Cheese and dessert buffet

Species: Cow
Fat content: Full-fat
Texture: Semi-hard
Crust: Washed with brine
Aging: Semi-aged

The organic chili cheese, made from cow’s milk, features a semi-hard texture and a crust washed in brine, ensuring precise aging and a well-balanced flavor profile. Its high fat content lends each bite intense and harmonious nuances. The taste is designed for true cheese lovers who crave a distinctly spicy, hot, and bold flavor, while the tender, fine, and elegant texture enhances its overall appeal. This unique cheese is ideal for those seeking character, authenticity, and an unmistakably aromatic.

Species: Cow
Fat content: Full-fat
Texture: Soft
Crust: Natural
Aging: Semi-aged

The smoked organic cheese, made from cow’s milk, features a soft paste and a natural rind that highlight its artisanal quality. Carefully aged, it boasts a high fat content that gives it a smooth, creamy consistency with an extremely fine, almost melt-in-your-mouth texture. Its flavor, sweet and slightly tangy, is enriched by a dominant smoky aroma obtained from beech wood. This cheese offers a balanced and delicate tasting experience, perfect for those seeking an organic product with intense and refined smoky notes.

Species: Cow
Fat content: Full-fat
Texture: Semi-hard
Crust: Natural
Aging: Semi-aged

The "Bela Badia" is wrapped in a smooth rind. The cheese interior is light- to straw-yellow in color, and the cheese paste is filled with holes. The "Bela Badia" is a soft cheese, with a smooth and melting, almost buttery, consistency. Its taste is enjoyably mild and fresh. The cheese’s aroma reminds us of sour cream and sour cream butter, with its milky and buttery notes.

Species: Cow
Fat content: Full-fat
Texture: Semi-hard
Crust: Natural
Aging: Semi-aged

Extraordinary & majestic like its namesake, the highest mountain in South Tyrol, this sliced cheese is called "Ortles". It‘s wrapped in a firm, dark brown, waxy rind. The cheese is a light- to straw-colored yellow, furnished with broken and slotted holes. The consistency in the palate is compact but still smooth and lightly crumbly. The cheese’s aroma is milky, nutty and contains light notes of pistachio. Additionally the taste is dominated by a pleasant spicy flavor.

Species: Cow
Fat content: Semi-fat
Texture: Hard
Crust: Natural
Aging: Semi-aged

The strong-flavored hard cheese known as "Alta Badia" is as original as the Dolomite valley it is named after, where the spoken language is Ladin. It’s wrapped in a firm, dry, rustic rind. The cheese paste is straw-colored and comes without holes. The consistency on the palate is short and solid, but still smooth and melting. The taste of the cheese is intense and complex, and shows notes of milky, toasted but also potato flavors. The "Alta Badia" has one of the longest aging processes of the Mila cheese varieties.

Species: Cow
Fat content: Semi-fat
Texture: Hard
Crust: Natural
Aging: Semi-aged

Wrapped in a light yellow, edible rind the "Cheese with herbs", coated in various mountain herbs and hay flowers, is a real eye-catcher. Its exterior is striking and the cheese’s taste is fresh, pleasantly buttery; accompanied, by the aroma of 17 alpine herbs. The cheese paste is light- to straw-yellow, with broken and slotted holes. The consistency on the palate is soft, smooth and melting.

Species: Cow
Fat content: Semi-fat
Texture: Hard
Crust: Natural
Aging: Semi-aged

Named after the powerful, dark South Tyrolean red wine, the wine cheese "Lagrein" gets its full aromatic flavor from its finishing with wine and selected spices. The cheese is wrapped in a rough, rustic rind that stands out through the interaction of different aromas– from cured ham and herbs to an intense note of wine cellars. The cheese paste is light- to straw-colored yellow, and has broken and slotted holes. The consistency on the palate is soft, creamy and melting. The cheese’s aroma and taste is fresh and pleasant. Milky and buttery notes appear, yet wine and herbs dominate the taste of the "Lagrein".

Species: Cow
Fat content: Semi-fat
Texture: Hard
Crust: Natural
Aging: Semi-aged

As the name already indicates, pepper fans will not be disappointed by the “Pepper cheese”. It’s wrapped in a coat of green, red and black peppercorns. The rind is edible and has a spicy aftertaste. The inside is light yellow, has broken holes and has peppercorns throughout. The consistency in the palate is soft, smooth and elegant. The aroma and taste of the cheese are dominated by pepper.

