Product List

Butter no GMO
HK$49

Butter no GMO

In the fertile properties of campaigns of Ferrarini, rich in natural fodder, is the production of a special milk, particularly fat, obtained by a special combination of the best of cow breeds, Holstein and Jersey.

Our non-GMO butter is high in energy and rich in vitamin A, ideal dressing for sportsmen and for the growth of children. The Butter Ferrarini is "product with milk raised without GMO."

 

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Buffalo Mozzarella 17g
HK$190

Buffalo Mozzarella 17g

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

We import our mozzarella di bufala (also called buffalo mozzarella) from Italy twice a week so you always get it fresh! Buffalo mozzarella is a mild, fresh, stretched-curd cheese made of very thin layers. It has an elastic texture at first and then it becomes softer and deeper in texture as it matures. Rich in calcium and high in protein and lactic flora substances, and with a high vitamin and mineral salt content, buffalo mozzarella is highly nutritional. Treccia Buffalo mozzarella is made in the same way as our classic buffalo mozzarella, and is therefore packed full of nutritional goodness, however it comes in the form of a plait!

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Buffalo Mozzarella 50g
HK$190

Buffalo Mozzarella 50g

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

We import our mozzarella di bufala (also called buffalo mozzarella) from Italy twice a week so you always get it fresh! Buffalo mozzarella is a mild, fresh, stretched-curd cheese made of very thin layers. It has an elastic texture at first and then it becomes softer and deeper in texture as it matures. Rich in calcium and high in protein and lactic flora substances, and with a high vitamin and mineral salt content, buffalo mozzarella is highly nutritional. Treccia Buffalo mozzarella is made in the same way as our classic buffalo mozzarella, and is therefore packed full of nutritional goodness, however it comes in the form of a plait!

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Buffalo Mozzarella 100g
HK$190

Buffalo Mozzarella 100g

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

We import our mozzarella di bufala (also called buffalo mozzarella) from Italy twice a week so you always get it fresh! Buffalo mozzarella is a mild, fresh, stretched-curd cheese made of very thin layers. It has an elastic texture at first and then it becomes softer and deeper in texture as it matures. Rich in calcium and high in protein and lactic flora substances, and with a high vitamin and mineral salt content, buffalo mozzarella is highly nutritional.

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Buffalo Mozzarella 250g
HK$190

Buffalo Mozzarella 250g

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

We import our mozzarella di bufala (also called buffalo mozzarella) from Italy twice a week so you always get it fresh! Buffalo mozzarella is a mild, fresh, stretched-curd cheese made of very thin layers. It has an elastic texture at first and then it becomes softer and deeper in texture as it matures. Rich in calcium and high in protein and lactic flora substances, and with a high vitamin and mineral salt content, buffalo mozzarella is highly nutritional. Treccia Buffalo mozzarella is made in the same way as our classic buffalo mozzarella, and is therefore packed full of nutritional goodness, however it comes in the form of a plait!

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Buffalo Mozzarella 500g
HK$190

Buffalo Mozzarella 500g

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

We import our mozzarella di bufala (also called buffalo mozzarella) from Italy twice a week so you always get it fresh! Buffalo mozzarella is a mild, fresh, stretched-curd cheese made of very thin layers. It has an elastic texture at first and then it becomes softer and deeper in texture as it matures. Rich in calcium and high in protein and lactic flora substances, and with a high vitamin and mineral salt content, buffalo mozzarella is highly nutritional. Treccia Buffalo mozzarella is made in the same way as our classic buffalo mozzarella, and is therefore packed full of nutritional goodness, however it comes in the form of a plait!

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Buffalo Mozzarella 1kg
HK$380

Buffalo Mozzarella 1kg

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

Outside it is porcelain white color, thin rind of about one millimeter with smooth surface, never slimy or hurled. Structure with thin layers, lightly elastic during the first eight-ten hours from the manufacturing, after it becomes more plain; without spots and preservatives, suppressants and coloring; when it is cut has a light fat whitish whey drippings with the smell of milk enzymes.

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Treccia Buffalo Mozzarella 250g
HK$195

Treccia Buffalo Mozzarella 250g

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

We import our mozzarella di bufala (also called buffalo mozzarella) from Italy twice a week so you always get it fresh! Buffalo mozzarella is a mild, fresh, stretched-curd cheese made of very thin layers. It has an elastic texture at first and then it becomes softer and deeper in texture as it matures. Rich in calcium and high in protein and lactic flora substances, and with a high vitamin and mineral salt content, buffalo mozzarella is highly nutritional. Treccia Buffalo mozzarella is made in the same way as our classic buffalo mozzarella, and is therefore packed full of nutritional goodness, however it comes in the form of a plait!

