Cheese Bites
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
2020 World Championship Cheese Contest
2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states. -
Mezze Salads
MEZZE Pull-apart garlic bread 4 topped with grated ricotta salata Mixed Olives & Mozzarella 5 marinated in rosemary, garlic, lemon Onion rings 6 smoky aioli dipping sauce Avocado, spinach & artichoke dip...pita chips (vegan) 8 Manousha 8 pita painted with za'atar (an addictive blend of thyme, sumac & sesame seeds that create a fresh lemon flavor authentic to Lebanese cuisine)...baked & served with a red onion, tomato & cucumber salad and a yogurt- cucumber dipping sauce Middle eastern sampler 14 hummus, mohamara and labani (house made yogurt cheese), grilled pita....lebanese favorites Lobster "toast" with avocado 16 sauteed lobster meat in brown butter, thyme, cilantro & tomatoes, served on a smashed avocado toast, Falafel, za’atar & olives 15 falafel, hummus, marinated olives, cucumber, tomato and onion salad and za’atar flatbread Warm roasted eggplant & wonton “napoleon” 15 sweet red onions, tomatoes, feta, watercress and hummus in a light curry vinaigrette Escargot 15 sautéed in a roasted garlic herb-de-provence butter, served with greens and brie toast Grilled calamari 15 za’atar dusted calamari, tossed in pesto and served on a salad of watercress, artichoke hearts, black olives, red onions and roasted red peppers Moules frites (not available during the "shutdown") 15 mussels steamed with tomatoes, curry, and onion marmalade, served with sweet potato fries and saffron- tarragon mayonnaise SALADS gluten-free rolls are now available for an additional 3/roll… Fattoush...lebanese bread salad 12 tomatoes, feta, cucumbers, torn pita, radish, -
Tiefgekühlte Pastaspezialitäten
Gültig bis 22. April 2017 Tiefgekühlte Pastaspezialitäten Mit Leidenschaft gemeinsam Gäste begeistern! TK Tortelli Art.-Nr.: 92465 mit Büffelmozzarella, Tomate & Basilikum, ungegart Rechteckige Teigtasche mit einem Füllungsanteil von 57% aus feinstem Büffelmozzarella aus Kampanien, frischen Tomaten und duftendem Basilikum. Stückgewicht 17,5 g Die tiefgekühlte Pasta für 4-5 Minuten kochen lassen 6,99 € / kg 3 kg / Karton 20,97 € / Karton Salva D‘Or - TK Panzerotti Genuss auf mediterrane Art Art.-Nr.: 90291 „Zitrusfrüchte“, ungegart Die wichtigste Zutat für italienische Pasta ist Halbmondförmige Teigtasche natürlich ganz viel Amore. Dabei gehört Pas- mit einem Füllungsanteil von ta zum festen gastronomischen Angebot des 60% aus frischem Ricotta und Mittelmeerlandes. Egal ob Tortellini mit Kürbis, sonnengereiften Zitronen und Orangen. Eine sommerlich Lunette mit Trüffel oder Tortelli mit Büffelmoz- leichte Spezialität. zarella – servieren Sie Ihren Gästen italienisches Stückgewicht 22 g Urlaubsfeeling! Die tiefgekühlte Pasta für 6-7 Minuten kochen lassen Laden Sie Ihre Gäste zu einer kulinarischen Rei- 6,99 € / kg se in das Mittelmeerland ein! Giganti Spargel, 3 kg / Karton 20,97 € / Karton Lunette mit Trüffel, Panzerotti mit Zitrusfrüchten oder Rettangoli mit Lachs und Dill – Bieten Sie TK Rettangoli eine ganz besondere Spezialitätenküche an, Art.-Nr.: 92568 die ein Stück Urlaubsgefühl auf den Teller Ihrer mit Lachs & Dill, ungegart Gäste zaubert. Kleine rechteckige Teigtasche, gefüllt mit einer Komposition Die Vorteile im Überblick: aus -
Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow
