Elenco prodotti

Mozzarella di Bufala 250g
HK$85

Mozzarella di Bufala 250g

Il caseificio Ponte di legno è un piccolo produttore artigianale situato in Amaseno (Frosinone) nella regione del Lazio. Attualmente i circa 500 capi di bestiame sono utilizzati per la produzione di mozzarelle, nodini, trecce, ricotte fresche e speziate, caciotte, scamorze, caciocavalli, schiacciatine, mozzarelle affumicate, ricotta secca, affumicata, formaggi primo sale bianchi, speziati o stagionati, e la prelibatissima cremosa di bufala. Tutta la produzione viene realizzata esclusivamente con il 100 percento di latte di bufala che viene lavorato artigianalmente crudo senza ricorrere alla pastorizzazione.

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Buffalo Mozzarella 125g
HK$40

Buffalo Mozzarella 125g

Il caseificio Ponte di legno è un piccolo produttore artigianale situato in Amaseno (Frosinone) nella regione del Lazio. Attualmente i circa 500 capi di bestiame sono utilizzati per la produzione di mozzarelle, nodini, trecce, ricotte fresche e speziate, caciotte, scamorze, caciocavalli, schiacciatine, mozzarelle affumicate, ricotta secca, affumicata, formaggi primo sale bianchi, speziati o stagionati, e la prelibatissima cremosa di bufala. Tutta la produzione viene realizzata esclusivamente con il 100 percento di latte di bufala che viene lavorato artigianalmente crudo senza ricorrere alla pastorizzazione.

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Burratina di Andria 125g
HK$55

Burratina di Andria 125g

Burrata of Andria of Caseificio Olanda is created all year following the ancient recipes of the dairy tradition of Andria. It is thanks to these teachings, handed down from generation to generation, that today it is possible to make only a fresh cheese faithful to the original by hand. The white and rounded shape of the bag, whose thickness is studied to perfection, contains a soft and creamy heart made of “stracciatella”. This filling, a mix of cream and frays made by hand, is irresistible for anyone for its sweet and fresh flavor that melts pleasantly in the mouth. 

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Burrata di Andria 250g
HK$95

Burrata di Andria 250g

Burrata of Andria of Caseificio Olanda is created all year following the ancient recipes of the dairy tradition of Andria. It is thanks to these teachings, handed down from generation to generation, that today it is possible to make only a fresh cheese faithful to the original by hand. The white and rounded shape of the bag, whose thickness is studied to perfection, contains a soft and creamy heart made of “stracciatella”. This filling, a mix of cream and frays made by hand, is irresistible for anyone for its sweet and fresh flavor that melts pleasantly in the mouth. 

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Fresh Cow's Milk AgriCansiglio Ricotta 300g
HK$55

Fresh Cow's Milk AgriCansiglio Ricotta 300g

AgriCansiglio exclusively transforms ONLY MILK of the Cooperative Partners of the Provinces of BELLUNO, TREVISO, and PORDENONE.

The taste is round, soft, delicate, milky and dolce. Following aftertaste is round, creamy with strong hints of fresh milk. The cheese is without rind. The paste is soft, creamy and its color is white. A fresh and creamy cow's milk ricotta cheese. To be used as an ingredient in cakes, in stuffed pasta or as a main course with vegetables. Try a slice with strawberry jam, a ready dessert.

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Fresh Cow's Milk Molise Ricotta 250gr
HK$45

Fresh Cow's Milk Molise Ricotta 250gr

Made with cow's milk whey
Light and healthy, great with fresh vegetables or as filling for ravioli
Produced in Molise, Italy

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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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Mascarpone Sterilgarda 500g
HK$79

Mascarpone Sterilgarda 500g

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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Mascarpone Sterilgarda 250g
HK$42

Mascarpone Sterilgarda 250g

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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Filone mozzarella 1kg
HK$170

Filone mozzarella 1kg

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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Mix Berry Yogurt 150g
HK$270

Mix Berry Yogurt 150g

Made from pasteurised whole milk from Valtellina white in colour, thick and creamy in a nice plastic jar, the fruits is on the bottom of the jar. It taste sweet, with a pleasant taste of fruit coming from the jam.
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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Blueberry Yogurt 150g
HK$29

Blueberry Yogurt 150g

Made from pasteurised whole milk from Valtellina white in colour, thick and creamy in a nice plastic jar, the fruits is on the bottom of the jar. It taste sweet, with a pleasant taste of fruit coming from the jam.
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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Goat's Milk Yogurt 150g
HK$34

Goat's Milk Yogurt 150g

Creamy and thick yogurt, produced in Valtellina with goat's milk. It is white in colour, thick and creamy in a nice plastic jar. Taste sweet, slightly acidic, with pleasant notes of milk.
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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Whole Yogurt 150g
HK$26

Whole Yogurt 150g

Pasteurised whole milk from Valtellina, white in colour, thick and creamy in a nice plastic jar. It taste sweet, with a natural slightly acidity and notes of milk.
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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Robiola di Roccaverano DOP
HK$110

Robiola di Roccaverano DOP

Prodotto con latte caprino crudo, all'esterno è ricoperto da una sottile pelle rugosa, di colore bianco, la pasta è fine, a volte granulosa e di colore bianco. Il sapore è leggermente acidulo con spiccate note lattiche e citriche. Agrilanga segue il nuovo disciplinare di produzione messo a punto dal Consorzio Tutela della Robiola di Roccaverano DOP che prevede un prodotto fortemente legato al territorio, qualità nell'allevamento e nell'alimentazione degli animali, parametri di caseificazione che mantengano inalterate le caratteristiche del latte, OGM free, trasparenza con il consumatore.

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Feta Cheese DOP Papathanasiou 200g
HK$55

Feta Cheese DOP Papathanasiou 200g

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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Gorgonzola Dolce DOP al cucchiaio
HK$55

Gorgonzola Dolce DOP al cucchiaio

Prodotto con latte vaccino intero raccolto esclusivamente sulle colline fra il lago d'Orta e il lago Maggiore. La crosta è rugosa e rosata, la pasta è cremosa, di colore paglierino scarico, screziata per lo sviluppo di muffe con venature verdi-blu. Estremamente dolce, con sensazioni lattiche e di frutta matura, l'erborinatura rende accattivante e caratterizzante, senza risultare invadente. Un tempo l'erborinatura veniva creata effettuando una lavorazione alla sera, la cagliata veniva appesa e lasciata spuragare. Il giorno seguente veniva effettuata un'altra lavorazione e la forma veniva preparata alternando strati di cagliata fresca e strati di cagliata del giorno precedente. In questo modo le due cagliate non si univano perfettamente e rimanevano delle fessure dove spontaneamente si sviluppavano le muffe. Il termine erborinato deriva da 'erborin' ovvero prezzemolo in dialetto lombardo, per la somiglianza del colore con la muffa.