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Treccia Buffalo Mozzarella 500g
HK$390

Treccia Buffalo Mozzarella 500g

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

We import our mozzarella di bufala (also called buffalo mozzarella) from Italy twice a week so you always get it fresh! Buffalo mozzarella is a mild, fresh, stretched-curd cheese made of very thin layers. It has an elastic texture at first and then it becomes softer and deeper in texture as it matures. Rich in calcium and high in protein and lactic flora substances, and with a high vitamin and mineral salt content, buffalo mozzarella is highly nutritional. Treccia Buffalo mozzarella is made in the same way as our classic buffalo mozzarella, and is therefore packed full of nutritional goodness, however it comes in the form of a plait!

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Buffalo Mozzarella Braid 100g
HK$470

Buffalo Mozzarella Braid 100g

We import our mozzarella di bufala (also called buffalo mozzarella) from Italy twice a week so you always get it fresh! Buffalo mozzarella is a mild, fresh, stretched-curd cheese made of very thin layers. It has an elastic texture at first and then it becomes softer and deeper in texture as it matures. Rich in calcium and high in protein and lactic flora substances, and with a high vitamin and mineral salt content, buffalo mozzarella is highly nutritional. Treccia Buffalo mozzarella is made in the same way as our classic buffalo mozzarella, and is therefore packed full of nutritional goodness, however it comes in the form of a plait!

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Treccia Buffalo Mozzarella 2kg
HK$800

Treccia Buffalo Mozzarella 2kg

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

We import our mozzarella di bufala (also called buffalo mozzarella) from Italy twice a week so you always get it fresh! Buffalo mozzarella is a mild, fresh, stretched-curd cheese made of very thin layers. It has an elastic texture at first and then it becomes softer and deeper in texture as it matures. Rich in calcium and high in protein and lactic flora substances, and with a high vitamin and mineral salt content, buffalo mozzarella is highly nutritional. Treccia Buffalo mozzarella is made in the same way as our classic buffalo mozzarella, and is therefore packed full of nutritional goodness, however it comes in the form of a plait!

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Smoked Buffalo Mozzarella 250g
HK$210

Smoked Buffalo Mozzarella 250g

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

Smoked Buffalo Mozzarella is a version of "classic" Buffalo Mozzarella. It is subjected to smoke with a natural process and it is called "buffalo mozzarella smoked". The smoking is done in the traditional manner: the mozzarella are tied in pairs on a stick resting on the bricks. The smoke is produced with bay and laurel. Spun paste fresh cheese. Outside aspect: dark color for its smoking phase, thin rind of about one millimeter with smooth surface, never slimy or hurled.

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Buffalo Ricotta 250g
HK$60

Buffalo Ricotta 250g

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

Fresh milky dairy product taken after the whey buffalo milk clotting. It has no rind and it has a porcelain whitish color, its compactness is creamy and soft, while its taste is fresh and slightly sweet. This rich fresh cheese is slightly grainy but smoother than cottage cheese. Store in the fridge

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Crotonese Smoked Ricotta Cheese
HK$105

Crotonese Smoked Ricotta Cheese

Obtained using whey from the sheep's milk of the race Gentile fed in the pastures of Marchesato di Crotone, the rind is very thin and its color brown from the smoking process. The shape is cylindrical and on the rind there is the pattern from the rattan basket the cheese has been made in. The pasta is compact and its color is ivory. The taste is round, long, smoky and creamy. The aftertaste is long with strong hints of delicate smoke and wood aromas. This product has been selected for two reasons, first for the quality of the sheep's milk and second for the gentle way it has been smoked.

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Hard Sheep Ricotta
HK$75

Hard Sheep Ricotta

Sheep milk ricotta cheese is a completely natural, wholesome product obtained by recooking sheep whey, a byproduct of cheese manufacturing, and blending it with sheep milk. The whole prodution process is monitored by our artisans, who closely follow every step, to dry salting and aging, the latter lasting about 10 days.

This superb delicacy is produced by Il Parco delle Bontà, an artisan company that has received a number of local, national and international awards. 

A holeless cheese with white paste and crust, this product is available in a 200 g cone shaped vacuum sealed packet. With a solid, semihard texture, this ricotta is defined by its unmistakable aroma and strong, salty flavor. Unopened, in its vacuum sealed packet, this product can last in the fridge for about 9 months.

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Buffalo Burrata 500g
HK$230

Buffalo Burrata 500g

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

Burrata is a cheese made of spun dough of buffalo cheese with a ball of butter in the middle. The butter is made with the remaining whey from the cheese dough production, and is separated and given a round shape. During the production of the cheese dough, little dough sacks are made with butter in the middle. The name depends on the shape; when it’s small with a little head it’s called burratina and when it’s large and completely round it’s called burrata.

