Here, in full compliance with traditional Italian technologies, our masters cook 9 types of young homemade cheese.
Fabius chefs were trained in this delicate business by the famous cheese maker Maurizio Rossini. Maurizio has been making cheese for over 30 years. Together with his father and grandfather, he created the longest Mozzarella braid of 150 meters in 1996 and entered the Guinness Book of Records.
The most famous Italian cheese. Its taste is slightly fresh, but very delicate, thin, milky. Fresh mozzarella has a creamy, soft texture and goes perfectly with Italian herbs, sun-dried or raw tomatoes and a glass of semi-dry white wine.
This cheese has a sweet milky taste or a little spicy, depending on the maturity.
Fresh Italian cheese – a bag of mozzarella with soft creamy cream inside. Before serving, this delicacy must be kept for some time at room temperature, so that all aspects of its delicate taste are fully revealed.
Classic semi-soft table cheese. It has a slightly sweet, creamy taste.
Soft cheese with a delicate taste and cheesy structure, with a slightly sweet taste.
Cheese from the “Pasta Filata” family. Its taste is both sweet and creamy and at the same time with salty notes.
