Cheese Lover: a journey through dairy flavors

Have you ever imagined that a meal among friends could give rise to one of the most extraordinary gastronomic experiences? That's exactly what happened when the Spaghetti & Mandolino team and I sat down for lunch together.

Amidst chatter, laughter, and excellent Italian food, an inspiration was born that we couldn't ignore: to create a selection dedicated to cheese lovers.

The taste of friendship

While we enjoyed the friendly and relaxed atmosphere, we began tasting a selection of cheese. Three of them immediately captured my senses, becoming the pillars of the inspiration "Cheese Lover," here they are:

1. Malga Mariech Cesen Affinato, Azienda Ponte Vecchio di Valdobbiadene (Treviso)

Made from raw milk of Bruna Alpina. Mountain cheese aged for two months, with a compact texture resembling that of a scamorza, stands out for its intense milk flavor; suitable for those who love non-creamy cheeses.

2. Malga Speloncia di Denis Secco, Malga on the summit of Montegrappa (Belluno)

From cow's milk of Bruna Alpina. The paste of this excellent dairy product is very compact, but during chewing, it quickly transforms into a creamy texture; on the nose, it immediately impresses with an intense aroma of butter, mushrooms, truffle, and we can add, egg tagliolini.

3. Parmigiano Reggiano, Caseificio Rosola di Zocca (Modena)

From cow's milk of Vacca Bianca Modenese, Slow Food Presidio.
The quality of the milk and the 30 months of aging give this Parmigiano Reggiano vegetal, floral, and milky aromas; on the palate, it is intense and round; the grain during tasting is melt-in-your-mouth and transforms into creamy in seconds. Ideal for any culinary preparation and particularly for raw consumption where its characteristics can be better appreciated.

Try it to believe: the cheese lover!

With these treasures in the basket, the "Cheese Lover" selection has become a reality, ready to bring the most delicious cheeses from Italy straight to your table.

With the inspiration "Cheese Lover", you will dive into a journey through the art and passion behind these extraordinary cheeses. Your table has never been so delicious.

We can only invite you to be part of this experience, because as they say “the mouth is not tired until it tastes of cow”, a saying typical of Veneto which translates to "The mouth is not tired until it knows the taste of cow," a funny way to say that the last bite of every meal should be cheese!