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Buffalo Burratina 150g - 4pcs
HK$450

Buffalo Burratina 150g - 4pcs

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

Burratina is a cheese made of spun dough of buffalo cheese with a ball of butter in the middle. The butter is made with the remaining whey from the cheese dough production, and is separated and given a round shape. During the production of the cheese dough, little dough sacks are made with butter in the middle. The name depends on the shape; when it’s small with a little head it’s called burratina and when it’s large and completely round it’s called burrata.

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Burratina
HK$45

Burratina

We could say that Burrata and mozzarella are quite similar, but the first one has a much softer texture. In particular, its peculiarity is that it is a sheet of mozzarella dough containing a creamy butter serum full of smaller pieces of mozzrella torn by hand, the so-called stracciatella. Its flavor is sweet and buttery.

Today Burrata is considered a real delicacy. It was originally produced by peasants to re-use any remainings, therefre mixing the residues of the cheese dough with the cream than wrapped in a mozzarella casing. The master cheesemakers work mostly with bare hands into boiling water without the use of any machinery or technology. 

Preservative free.

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Burrata 125gr
HK$90

Burrata 125gr

We could say that Burrata and mozzarella are quite similar, but the first one has a much softer texture. In partiucular, its peculiarity is that it is a sheet of mozzarella dough containing a creamy butter serum full of smaller pieces of mozzrella torn by hand, the so-called stracciatella. Its flavor is sweet and buttery.

Today Burrata is considered a real delicacy. It was originally produced by peasants to re-use any remainings, therefre mixing the residues of the cheese dough with the cream than wrapped in a mozzarella casing. The master cheesemakers work mostly with bare hands into boiling water without the use of any machinery or technology. 

Preservative free.

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Scamorza di Bufala
HK$105

Scamorza di Bufala

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made ??exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

Scamorza is a cheese made with buffalo fresh milk. The Scamorza owes its name to the shape, from the verb "Scamozzare" which means "to remove a part." It is a product with an elastic dough and uniform pale yellow colour. Its crust is thin, pale yellow in colour. Its flavour is predominantly sweet.

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Smoked Scamorza di Bufala 250g
HK$115

Smoked Scamorza di Bufala 250g

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made ??exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

Scamorza is a cheese made with buffalo fresh milk. The Scamorza owes its name to the shape, from the verb "Scamozzare" which means "to remove a part." It is a product with an elastic dough and uniform pale yellow colour. This scamorza in particular is smoked, used the old traditional way, with the smoke produced with bay and laurel.

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BIO Parmigiano Reggiano 5 years
HK$295

BIO Parmigiano Reggiano 5 years

Organic Parmigiano Reggiano “60 months”. A tale becomes reality. Our Organic Parmigiano Reggiano “60 months” originates and develops from the ideal balance between man and nature and the absolute gratitude that binds us to our land. Our cows graze freely and peacefully. They are fed through natural GMO free foods and treated with homeopathic criteria. The soils of our organic farms are cultivated following natural principles without the aid of chemical products. This amazing product highlights the already inimitable quality of the best Parmigiano Reggiano and thanks to the long aging in our warehouse it acquires distinctive taste and aroma that make it unique in the world of food.

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Mozzarella for Pizza 1kg
HK$195

Mozzarella for Pizza 1kg

The flavor is sweet, it tastes fresh milk. The dough is light, soft, compact and perfectly melting. It 'an ideal product for pizzas and other uses in the kitchen.

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Buffalo mozzarella Filone for Pizza
HK$390

Buffalo mozzarella Filone for Pizza

Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.

Practicality and authenticity rule supreme here! All the flavour of real Buffalo Mozzarella in a special format. We bring it to you in a 1 kg log, stored in water to maintain its softness and freshness. The shape enables you to slice it easily to prepare delicious Caprese salads, sandwiches or pizzas. The exceptional flavour is down to its authenticity!

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Grana Padano extra 15 months
HK$155

Grana Padano extra 15 months

In the 12th century both the Benedictine and Cistercian monks set out on a massive cleaning up and deforestation work in the Po Valley, providing a new boost to farming and the breeding of cattle for producing milk and working on the land. When more milk than necessary was produced a way had to be found to use it so it was transformed into cheese to have a product that would keep over time. With ageing it improved and became even stronger – and this is how Grana Padano was born, taking its name from the graininess of its texture.

Grana Padano D.O.P. (P.D.O. = Protected Designation of Origin) is a semi-fat hard cheese, cooked and slow to mature, made with the raw milk of cows whose basic feed is green or preserved fodder. The milk, taking from two daily milkings, is partially skimmed, taking the cream off the top.

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BIO Parmigiano Reggiano extra minimum 24 months
HK$240

BIO Parmigiano Reggiano extra minimum 24 months

It was born from the ideal of balance between man and nature, from the respect for the earth and the beings living on it and from the enormous gratitude that bonds us to our land. The cows live free and serene, they are fed only with natural foodstuffs, free from GMOs and are cared for with homeopathic criteria. All the land of the organic farms is controlled with natural principles, without the use of chemicals. The Parmigiano Reggiano from organic farming that we are offering you has all the qualities of the best Parmigiano Reggiano, its perfume is intense and complex with strong grassy hints and its flavour is delicately tasty with an aftertaste of raw milk.

