AMBROSI

Ambrosi Mozzarella Block is light with a slightly sweet flavour, made from cow’s milk. Soft and supple in texture, delicious eaten simply as it is or very versatile in cooking. As a result, a popular ingredient in many Italian dishes. Great as topping ove Read more

Ricotta has a sweet, delicate taste with a soft, fluffy texture. Ideal for many dishes, both sweet and savoury, it can be enjoyed cold or hot. Read more

Mini portions of Italian stretched curd cheese, obtained from pasteurized cow's milk, with spherical shape, cherries of 8g each packed in one bucket. Read more

Grated Grana Padano has a unique and delicate taste, ideal for enriching soups, pasta and risottos. Read more

Mascarpone originated in the area southwest of Milan in Italy, probably in the late 16th or early 17th century. The name is popularly held to derive from mascarpa, an unrelated milk product made from the whey of stracchino (a young, barely aged cheese) Read more

The texture is soft with a light straw-colour. Ideal for garnishing your carpaccio and your salads. Read more

It is Extremely nutritious and rich in milk protein. Read more

Grana Padano aged over 18 months has a flavour that is savoury but not sharp and an aroma reminiscent of dried fruit and hay. Read more

One of the world's oldest blue cheese, Gorgonzola is an Italian soft, creamy D.O.P. cheese, obtained from pasteurized cow milk, to which mould is added. This cheese has a crumbly and soft texture with a nutty aroma. Read more

Parmigiano Reggiano DOP is hard, cow's milk cheese from Italy. The slow, natural aging process of 24 months creates a sharp, rich, and complex flavor. This unique cheese has been famous for centuries and has a quality that is unmatched anywhere else in th Read more

Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp and salty flavour, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Read more

This Parmigiano Reggiano is produced with milk coming from cows that graze on the Italian Apennine mountain range, thus can only be produced during the hot months. It is a rarity and delicacy, recently recognized by the Consortium of Parmigiano Reggiano w Read more