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Due to the risk of Shipping delays during the Summer period, international shipments will be suspended until August 31, 2022.

Salumeria Volpetti-Storica Salumeria di Testaccio

Cheese

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Blue Cheese

Aged Gorgonzola Cheese PDO – Aged 250 days

10,50 € – 35,00 €

Gorgonzola PDO is a soft cheese from whole cow’s milk. It is characterised by its blue veins, a trait that distinguishes it from all others. The spicy after-taste is a prominent organoleptic property of this product. Gorgonzola has a strong flavour, ideal to taste it on its own or smeared on bread.

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Mountain Cheese

Bagoss di Bagolino cheese (traditional agro-food product)

23,70 € – 79,00 €

The Bagoss is a semi-fat cheese made from raw milk and an extra hard paste. It is product from Bagolino in the province of Brescia. This cheese is special thanks to the saffron that is added during its production. This makes it unique and ideal to taste it on its own.

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Mountain Cheese

Bettelmat cheese (traditional agro-food product)

20,70 € – 69,00 €

The Bettelmat is a fatty cheese with a low to medium ageing, semi-hard paste, produced in Piedmont. The Bettelmatt is obtained through the processing of raw, whole milk from Italian Brown cows. Due to its particular characteristics, it is best to taste this cheese on its own or together with polenta or gnocchi. It is ideal in combination with local red wines or aromatic ones.

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Mountain Cheese

Bitto Cheese PDO – 2016

29,70 € – 99,00 €

The Bitto PDO is a fatty cheese with a semi-hard consistency, produced in the province of Sondrio, Valtellina. The distinctive element of this cheese is the processing of raw cow’s milk two times a day, in the morning and in the evening, short after milking the cows. Raw goat’s milk can be added but must always constitute less than 10%.

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Mountain Cheese

Bitto Storico Cheese PDO – 2015

29,70 € – 99,00 €

The Bitto PDO is a fatty cheese with a semi-hard consistency, produced in the province of Sondrio, Valtellina. The distinctive element of this cheese is the processing of raw cow’s milk two times a day, in the morning and in the evening, short after milking the cows. Raw goat’s milk can be added but must always constitute less than 10%.

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Mountain Cheese

Bitto Storico Cheese PDO – 2018

36,00 € – 120,00 €

The Bitto PDO is a fatty cheese with a semi-hard consistency, produced in the province of Sondrio, Valtellina. The distinctive element of this cheese is the processing of raw cow’s milk two times a day, in the morning and in the evening, short after milking the cows. Raw goat’s milk can be added but must always constitute less than 10%.

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Parmigiano

Brown Cow Parmigiano (Vacche Brune) – Aged 30 months, 650gr

21,39 €

Brown Cow Parmigiano is made with raw milk from the "Razza Bruna" breed, which was introduced in the Italian Appennino at the end of 1800. It has a rich taste and a characteristic straw-yellow color due to the traditional alimentation of the cows. The milk has indeed a content of calcium, phosphorus and fat higher than the average of Parmigianos.

In general, Parmigiano or Parmesan is a cheese with a hard consistency, produced in Emilia Romagna. This cheese is the famous and beloved protagonist of all Italian tables. It is made with raw cow’s milk, semi-skimmed by removing the fat on the surface and without additives and preservatives. It is recommended to taste the product on its own, in flakes or pieces, or as an ingredient in many dishes.

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Pasta Filata Cheese

Caciocavallo Ragusano Cheese PDO

11,00 € – 55,00 €

The Caciocavallo Ragusano PDO is a pasta filata cheese typical from Sicily. The particularity of this cheese lies in the raw materials used and in its processing: made from raw cow’s milk, obtained through a spinning process using hot water at 70-80ºC. We recommend that you try it on its own or as an ingredient in typical local dishes.

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Pasta Filata Cheese

Caciocchiato di Ariano Irpino Cheese

7,80 € – 39,00 €

The Caciocchiato di Ariano Irpino is a semi-hard, pasta filata cheese, produced with cow’s milk, typical from the locality with the same name in Campania. What distinguishes this cheese is, without a doubt, its appearance: inside you can find small holes called eyes that give this cheese its name (occhiato means with eyes in Italian).

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Mountain Cheese

Castelmagno Cheese PDO – 2019

17,70 € – 49,00 €

The Castelmagno PDO is a long-aged, semi-fat mountain cheese with a semi-hard consistency and a blue-veined appearance. It is produced in the locality bearing the same name in Piedmont. The particularity of this cheese is its production based on cow milk obtained from two successive milkings (morning and afternoon). It can be enriched with goat or sheep milk, but this can constitute up to 20% maximum. We suggest you taste it on its own or accompanied by full-bodied wines.