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Parmigiano Reggiano 24 months
HK$210

Parmigiano Reggiano 24 months

Hidden inside the mighty walls of the monasteries, some Benedictine monks began to work in making a hard cheese using the neighbouring land milk. Then they tried to leave it to rest on wooden rows for months. It has happened on 1100. The beginning of an extraordinary experience. Nine centuries of history, the same place of origin, the same rituals, the same dedication, the same inimitable taste we are elaborating everyday by our Agricola Giansanti's P.D.O. Parmigiano Reggiano King of Cheeses. Protected Designation of Origin (P.D.O.) is a system of EU rules designed to protect consumers and producers.

Twenty-four months are the right time to give our Parmigiano Reggiano the best compromise between the rounded flavor of the “Fresco” cheese and the most aromatic of “Stravecchio” one. Our Parmigiano Reggiano Due Anni is a softly tasting cheese, full flavoured, with veiled nuances, creamy-white colour, and a semi-friable consistency . It is perfect as a table cheese, (breakfast, lunch and dinner) and to be grated as well, if you want to give to your dish a dramatic and unmistakable flavour.

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Parmigiano Reggiano 18 months guaranteed
HK$1,650

Parmigiano Reggiano 18 months guaranteed

Hidden inside the mighty walls of the monasteries, some Benedictine monks began to work in making a hard cheese using the neighbouring land milk. Then they tried to leave it to rest on wooden rows for months. It has happened on 1100. The beginning of an extraordinary experience. Nine centuries of history, the same place of origin, the same rituals, the same dedication, the same inimitable taste we are elaborating everyday by our Agricola Giansanti's P.D.O. Parmigiano Reggiano King of Cheeses. Protected Designation of Origin (P.D.O.) is a system of EU rules designed to protect consumers and producers.

Though we call it “fresh”, this a eighteen months aging cheese. Eighteen months is the minimum period in which the cheese develops and matures all the nutritional characteristics that make it unique. Agricola Giansanti's Parmigiano Reggiano Fresco is softly-and-round tasting, white in colour, and still partially granular in consistency. For this reason we recommend it first of all as a “table cheese”, to be eaten together with a drink or as an appetizer in family brunches.

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Parmigiano Reggiano extra 36 months
HK$260

Parmigiano Reggiano extra 36 months

When a Parmigiano Reggiano cheese is aging for more than 30 months, all its nutritional properties are fully developed. The incredible mix of protein and vitamins makes it the ideal food for athletes and the Mediterranean diet lovers. However, it's as to the aroma and structure that Agricola Giansanti's Parmigiano Reggiano Stravecchio is unique by the way: the flavor is firm, hidden fragrances and aromas are revealing in the palate. Its color is subtle straw yellow and, thanks to the fundamental value that comes from working just our barn's dairy milk, the structure is slightly crumbly. This is what makes it unique and suitable to be eaten alone, flakes-serving, or paired with jams and marmalades, as well as grated to magnify your pasta, pizza, vegetables and meat , fresh or cooked as well.

Won Gold Medal at Alma Caseus 2016 Cheese Awards!

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Parmigiano Reggiano extra 48 months
HK$290

Parmigiano Reggiano extra 48 months

The cheese is extraordinary, unusual flavors, sensations unknown and surprising, always great balance that feeds on power and elegance, and the color darkens with age. The aroma is delicate, the flavor enveloping, full, rich, never hot, fills the mouth.

The palate is dark, with feeling fat (casein, especially in older ages is clearly visible) holding at bay a distinct character. It 'a new experience that pushes the paradigm of Parmigiano organoleptic and until recently it was difficult to imagine.

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Parmigiano vacche Rosse 24/28 months
HK$320

Parmigiano vacche Rosse 24/28 months

This is from a particular limited cru area of Parmigiano Reggiano made from the milk of red patched Reggiana breed cattle traditionally used in the production of this cheese.  This breed has subsequently been almost entirely substituted by the less valuable Friesian cows. Due to the characteristics of the base milk and for the care taken in making this ‘Red Cow’ Parmigiano Reggiano, whose forms are distinguished by the expression ‘Vacche rosse – razza reggiana’ fire-branded on their surface (a smaller brand is also made on the underside), the quality of this cheese is particularly high. However, the production and consequent availability is very limited.

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Parmigiano Reggiano 36 months half wheel
HK$7,650

Parmigiano Reggiano 36 months half wheel

A straw-colored Parmesan cheese, with a grainy and crumbly pasta, strong flavor, with predominant notes of spices and dried fruit, which retains the characteristic sweetness without any feeling sour or spicy aftertaste.