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Tomino del boscaiolo
HK$55

Tomino del boscaiolo

Tomino is an Italian cheese originating from Piedmont. It is made from cow's milk and has a compact and soft paste on the interior that is pale yellow in color. The cheese is small and round. When fresh, it has a pleasant, milky aroma with bitter notes, and when mature, its characteristics become stronger.


The flavor is delicate and slightly sweet. It is recommended to serve Tomino as an appetizer, preferably grilled and paired with vegetables on the side.

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Spicy Gorgonzola DOP 200g
HK$145

Spicy Gorgonzola DOP 200g

Typical blue cheese from North of Italy, produced with pasteurized full cream milk. It is obtained from full cream cow's milk. The rind is hard and compact. The color of the rind is brownish red. The paste is firm with the typical grey green mould. It taste is strong, sharp, intense, long and aromatic. The aftertaste is long, sharp and piccante (spicy).

Curiosity: Gorgonzola is a very ancient cheese. Some say Gorgonzola was first produced in the town of Gorgonzola, near Milan, in the year 879 AD. Some other say that it was first produced in Pasturo nella Valsassina, a great cheese-making area for centuries, due to the presence of excellent natural caves where the average temperature is constantly between 6°C and 12°C. Therefore, this allows perfect making of Gorgonzola as well as several other cheeses.

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Bra Tenero DOP 250g
HK$95

Bra Tenero DOP 250g

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 500g
HK$155

Toma Piemontese DOP 500g

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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Ricotta affumicata Crotonese
HK$105

Ricotta affumicata Crotonese

Prodotto ottenuto dal siero di latte ovino proveniente da pecore di razza Gentile allevate nel pascolo estensivo del Marchesato di Crotone. Ricotta affumicata dalla caratteristica forma tronco-conica e dalla crosta sottile e rugosa, che riporta i segni delle fiscelle di giunco. La pasta e unita e liscia, di colore bianco-avorio, morbida e burrosa. Il sapore è sapido, delicatamente affumicato. Selezionata perchè prodotta con puro siero di latte ovino e delicatamente affumicata

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Italian Butter Beppino Occelli 250g
HK$90

Italian Butter Beppino Occelli 250g

Made from a fresh cream obtained by skimming fresh milk of the day, it taste sweet and delicate with a slight aroma of almond . This butter is produced using traditional technology and each piece is wrapped by hand. 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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Butter 1889 Fattorie Fiandino 200g
HK$58

Butter 1889 Fattorie Fiandino 200g

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 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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Italian Butter Beppino Occelli 125g
HK$46

Italian Butter Beppino Occelli 125g

Made from a fresh cream obtained by skimming fresh milk of the day, it taste sweet and delicate with a slight aroma of almond . This butter is produced using traditional technology and each piece is wrapped by hand. 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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Ricotta Salata with saffron hint 500gr
HK$95

Ricotta Salata with saffron hint 500gr

Salted ricotta is a very popular variety of ricotta, which differs from the classic fresh ricotta because it is more "dry" and has a more marked flavor. Historically, to be able to keep it longer, salt was used, which allows it to be preserved and seasoned, using it in the kitchen for many delicious preparations. Ricotta is not a cheese: it can be understood from the fact that, to obtain it, the whey deriving from the processing of the cheese is used.

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Clarified Butter 250g
HK$75

Clarified Butter 250g

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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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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Cacioricotta
HK$65

Cacioricotta

Cacioricotta is a cross between cacio (meaning cheese in the local dialect) and fresh ricotta, produced by combining two techniques of cheese-making.

This amazing Cacioricotta from Irpinia (Campania Region) is produced with a blend of goat, sheep and cow milk.

The milk is heated to 85-90 degrees, then left to cool down to 37 degrees before adding the rennet, which causes both the milk and the whey to coagulate. The curd is then hand-squeezed, formed into small cylinders using basket-shaped containers, and left to dry.

The end result is a soft cheese similar to dried ricotta, which becomes semi-hard and straw-yellow if aged for two or three months. Eaten fresh, it is fragrant and balanced salty.

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Fresh Caciocavallo Irpinia
HK$55

Fresh Caciocavallo Irpinia

Whole raw cow milk obtained from cows raised in the green heart of Irpinia (south of Italy). The crust is thin and elastic, the cheese is compact, straw-colored. It has a sweet taste, with fermented notes and a pleasant aroma of honey, persistent despite the freshness.

Curiosity: It is named Caciocavallo (namely horse cheese) because two shapes of this cheese are tied together and hung on a pole as if they were on a horseback.

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Organic Baked Sheep Ricotta 300g
HK$70

Organic Baked Sheep Ricotta 300g

Ricotta baked in the oven, produced with sheep's milk whey and organic sheep's milk from the Farm
Lischeto in Volterra

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Sardinian Sheep Milk Ricotta Salata
HK$50

Sardinian Sheep Milk Ricotta Salata

This is a Ricotta to cut and grater produced in Sardinia with sheep whey. The dough is white, smooth and free of crust. It taste sweet with butter and floral notes. Producer CAO Formaggi is a cooperative made up of 700 members, founded in 1966 with the aim of enhancing the pastoral heritage of Sardinia and aggregating a set of breeders to transform the milk of their respective companies into a cheese production of charact

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Formadi Frant 250g
HK$120

Formadi Frant 250g

Compact and creamy, Formadi Frant is a mountain cheese that releases the values ​​of an ancient knowledge and tradition, handed down for generations.

We are located in Carnia, in one of the mountainous areas of upper Friuli in the province of Udine. An area still unchanged, which retains its natural beauty of wide green valleys and snow-capped Alpine peaks, on the border with Austria. Here, the production of cheeses and sausages are a point of excellence in Italian gastronomy for fragrance and maturation imbued with the territory.

Frant cheese or properly called Formadi Frant is a dairy product, like the more common Montasio, of great value in Friuli-Venezia Giulia. It is, first of all, a Slow Food Presidium supported by Cirmont, the Mountain Community of Carnia and Banca di Cividale to make it known and supported in the defense of its very particular production and it is a cheese with PAT certification, the acronym to classify Traditional Agri-food Products.

It is a variety of cheese that cannot be easily purchased in supermarkets, and it`s almost made by hand. Often this product can be found in small grocery stores or directly in the production area.

