Product List

Buffalo Mozzarella 125g
HK$45

Buffalo Mozzarella 125g

Lady Bu is an artisanal Buffalo Mozzarella Campania DOP, 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$90

Buffalo Mozzarella 250g

Lady Bu is an artisanal producer of Buffalo Mozzarella Campania DOP producing a wide range of size including 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$90

Smoked Buffalo Mozzarella 250g

LadyBu is an artisanal producer of Mozzarella Bufala Campana DOP, 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.

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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Fresh Buffalo Ricotta 300g
HK$60

Fresh Buffalo Ricotta 300g

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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Pecorino Toscano DOP Riserva Oro
HK$198

Pecorino Toscano DOP Riserva Oro

Made of sheep's milk, this Pecorino is hand selected by Tuscan cheese makers to become Oro Antico. This Pecorino is transformed over the course of six months by the simple application of olive oil. Once the cheese is glazed with the olive oil it is placed in a stone cellar where it begins its journey to maturity. As the aging process continues olive oil is intermittently applied and the cheese begins to develop its hard texture and distinctive piquancy. Once fully mature the pecorino is of golden hue and has become Oro Antico or in other words ancient gold. The final flavor is that of earth, wild herbs, and citrus.

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Bra Tenero DOP
HK$95

Bra Tenero DOP

Bra Tenero is a DOP cheese produced using full-cream cow's milk from the province of Cuneo. The cheese is very soft and elastic, with a creamy white colour, with sparse and unevenly distributed holes. The rind is very thin, with a dark yellow colour. It has a short ripening period, dictated by the discipline that regulates its production, which is just 45 days. Thanks to its delicate flavour, Bra Tenero is recommended for the production of excellent fondues.

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Toma Piemontese DOP
HK$155

Toma Piemontese DOP

In the valleys of Piedmont, in places where the amazing panorama joins the culinary culture, takes place the original Toma Piemontese DOP. It is a fat or semi-fat cheese, belonging to the category of washed-rind cheeses, made from cow’s milk, whole or semi-skimmed, with a seasoning from 20 to 45 days.

Toma Piemontese is a kind of cheese made from cow’s milk, obtained from farms in the indicated areas. For being defined “Toma Piemontese”, a cheese must come from cows, but it can be exposed to hygienic or thermic processes.

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Mascarpone Sterilgarda 2Kg
HK$250

Mascarpone Sterilgarda 2Kg

Fresh cheese made with high quality milk cream. 
Product obtained from warmed cream’s coagulation with citric acid; unseasoned.
Product is meant for all people, according to their health conditions.
Excellent to prepare delicious recipes and not only in confectionery!

Ingredients: Milk pasteurized cream, acidity corrector : citric acid
Allergens: Milk and milk products (including lactose).
Storage and preservation : 0 / +4 ° C.
Once opened, keep it refrigerated and use within 3-4 days.

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Pecorino Romano DOP - Pinna 200 gr
HK$65

Pecorino Romano DOP - Pinna 200 gr

Pecorino Romano is a PDO product (protected designation of origin) since 1996; but it was already a DOC product since ’56.
Contrary to what is believed because of the name ROMANO, today almost all of this product is produced in Sardinia (about 97%; the rest is produced in Lazio and the province of Grosseto, Tuscany) and F.lli Pinna is one of the main producers. 

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Grana Padano PDO 200g
HK$49

Grana Padano PDO 200g

The  Grana Padano - Lactose Free Cheese

Only Grana Padano’s qualities entitle it to the name Grana Padano.

It is for this reason its name must always be said in its entirety: Grana Padano.

Due to its popularity around the world, the name Grana Padano has inevitably acquired a certain status associated with that of a high quality product.

The significance of the name Grana Padano sets it apart. These two words embody the entire history of Grana Padano, dating all the way back to its original roots. "Grana" due to its texture, "grana" means "grainy" in Italian. "Padano" from the production area in the "Pianura Padana" which is the Po River Valley in northern Italy. Unique, unmistakable, incomparable.