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Parmigiano Reggiano only with Bruna Cow's milk
HK$280

Parmigiano Reggiano only with Bruna Cow's milk

Sweeter and more aromatic. This precious Parmigiano Reggiano comes from the ‘white gold’ of the Italian “Bruna Alpina” breed a superior quality milk. the “Bruna Alpina” cow has been living in Italy for 150 years, above all in the highest pasturelands where fields are impracticable. It is a docile animal with brown coat and a sweet and intense look. The uniqueness of its milk derives from its high protein content, particularly casein which is dramatically important to achieve the extraordinary quality standard of our Parmigiano Reggiano DOP Disolabruna® which is sweeter and more aromatic than a normal Parmigiano Reggiano as proved by authoritative studies carried out in several italian universities. It is guaranteed from the association of Italian farmers ‘Italialleva’, who assures the origin of product through the transparent traceability of the whole production chain. It is a guarantee which cannot be purchased, it is obtained thanks to hard work and seriousness that customers recognize in this great value product.

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Parmigiano Reggiano Gran Riserva 5 years
HK$600

Parmigiano Reggiano Gran Riserva 5 years

This Parmigiano Reggiano is made only with milk from Italian Holstein Frisian cows, born and lived in a small farm. The whole production process is strictly artisanal. The wheels of Parmigiano Reggiano when it reaches 2 years old are retrained by Experts Recognized Association (Consortium Parmesan Cheese) and only the exceptional wheels and proper maturation are marked with the second mark "EXTRA", and only the best at this point reaches 5 years of seasoning.

The cheese is extraordinary, unusual flavors, sensations unknown and surprising, always great balance that feeds on power and elegance, and the color darkens with age. The aroma is delicate, the flavor enveloping, full, rich, never hot, fills the mouth.

The palate is dark, with feeling fat (casein, especially in older ages is clearly visible) holding at bay a distinct character. It 'a new experience that pushes the paradigm of Parmigiano organoleptic and until recently it was difficult to imagine.

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Pecorino Riserva del Fondatore
HK$385

Pecorino Riserva del Fondatore

A cheese created by Angela and Simone and dedicated to the founder of the establishment as a thankful acknowledgement for his having left them the management of this prestigious reality. This may be considered "the Cheese" par excellence of the dairy, the one receiving more awards and most appreciated by the establishment. It is made with highly selected ewe's milk according to ancient proceedings from the tradition and aged in the cave.

Produced using selected Maremmana raw sheep's milk, this cheese is a big cylinder with slightly rounded sides with a weight of 18/20kg. The smell is quite strong with vegetable and fruity tones. The taste is strong, instense and long-lasting. The consistency is firm and hard, but creamy.

Gold Medal won in june 2013 at the prestigious Mundial du Fromage et des Produits Laitiers in Tours (Valley of the Loire) and finally the super Gold for the Best Pecorino in the World in London in the month of november 2014.

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Pecorino di Fossa di Sogliano DOP
HK$185

Pecorino di Fossa di Sogliano DOP

Pecorino di Fossa, also called Ambra di Talamellois one of the most exquisite and unique Italian cheeses. It is a traditional sheep cheese dating back to the Middle Ages. "Fossa" means pit, because this cheese is aged in an underground oval sandstone pits.This wonderful table cheese is sold vacuum-sealed and should be removed from the bag 24 hours before being eaten. 

Strong, determined, and with notes of mushroom and wine gained during the aging process, this hard cheese demands a try!

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Pecorino Toscano DOP
HK$110

Pecorino Toscano DOP

Pecorino Toscano is a young 100% sheep's milk cheese, only about 40 days old when it shipped from the producer. As the cheese first hits your tongue, you detect a hint of Tuscan herbs, grass and wildflowers. The aftertaste it leaves on your palate is a wonderfully complex flavor that is hard to describe, but easy to enjoy. Authentic Pecorino Toscano is name-controlled by the Italian Government, meaning that in order for a cheese to bear the name, it must be made to exact specifications and only in defined locales. This one is truly a special item.

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Pecorino Toscano DOP Stagionato
HK$105

Pecorino Toscano DOP Stagionato

Pecorino Toscano is a firm-textured cheese produced in Tuscany, with protected designation of origin (DOP) status. The cheese is prepared with full cream and pasteurized ewe's milk, with a sturdy, nutty flavour and a hint of salt on the palate. 

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Montasio Tipico DOP seasoned 3 mesi
HK$160

Montasio Tipico DOP seasoned 3 mesi

Montasio is a cheese that has been around since the 13th century. It was traditionally made by monks living in the Moggio abbey, located at the top of the Carnic Alps. Originally, the cheese was called Carnia, named after the area of production. The milk used to make the cheese comes from three different bovine races: Friesian, Swiss Brown and Pezzata Rossa. The cows are raised according to the rules of the Montasio Cheese Consortium.  The cheese is made with milk from two milkings, mixed with veal rennet. Montasio is aged according to its use.  Aging time can vary from 2 to 5 months for cheese for slicing, and 12 months for cheese to be grated. Depending on its age, Montasio can taste like fresh milk from mountain pastures. Older cheese usually develops a spicier more pronounced flavor.