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Pico` Affine 125g
HK$78

Pico` Affine 125g

Pico could be likened to a more petite goat`s milk Camembert, but its flavor is all its own aroma of freshly hayed barn floor alongside a deep minerality and delicate goaty tang, all wrapped up in butter and mushroom richness. Cheesemakers in Aquitaine gently pasteurize goat`s milk and ladle it into miniature cheese forms typical of the French countryside. Within a few weeks, an elegantly creased rind has begun to form, reminiscent of powdered doughnuts or greenmarket mushrooms. We then age that rind further in our caves, teasing out notes of wet stone and forest floor- a rich earthiness that never overwhelms the creamy paste. Try it with a fruity, yeasty Champagne for flavor harmony that is sure to please.

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Floralpina - Semi Soft Thyme and Juniper Refined 250gr
HK$80

Floralpina - Semi Soft Thyme and Juniper Refined 250gr

Caciottina produced with raw milk obtained from cows raised in Valle Aruina and fed on pasture when possible and with hay the rest of the year, the rind is washed and refined with Mediterrean thyme and alpine juniper.

Taste sweet with a pleasent note of thyme and juniper, regognizable both on the nose and palate, the thyme prevails in the tasting in a first moment but then it gaves way to the resinous aromas of the juniper.

Maturing at least 5 weeks.

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Steiner - Semi Soft Whole 250gr
HK$80

Steiner - Semi Soft Whole 250gr

Caciottina produced with raw milk obtained from cows raised in Valle Aruina and fed on pasture when possible and with hay the rest of the year. The rind is washed with a characteristic orange color.

The taste is elegant, fragrant and persistent; fully respects the expectation of a "mountain" cheese 

Maturing at least 5 weeks

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Cow Milk Fiordilatte 250gr
HK$70

Cow Milk Fiordilatte 250gr

An excellent cow milk mozzarella, with a delicate milk scent and intense flavour, processed according to tradition and produced with care. Naturally tasty, for the whole family. Daily goodness to be enjoyed fresh. Thanks to the packaging, the mozzarella remains immersed in the liquid, thus maintaining its properties and taste unaltered.

 

Cow's milk mozzarella is a fresh cheese, or dairy product, made from whole cow's milk with a spun paste, obtained with a technique almost identical to that of buffalo mozzarella from Campania, with which it must not be confused. It is produced throughout Italy and for centuries in the Center and South; some scholars believe it is originally from Campania. Its origins in any case are very ancient and must be placed between Puglia and Campania; the question of the true primacy of origin still remains controversial. In 1996 it obtained the traditional specialty guaranteed certification.

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Cow Milk Fiordilatte Bites 50gr x 4
HK$65

Cow Milk Fiordilatte Bites 50gr x 4

An excellent mozzarella, with a delicate milk scent and intense flavor, processed according to tradition and produced with care. Naturally tasty, for the whole family. A daily goodness to be enjoyed fresh. Thanks to the packaging, the mozzarella remains immersed in the liquid, thus maintaining its properties and taste unaltered.

 

Cow's milk mozzarella is a fresh cheese, or dairy product, made from whole cow's milk with a spun paste, obtained with a technique almost identical to that of buffalo mozzarella from Campania, with which it must not be confused. It is produced throughout Italy and for centuries in the Center and South; some scholars believe it is originally from Campania. Its origins in any case are very ancient and must be placed between Puglia and Campania; the question of the true primacy of origin still remains controversial. In 1996 it obtained the traditional specialty guaranteed certification.

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Cow Milk Fiordilatte Cherries 10gr x 20
HK$65

Cow Milk Fiordilatte Cherries 10gr x 20

An excellent cow milk mozzarella, with a delicate milk scent and intense flavor, processed according to tradition and produced with care. Naturally tasty, for the whole family. A daily goodness to be enjoyed fresh. Thanks to the packaging, the mozzarella remains immersed in the liquid, thus maintaining its properties and taste unaltered.

 

Cow's milk mozzarella is a fresh cheese, or dairy product, made from whole cow's milk with a spun paste, obtained with a technique almost identical to that of buffalo mozzarella from Campania, with which it must not be confused. It is produced throughout Italy and for centuries in the Center and South; some scholars believe it is originally from Campania. Its origins in any case are very ancient and must be placed between Puglia and Campania; the question of the true primacy of origin still remains controversial. In 1996 it obtained the traditional speciality guaranteed certification.

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Goat Cheese Sweet Gorgonzola Style
HK$90

Goat Cheese Sweet Gorgonzola Style

Soft blue cheese made with goat's milk.
Sweet, with strong lactic notes and a slight hint of goat, very delicate compared to
traditional goat blue cheese

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Mostarda Classic - Mustard from Cremona Luccini
HK$190

Mostarda Classic - Mustard from Cremona Luccini

Apricots, pears, pineapples and peaches candied and dipped in flavored glucose syrup with mustard. Typical Cremonese mustard, which is characterized by being prepared with pieces of fruit whole. It has a clean, spicy but delicate flavor. The Mostarda di Cremona is excellent combined with salami, boiled meats and cheeses, or in the classic pairing with mascarpone and panettone. It goes well with many cheeses:
from Asiago to sweet Gorgonzola, from Ricotta to Taleggio, from Roquefort to fresh goats.
Also excellent with cooked ham, cotechino, roasts and boiled meats.

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Mostarda Organic - Apple and Pear Mustard Luccini
HK$87

Mostarda Organic - Apple and Pear Mustard Luccini

Typical Cremonese mustard with pieces of whole fruit made with apples and pears from organic farming Sweet and slightly spicy with fruit aroma.The Mostarda di Mele e Pere goes very well with semi-mature cheeses and ice cream vanilla-flavoured.

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Mostarda - Fig Mustard Luccini
HK$85

Mostarda - Fig Mustard Luccini

The classic Cremona mustard, handcrafted by the Luccini family with figs candied fruit and dipped in glucose syrup flavored with mustard. Typical Cremonese mustard, which is characterized by being prepared with pieces of fruit whole. It has a clean, spicy but delicate flavor. The origin of Mostarda di Cremona is, as the name implies, in the preparations based on grape must (mustum ardens) which, cooked and concentrated, was consumed in its natural state or with the addition of mustard. With the addition of must, fruit or vegetables could be preserved a long. For this he had a notable success in the medieval and Renaissance kitchens of all of Europe, where they tried to exploit in every way all the expedients that prevented them the deterioration of food. In the following centuries the link between mustard and the must, up to the product we know today and which, in its components fundamental, already appeared in its final version in the 19th century. The Mostarda di Cremona is excellent combined with salami, boiled meats and cheeses, or in the classic pairing with mascarpone and panettone. In particular it goes well with cheeses fresh: ricotta, goat cheese, buffalo mozzarella. Also try with blue cheeses: Gorgonzola spicy, Roquefort, Stilton. Delicious with Foie Gras and hot Pan Brioches.

