Asiago

This is my old cheese. The most appropriate name should be Monte Veronese. It is the cheese we always made on the mountain (Monte Baldo) where I come from. I use the same recipe and technique I learned from my nonno Arturo Comencini and my Zio (uncle) Giuseppe Rizzi. It is the same line we follow from generation through my ancestors. It is a hard cheese almost like a parmesan with a grass and flowers flavor and more yellow for the spring-summer made and a deeper flavor and lighter colour for the autumn-winter made. It follows the fluctuations of the season, so if you expect always the same, it is not the right one for you. It is like in the old days when the industry was not yet, and every time you have a piece there is a surprise. Very good to grate on pasta, lasagna, soup, salad, polenta, also go very well on a cheeseboard.

Fresh Burrata

It is a fresh mozzarella with a filler in the center made with fresh cream and ricotta. It is the queen in the mozzarella family, very good for Caprese salad, and pizza.

Fresh Mozzarella/ Fresh Ciliegine

It is one of the oldest cheeses and now one of the most popular in the world. I use our traditional recipe, that means fresh milk, bacteria and a bit of salt, no chemicals (like 95%of the fresh mozzarella is made today). Like most of my products, this cheese follows the fluctuations of the season, so in the summer can be more yellow and firm than the Winter, but is always nice and milky, juice and fresh.

Scamorza (Plain or Smoked)

It is the oldest sister of the Fresh mozzarella, very popular in my country. It is tied up and aged for few weeks. It is a little drier than the fresh mozzarella, but with a little more touch of flavor. It still melts very good and also can be very light smoked. It is very traditional in Italy. Very handy product, good on lasagna, slide on sandwich, toast, burgers, or just like this with a good chunk of bread.

Stracciatella

It is a creamy cheese made of Fresh Mozzarella, Fresh Ricotta and cream. It is the filling of the Burrata and great for eating on a salad or baguette with some fresh tomatoes and basil.

Fresh Ricotta

It is a very light, fluffy, moist, creamy cheese made from the whey left over from making the cheese.