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A fresh cheese is a not seasoned cheese and can be made from any type of milk and should have no visible rind or mould. It is soft and light in texture with a high moisture content. The taste tends to be slightly acidic. Although often used for cooking, fresh cheese can also be served as a table cheese.
A typical soft-cheese is a short seasoned cheese, it has a high fat content and is moist and creamy with soft rind. It may be mild and buttery or rich and savoury with a mushroomy or earthy aroma, and can be made with skimmed or whole milk, sometimes enriched with cream. It can be spread and it is good with full-bodied white or a light red wine.
Referring to the type of milk used, we can have these types of cheese:
COW CHEESE - limburger, brie, munster, gorgonzola, mascarpone, cream cheese, ricotta, camembert, langres, queso blanco.
SHEEP CHEESE - fleur du maquis.
GOAT CHEESE - golden cross, sainte-maure de touraine, pantysgawn, crottin de chavignol, chèvre, bucheron.
BUFFALO CHEESE - mozzarella di bufala.