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Mostarda Organic - Citrus Mustard Luccini
HK$85

Mostarda Organic - Citrus Mustard Luccini

Typical Cremonese mustard, which stands out for being prepared with pieces of whole fruit made with oranges and lemons from organic farming. Sweet and slightly spicy with the characteristic freshness of citrus.The origin of Mostarda di Cremona is, as the name implies, in the preparations based on grape must (mustum ardens) which, cooked and concentrated, was consumed in its natural state or with the addition of mustard. With the addition of must, fruit or vegetables could be preserved a long. For this reason it had considerable success in the medieval and Renaissance kitchens of all of Europe, where they tried to exploit in every way all the devices that prevented them the deterioration of food. In the following centuries the link between mustard and the must, up to the product we know today and which, in its components fundamental, appeared already in its final version in the 19th century.
Organic Citrus Fruit Mostarda can be paired with smoked salmon, salted anchovies. Try it with aged cheeses.

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Mostarda Organic - Red Onion Mustard Luccini
HK$87

Mostarda Organic - Red Onion Mustard Luccini

The classic Cremona mustard, handcrafted by the Luccini family with red onions from organic farming, candied and dipped in glucose syrup flavored with mustard.
The origin of Mostarda di Cremona is, as the name implies, in preparations based on grape must (mustum ardens) which, cooked and concentrated, was consumed in its natural state or with the addition of mustard. With the addition of must, fruit or vegetables could be preserved for a long time. For this reason it had considerable success in medieval and Renaissance kitchens throughout Europe, where they tried to exploit in every way all the expedients that prevented the deterioration of the food. In the following centuries the link between mustard and must disappeared, up to the product we know today and which, in its fundamental components, already appeared in its final version in the 19th century.
The Mostarda di Cremona is excellent combined with cold cuts, boiled meats and cheeses, or in the classic combination with mascarpone and panettone. In particular it goes well with boiled beef, Montasio, Gruyere.

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Mostarda - Ananas Mustard Luccini
HK$270

Mostarda - Ananas Mustard Luccini

Typical Cremonese mustard, which is characterized by being prepared with whole pieces of fruit. The pineapple is candied and dipped in glucose syrup flavored with mustard. It has a clean, spicy but delicate flavor. The origin of Mostarda di Cremona is, as the name implies, in preparations based on grape must (mustum ardens) which, cooked and concentrated, was consumed in its natural state or with the addition of mustard. With the addition of must, fruit or vegetables could be preserved for a long time. For this reason it had considerable success in medieval and Renaissance kitchens throughout Europe, where they tried to exploit in every way all the expedients that prevented the deterioration of the food. In the following centuries the link between mustard and must disappeared, up to the product we know today and which, in its fundamental components, already appeared in its final version in the 19th century.
The Mostarda di Cremona is excellent combined with cold cuts, boiled meats and cheeses, or in the classic combination with mascarpone and panettone. In particular, it goes well with chicken curry and savory cheeses with an intense flavor such as Pecorino Romano, Fiore Sardo, Bitto.

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Grillo di Colmajor Piccolo
HK$160

Grillo di Colmajor Piccolo

Soft cheese produced with whole raw cow's milk, obtained from Brown breed cows, coming from farms located on the hills of Tarzo and Vittorio Veneto.
It has a pinkish-white rind; the paste is creamy, ivory-white in color, with sparse and irregular holes.
The flavor is sweet, slightly savory, with hints of mushroom, butter and forage.
When it is sufficiently mature it can also be tasted by the spoon, removing the rind from the upper face and hollowing out the cheese with a spoon.

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Grotta del Caglieron Piccolo
HK$164

Grotta del Caglieron Piccolo

Cheese produced with raw whole cow's milk from a selection of farms located in the mountain area, on the Cansiglio plateau and in the Treviso Pre-Alps.
It has a straw-colored paste, with medium-small and irregular holes, elastic, moist, not very adhesive and with good solubility.
To the nose has an intense aroma of cooked butter, yogurt, mineral notes, fermented and moist wood. On the palate it is sweet, slightly acid, with a good flavor.
It takes its name from the caves where it matures for about 90 days, the Caglieron Caves, a natural environment located in Breda di Fregona, in the province of Treviso. The complex of the Caglieron caves consists of a natural cave dotted with several quarries. The natural cavity was dug by the Caron stream, which runs through it with a series of waterfalls and potholes. The quarries, dating back to the 1500s, provided the piera dolza (sandstone) used for the construction of the jambs of the houses. To support the vault, columns were left which now form a suggestive scenario.

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San Pietro in cera d`api
HK$120

San Pietro in cera d`api

The shape is the characteristic one of the latteria cheese, the paste is of an intense straw yellow color and the rind is a beautiful amber color.
Sweet, with pleasant notes of more or less strong honey and a slight hint of vanilla.
For a long time, beeswax has been used as a coating for cheeses, to preserve them in a natural way during aging in order to avoid the formation of mold and to balance the loss of moisture that occurs during storage. The wax crust
in fact, it retains the humidity inside the cheese paste, making it of an unusual consistency for a cheese aged over a year.

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Formaggio Pinot Rosè La Jara
HK$110

Formaggio Pinot Rosè La Jara

Pasteurized cow's milk cheese and Pinot Grigio Rosè wine from the La Jara farm in Mareno di Piave.
The rind is thin, the flowers on the surface make this cheese refined even to the eye, as well as to the palate. The paste has no holes, ivory white in color.
The fruity bouquet with notes of currant, gooseberry and pink grapefruit of the wine goes perfectly with the delicacy and light flavor of the cheese making it fresh and refined.
Pinot Rosè La Jara is a wine obtained thanks to the vinification of Pinot Grigio grapes, an international vine that allows to obtain particularly fragrant and fruity wines.
Given the delicacy and sweetness of this cheese, we suggest you offer it as an aperitif, perhaps paired with Pinot Rosè La Jara.

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Sottocenere al tartufo
HK$120

Sottocenere al tartufo

Cow's milk cheese flavored with truffles and treated in a crust with beech ash.
The crust, covered with ash, is gray in color, and remains thin and elastic. The paste is pale straw in color and has pieces of truffle.
Sweet with lactic sensations that alternate with the intense scent of truffles.

