Fresh cheeses are a real delicacy. Perfect for a snack or to make delicious recipes, they are extremely versatile and can be used in the preparation of savory and sweet recipes.
Wath is Brescianella Robiola Cheese? Discover the features of this decadent soft cheese, its best combinations with wine and foods and how to serve it.
Tomino is a small Italian cheese, hailing from the Langhe, a Piedmont agricultural region. Discover the characteristics of Tomino, how to cook and how to pair it.
Stracchino is a soft and creamy cheese hailing from Lombardy. Discover its delicate taste, how it's made and how to use it in recipes.
Buffalo Mozzarella is fresh cheese produced exclusively with buffalo milk, unlike mozzarella "fior di latte", which is produced only with cow's milk.
Italian cheese Burrata is a delicious fresh cheese made from cow's milk in the area of Andria, a town in the Puglia Region, where cheesemakers still make Burrata using the traditional techniques combined with the mnost modern technology.
Robiola is an Italian fresh cheese hailing from the Piedmont region with a cylindrical or squared shape. It is produced with cow's milk, goat and sheep, also mixed in varying proportions (Robiola due Latti and Robiola Tre Latti by Luigi Guffanti). For example, Robiola Bosina is made with cow's and goat's milk.
The organoleptic characteristics of Robiola vary depending on the milk and the cheese-making techniques. Smaller variants are caled "robioline".