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Asiago pressato DOP Black Wheel
HK$160

Asiago pressato DOP Black Wheel

The rind is black colour, thin and springy. The paste is white or straw yellow with small irregualr eyes, slightly torn. The taste is sweet, a little bit hot, with aromas of milk and cream. This cheese is produced by Caseificio Sociale San Vito Povolaro (1899) and the black rind identifies a particular selection of the classic Asiago pressato DOP, matured 40 days.

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Taleggio DOP
HK$195

Taleggio DOP

Taleggio Raw Milk DOP is a very popular Italian cheese produced on the mountains of Val Taleggio.  Famous for it's pungent aroma and delicious taste, Taleggio is extremely versatile.  This particular Taleggio is called "a munta calda" because the cheesemaking process begins while the milk is still warm from the cow. Unpasteurized and extremely fresh, the cheese with which it's made is complex and nuanced. This cheese is made using only the traditional technique and boasts the DOP stamp. Taleggio, raw cow's milk cheese is aged in ancient caves where it is continually washed in order to create the bright orange rind typical of washed rind cheese. The rind is thin, soft and is naturally pink in colour with characteristic light sage-coloured mould (green-grey). The body of the cheese has a uniform and solid consistency. It is softer just under the rind and, once the ageing process is completed, it's quite crumbly in the middle.

The cheese varies from white to straw-coloured and occasionally contains tiny holes.

The flavour is sweet, slightly sour and a vaguely aromatic, sometimes with a hint of truffle. It has a characteristic aroma. Taleggio is a natural, living cheese, in fact, the ageing process continues right up to when it is eaten.

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Provolone Valpadana POD
HK$150

Provolone Valpadana POD

Provolone Valpadana PDO comes from the family of pasta filata (spun paste) cheeses, which are characterised by the technique of "spinning" the curd, which has ancient origins.

The first notes of this cheese date back to the Middle Ages and come from Southern Italy, the birthplace of the particular production technique. Since 1996, Provolone Valpadana has prided itself on its "PDO", Protected Designation of Origin.

Provolone Valpadana PDO is a "pasta filata" (spun paste) cheese with the greatest variety of shapes and weights of any other dairy product. The plasticity of the paste, characteristic to Provolone Valpadana PDO, during processing, allows cheese makers to dabble in producing forms of an albeit infinite variety of weights. Even today, you can see at the ripening warehouses of dairy producers, some "experiment" being carried out by a creative cheese maker. The product specification for Provolone Valpadana PDO (DPCM 04/09/1993) has safeguarded this cheese culture through the identification of a geometric type, replicated in the different weights.

We can distinguish four typical forms: salami, melon/pear, truncated cone and flask, each of which can be produced in weights ranging from 500g to over 100kg.

We must mention the two types of Provolone Valpadana PDO:

  • "Dolce", which is distinguished by the use of veal rennet and is aged for no more than 2-3 months;
  • "Piccante", which is distinguished by the use of kid and/or lamb rennet paste and is aged for a minimum of 3 months to over a year.
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Sweet Gorgonzola by the spoon
HK$120

Sweet Gorgonzola by the spoon

Produced with full cream cow's milk, the rind is wrinkly, brownish red in colour; the paste is soft, spreadable, straw in color with the typical mould. The taste is fresh, buttery, dolce with strong hints of milk and herbs, the aftertaste is round, dolce and creamy. The Gorgonzola Dolce is produced by Tosi in relatively low temperatures, that results to a soft and creamy cheese that can be enjoyed by the spoon.

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Gorgonzola Extra Spicy
HK$216

Gorgonzola Extra Spicy

According to legend, Gorgonzola was invented by a lovesick cheese maker who, in his haste to meet his lover, forgot the curd in a cauldron over night only to mix it up on the following morning. The resulting cheese, given that the more acid paste from the previous evening would not amalgamate perfectly with the morning’s paste, had a wealth of folds and crannies which encouraged the development of moulds inside the cheese as it ripened. The outcome, however, was a pleasant change and the method was subsequently repeated deliberately. In effect, the method of working with a ‘double paste’, mixing the evening’s curd with that of the morning, has been used for many years in the production of Gorgonzola. Another characteristic of the production methods of this cheese that was awarded denomination of protection origin (DOP) status in 1955, is its ‘baking’ – the placing of the fresh cheeses in a heated room to favour the expulsion of the serum – and its piercing with needles to encourage the development of penicillin. The Piquant version should be distinguished from the better known Sweet Gorgonzola, which is soft and creamy, as the former, traditional, version has a firmer paste with less serum content due to a longer ‘baking’ period.