Grana Padano’s unique taste is one of its best characteristics.
To say Grana Padano is tasty goes without saying.

However, Grana Padano is also a healthy choice - there is nothing better than a guiltless pleasure, a wonderful experience for your taste buds that also boosts your general well-being.

The basic absence of lactose in Grana Padano PDO – a consequence of its natural production process as rigorously laid down in its official Specification Rules – means that people intolerant to lactose can assimilate it without problems, thus allowing them to benefit from the extraordinary nutritious content of the milk and the bioactive properties of cheese.

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Mascarpone Sterilgarda 500gr
HK$79

Mascarpone Sterilgarda 500gr

Fresh cheese made with high quality milk cream. 
Product obtained from warmed cream’s coagulation with citric acid; unseasoned.
Product is meant for all people, according to their health conditions.
Excellent to prepare delicious recipes and not only in confectionery!

Ingredients: Milk pasteurized cream, acidity corrector : citric acid
Allergens: Milk and milk products (including lactose).
Storage and preservation : 0 / +4 ° C.
Once opened, keep it refrigerated and use within 3-4 days.

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Feta Cheese P.O.D. Papathanasiou
HK$49

Feta Cheese P.O.D. Papathanasiou

PAPATHANASIOU FETA (PDO) is considered the top Greek feta. In making this cheese, the focus is entirely on quality and the strict rules regarding the method of production, while also respecting the tradition that the Papathanasiou family has created in mountainous Trichonida.

It is made from 100% Greek milk from the region and at least 70% sheep’s milk. It has the taste of authentic feta as it ages for at least 3-4 months in brine in wooden barrels that allow the cheese to breathe and mature in a natural environment. It is pure white in colour and steadily maintains its flavour, which thousands of consumers in Greece and abroad have come to love.

In the kitchen

Feta is the most typical and popular cheese in the Greek diet and thanks to its unique organoleptic characteristics has also earned recognition by most international cuisines. It is hard to think of traditional or even modern dishes in Greek cuisine that are not accompanied by feta cheese. Apart from being an accompaniment, it also serves as an ingredient in the preparation of a large number of dishes, including cooked, roasted and fried dishes, as well as salads. It would certainly not be an exaggeration to say that it can be used in anything with the same ease, adding value to each dish.

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Burratina di Andria 125gr
HK$55

Burratina di Andria 125gr

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Burrata di Andria 250g
HK$95

Burrata di Andria 250g

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Mascarpone Sterilgarda 250gr
HK$42

Mascarpone Sterilgarda 250gr

Fresh cheese made with high quality milk cream. 
Product obtained from warmed cream’s coagulation with citric acid; unseasoned.
Product is meant for all people, according to their health conditions.
Excellent to prepare delicious recipes and not only in confectionery!

Ingredients: Milk pasteurized cream, acidity corrector : citric acid
Allergens: Milk and milk products (including lactose).
Storage and preservation : 0 / +4 ° C.
Once opened, keep it refrigerated and use within 3-4 days.

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Latteria di Chiuro - Berry Yogurt
HK$29

Latteria di Chiuro - Berry Yogurt

The yogurt of Chiuro Dairy originates in Valtellina, in the heart of the Alps, a magical place where the pristine air smells fragrant. The production of our yogurt is based on simple concepts: animal wellbeing, environmental respect and innovation. The milk comes from out sheds, from native cattle breeds suited to alpine pastures, producing a milk high in protein content, making our yogurt is so specially creamy. By respecting the natural times of milk acidifi cation, we manage to produce a particularly delicate yogurt. When combined to the fruit jams made by the Social Cooperative “il Sentiero”, who integrates disadvantaged people in its workforce, this yogurt becomes a delicious and healthy treat. It is good also because the fruit comes in part from small agricultural parcels, which would otherwise be abandoned.