animals Article Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product 1, 2, 1 3 1 Francesca Bennato y , Andrea Ianni y , Denise Innosa , Camillo Martino , Lisa Grotta , Francesco Pomilio 4, Micaela Verna 1 and Giuseppe Martino 1,* 1 Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo (TE), Italy; [email protected] (F.B.); [email protected] (D.I.); [email protected] (L.G.); [email protected] (M.V.) 2 Department of Medical, Oral and Biotechnological Sciences, “G. d’Annunzio” University Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy; [email protected] 3 Specialist Diagnostic Department, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy; [email protected] 4 Food Hygiene Unit, NRL for L. monocytogenes, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale” Via Campo Boario, 64100 Teramo (TE), Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-0861-266950 Francesca Bennato and Andrea Ianni equally contributed to this work. y Received: 20 November 2019; Accepted: 12 December 2019; Published: 16 December 2019 Simple Summary: The aim of this study was to investigate the effects of dietary licorice root supplementation on chemical and nutritional characteristics of cow milk and Stracciata cheese, an Italian traditional fresh dairy product. Our results suggest a positive role of licorice in improving the nutritional and organoleptic properties of dairy cow products, influencing various parameters such as fatty acid and volatile profiles. -
Cheeses Part 2
Ref. Ares(2013)3642812 - 05/12/2013 VI/1551/95T Rev. 1 (PMON\EN\0054,wpd\l) Regulation (EEC) No 2081/92 APPLICATION FOR REGISTRATION: Art. 5 ( ) Art. 17 (X) PDO(X) PGI ( ) National application No 1. Responsible department in the Member State: I.N.D.O. - FOOD POLICY DIRECTORATE - FOOD SECRETARIAT OF THE MINISTRY OF AGRICULTURE, FISHERIES AND FOOD Address/ Dulcinea, 4, 28020 Madrid, Spain Tel. 347.19.67 Fax. 534.76.98 2. Applicant group: (a) Name: Consejo Regulador de la D.O. "IDIAZÁBAL" [Designation of Origin Regulating Body] (b) Address: Granja Modelo Arkaute - Apartado 46 - 01192 Arkaute (Álava), Spain (c) Composition: producer/processor ( X ) other ( ) 3. Name of product: "Queso Idiazábaľ [Idiazábal Cheese] 4. Type of product: (see list) Cheese - Class 1.3 5. Specification: (summary of Article 4) (a) Name: (see 3) "Idiazábal" Designation of Origin (b) Description: Full-fat, matured cheese, cured to half-cured; cylindrical with noticeably flat faces; hard rind and compact paste; weight 1-3 kg. (c) Geographical area: The production and processing areas consist of the Autonomous Community of the Basque Country and part of the Autonomous Community of Navarre. (d) Evidence: Milk with the characteristics described in Articles 5 and 6 from farms registered with the Regulating Body and situated in the production area; the raw material,processing and production are carried out in registered factories under Regulating Body control; the product goes on the market certified and guaranteed by the Regulating Body. (e) Method of production: Milk from "Lacha" and "Carranzana" ewes. Coagulation with rennet at a temperature of 28-32 °C; brine or dry salting; matured for at least 60 days. -
Technological Strategies to Preserve Burrata Cheese Quality
coatings Article Technological Strategies to Preserve Burrata Cheese Quality Cristina Costa 1, Annalisa Lucera 1, Amalia Conte 1,*, Angelo Vittorio Zambrini 2 and Matteo Alessandro Del Nobile 1 1 Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25–71122 Foggia, Italy; [email protected] (C.C.); [email protected] (A.L.); [email protected] (M.A.D.N.) 2 Department of Quality, Innovation, Safety, Environment, Granarolo S.p.A., Via Cadriano, 27/2–40127 Bologna, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-881-589-240 Received: 4 May 2017; Accepted: 4 July 2017; Published: 9 July 2017 Abstract: Burrata cheese is a very perishable product due to microbial proliferation and undesirable sensory changes. In this work, a step-by-step optimization approach was used to design proper processing and packaging conditions for burrata in brine. In particular, four different steps were carried out to extend its shelf life. Different