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Castelmagno DOP seasoned 3 mesi
HK$202

Castelmagno DOP seasoned 3 mesi

Castelmagno gets it's name from a famous sanctuary dedicated to San Magno and his town. The first news of it's production was in the XII century, when Marchese di Saluzzo, in 1277 insisted that the rent of a few pastures was to be paid with wheels of Castelmagno. The 18th century was it's golden age: the Castelmagno cheese became the king of piedmont cheeses, and was always on the menu's of the most famous restaurants of Paris and London. Today the Castelmagno in commerce is produced in dairies in the valleys but there are still some dairies, that have their cows and produce their cheese, in alpine pastures as in the old dayThe rind is thin and smooth and its color is yellowish-brownish when young. When matures the rind becomes crusty and its color dark brownish. The paste is straw yellow, without eyes, with a coarse-grained texture which becomes creamier under the rind when the cheese is matured. Some lucky wheels develop natural blue veins that add a sweet and distinguishing note to the tasteTasteThe taste is long, strong, crumbly, slightly sapid with hints of grass, flowers, stones and nature. The aftertaste is long, round, crumbly with hints of stone cellars, wet soil.

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Fontina DOP
HK$180

Fontina DOP

The Fontina Cheese is a D.O.P. product, recognized at European level thanks to the quality of its production confirmed by old documents. The Fontina Cheese is produced only in Aosta Valley , where, owing to the natural barrier of the Alps, the summer climate is dry: this allows the growth of a rich mountain flora , made up of precious botanic essences. The Fontina Cheese is made of a milk rich of vitamins, natural flavourings without adding or taking away anything. Taste a slice of Fontina Cheese and you'll enjoy the best of Aosta Valley! The taste is dolce, round, full, long, buttery and grassy. The aftertaste is dolce, buttery with strong hints of green grass, herbs and cellar.

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Pecorino Romano POD
HK$100

Pecorino Romano POD

According to the PDO regulation, Pecorino Romano can be produced in many regions of Lazio, Sardinia and Tuscany. This has an historical reason: at the beginning on the '900 Pecorino Romano experienced a huge increase in sales, but Sopravvisana sheeps in Lazio were not enought to keep up with the demand for sheep's milk and, moreovere, there were not enoght space in Lazio to enlarge the farms. Then farmers looked for similar areas and similar sheeps races: Sarda race resulted to be the more suitable and Pecorino Romano started to be produced in Sardinia as well. It is produced with raw milk obtained from sheeps of Siciliana, Comisana, Sarda and Sopravvisana race. The rind is straw yellow, covered with a black coat. The paste is hard with few eyes, white or pale yellow in colour. The taste is strong, salty and sharp.

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Ubriaco Cheese
HK$240

Ubriaco Cheese

A bath of several days in wine marc was originally a typical Veneto method for facilitating the preserving of cheeses. However, it is now used mainly as a means of giving the products a particular flavour. The practice is currently widespread throughout many areas of Italy but its origins lie in and around Treviso. Red ‘drunk’ cheese is the most classic of its kind and is made with forms of Montasio and Friuli ‘Latteria’ cheeses immersed in Merlot red wine marc. The marc is not absorbed by the cheese but its perfume penetrates it and the subsequent ripening accentuates it even more.

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Smoked Caciocavallo from Abruzzo
HK$176

Smoked Caciocavallo from Abruzzo

Caciocavallo comes from cow’s milk and is a stringy semi-hard cheese. It has a mild, slightly salty flavour and firm, smooth texture when young (about 2 months). As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating. Caciocavallo is one of the pasta filata types of cheeses, which means it has been stretched and shaped by hand. The rind contains small grooves left by the restraining cords. This type is subjected to smoke with a natural process. The smoke is produced with bay and laurel.

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Fiore Sardo Aged
HK$255

Fiore Sardo Aged

This Cheese is made ​​exclusively from whole sheep's milk from Sardinian pastures and it’s coagulated with calf rennet. Salting is carried out wet , with the immersion of the cheese in brine vats, and the ageing last over two months in special rooms where the temperature and humidity is controlled constantly. The paste is compact and white straw yellow with ripening progresses. The flavour is sweet and aromatic in young forms and hard and crumbly taste slightly spicy in more aged forms.

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Testun al Barolo DOCG
HK$180

Testun al Barolo DOCG

Testun al Barolo is a semi-firm mixed milk cheese from the Piedmont region of Italy. The cheese has a beautiful complex flavor thanks to the sweet and grassy milk from alpine pastures and its aging process. It ages for a minimum period of four months in small oak barrels under the residues of the Nebbiolo grapes - the grape to make Barolo wine. The fruity wine flavors seep into the crumbly paste which adds more complexity to the flavor. Once you taste this cheese you will be hooked! Full flavoured ‘testun’ cheeses are coated with the pressed grapes used to make Barolo wine – the flavours of the cheese and grapes mingle together to create a flavour that is bitey, creamy, sweet, winey, buttery and sharp all at once (testun loosely translates to ‘hard-headed’, referring to the texture of the cheese). Once you cut through the coating of crushed grapes, the texture is flaky and melt-in-your mouth soft.