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Caciottona di Capra in foglie di Noce
HK$150

Caciottona di Capra in foglie di Noce

Aged pasteurized goat milk cheese wrapped in walnut leaves.
The rind is quite thin and wrinkled but covered with walnut leaves; the paste is compact, without ivory white holes.
Slightly savory, sweet with a light note of hay; the nose is slightly goat with hints of essential oils given by walnut leaves.

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Raschera DOP
HK$58

Raschera DOP

Raw cow's milk obtained exclusively from Brown breed cows.
The paste is compact, ivory white in color with sparse and evenly distributed holes; comes with the classic square shape.
Sweet, with lactic sensations, of cooked butter and toasted notes.
Montegrana cheeses are produced in Monterosso Grana in an uncontaminated valley where the dairy tradition has ancient and deep roots that date back to the late nineteenth century. We have found this long tradition in all Montegrana cheeses.
The square shape was adopted in the past to facilitate the transport of the shapes on the back of a mule.
Table cheese, also to try in a fondue.

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Mostarda - Blackberry Mustard Luccini
HK$270

Mostarda - Blackberry Mustard Luccini

Blackberry mustard handcrafted in the province of Cremona. The range of mustards prepared by Luccini has been enriched over the years, even offering slightly more particular tastes. The three classic mustards originally produced (apples / pears, citrus fruits, mixed fruit) are now accompanied by more unusual but equally tasty mustards, such as this blackberry mustard, particularly suitable to be savored with a fillet with balsamic vinegar and cheeses (such as Salva Cremasco, grana and Castelmagno). The blackberries, cooked only for a few minutes together with sugar, are ready for the patient candying and decanting process, reaching a sugar content of about 70 degrees. With the addition of mustard essence, the gastronomic masterpiece is then packaged in glass jars. Ingredients: 66% blackberries, brown sugar, water, lemon juice, natural mustard flavoring. Allergens: mustard. It may contain traces of celery. Gluten free. Keep in a cool place. Luccini was born in 2000 with the desire to introduce a traditional Cremonese mustard made according to the ancient family recipe. Thanks to the growing appreciation by the public, the varieties produced increase and the family business of the province of Cremona comes to realize more than 15 different types of mustard (fruit and vegetables), as well as canned vegetables and sauces, all from to discover. The inevitable ingredients of every Luccini delicacy are the passion for tradition and authenticity.

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Comtè AOC Cheese 24 Months - 250gr
HK$130

Comtè AOC Cheese 24 Months - 250gr

Comté 24 months AOC Produced from cow's milk that have been fed from the rich pastures of the Jura mountains, no additives are mixed with the milk. It is one of the most appreciated cheese in France and the world

Comté was one of the first few cheeses to receive an AOC (Appellation d’origine contrôlée) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tons of annual production.

Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline. The main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

 

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Grana Padano DOP 300g
HK$73

Grana Padano DOP 300g

The  Grana Padano is Lactose Free Cheese. 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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Bella Lodi Vegetarian Rennet 1kg
HK$240

Bella Lodi Vegetarian Rennet 1kg

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 300g
HK$98

Pecorino Romano DOP 300g

Pecorino Romano is a table and grating cheese, white or black coated crust made from semi-raw milk, with white color and compact tiny eyes. Hard savory and tangy cheese, intense and aromatic, tending towards spicy with aging.

Curiosity: 700 years b.C. around the city of Rome teh empire was controlling the production of Pecorino because it used to feed the soldiers with such a nutrient food. The reason why it has been always a very salted cheese has to do with the power of Rome: salt have always been a currency and having that meant to have authority. Today this cheese is mainly done in Sardinia

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Grana Padano Grated 160g
HK$45

Grana Padano Grated 160g

The real Grana Padano, selected in the best DOP cheese factories, characterised by persistent taste and aroma, coming in a handy freshness seal tin of 160g

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Parmigiano Reggiano DOP 16 months 50g
HK$30

Parmigiano Reggiano DOP 16 months 50g

This Parmigiano Reggiano is made only with milk from Italian Holstein Frisian cows, born and lived in a small farm owned by Bonati family from 4 generations without adding additives or preservatives. Hard mature cheese is produced with raw milk, partially skimmed by surfacing. The whole production process is strictly artisanal and reach 16 month of seasoning.

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Parmigiano Reggiano DOP 18 months 200g
HK$80

Parmigiano Reggiano DOP 18 months 200g

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 DOP 24 months 250g
HK$95

Parmigiano Reggiano DOP 24 months 250g

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.

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.

 

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Parmigiano Reggiano DOP 20 months 300g
HK$110

Parmigiano Reggiano DOP 20 months 300g

Parmigiano Reggiano DOP aged 20 months  from Agriform is produced exclusively in select regions of Emilia-Romagna and Mantova in the hilly and mountainous areas between the Po and Tyrrhenian rivers, with milk from cows that feed exclusively on locally grown forage. Each wheel is made from fresh unpasteurized cow’s milk, rennet, and salt.

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Parmigiano Reggiano DOP Vacche Rosse 24M 300gr
HK$190

Parmigiano Reggiano DOP Vacche Rosse 24M 300gr

Semi-skimmed raw milk obtained exclusively from Reggiana breed cows.
The paste has an intense straw color, a color that distinguishes this product.
Sweet and intense with notes of cooked and toasted butter.
This Parmigiano Reggiano to boast the 'red cows' brand must be produced exclusively with the milk of Reggiana cows, fed with at least 50% of fodder from the company (grass and hay) and with a maximum of 50% feed. (cereals and legumes) certified GMO free, unifeed feeding is prohibited and the forms must be aged for at least 24 months.
The Reggiana breed cows produce milk of excellent quality especially as regards the composition of the casein which makes it very suitable for cheese making. The post World War II policy pushed breeders to cross this breed with more productive ones. In 1980, there were less than a thousand of Fromentini leaders. The quality of the milk and new enhancement strategies, also supported by the Ministry for Agriculture and Forestry Policies and the Emilia Romagna Region, have since then led to a constant demographic recovery, so much so that the current consistency is 2565.

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Parmigiano Reggiano DOP Vacche Brune 24M 300gr
HK$150

Parmigiano Reggiano DOP Vacche Brune 24M 300gr

Semi-skimmed raw cow's milk obtained exclusively from the milking of Brown breed cows.
The appearance is crumbly, both to the touch and to the eye, the paste is finely grainy, with an ivory white to straw yellow color.
Sweet and balanced, notes of hazelnut and forage are perceived in particular.
The processing is done, still today, as father Sergio wanted, a little fatter, designed for long aging; the technique is still the traditional one.