Species: Cow
Fat content: Semi-fat
Paste: Semi-hard
Rind: Natural rind coated with Schüttelbrot
Maturation: Medium-aged

A South Tyrolean cow's milk cheese made from hay milk and refined with Schüttelbrot, the region’s traditional crispbread flavoured with aromatic mountain herbs. The paste is compact and supple, with a light straw-yellow colour. Its flavour is well-balanced and aromatic, combining delicate milky notes with the savoury, slightly rustic character of the Schüttelbrot coating. Excellent on a cheese board or paired with fruit preserves and full-bodied white wines.

Species: Cow
Fat content: Full-fat
Texture: Semi-hard
Crust: Washed with brine
Aging: Semi-aged

Truffle-rich fat cheese, made from cow’s milk, is a distinguished dairy specialty featuring a semi-hard paste and a rind washed in brine. Its aging process results in a tender, soft texture that is exceptionally pleasant on the palate. The flavor profile stands out with sweet, aromatic, and buttery notes, enhanced by the distinctive taste of wild truffle. This rich, full-fat cheese provides a complete sensory experience, where the unmistakable truffle aroma harmoniously melds with the creamy delicacy of cow’s milk. An ideal choice for those seeking a unique culinary refinement, it is perfect enjoyed on its own or as an ingredient in gourmet recipes.

Species: Goat
Fat content: Fat
Texture: Raw pressed
Crust: Flavored
Aging: Aged

A cheese made from presamic curd, produced from goats raised semi-wild in the hills of lower Murgia under organic farming conditions. After salting, the wheels are coated with coarsely ground Sarawak black pepper and aged for at least 6 months in humid cellars to encourage the growth of molds and yeasts, which impart distinctive aromas and flavors to the cheese.

Species: Cow
Fat contentt: Semi-Fat
Crust: Natural rind refined with red wine
Aging: Medium-aged

A South Tyrolean cow’s milk cheese made from hay milk and matured with a full-bodied red wine, which enhances its depth and aromatic complexity. The paste is compact and supple, with a light straw-yellow colour. On the palate, delicate milky notes blend harmoniously with the wine’s fruity and spicy nuances, leading to an elegant and lingering finish. Excellent paired with cured meats, rustic bread and structured red wines.

Species: Cow
Fat content: Fat
Texture: Stretched curd
Crust: Natural
Aging: Semi-aged

Aged, stretched curd cheese, typical of Puglia. Made with raw cow's milk from organic farming. The texture is homogeneous, yellow, compact, with a very slight eye formation. It has an aromatic flavor, melts in the mouth, and is spicy. The average aging is 12 months.

Species: Cow
Fat content: Semi-fat
Texture: Hard cooked
Crust: Oiled
Aging: Reserve

Exclusively produced in the summer in the mountain dairies of the Asiago Plateau, in the Vicenza region, using raw cow’s milk from two milkings, one of which is skimmed by rising. It has a semi-cooked, hard, and compact texture with a partridge-eye pattern. The color is a rich straw yellow, as the cows' diet is rich in green fodder. When young, it has a sweet flavor, but once aged, the texture becomes granular, with a slightly spicy taste. Asiago Riserva is aged from 24 to 30 months or more: this range is due to the fact that it is a cheese produced for a few months, but available year-round thanks to long aging. It pairs well with full-bodied red wines, pears, and dried fruits. In cooking, it is excellent when grated over toasted bread, in pasta dishes, as a filling, and to enrich risottos.

Species: Cow
Fat content: Semi-Fat
Texture: Semi-hard
Crust: Natural rind flavored with mountain pine
Aging: Medium-aged

A South Tyrolean cow’s milk cheese made from hay milk and refined with mountain pine, a characteristic plant of the Alpine region. The paste is compact and supple, with a light straw-yellow colour. Its flavour combines delicate milky notes with fresh balsamic and resinous aromas reminiscent of high-altitude forests. The finish is harmonious and lingering, making it an excellent choice for those who appreciate authentic Alpine flavours. Delicious on a cheese board or paired with honey and rye bread.

