-green veins as it matures. Aged 5 months.
Milk: Cow – Aged: 5 months – Origin: Piedmont, Italy
RUGOSO DI BUFALA
Soft, creamy buffalo milk cheese with a wrinkled rind and irregular holes. Rich and enveloping taste.
Milk: Buffalo – Aged: 20 – 30 days – Origin: Lombardy, Italy
SHROPSHIRE BLUE
Strong, buttery, persistent flavor with blue-green veins. Vegetarian rennet. Perfect with sweet wines.
Milk: Cow – Aged: 5 – 6 months – Origin: Nottingham (UK)
PODEROSO DELLA BARBAGIA
Traditional sheep’s milk cheese from Sardinia, known for its “mule’s back” shape. Compact, white paste with aromatic and slightly smoky notes.
Milk: Ship – Aged: 18 months – Origin: Sardinia, Italy
LAZOS
Goat’s milk cheese wrapped in cloth during production. Smooth, dark rind with greenish reflections, and a soft, white, mildly elastic paste. Sweet aroma, intense and pleasant taste.
Milk: Goat – Aged: 5 months – Origin: Catalonia, Spain