headspace gas compositions (MAP-1 30:70 CO2:N2; MAP-2 50:50 CO2:N2 and MAP-3 65:35 CO2:N2) were firstly tested. To further promote product preservation, a coating was also optimized. Then, antimicrobial compounds in the filling of the burrata cheese (lysozyme and Na2-EDTA) and later in the coating (enzymatic complex and silver nanoparticles) were analyzed. To evaluate the quality of the samples, in each step headspace gas composition, microbial population, and pH and sensory attributes were monitored during storage at 8 ± 1 ◦C. The results highlight that the antimicrobial compounds in the stracciatella, coating with silver nanoparticles, and packaging under MAP-3 represent effective conditions to guarantee product preservation, moving burrata shelf life from three days (control sample) to ten days. -
Chef's Selection of Cheese, Meat and Vegetable Antipasti $24 House
cheese Meat vegetable antipasti Piave Vecchio $9 Prosciutto di Parma $11 Marinated Olives $4 Robiola $10 Mortadella $8 Pickled Fennel $6 Salva Cremaso $10 Finocchiona $9 Giardiniera Pickles $6 Pecorino Toscano $10 Cappocolo $9 Eggplant Caponata $8 selection of 3: $21 selection of 3: $22 selection of 3: $16 chef’s selection of cheese, meat and vegetable antipasti $24 Escarole—Toasted almonds, smoked feta, preserved Niçoise Tuna Sandwich —Olives, anchovy, lemon-wildflower honey vinaigrette roasted peppers, arugula $13 $13 Add Avocado $5 Slow Roasted Pork Sandwich—Speck, Provolone, pickled green tomato, hot cherry peppers Arugula—Celery seed vinaigrette, $15 shaved radish, Parmigiano $12 Add Tuna Caprese Sandwich—Fresh mozzarella $5 almond basil pesto, arugula, heirloom tomatoes $13 Whitefish Crostino—Avocado, radishes $10 house-made pasta Quinoa Bowl—Arugula, Rigatoni—Guanciale, tomato, serrano chili, cream chick peas, cucumber, olives, herb yogurt $22 $19 Add Avocado Lumache—Corn crema, shrimp, scallions, $5 fermented chili sauce $22 Whole Roasted Brook Trout—Lemon, olives, chili flake $25 20 % Gratuity will be added to parties of six and more cocktails wines by the glass / quartino / bottle Sparkling Rucola Negroni $13 Gin, Cynar, Aperol Prosecco - La Jara, NV - Veneto $13 / $50 Lambrusco - Fiorini, NV - Lombardy $12 / $48 The New Rider $13 Rye, lemon, ginger, Maraschino liqueur, sage White Aperol Spritz $12 Sauvignon Blanc/Sémillon - Château Turcaud Aperol, prosecco, club soda 2019 - Entre-Deux-Mers $13 / $22 / $52 Grenache Blanc - Domaine -
Take-Home Family-Style Meals Secondi Salad
v vg Marinara Pie 15 Margherita Pie 16 Arancini 10 vg San Marzano & Bianco Napoli Tomato, Basil & Fior di Latte Charred Cabbage, Meyer Lemon Tomatoes, Garlic, Sicilian Oregano & Funghi Pie 19 vg Aioli & Balsamic Frontoia Extra Virgin Olive Oil Oyster & Cremini Mushrooms, Herbed Chicken Wings 14 NYC Style Pepperoni Pie 20 Rosemary, Garlic, Crescenza & Garlic, Lemon & Fiorella Ranch Ezzo Pepperoni, ‘NYC Slice’ Fontina val d’Aosta Style Sauce, Mozzarella & Grana Padano Salsiccia Pie 19 House-made Sausage, Ricotta, Burrata Pie 21 vg Fior di Latte, Garlic & Calabrian SALAD D.O.P. Cherry Tomato, Fresh Basil & Chili Salsa Verde A Whole Ball of Angelo and Franco White Clam Pie 22 Burrata Baby Lettuces 15 vg gf Chopped Little Neck & Surf Clams, Pecorino, Fior di Latte, Chili Flake, Heirloom Organics Farm Baby Kale Potato & Kale Pie 20 vg Sicilian Oregano, EVOO garnished & Chard, Cucumbers, Radishes, Fiddler’s Farm Butterball Potatoes, with Parsley & Lemon Wedge Flowers, Everything Seeded-Nut Escarole, Fontina, Fior di Latte, Crocante with Creamy Avocado Garlic, Chili Flake & Parmigiano Italian Dressing Paradise Pie 19 vg Oven-Roasted Tomatoes, Ricotta, gf Fontina & Garlic Cream Preserved Tuna & Gigante Beans 14 Iacopi Gigante Beans, Tonnato Sauce, Celery, House-Preserved Pie Add Ons Tuna, Parsley & Fried Capers Wood Roasted Mushrooms 4 Anchovies 3 Olives 2 House-made Sausage 3 Side Of Sauce 2 Pepperoni 3 Burrata 7 Arugula 2 Fiorella Ranch 1 Fall Farro Salad 13 vg Toasted Farro, Pomegranate Seeds, * gluten free pasta Apples, Pears, Brined Walnuts, -