 

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Latteria di Chiuro - Blueberry Yogurt
HK$29

Latteria di Chiuro - Blueberry Yogurt

The yogurt of Chiuro Dairy originates in Valtellina, in the heart of the Alps, a magical place where the pristine air smells fragrant. The production of our yogurt is based on simple concepts: animal wellbeing, environmental respect and innovation. The milk comes from out sheds, from native cattle breeds suited to alpine pastures, producing a milk high in protein content, making our yogurt is so specially creamy. By respecting the natural times of milk acidification, we manage to produce a particularly delicate yogurt. When combined to the fruit jams made by the Social Cooperative “il Sentiero”, who integrates disadvantaged people in its workforce, this yogurt becomes a delicious and healthy treat. It is good also because the fruit comes in part from small agricultural parcels, which would otherwise be abandoned.

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Latteria di Chiuro - Goat's Milk Yogurt
HK$34

Latteria di Chiuro - Goat's Milk Yogurt

Goat’s yogurt of Chiuro Dairy originates in Valtellina, nestled in the Alps, a magical place where the air is pure and fragrant. It is easily digestible and suited for children’s diet and for those suffering from hypertension. The production of our yogurt is based on three concepts: animal wellbeing, environmental respect and innovation. The production process is simple and natural, resulting in a creamy and particularly delicate yogurt. A real a masterpiece of taste and genuineness that we bring everyday on your table.

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Beppino Occelli Butter - 250gr
HK$90

Beppino Occelli Butter - 250gr

Beppino Occelli’s butter is considered the real starting point of a fascinating sequence of events that has been completely dedicated to good taste and achieving absolute quality.

The process of making the classic rectangular forms using the traditional moulds representing several mountain symbols makes the Butter good-flavoured inside and attractive on the outside: this is the most appropriate definition of Beppino Occelli’s butter.

 

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Fattorie Fiandino 1889 Butter - 200gr
HK$58

Fattorie Fiandino 1889 Butter - 200gr

Pure and soft, as a milk cushion on which sweet and savoury ingredients rest. A moment of sweetness between acidity and a flavour match to be discovered, a loving embrace between cream and gelato, our local traditions that meet Northern Europe ones and become butter. After the fresh-milked milk centrifugation, the cream is separated by mechanical action and left to rest for 72 hours, this procedure will ensure the butter a delicate flavour and light almond hints.

 

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Latteria di Chiuro - Whole Yogurt
HK$26

Latteria di Chiuro - Whole Yogurt

The yogurt of Chiuro Dairy originates in Valtellina, in the heart of the Alps, a magical place where the pristine air smells fragrant. The production of our yogurt is based on simple concepts: animal wellbeing, environmental respect and innovation. The milk comes from out sheds, from native cattle breeds suited to alpine pastures, producing a milk high in protein content, making our yogurt is so specially creamy. By respecting the natural times of milk acidification, we manage to produce a particularly delicate yogurt. When combined to the fruit jams made by the Social Cooperative “il Sentiero”, who integrates disadvantaged people in its workforce, this yogurt becomes a delicious and healthy treat. It is good also because the fruit comes in part from small agricultural parcels, which would otherwise be abandoned.

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Latteria del Molise Cow Milk Scamorza 180gr
HK$45

Latteria del Molise Cow Milk Scamorza 180gr

Scamorza is a spun paste cheese made with cow's milk. Some Campania dairies also produce scamorza with buffalo milk. It is recognized as a traditional agri-food product of the Campania, Basilicata, Abruzzo, Molise, Puglia and Calabria regions

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Latteria del Molise Cow Milk Smoked Scamorza 180gr
HK$49

Latteria del Molise Cow Milk Smoked Scamorza 180gr

Scamorza is a spun paste cheese made with cow's milk. Some Campania dairies also produce scamorza with buffalo milk. It is recognized as a traditional agri-food product of the Campania, Basilicata, Abruzzo, Molise, Puglia and Calabria regions

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Beppino Occelli Butter - 125gr
HK$46

Beppino Occelli Butter - 125gr

Beppino Occelli’s butter is considered the real starting point of a fascinating sequence of events that has been completely dedicated to good taste and achieving absolute quality.

The process of making the classic rectangular forms using the traditional moulds representing several mountain symbols makes the Butter good-flavoured inside and attractive on the outside: this is the most appropriate definition of Beppino Occelli’s butter.