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Parmigiano Reggiano extra 36 mesi
HK$218

Parmigiano Reggiano extra 36 mesi

Quando una forma di Parmigiano Reggiano matura per oltre 30 mesi il complesso delle sue proprietà nutritive si è pienamente sviluppato. Il mix proteico e di vitamine lo rendono alimento ideale per gli sportivi e per la dieta mediterranea. Tuttavia è dal punto di vista degli aromi e della struttura che il Parmigiano Reggiano Stravecchio Agricola Giansanti è unico: il sapore è deciso, fragranze ed aromi nascosti si svelano al palato. Il colore è giallo paglierino tenue e la consistenza, grazie anche al valore fondamentale che deriva dal lavorare solo il latte della nostra stalla, risulta essere leggermente friabile. Tutto ciò lo rende unico ed adatto sia ad essere consumato da solo, a scaglie, oppure abbinato a confetture e marmellate, ed anche grattugiato per impreziosire tanto la pasta, quanto pizza, verdure e carni, sia fresche che cotte.

Medaglia d'Oro all' Alma Caseus 2016 Cheese Awards!

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Parmigiano Reggiano Gran Riserva Extra 48 mesi
HK$240

Parmigiano Reggiano Gran Riserva Extra 48 mesi

Il formaggio è straordinario: sapori inconsueti, sensazioni sconosciute e sorprendenti, sempre grande equilibrio che si nutre di potenza ed eleganza, mentre il colore imbrunisce con gli anni. L’aroma è fine; il sapore avvolgente, pieno, ricco, mai piccante, riempie la bocca.

Al palato è fondente, con le sensazioni grasse (la caseina, specie nelle stagionature più vecchie, è ben visibile) che tengono a bada un carattere spiccato. E’ un’esperienza nuova, che spinge in avanti il paradigma organolettico del Parmigiano e che fino a poco tempo fa era difficile solo immaginare.

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Parmigiano Reggiano DOP Vertical Testing
HK$610

Parmigiano Reggiano DOP Vertical Testing

3 pieces of about 500gr each of:

  • Parmigiano Reggiano DOP 24 months 
  • Parmigiano Reggiano DOP 36 months
  • Parmigiano Reggiano DOP 48 months


Enjoy to discover a full selection of Parmigiano Reggiano DOP and find out what a different maturing time transform the taste and texture of the one of the most famous cheese in the world.

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Parmigiano Regginao Speciale 7 anni
HK$630

Parmigiano Regginao Speciale 7 anni

Il Parmigiano Reggiano quando raggiunge i 2 anni di stagionatura viene riqualificato da esperti del consorzio di tutela e solo le forme eccezionali e di corretta maturazione vengono marchiate con il secondo marchio "EXTRA"; solo il meglio a questo punto raggiunge i 7 anni di stagionatura. Il formaggio è straordinario: sapori inconsueti, sensazioni sconosciute e sorprendenti, sempre grande equilibrio che si nutre di potenza ed eleganza, mentre il colore imbrunisce con gli anni. L’aroma è fine; il sapore avvolgente, pieno, ricco, mai piccante, riempie la bocca. Al palato è fondente, con le sensazioni grasse (la caseina, specie nelle stagionature più vecchie, è ben visibile) che tengono a bada un carattere spiccato. E’ un’esperienza nuova, che spinge in avanti il paradigma organolettico del Parmigiano e che fino a poco tempo fa era difficile solo immaginare. Il Gambero Rosso nel 2012 ha assegnato all'Azienda Agricola Bonat, su 316 formaggi, il principale riconoscimento, premio “i fuoriclasse” al Parmigiano Reggiano 7 anni.

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Parmigiano Reggiano Garantito 18 mesi
HK$1,350

Parmigiano Reggiano Garantito 18 mesi

Nascosti tra le poderose mura dei monasteri, i monaci benedettini iniziarono a lavorare il latte dei pascoli vicini per creare un formaggio di pasta dura che poi provarono a lasciare riposare per mesi su assi di legno. Era l'anno 1100. L'inizio di una esperienza straordinaria. Nove secoli di storia, lo stesso luogo d'origine, gli stessi rituali, la stessa dedizione, lo stesso straordinario gusto che ogni giorno portiamo in tavola con il nostro Parmigiano Reggiano D.O.P. Agricola Giansanti.

Diciotto mesi sono il periodo minimo di stagionatura, nel quale il formaggio sviluppa e matura tutte le caratteristiche nutritive che lo contraddistinguono. Il Parmigiano Reggiano Fresco Agricola Giansanti è un formaggio dal gusto morbido e rotondo, dal colore bianco latte, e dalla consistenza ancora parzialmente granulare. Per questo è consigliato principalmente come formaggio da pasto, da consumare durante un aperitivo o come antipasto nei pranzi in famiglia.

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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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Montasio Tipico DOP stagionato 3 mesi
HK$60

Montasio Tipico DOP stagionato 3 mesi

Prodotto in Friuli dal 1200 sui pascoli dello Jof di Montasio, solo nel XIII secolo grazie all'affinamento delle tecniche di lavorazione dei monaci dell'Abbazia di Moggio Udinese diviene un formaggio prodotto in pianura. Un prezzario datato 1775 parla di questo prodotto come un formaggio commercializzato insieme al prosciutto di San Daniele. Prodotto con il latte delle vacche di razza Frisona, Pezzata rossa, Bruna alpina, la cui alimentazione è stabilita dai regolamenti del Consorzio di tutela. La cagliata si ottiene col latte di due mungiture coagulato con caglio di vitello, viene rotta nelle dimensioni di un chicco di riso è cotta a 46°; scolata la massa dal siero di cottura, è deposta nelle fascere col marchio d’origine, pressata e salata a secco o in salamoia. Il Montasio stagiona secondo l’utilizzo, da 2-5 mesi per il tipo da tavola e dai 12 mesi per il tipo da grattugia. Presenta, secondo la stagionatura, un gusto che va dal fresco di latte e pascoli montani, al piccante e pronunciato.

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Montasio DOP 250g Seasoned 6 months
HK$70

Montasio DOP 250g Seasoned 6 months

The Montasio cheese is made with cow milk. The taste is round, smooth, creamy and delicate with a long aftertaste of butter, milk and flowers. It is matures at least 6 months.

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.

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Montasio DOP 250g Extra Aged 24 months
HK$80

Montasio DOP 250g Extra Aged 24 months

Produced with thermised whole cow milk. Taste sweet with hints of milk and butter. It is matured for at least 24 months.

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.