Le Aziende Partecipanti All'edizione 2020
Le aziende partecipanti all’edizione 2020 AGASUR, S.C.A. AIXTRA, S.C. C/ Limitación, 14 Aixtra Basserikoa Polígono Industrial La Huertecilla 01250 Araia (Araba) 29196 Málaga (Málaga) Spagna Spagna Tel. 0034 620 911484 Tel. 0034 952 179311 In Concorso: Idiazabal DOP Aixtra Fax 0034 952 179709 E-mail: [email protected] Web: www.quesoselpinsapo.com ALAN FARM SOCIETÀ AGRICOLA In Concorso: Queso Gran Reserva El Pinsapo F.LLI ANDRIOLLO E FIGLI S.S. Via Migliara 51 Sx, 167 04014 Pontinia (LT) AGRICOLTURA NUOVA S.C.S.A.I. Tel. 0773/850147 Via Valle di Perna, 315 E-mail: [email protected] 00128 Roma Web: www.caseificioalanfarm.com Tel. 06/5070453 In Concorso: Mozzarella Vaccina; E-mail: [email protected] Caciocavallo Fresco; Pancettone Web: www.agricolturanuova.it Semistagionato; Provolone Stagionato; In Concorso: Cremlino; Pecorino Ricotta Vaccina Semistagionato; Pecorino Stagionato; Ricotta di Pecora; Pecorino Affinato nelle Foglie di Noce ALCHIMISTA LACTIS Via Sacrofano-Cassia, 4050 00060 Sacrofano (RM) AGRITURISMO CASERIA Tel. 388/4678439 Contrada Monte Tufara, 2 E-mail: [email protected] 82022 Castelfranco in Miscano (BN) Web: www.alchimistalactis.it Tel. 0824/960115 In Concorso: Caciotta Vaccinara; Pecorino Fax 0824/960221 1° Maggio; Ricotta Vecchia Maniera; E-mail: [email protected] Tufarina Veia Web: www.agriturismocaseria.it In Concorso: Treccia; Caciocavallo di Castelfranco Stagionato ALTA TUSCIA FORMAGGI S.R.L. S.S. Umbro-Casentinese km 9,000 01022 Bagnoregio (VT) AITOR URIEN Tel. 0761/780892 Anbe Basserikoa Fax 0761/780759 48220 Abadiño (Bizkaia) E-mail: [email protected] Spagna Web: www.tusciaformaggi.it Tel. 0034 616 831096 In Concorso: Scodellato del Pastore; In Concorso: Idiazabal DOP Urien Tusciarello; Camembert di Pecora 1 Le aziende partecipanti all’edizione 2020 ANTICA FATTORIA LA PARRINA AZIENDA AGRICOLA “IL FORLETTO” Strada Vicinale della Parrina, snc Via Guglielmo Marconi, 18 58015 Orbetello (GR) 12060 Murazzano (CN) Tel. -
0Abg66d7rwarq8eqlt3f Jan 23
to begin *** tasting menus tonno marinato ~ raw b.c. albacore tuna in a warm marinade of 18 smoked olive oil, garlic, peppers, frangiulia olives and tropea onion tonno marinato tonno marinato tramezzino fritto ~ fried b.c. side striped shrimp sandwich, chives, 7 albacore tuna, smoked olive oil & albacore tuna marinated smoked smoked meyer lemon mayonnaise {with sturgeon caviar ~ add $45} shepherd peppers olive oil & shepherd peppers insalata invernale ~ salad of living red romain dressed in ontario 14 cranberry and green matsu apples with cinnamon and toasted walnut tramezzino e caviale shrimp, meyer lemon, sturgeon caviar stella di ricotta in brodo antipasti ~ 150g fresh burrata cheese and 50g sliced cured pork 28 roasted ricotta in aromatic hen broth spianata salame served with warm bread and seasonal preserves stella di ricotta in brodo focaccia patate e pancetta ~ homemade focaccia with potato, 12 roasted ricotta in aromatic hen broth rosemary, 12 month aged san pietro cheese and cured pancetta risott con tartufo nero risotto ai plancton marino quadrucci di ricotta in brodo ~ sicilian roasted ricotta in aromatic 16 risotto, robiola cheese, black truffles canaroli rice, scallop, plancton “caviar” hen broth with fresh thyme and mandranova olive oil to continue lasagna lasagna baked pasta, beef, pork & fennel ragu *** baked pasta, beef, pork & fennel ragu orecchiette con polipo ~ pugliese pasta, san marzano tomato, 23 cardoons, capers, basil, braised octopus and crispy sweet peppers orata sea bream, lemon, arugula & bergamot risotto -
