Italian Cheese

We are exporting and distributing of Italian Cheeses in Cosenza, Calabria, Italy. Description as given below:-

Description:

Asiago - A cheese D.O.P. Produced with cow's milk produced in the provinces of Vicenza, Trento, Padua and Treviso. Bring 356 kcal / 100 g.
Caciocavallo - A seasoned cheese made from yarn made with very fat milk with the addition of rennet, lactic acid and salt. It is typical of Southern Italy. Bring 439 kcal / 100 g.
Caciotta - Caciotta is a half-cotta cheese made with Pecorino milk from Belice Valley. It produces 370 kcal / 100 g.
Fontina - A cheese D.O.P. Of ancient origins, semi-curd paste fat, natural fermentation acidity; Is produced by using whole cow milk from a single milking and not for more than 2 hours. It yields 343 kcal / 100 g.
Gorgonzola - A soft paste cheese made from whole pasteurized milk cow. Milk is added to select lactic ferments, rennet and spore of Penicillum glaucum mold.
Parmesan cheese - A semi-hard cheese made from hard, cooked, slow maturation (9 to 24), produced with cow's milk. The milk used comes from two daily milking, so it is made to rest and partially skimmed by natural outcrop. Provides 381 kcal / 100 g.
Parmigiano Reggiano - Parmigiano reggiano is a cheese sem