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Mountain Cheese

Castelmagno Cheese PDO – 2020

17,70 € – 59,00 €

The Castelmagno PDO is a long-aged, semi-fat mountain cheese with a semi-hard consistency and a blue-veined appearance. It is produced in the locality bearing the same name in Piedmont. The particularity of this cheese is its production based on cow milk obtained from two successive milkings (morning and afternoon). It can be enriched with goat or sheep milk, but this can constitute up to 20% maximum. We suggest you taste it on its own or accompanied by full-bodied wines.

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Mountain Cheese

Comtè Cheese AOC

13,50 € – 45,00 €

The Comtè is a cheese made from cow’s milk, with a medium or long ageing and a semi-hard consistency. It is produced in the Jura in France. Only milk from Montbéliarde and Simmental cows is used to produce this cheese. The particular taste of this product make it ideal to taste it on its own or together with a vast variety of dishes.

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Mountain Cheese

Comtè Cheese AOC – Aged 2 years

20,70 € – 69,00 €

The Comtè is a cheese made from cow’s milk, with a medium or long ageing and a semi-hard consistency. It is produced in the Jura in France. Only milk from Montbéliarde and Simmental cows is used to produce this cheese. The particular taste of this product make it ideal to taste it on its own or together with a vast variety of dishes.

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Mountain Cheese

Fontina Valdostana PDO

11,70 € – 39,00 €

The Fontina Valdostana PDO is a fatty cheese with a semi-hard consistency produced in Valdaosta. The distinguishing element of this cheese is that it is made with cow milk milked in the 2 hours preceding the processing and coming from only one milking. The Fontina is usually eaten on its own or accompanying many meals.

1 review(s)
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Goat Cheese

Fossa di Sogliano Cheese PDO

17,70 € – 59,00 €

The Fossa di Sogliano PDO is a hard sheep cheese, fatty and aged, produced in the regions of Romagna and Marche. A distinctive feature of this cheese is its ageing. This lasts 3 months in oval pits excavated into the rock. During this time, the cheese ferments, acquiring a particular aroma. We suggest you taste it on its own or as an appetiser.

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Parmigiano

Parmigiano Volpetti Selection – Aged 30 months

12,76 € – 31,90 €

Parmigiano or Parmesan is a cheese with a hard consistency, produced in Emilia Romagna. Parmigiano is the famous and beloved protagonist of all Italian tables. The particularities of this cheese are that it is produced with raw cow’s milk, semi-skimmed by removing the fat on the surface and without additives and preservatives. It is recommended to taste the product on its own, in flakes or pieces, or as an ingredient in many dishes.

4 review(s)
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Parmigiano

Parmigiano Volpetti Selection – Aged from 18 to 24 months

11,20 € – 24,90 €

Parmigiano or Parmesan is a cheese with a hard consistency, produced in Emilia Romagna. Parmigiano is the famous and beloved protagonist of all Italian tables. The particularities of this cheese are that it is produced with raw cow’s milk, semi-skimmed by removing the fat on the surface and without additives and preservatives. It is recommended to taste the product on its own, in flakes or pieces, or as an ingredient in many dishes.

3 review(s)
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Goat Cheese

Pecorino Romano PDO – 12 month aged

4,97 € – 29,00 €

The Pecorino Romano PDO is a cooked, hard cheese, typical of the Lazio region. This cheese is produced exclusively with fresh, whole sheep’s milk and lamb’s curd. It is the famous protagonist of Central Italy’s cuisine and ideal to taste on its own or as an ingredient of many dishes of the local traditional cuisine.

6 review(s)
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Goat Cheese

Pecorino Toscano from Pienza

5,80 € – 40,60 €

The Pecorino from Pienza is a hard sheep cheese produced in the Pienza region in the Sienese territory. The main feature of this product is its ageing process, which takes place in oak caskets for about 90 days. We recommend to taste it on its own or accompanied by honey.

4 review(s)
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Goat Cheese

Piacentinu Ennese Cheese PDO

14,70 € – 49,00 €

The Piacentinu Ennese DOP is a hard cheese, made from sheep’s milk, short or medium-aged and produced in the area of Enna, Sicily. The particularity of this cheese is in how it is produced: in fact, during processing, saffron and black pepper corns are added to the paste. This product is a cornerstone of local cuisine, ideal to enjoy it on its own.

3 review(s)
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Pasta Filata Cheese

Provolone Del Monaco PDO, piece

16,50 € – 55,00 €

The Provolone del Monaco is a semi-hard cheese with a medium to long ageing, produced in Campania. The most striking feature of this cheese is its ingredient: only milk from Agerolese cows. The name originates from the sack cloth that the shepherds used to wear to protect themselves from the cold on the trip from the hills of Vico Equense to Naples, main market for their products.

4 review(s)
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