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Provolone Del Monaco DOP
HK$130

Provolone Del Monaco DOP

Provolone is an Italian cheese made from cow’s milk and whose origins lie in Southern Italy. Though many countries have started producing this cheese, traditional Provolone is still produced only in the northern region of Italy. Both Provolone Valpadana and Provolone del Monaco are granted DOP designation by the European Union to ensure that cheese is produced under strict supervision using specific methods to guarantee supreme quality.

Provolone del Monaco is a semi-hard, kneaded-curd, matured cheese produced from the raw milk of cows reared within the province of Naples. For the product to maintain consistent quality it follows certain procedures and criteria. Twenty percent of the milk comes from Agerolese cows to give Provolone del Monaco its unique flavour. The cheese should be matured for a minimum of 180 days, at the end of which the product should weigh 2.5 kg but not more than 8 kg. The pear shaped body of the Provolone tied with raffia is cream coloured, elastic, compact and has characteristic eye holes which may increase towards the centre of the cheese. It has a high fat content of 40.5%. Thanks to the stringent guidelines and intricate processing, the cheese turns out to be extremely flavourful with sweet, buttery aroma with a light, pleasant spicy taste. With extended maturation period, the taste and aroma of the cheese becomes more robust and spicier.

The ripe flavour of the cheese goes along with full-bodied and aged red wines. At the table, it could be served with hot chutneys, homemade breads and flat breads.

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Fresh Goat Ricotta
HK$60

Fresh Goat Ricotta

Ricotta di Capra is a dairy product obtained by recooking the goat's milk whey, a residue from the preparation of the cheese paste. Lean and digestible, goat ricotta is rich in beneficial properties. Goat's milk whey and salt dairy product, ideal to be eaten at the table or as an ingredient to be used in the kitchen for fillings and for the preparation of many dishes. The paste is soft and crumbly, white in color, has no rind, a fresh and delicate taste with a slightly acidic vein. Compared to cow ricotta, it is leaner and more digestible, rich in active ingredients that reactivate the metabolism. Given the greater tolerability for the intestine, consumption is recommended for people intolerant to cow's milk proteins, in fact goat cheese nourishes, does not inflame and deflates the abdomen. Our goat ricotta is offered and sold in packs of about 300 gr. and 1200 gr.

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Filone mozzarella 1kg
HK$170

Filone mozzarella 1kg

The filone mozzarella, special for pizza, sandwiches and toast, is a spun paste cheese, obtained by an accurate processing of good local fresh milk with the addition of live lactic ferments, rennet and salt. Due to its compact and slightly dry appearance obtained with a different degree of ripening of the curd, it is particularly suitable for pizzerias, in the preparation of toasts and tasty sandwiches. Every pizza prepared with our mozzarella will be special!

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Clarified Butter 250gr
HK$75

Clarified Butter 250gr

What is clarified butter?
Classic butter contains 83% milk fat, 1% protein and carbohydrate, and 16% water. But when butter is used in the kitchen, the water evaporates and sometimes causes problems and imperfections: for this reason, the great chefs choose to clarify it.

Clarifying the butter means removing the part of the water, carbohydrates and proteins.

Why choose clarified butter?

Clarified butter lasts longer
The presence of water inside the butter accelerates its expiration. By removing the water, the butter lasts longer without the need for any preservatives or additives. It is precisely for this reason that the expiry of clarified butter is much longer.

Clarified butter has a better yield
When the butter is heated, the water evaporates and therefore about 16% of what is put in the pot is lost. Using clarified butter, nothing evaporates, and therefore about 16% less can be used.

The clarified butter in the pan does not pop
How many times during the frying we have soiled the stove or our dress! This happens because the drops of water present in the butter "crackle" and splash. By cooking with clarified butter, which does not contain water, we will no longer have this problem.

Clarified butter does not blacken
When the butter is used in a pan, black dots appear after a short time: these are carbohydrates and proteins that are burnt. The clarified butter does not contain any and therefore will tend to remain clear and not to "dirty" your recipes.

