Category milk and derivatives

Generality Philadelphia is a creamy spreadable cheese produced by the well-known American company "Kraft Foods". Like the " Kraft Shavings ", even Philadelphia has been so successful that it has become the very name of the food it represents; today, in fact, it is no longer common to speak of "creamy spreadable cheese", since many people identify it with the term "Philadelphia"

Generality Primo sale or primosale is a term that can have two interpretations: Name of a cheese. Cheese maturing level: characterized by a single salting and approximately one month. Primo Sale Cheese The first salt is a cheese made from whole milk, cow's or sheep's milk (sometimes mixed); more rarely than goat

Generality Description: provolone is a spun paste cheese - produced from cow's milk (Frisona breed) - medium-aged (at least 3 months), sweet or spicy, with a truncated cone or pear or melon or salami or flask shape. The provolone crust is very thin and shiny, golden yellow in color. The pasta has a modest eye and the consistency is variable (although generally firm, compact and tender); when cut, the provolone is white to straw-colored

What's this What is quartirolo? The quartirolo - Lombard quartirolo or stracchino di quartirolo - is a soft cow's cheese, from semi-skimmed milk, which enjoys the recognition of Protected Designation of Origin (DOP). More precisely, the production area includes the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Monza, Pavia and Varese

What's this What is the stinker of Moena? The puzzone di Moena (spretz tzaorì) is a protected denomination of origin cheese (DOP) typical of northern Italy. It is produced mainly in Moena - a town from which it takes its name - in the province of Trento - Trentino Alto Adige - even though the PDO specification grants the cheese-making, in compliance with the regulation criteria, throughout the Val di Fassa, Val di Fiemme and Val of Primiero.

What is Provolone del Monaco? Provolone del Monaco is the name of a caciocavallo cow cheese, typical Italian, in particular from the city of Naples (Campania region). This food product has DOP recognition (Protected Designation of Origin) and the production area includes: Naples metropolitan area, Agerola, Casola di Napoli, Gragnano, Lettere, Massa Lubrense, Meta, Piano di Sorrento, Pimonte, Sant'Agnello, Sorrento, Santa Maria la Carità and Vico Equense.

Generality What is Raschera? Raschera is a mountain pasture cheese with raw, semi-fat and pressed, semi-hard and variable maturing (short or medium, at least one month), produced almost exclusively from cow's milk; in some rare cases it contains small amounts of goat's or sheep's milk. Typical Italian, in particular in the Piedmont region, Raschera is recognized as a Protected Designation of Origin (DOP) and is recognized as a Slow Food presidium

What's this What is raviggiolo? Raviggiolo - synonyms: ravigiolo, raveggiolo, ravaggiolo - is a soft cheese made from whole cow's milk, occasionally made of sheep and / or goat, a typical Italian. It enjoys the recognition of Traditional Agri-food Product (PAT) and is produced above all in the Apennine ridge between Emilia Romagna and Tuscany; production extends, marginally, to the north of the Marche region

Generality Roquefort is a sheep's cheese that, like gorgonzola, is part of the blue cheese group . It is of French origin, more precisely from the Midi-Pyrénées region , but today its production area is changing; based on what is proposed in the amendment to the specification, it is likely that this area will correspond to the southern part of the Aveyron , including the surrounding areas (south of the Massif Central ).

What is Robiola? Generality Robiola is the name of a group of typical Italian cheeses. The robiolas are not all the same and are distinguished, among other things, by the type of milk, the exposure to seasoning (possibly, also the duration) and the ripening of the crust, of the superficial mold or of the film