Italian Cheese

It is true that France is the leader when it comes to quantity – and therefore diversity – of cheese types. But its neighbour south of the Alps also has a large number of cheese types to offer. In the late 1980s a "cheese count" was attempted by the National Institute for Agricultural Sociology. 403 types were counted! This diversity is caused by a fragmented agricultural structure, the requirements of certain dairy cattle and local factors in Italy.

The diversity of the Italian cheese types is supported by many small, local manufactures in mountain and border regions. The outlook is dim, regarding the tightened EU quality standards, international food corporations and competitive prices, as well as the demand for large quantities of continuous production, no matter if summer or winter. However, the customer is not without blame for the diminishing variety either.


ORO ROSSO

(2,5 kg / 47 % Fett i. Tr.)

Art. Nr. 01-6337
aromatisch
 

Caiotta mit Trüffel

(6x180g / 47 % Fett i. Tr.)

Art. Nr. 15-2013
pikant
 

BLU 61

(2,3 kg / 50 % Fett i. Tr.)

Art. Nr. 39- 1520
pikant
 

CUOR DI NOCI

(2,5 kg / 55 % Fett i. Tr.)

Art. Nr. 39-6327
aromatisch
 

Gorgonzola Gran Riserva DOP

(6,0 kg / 48 % Fett i. Tr.)

Art. Nr. 42-0746
pikant
 

Blue Affinato

(2,0 kg / 54 % Fett i. Tr.)

Art. Nr. 42-0839
kräftig
 

BLUGINS

(2,5 kg / 50 % Fett i. Tr.)

Art. Nr. 42-1525
aromatisch
 

BASAJO

(1,4 kg / 60 % Fett i. Tr.)

Art. Nr. 42-1526
aromatisch
 

AMARETTO KÄSE

(2,5 / 51 % Fett i. Tr.)

Art. Nr. 42-6321
aromatisch
 

Choco 21

(2,5 kg / 52 % Fett i. Tr.)

Art. Nr. 42-6581
aromatisch
 

GINEPRO

(240 g / 50 % Fett i. Tr.)

Art. Nr. 58-2768
aromatisch
 

 
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Cheese from Italy