Nicciolo is a pasteurized cow's milk cheese from La Casera of Italy of Piedmont region. The cheese is aged for 40 to 80 days that gives a strong aroma with a sweet roasted hazelnut flavour and a tangy and milky taste. The outer brown-orange rind is moist to touch as a result of frequent brine baths. Under the rind is a smooth off-white paste with eyes towards the centre. With a crumbly white texture and a very delicate flavour, it goes well with nutty beers like an Irish Cream Ale. Also a good accompaniment with sparkling wines such as Brut.
It can also be served with fresh fruits such as nectarines and apricots.

Nocciolo

La Casera srl

Toma di Vacca Alle Vinacce is a pasteurized cow milk cheese from La Casera of Italy in the Piedmont region. It is ripened in the Marcs for a month. When aged, the ivory white coloured paste is sweet and fruity - spicy in flavour. The seasoning varies from 90 to 150 days. It is available throughout the year.

Toma di vacca alle vinacce

Nocciolino is a pasteurized cow's milk cheese from La Casera of Italy of Piedmont region. Nocciolino is aged for 40 to 80 days. During maturation the cheese is frequently brushed with salt and water that gives a brown-orange rind with a slightly salty taste. The cheese is crumbly in texture, delicate but savory in flavour.

Nocciolino

Grasso d'alpe Monscera cheese is made from raw cow's milk by La Casera in Piedmont region, Italy. The paste is yellowish-straw in colour with small holes everywhere, while the rind is thin, compact and light. This cheese is available only during summer months.

Grasso d'alpe Monscera

Toma di campo made with pasteurized cow milk comes from La Casera of Italy in the Piedmont region. This is a mild flavoured cheese with vegetable aromas, thin grey crust and elastic yellow paste. The cheese is matured for approximately 60 days in the hay of Ossola valleys. The rind is inedible.

Toma di campo

A cheese made from sheep's milk mixed with a small percentage of cow's milk in a small village called Murazzano, Italy, has a soft white paste with a delicate flavour. After maturation of around 10 days it becomes slightly spicy and the thin crust tends to turn yellow. Murazzano comes in a small cylindrical form with flat faces. It is available from May to October.

Murazzano DOP

Blu Della Casera is a pasteurized cow's and sheep's milk cheese from La Casera of Italy in the Piedmont region. This soft, raw and blue veined cheese has an aroma that reminds of cellars. During refinement process the rind is leaf wrapped, but is inedible.

Blu Della Casera

Rosso de lago is a pasteurized mixed cow and sheep milk cheese from La Casera of Italy in the Piedmont region. This delicate and fresh cheese has a soft white paste and edible rind. The characteristic bright-red colour of the edible rind develops during ripning due to anntto (vegetable dye).

Rosso de lago

Pecorino nel fieno is a very soft and delicate cheese made from pasteurized sheep milk from the area of Pienza by La Casera of Italy. The cheese is aged for approximately 30 days. The rind is almost undetectable. It is available throghout the year.