Species: Goat
Fat content: Fat
Texture: Blue-veined
Crust: Washed with brine
Aging: Semi-aged

Produced in Valsassina from whole goat's milk (calf rennet). It has a slightly rough rind in a pink-orange color and a compact ivory-white texture, uniformly streaked with the blue veins. The production techniques of this cheese are very similar to those of Gorgonzola, but the final result is quite different, with a soft texture and the distinctive taste of goat's milk. It is a classic blue cheese with a mild spiciness, requiring specific pairings: dark chocolate, fried eggplant, quince jelly with mustard, or even candied young celery.

Species: Cow
Fat content: Enriched
Texture: Soft
Crust: Bloomy
Aging: Semi-aged

A fabulous triple cream cow's milk cheese. This is a modern cheese, created recently (1930), evidently dedicated to the famous gastronome Brillat-Savarin due to its inimitably creamy flavor. It has a soft texture and a bloomy rind and is characterized by an unprecedented 75% fat content: during preparation, a significant amount of fresh cream is added to the milk. The result is a cheese with an incomparable flavor, rich, and decidedly buttery in both taste and texture, which becomes spreadable starting from the rind and retains the moldy note typical of all bloomy rinds inoculated with Penicillium candidum or Camembert molds.

Species: Cow
Fat content: Fat
Texture: Blue-vained
Crust: Natural
Aging: Semi-aged

The term "fourme" comes from Latin and simply means "form," while Ambert is the location where this cheese is traditionally produced. The soft curd of cow's milk is inoculated with blue molds: after a short aging period, the cylindrical molds are pierced to allow the classic blue molds of the blue-veining process to flourish. Among French blue cheeses, it is definitely the mildest, with a dry but creamy texture that releases a light but characteristic cellar aroma. The minimum aging period is 28 days, while maturation can extend up to 60 days.

Species: Cow
Fat content: Fat
Texture: Blue-veined
Crust: Natural
Aging: Semi-aged

The term "fourme" comes from Latin and simply means "form," while Ambert is the location where this cheese is traditionally produced. The soft curd of cow's milk is inoculated with blue molds: after a short aging period, the cylindrical molds are pierced to allow the classic blue molds of the blue-veining process to flourish. Among French blue cheeses, it is definitely the mildest, with a dry but creamy texture that releases a light but characteristic cellar aroma. The minimum aging period is 28 days, while maturation can extend up to 60 days.

Species: Cow
Fat content: Semi-fat
Paste: Hard
Rind: Natural rind
Maturation: Long-aged

A premium cow’s milk cheese from the Apulia region of southern Italy, crafted according to traditional methods and matured in the remarkable caves of Gravina. The paste is compact and crumbly, with a deep golden-yellow colour that develops further during its extended maturation. Its flavour is rich and complex, offering notes of dried fruit, melted butter and a pleasant savoury character. Excellent enjoyed on its own or paired with honey, fruit preserves and mature red wines.

Species: Buffalo
Fat content: Full-fat
Paste: Soft stretched-curd
Maturation: Fresh

A fresh stretched-curd cheese made from buffalo milk. It is characterised by its soft, elastic texture and distinctive porcelain-white colour. Its flavour is delicate yet rich, with pleasant milky notes and a subtle acidity that enhances its freshness. When cut, it releases its characteristic whey, a hallmark of authenticity and quality. Delicious enjoyed on its own, with tomatoes and basil, or as a premium ingredient in a wide range of Mediterranean dishes.

Species: Buffalo
Fat content: Full-fat
Paste: Semi-hard
Rind: Natural rind coated with vegetable charcoal
Maturation: Medium-aged

A buffalo milk cheese refined with vegetable charcoal, giving it its distinctive dark and elegant appearance. The paste is compact yet creamy, with a light-coloured interior that contrasts beautifully with the black rind. Its flavour is balanced and aromatic, featuring pronounced milky notes, a delicate savoury character and subtle nuances reminiscent of cave maturation. Ideal for cheese boards and excellent when paired with honey, fruit preserves, or well-structured white and red wines.

Species: Cow
Fat content: Full-fat
Paste: Soft stretched-curd
Maturation: Fresh

Small hand-tied mozzarella knots made according to traditional Italian cheesemaking methods. Produced from cow’s milk, they are characterised by their soft, elastic texture and fresh, delicate flavour. The paste is compact and juicy, offering pleasant milky notes and a subtle savoury touch. Perfect enjoyed on their own as an appetiser or paired with fresh vegetables, cured meats and crusty bread.