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Montasio DOP Vertical Tasting
HK$190

Montasio DOP Vertical Tasting

3 pieces of Montasio DOP Cheese of about 250gr each:

1pc Montasio Tipico DOP Seasoned 3 months
1pc Montasio DOP Seasoned 6 months
1pc Montasio DOP Extra Aged 24 months

Enjoy to discover a full selection of Montasio and find out what a different maturing time transform the taste and texture of this fantastic natural mountain cheese.

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Fiore Sardo Stagionato
HK$255

Fiore Sardo Stagionato

Formaggio semistagionato (circa 3 mesi), prodotto con latte proveniente da allevamenti sardi. La crosta è di colore marrone trattata in superfice con olio; la pasta è bianca o tendente al paglierino, compatta o con rada e minuta occhiatura, tenera ed elastica; con il tempo, acquista una struttura più consistente, dura, con qualche granulosità. Ha un sapore intenso e aromatico.

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Pecorino Toscano DOP Semi-matured
HK$80

Pecorino Toscano DOP Semi-matured

From sheep farming to milking, Aged for at least 45 days. The taste is round and creamy, the aftertaste is long with hints of grass and nature

From production to aging, everything must take place as established by the Pecorino Production Regulations
Toscano DOP, in the area of origin, which includes the whole Tuscany region, part of the
province of Terni, in Umbria, and part of the province of Viterbo, in Lazio. This Cheese is produced in Maremma (South of Tuscany)

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Pecorino Toscano DOP Stagionato
HK$85

Pecorino Toscano DOP Stagionato

Realizzato artigianalmente nel cuore della Maremma Toscana, il Pecorino Toscano DOP è prodotto con profumato e aromatico latte di pecora della zona di Grosseto. Il Pecorino Toscano DOP è uno dei pochi pecorini toscani ad avere ricevuto l’importante riconoscimento europeo della Denominazione di Origine Protetta. Stagionato minimo 4 mesi presenta un profumo intenso e inebriante, presenta un bouquet di aromi pregiati. ?Il sapore e’ una piacevole fusione di dolcezza e note leggermente piccanti; la consistenza della pasta e’ medio-morbida,compatta.

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Pecorino Toscano DOP Riserva Oro Extra mature
HK$198

Pecorino Toscano DOP Riserva Oro Extra mature

A precious cheese aged over six months. The paste is hard and granulose,the taste is persistent but sweet and palatable, with variegated and well balanced flavours. 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. 
Winner of Silver Medal at the 2018 World Cheese Awards.

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Pecorino Toscano DOP Vertical Tasting
HK$240

Pecorino Toscano DOP Vertical Tasting

3 pieces of about 250gr each of:

  • Pecorino Toscano DOP Semi-matured 45 days
  • Pecorino Toscano DOP Stagionato 4 months
  • Pecorino Toscano DOP Riserva Oro Extra mature over 6 months


Enjoy to discover a full selection of Pecorino Toscano DOP and find out what a different maturing time transform the taste and texture of this fantastic natural Tuscan cheese.

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Pecorino Riserva del Fondatore
HK$385

Pecorino Riserva del Fondatore

Formaggio creato da Angela e Simone e dedicato al fondatore dell'azienda, come riconoscimento per aver lasciato loro la gestione di questa prestigiosa realtà. Questo può considerarsi "il Formaggio" per antonomasia del caseificio, quello più premiato ed apprezzato dell'azienda. È ottenuto da latte ovino altamente selezionato, prodotto con gli antichi metodi della tradizione e affinato in grotta.

Prodotto con latte ovino di Maremma, la maturazione avviene in cella per almeno 60 giorni poi segue la stagionatura e il successivo affinamento in grotta. Forma cilindrica grande, cm 35 circa di diametro. Scalzo leggermente convesso. Crosta rugosa e oliata. All'odore presenta un'intensità vegetale, fruttato. Il sapore è ampio con note di frutta secca, decisa tendenza dolce di lunga persistenza. La struttura della pasta è compatta e rigida, ma solubile. Presenza di microcristalli dovuti alla stagionatura.

Medaglia d'oro vinta nel giugno del 2013 al prestigioso "Mundial du Fromage et des produits Laitiers" di Tours (Valle della Loira); e, infine, il Super Gold come miglior pecorino al mondo a Londra nel novembre del 2014.

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Pecorino di Fossa di Sogliano DOP
HK$170

Pecorino di Fossa di Sogliano DOP

Il Formaggio di fossa è una specialità di due piccoli paesi confinanti, Sogliano al Rubicone in Romagna e Talamello nelle Marche: le piccole forme di pecorino o di caciotta a latte misto, prodotte nel Montefeltro o nel senese, vi vengono stagionate in fosse circolari scavate nel sottosuolo tufaceo. Si procede verso la metà di agosto, disinfettando le fosse con un fuoco e tappezzandole di paglia, quindi vi vengono calati i pecorini, rinchiusi in sacchi di iuta. La fossa è infine sigillata con sabbia e tavole di legno. La riapertura avviene il 25 di novembre: nei mesi passati al caldo e al chiuso, sotto una pressione di decine di chilogrammi che li deforma visibilmente, i pecorini rifermentano e assumono sapori del tutto particolari, impossibili da ottenere in altro modo.

La pasta si presenta paglierina, dura, granulosa, con presenza di umori stillanti - il sapore risulta essere molto intenso e piccante, con note di humus tufaceo e di funghi.

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Castelmagno DOP stagionato 3 mesi
HK$180

Castelmagno DOP stagionato 3 mesi

Il Castelmagno prende il nome da un celebre santuario intitolato a San Magno e dall'omonimo paese. Le prime notizie della sua produzione risalgono al XII secolo, quando il Marchese di Saluzzo, nel 1277 impose che l'affitto di alcuni pascoli venisse pagato con forme di Castelmagno. L'ottocento è la sua epoca d'oro: il Castelmagno diventa il re dei formaggi piemontesi e compare nei menu dei più prestigiosi ristoranti di Parigi e di Londra. Dopo la seconda guerra mondiale, con lo spopolamento delle montagne, il Castelmagno rischiò seriamente di scomparire e fino agli anni '70 rimase quasi sconosciuto al grande pubblico. La crosta è poco spessa e rugosa, ci colore marrone chiaro. La pasta è compatta di colore bianco avorio, priva di occhiatura. Poche forme con questa stagionatura potrebbero sviluppare un'erborinatura naturale, che rende il prodotto ancora più prezioso. Decisamente profumato, al palato è leggermente sapido, con spiccate note erbacee e lattiche. Se dovesse essere leggermente erborinato risulterebbe più dolce e con note di cantina e sottobosco

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Formaggio Ubriaco al vino rosso
HK$75

Formaggio Ubriaco al vino rosso

Un bagno di qualche giorno nel mosto di vino era in origine un metodo tipicamente veneto per agevolare la conservazione dei formaggi, metodo oggi praticato soprattutto per conferire particolari aromi al prodotto. La tecnica oggi si è diffusa in molte parti d’Italia, ma ha avuto origine proprio nel trevigiano. L’Ubriaco Rosso, il più classico degli ubriachi, ha origine da forme di Montasio o di Latteria friulani brevemente immerse nelle vinacce rosse di Merlot: il mosto non viene assorbito dal formaggio ma lo impregna del suo profumo, che una successiva stagionatura rende ancora più marcato.

