Hard, granular texture - aged up to 36 months - Source of milk : Cow. Has a sharp, complex fruity/nutty taste with a strong savory flavour
C2) Grana Padano (Italy) 95 B/170 B Hard, slightly grainy texture - aged up to 24 months - Source of milk : Cow. Has a similar
Soft, smear-ripened texture - aged up to 40 days - Source of milk : Cow. Has a strong aroma but a mild flavour and a fruity tang.
Soft and crumbly texture - aged up to 4 months - Source of milk : Cow. It can be buttery or firm, quite salty, with a “bite” from its blue veining.
Semi - hard texture - aged at leaast 4 months - Source of milk : Cow. It is a full fat cheese with smooth skin and a distinctive sharp taste
Hard and firm texture - aged up to 24 months - Source of milk : Sheep. Has a rich and salty savour with a strong “bite” to it.
Hard and crumbly texture - Source of milk : Cow & Goat - aged in Barolo cellars for a long time; it is left to perfect for a further two months in Langa pomace enriched with Barolo wine, which transfers its complex aromas to the cheese.
Soft - ripened texture - aged 5 to 6 weeks - Source of milk : Cow. Has a rich and fruity flavour with a creamy texture.
firm and compact with buttery texture - aged up to 24 months
Cured pork meat seasoned with salt, pepper, powder milk, pistachios and other spices - has a delicate sweet taste.
Cured pork neck meat seasoned with salt, pepper and other spices. Aged 3 to 6 months, has a sweet and distinctive aroma, while the taste is delicate and refined.
Dry - cured pork leg meat seasoned with salt and other spices. Aged at least 12 months, has a velvety smooth texture and a salty sweet taste.