TALEGGIO D.O.P is a cheese that dates back to the tenth century and was born in Val Taleggio, in the province of Bergamo. This is a valley that is rich in natural caves, where the microclimate is perfect for the ageing of cheese. TALEGGIO D.O.P is a fat cheese, obtained with pasteurised cow's milk with a compact paste of light colour that varies from white to light yellow with no holes The crust is thin, soft and of a natural pink colour The cheese has a quadrangular parallelepiped shape, a weight of 1,7-2,2kg, with a side of 5-7cm The ageing lasts at least 35 days and gives the cheese a characteristic smell, a slightly sweet taste and a truffle aftertaste. TALEGGIO D.O.P is used to prepare exceptional recipes and combines perfectly with red wines with fruity notes, which enhance the cheese's aromas and soften its rich creaminess. One perfect example is the chiaretto Bardolino. Taleggio combines very well with sparkling red wines, which soften the fat part of the cheese such as pinot noir or merlot, dry Lambrusco, Bonarda or cabernet. Cost per kg 14.49€ Orderable sizes 500gr 7.25€ 900gr 13.04€ 1400gr 20.29€ EXTRA INFORMATION INGREDIENTS: cow's milk, rennet, salt NUTRITIONAL VALUES (100g of product): Energy: 1292 Kj – 312 Kcal Fats: 26g – of which saturated: 18g Carbohydrates: 0g – of which sugar: 0g Proteins: 19g Salt: 2,1g D.O.P. RECOGNITION Indication for allergy sufferers: Milk, its components and/or derivatives. Crust: not edible Storage: +2°C and +6°C. PACKY: half a wheel or whole wheel PACKAGING: vacuum packed EXPIRY DATE PRODUCT WITH UNPACKED: 2-3 weeks EXPIRY DATE PRODUCT UNPACKED: 40 days ORIGIN: BERTANZA FORMAGGI SRL

SABBIO is a cheese produced exclusively in the Val Sabbia area, which has always been linked to the dairy traditions of the territory. Sabbio is a semi-fat cheese, obtained with pasteurised cow's milk of the Bruna breed with a compact paste with regular holes distributed evenly in the paste. It has a hard crust of straw-yellow colour and as the centuries-old tradition requires, the crust is oiled with raw linseed oil to protect it and to avoid excessive drying. It has a cylindrical shape, it weighs about 7 kg and has a diameter of about 33 cm, with a side of 7 cm. The ageing, which lasts up to 24 months, gives the Sabbio a pronounced smell with a strong flavour but with a non-spicy aftertaste. It is a "table" cheese, particularly suitable at the end of a meal accompanied by jams. Served au naturelle it combines nicely with a good glass of red wine of medium body. Costo per kg 16.95€ Orderable sizes 500gr 8.48€ 900gr 15.26€ 1400gr 23.73€ Ingredients: cow's milk, salt, rennet, lactic ferments. NUTRIZIONAL VALUES (100g of product): Energy: 1590 Kj - 382 Kcal Fats: 26g - saturated: 17.90g Carbohydrates: 2.1g Protein: 34.60g Salt: 2.1g TRADEMARK: P.A.T. Production period: all year long Allergens: milk, its components and/or derivatives Crust: not edible Storage: +4°C/+8°C PACKAGING: vacuum packing VACUUM PRODUCT EXPIRATION DATE: 2-3 months PRODUCT EXPIRATION DATE REMOVED UNDER VACUUM: 3 months ORIGIN: °Caseificio Sociale Valsabbino Società Agricola Cooperativa

BAGÒSS is the mountain cheese par excellence and is well known all over the world because it is a 100% natural product with a history and a very ancient tradition handed down for centuries. It is recognized by the P.A.T. Lombardy region and is made ONLY by 28 small firms in Bagolino, a small town, in the province of Brescia. Cost per kg 35,49 Orderable sizes 500gr 17,75 900gr 31,94 1400gr 49,69 Bagòss is a semi-fat cheese, made with raw cow's milk. Only the Bruna-Alpine breed is used. The peculiarity of this cheese is the addition of saffron that will give the cheese the classic intense straw colour that becomes gold as it ages. The legend says that in 1500 Bagolino bordered the Republic of Venice which sold goods all over the world. The artisans wanted to create a special cheese to pay homage to the Doge of Venice and to make it special they added saffron which was NOT a local product but was a very refined and precious spice in Venice. They created a particular cheese, with a unique, unmistakable and inimitable flavour. The BAGOSS. The cheese is characterised by compactness and small holes. The crust is regularly cleaned and oiled with linseed oil in order to avoid mould and to give the cheese its typical brown-ochre colour. Bagoss has a cylindrical shape and weighs around 17/20 kg, with a diameter of about 40/55 cm and its lateral surface measures 10/12 cm. We, the Biemmi family, have selected a Bagoss with a maturation of 24 months for its characteristics, such as an intense and decisive smell and a pleasant and persistent flavour. It is considered a delicacy. To fully enjoy its excellent characteristics, it is recommended to eat it au naturel accompanied by full-bodied red wines such as: Montepulciano d'Abruzzo It is also used in many recipes such as: homemade polenta with Bagòss Bagòss risotto Bagòss ravioli Bagòss mereconde (a sort of meatballs) Extra information Ingredients: cow's milk, rennet, salt, saffron Nutritional values: Energy: : 1461 Kj - 350 Kcal Water: 33/35g Fats: 20/22g – of which saturated: 14g Carbohydrates: 2g – of which sugars: 1,4g Proteins: 35/38g Salt: 2,/3,6g BRAND: P.A.T. INDICATIONS FOR ALLERGENS: Milk, its components and/or derivatives RICE: non-edible CONFECTION FROM: approx. METHOD OF STORAGE: +4°C/ +8°C PACKAGING: vacuum packed EXPIRY DATE PRODUCT WITHOUT VACUUM: 2-3 months EXPIRY DATE PRODUCT UNPACKED: 3 months PROVENANCE: DINOMORA Production period: all year long Indications for allergens: Milk, its components and/or derivatives Crust: not edible Storage: +4°C/ +8°C