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Ubriaco Cheese ripening in Prosecco DOC Wine
HK$75

Ubriaco Cheese ripening in Prosecco DOC Wine

Ubriaco al Prosecco is made from pasteurized cow's milk. Affectionately called as "drunken cheese", it is bathed in gallons of sparkling Prosecco wine along with skins, seeds, and leftovers from the winemaking process to extract the unique sweet, delicate aroma of the wine and complex flavours. The cheese is immersed for about two months and then aged for about 6 months. The cheese absorbs the flavour of Prosecco wine. The fresh and elegantly salted cheese are best served in crumbles or thin shavings, obviously, with a glass of Prosecco.

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Caciocavallo  Abruzzese Affumicato
HK$176

Caciocavallo Abruzzese Affumicato

Il Caciocavallo è uno dei più antichi formaggi a pasta filata del Mezzogiorno d’Italia, formaggi la cui lavorazione prevede una fase finale di filatura da effettuare lavorando a mano la pasta in acqua molto calda. Questo tipo di caciocavallo subisce un'affumicatura con fuoco a legna e/o paglia naturale. Segue la formatura del caciocavallo e l'immersione della forma, per 1 ora circa, in acqua fredda per il rassodamento.

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Caciocavallo Abruzzese Bianco
HK$60

Caciocavallo Abruzzese Bianco

Prodotto con latte vaccino pastorizzato, all'aspetto si presenta di forma oblunga con una crosta sottile e liscia e una pasta compatta, di colore da bianco a paglierino, omogenea. Il sapore è dolce e delicato con spiccate sensazioni lattiche

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Testun al Barolo DOCG
HK$180

Testun al Barolo DOCG

Viene prodotto da Occelli nel Caseificio di Farigliano (CN) con latte misto, vaccino e ovino, ottenuto da animali liberi di muoversi e alimentarsi sui pascoli estivi. Dopo 5 mesi di stagionatura nelle cantine di Valcasotto viene affinato in vinacce di Nebbiolo da Barolo. La crosta si presenta pertanto umida, di colore violaceo. La pasta è dura e compatta e può presentare qualche infiltrazione violacea. Il latte d'alpeggio conferisce al formaggio un sapore deciso, ricco di aromi di fiori e erbe, che l'affinatura in vinaccia arricchisce di sentori vinosi e di cantina. Formaggio dalla personalità decisa. Una volta che si assaggia questo formaggio non lo si dimentica più! Gusto pieno, il 'Testun' è rivestito con le uve pigiate utilizzate per fare il vino Barolo - i sapori del formaggio e dell'uva si mescolano insieme per creare un sapore che è cremoso, dolce, vinoso, burrosa e tagliente tutto in in una sola volta (testun liberamente si traduce in 'testa dura', in riferimento alla consistenza del formaggio). Una volta che si taglia attraverso il rivestimento del pigiato, la consistenza è friabile e si scioglie in bocca.

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Canestrato Lucano
HK$140

Canestrato Lucano

Questo classico formaggio è prodotto nella regione della Basilicata, nelle vallate montane del fiume Agri. Il Canestrato Lucano (o Incanestrato, perché le forme vengono fatte asciugare in canestri) ha la caratteristica unica di essere prodotto aggiungendo al latte ovino una piccola quantità di latte di capra, che gli conferisce un sapore particolare.

Nel corso dell’anno può essere utilizzato anche solo latte di pecora, nel periodo di maggior produzione ovina.

All'aspetto si presenta di pasta dura, compatta, di colore paglierino più o meno intenso secondo la stagionatura. il sapore è intenso, sapido, caratteristico.

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Asiago Pressato DOP Nero
HK$55

Asiago Pressato DOP Nero

La forma presenta il classico scalzo convesso. La crosta è sottile ed elastica di colore nero, la pasta è di colore bianco o paglierino, è presente la classica occhiatura irregolare e leggermente strappata. Il sapore è dolce e tendenzialmente piccante, buone le note di latte e panna. Prodotto dal Caseificio San Vito (1899) la crosta nera indicat la stagionatura di 40 giorni circa.

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Asiago DOP D`Allevo Mezzano Aged 4 Months
HK$60

Asiago DOP D`Allevo Mezzano Aged 4 Months

Dop Cheese produced with cow`s raw milk and aged at least 4 months.

The rind is smooth and regular, amber in colour. The paste is straw yellow compact and with small to medium eyes.

The taste is sweet and slightly sapid, with hints of honey, butter and flowers.

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Asiago DOP D`Allevo Vecchio Aged 8 months
HK$70

Asiago DOP D`Allevo Vecchio Aged 8 months

A DOP Asiago, produced with raw cow`s milk and matured at least 8 months

The rind is smooth and regular, dark in colour. The paste is straw yellow campact and with small to medium eyes.

The taste is sweet and slightly salty, sometimes a little bit hat, with aromas of honey and cooked butter

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Asiago DOP Stravecchio Malga Verde Aged at least 15 Months
HK$90

Asiago DOP Stravecchio Malga Verde Aged at least 15 Months

Rare Cheese, produced only in summer in mountain dairies with raw semi-skimmed milk from cows of Bruna and Frisona race.

The rind is smooth an regular. light brown in colour, the paste is straw yellow with a hard grainy texture and small to medium eyes.

First the taste is sweet and gradually growing more pungent, shows hints of toasted hazelnuts, ripoe fruit and aromas of freshly mown hay

Maturing at least 19 Months.

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Asiago DOP Vertical Tasting
HK$250

Asiago DOP Vertical Tasting

4 pieces of Asiago DOP Cheese of about 200gr each:

1pc Asiago DOP Fresh Black Wheel
1pc Asiago DOP D`Allevo Mezzano 4 months aged
1pc Asiago DOP D`Allevo Vecchio 8 months aged
1pc Asiago DOP Stravecchio Malga Verde 15 months aged

Enjoy to discover a full selection of Asiago and find out what a different maturing time transform the taste and texture of this fantastic natural mountain cheese.

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