Cheeses, Nuts, Pastries and Much More
September 2016 Issue Visit our web site to learn more about the products. www.tasteofsicily.co.uk HOW TO ORDER PAYMENT TERMS CALL US Invoices are payable using: 0208 953 5453 E-MAIL US • Proforma Accounts [email protected] • All major cards As a trade supplier our minimum order is £100 for free delivery (London Area only) • Bank transfer For orders less than our minimum order a charge of £5 will be applied C.O.D. Accounts Orders less than £75 will not be • Cash on delivery (Invoice must be paid accepted at the delivery by cheque or cash) Orders deadline 3:00pm the day • Direct Debit before your delivery. Credit Accounts For orders outside London please contact us. • Direct debit • Application for a credit account BANK DETAILS is available by request, minimum spend £500 ex. VAT per month to open/maintain account facilities. Our bank details for BACS payments are as follows: All our products are sold subject to our Account Name: Taste of Sicily Ltd Terms & conditions. A copy is available upon Bank Name: HSBC plc request or at: tasteofsicily.co.uk/faqs/ Account Number: 41388584 Sort Code: 40-04-28 PRE ORDER New Product Product Sold By case Pre order product 10 days lead time ABOUT US Small Beginnings Our story begins at the heart of the Mediterranean, in Sicily, the home of flavour. An ancient crossroads of cultures and tastes, its exceptionally fertile soil bathed in sunlight, Sicily has nurtured a particularly rich gastronomy over centuries. In 1875, in the small Sicilian town of Caltanissetta, our great grandfather Luigi Diforti started creating Antipasti, Olives and Pesto to sell to local families. -
Aziende Canestrato Moliterno.Pdf
Imp_Formaggi 1-158.qxd 30-09-2010 18:07 Pagina 56 AZIENDAAGRICOLA SANTORO SEDE ANNO DI FONDAZIONE Contrada Fiumara 1990 85047 Moliterno (Pz) RESPONSABILE Tel.. +39 0975 67035 Maria Santoro Fax: +39 0975 67035 CASARO Cell.: +39 329 4626095 Maria Santoro WEB, E-MAIL webtiscali.it/aziendasantoro [email protected] Imp_Formaggi 1-158.qxd 30-09-2010 18:07 Pagina 57 AZIENDAAGRICOLA SANTORO MOLITERNO PRODOTTI DI PUNTA APPROVVIGIONAMENTO LATTE Canestrato di Moliterno IGP, Casieddu Latte aziendale LATTE LAVORATO Ovino Caprino PUNTI VENDITA Moliterno (Pz): Via Aldo Moro Contrada Fiumara ORARIO APERTURA 8.00 - 13.00 / 16.00 - 19.00 ADESIONE A CONSORZI PRODOTTI Consorzio di Tutela del Canestrato di Cacioricotta, Caciotte, Canestrato di Moliterno IGP Moliterno Igp, Casieddu, Pecorino, Paniere Prodotti Tipici Comunità Montana Ricotta, Ricotta salata. Alto Agri CERTFICAZIONII IGP Canestrato di Moliterno Canestrato, Casieddu 2010 57 REPERTORIO Imp_Formaggi 1-158.qxd 30-09-2010 18:37 Pagina 76 AZIENDA ZOOTECNICA CASEARIA VIOLA CASEIFICIO ANNO DI FONDAZIONE Contrada Serra Aria di Tutti i Venti 1990 85010 Guardia Perticara (Pz) RESPONSABILE Tel.: +39 0835 560500 Pietro Mario Viola Cell.: +39 368 7512144 CASARO E-MAIL Rosaria Lardino [email protected] Imp_Formaggi 1-158.qxd 30-09-2010 18:37 Pagina 77 AZIENDAZOOTECNICA CASEARIA VIOLA GUARDIA PERTICARA PRODOTTO DI PUNTA APPROVVIGIONAMENTO LATTE Canestrato Latte aziendale LATTE LAVORATO Bovino Ovino Caprino PUNTO VENDITA Contrada Serra Aria di Tutti i Venti Guardia Perticara (Pz) ORARIO APERTURA 8.30 - 13.00 / 17.00 - 20.00 ADESIONE A CONSORZI PRODOTTI Consorzio di Tutela del Canestrato Caciocavallo, Cacioricotta, Caciotte, di Moliterno IGP Canestrato, Caprino, Caprino fiorito, Casiello, Formaggi a pasta fresca, Formaggi con Peperone di Senise IGP, Formaggio a pasta semicotta, Formaggio dei Zaccuni, Mozzarella / fiordilatte, Nodini, Pecorino, Ricotta, Ricotta for- te, Ricotta salata, Robiola, Scamorza, Scamorza affumicata, Scamorzone, CanestratoTreccine, Treccione,Tomini.