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Beppino Occelli with Barley malt and Whisky
HK$415

Beppino Occelli with Barley malt and Whisky

Cusie is one of Beppino Occelli's  grand cheeses. The word "cusie" is the local expression for “that which there is”, in the Piemontese dialect. It means that, in order to produce this cheese, Occelli uses whatever type of milk is available at the moment of production. Always starting with a base of high-quality alpine cow's milk, the cheese can be combined with either goat milk or sheep milk making each batch of cheese unique. The Cusie is one of the best cheeses produced in the Occelli's dairy, truly a nutty and piquant wheel.

Though delicious plain, this hard cheese has and unique treatment: the wheels of cheese are coated in whiskey-soaked barley and aged for a period from 18 to 24 months. This gives the Cusie cheese a smoky and sweet taste, together with an appealing look.  Unlike other flavored cheeses, the Cusie al Malto d'orzo e Whisky is thoroughly infused with the flavors of its added ingredients. This way the barley and whisky become and integral part of this sumptuous delicacy.

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Ragusano DOP
HK$290

Ragusano DOP

Ragusano is a semi-hard cheese made from pasta filata (pulled-curd). It is rectangular in shape and is sold at different stages of aging. It is made with whole milk from modicana breed cows, raised exclusively of fresh grass or hay in the provinces of Ragusa and Siracusa, Sicily.

The curd from the milk is stretched or pulled and the resulting cheese can be eaten fresh (for a sweet, delicate flavor), aged from four months to a year or more (for a more flavorful and spicy taste) or smoked. The blocks of cheese weigh between 6 and 40 lbs, and have indentations from the cords used to hold them up in pairs along wooden beams during the aging process. 

In Sicily, the cheese, also called scaluni in dialect because it looks like step of a staircase, is considered a symbol of tradition and authenticity. It has been recognized as a product typical of Sicily since 1955 and in 1996 Ragusano received the DOP – Protected Denomination of Origin – recognition. Ragusano DOP has a unique flavor and can be used in various Sicilian preparations. The less aged cheese can be paired with Marsala wine, while the older cheeses can be served with Enta Rosso.

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Canestrato Lucano
HK$276

Canestrato Lucano

This classical cheese form Basilicata region is produced higher up the mountains are brought together and ripened in the mountain valleys of the Agri River. Canestrato Lucano cheese (or ‘Incanestrato’ due to the fact that the cheese forms are put to dry in baskets -canestri in Italian) has the exclusive characteristic of being produced by adding a small amount of goat’s milk to that of the sheep, giving it a very distinctive taste. The milk used can be only sheep, according to the period of the year during which the sheep’s production is in majority. The aspect and the texture are compact, more or less intense yellow paste according to the ripening period. The taste is intense, flavourful and distinctive.

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Formai del Mut dell'Alta val Brembana POD
HK$390

Formai del Mut dell'Alta val Brembana POD

The dialect name for this cheese means ‘Mountain cheese’ and it is made in 22 municipalities in the high Val Brembana on the borders with the Valtellina. It is eaten both fresh and ripened. The alpine pasture version (easily distinguished by its blue ink branding on the surface whilst the dairy version is red) is at its best after about six months ripening.

Produced with full fat, raw, cow’s milk, this cheese is compact, more or less intense yellow paste with oval pinholes. The taste is intense and rich with slight traces of animals and grass.

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Bettelmatt Alpine Cheese
HK$490

Bettelmatt Alpine Cheese

The history of using alpine huts in Val d’Ossola has been known since before the first century. The mountains of this area, even at very high altitudes, have wide, sheltered pastures for the animals and it is this characteristic that the local alpine shepherds have turned to good account in creating excellent cheeses throughout the centuries.  The most famous alpine cheese-making hut in the Ossola area is Bettelmatt, in the high Val Formazza, in the northern part of Ossola, but equal fame has spread to those in Toggia, Kastel, Sangiatto, Lago Vannino, Alpe Forno and Poiala – all situated at over two thousand metres and all in the Val Formazza. They have a very limited production of only a few hundred forms each every year. These are all made during July and August and used to be brought down to the valleys by mules but, more recently, they make the trip down in helicopters. Since the summer season of 2003, in order to distinguish them from their numerous and widespread counterfeits, the alpine Toma from Bettelmatt have been fire branded with their name.

Intense yellow, compact with varying sized holes, produced with full fat, raw, cow’s milk. The taste is very intense, flavourful with notes of alpine grasses and stables.

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