 

Clarified butter has a higher smoke point
This is a slightly more technical feature but no less important for this. In fact, with clarified butter you can fry at higher temperatures, obtaining better frying. 

Clarified butter does not contain lactose
Lactose is a carbohydrate which, together with proteins and water, is eliminated during the clarification of the butter.

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Parmigiano Reggiano Vacche Rosse 24 months
HK$2,495

Parmigiano Reggiano Vacche Rosse 24 months

Produced with the milk of Red Cows of Reggiana’s breed, fed exclusively with grass, hay and certified no GMO feed, it is strictly prohibited to use any method to force the production, high attention to the animal well-being. Born 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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Fontal Cheese
HK$60

Fontal Cheese

A semi-cooked paste, made from pasteurized cow’s milk that is a modern evolution of Fontina PDO. Simple, soft, mild and enough creamy, defenetly a great cheese to keep stocked in your fridge.

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Bella Lodi - Vegetarian Rennet
HK$125

Bella Lodi - Vegetarian Rennet

There is a version of Bella Lodi produced with "GMO-free vegetarian rennet". This cheese is particularly suitable for vegetarians, or to be certified Kosher and Halal, which is essential for the Muslim world and be consumed in some Arab and Asian markets, a real vegetarian parmesan. Obviously, as in the "classic" version, it is absolutely: Preservatives free (no lysozyme) ; Made only with Italian milk of a narrow zone, through a sustainable harvest ; Lactose free ; made with renewable energy. The quality of this product has also been recognized by 2 very prestigious international awards: International Cheese Awards 2011 and World Cheese Awards 2011

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Pecorino Romano DOP CAO 300gr
HK$98

Pecorino Romano DOP CAO 300gr

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Parmigiano Reggiano 24 months
HK$188

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 min. 18 months - 5kg
HK$1,350

Parmigiano Reggiano min. 18 months - 5kg

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$218

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$240

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 Reggiano Vacche Rosse Riserva 24 months
HK$570

Parmigiano Reggiano Vacche Rosse Riserva 24 months

Produced with the milk of Red Cows of Reggiana’s breed, fed exclusively with grass, hay and certified no GMO feed, it is strictly prohibited to use any method to force the production, high attention to the animal well-being. Born 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 Gran Riserva 5 years
HK$352

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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Parmigiano Reggiano Speciale 7 years
HK$630

Parmigiano Reggiano Speciale 7 years

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 7 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. The Gambero Rosso in 2012 awarded the Azienda Agricola Bonat, of 316 cheeses, the main recognition award "I Fuoriclasse" for the Parmigiano Reggiano 7 years.

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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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Montasio Tipico DOP seasoned 3 mesi
HK$120

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$55

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 Carozzi
HK$48

Taleggio DOP Carozzi

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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Fontina DOP
HK$50

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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Ubriaco Cheese ripening under Red Wine Pomace
HK$75

Ubriaco Cheese ripening under Red Wine Pomace

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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Caciocavallo Abruzzese Bianco
HK$60

Caciocavallo Abruzzese Bianco

Produced with pasteurized cow's milk, the shape of the cheese is oblong. The rind is thin and smooth. The paste is compact and its color is straw. The taste is dolce, round and smooth. The aftertaste is dolce, round and lactic

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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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Beppino Occelli Testun al Barolo DOCG
HK$180

Beppino Occelli Testun al Barolo DOCG

Testun Beppino Occelli 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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Robiola di Roccaverano POD - Raw Whole Goat Milk Cheese
HK$184

Robiola di Roccaverano POD - Raw Whole Goat Milk Cheese

Hand made with raw whole goat milk, the outside is covered with a thin wrinkled skin, white in color, the paste is fine, white and sometimes grainy. The flavor is slightly acidic with notes lactic and citric. Agrilanga follows the new product specification developed by the Consortium for the Protection of Robiola of Roccaverano DOP that provides a product strongly linked to the territory, in animal breeding and quality, cheese-making parameters that maintain unchanged the characteristics of milk, GMO free.

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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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