Ella Selection

Cheeses refined as they once were

Selected by Peppe Iaconelli

Our Selection

Our Cheeses Selection

A wide range of cheese products, wrapped in very handy and eco-friendly packages, which display not only the product expiration date (rather shorter than any similar product) but also the manufacturing day, in order to always ensure maximum freshness to the cheese when it is consumed.

LINGOTTO DI BUFALA

Semi-cured buffalo milk cheese, aged with saffron from Pietravairano

A cheese that surprisingly enhances the aromatic and organoleptic characteristics of buffalo milk: intense vegetal notes of hazelnut, cooked milk, slightly musky. The paste has a pleasant solubility without being pasty, and the fat residue helps it melt. Aging with saffron, in addition to creating a great territorial partnership, embellishes it and amplifies its aromatic floral material aspect.

SOLE

PECORINO WITH SAFFRON AND PINK PEPPER

The aroma is undeniably characterized by the floral notes of saffron and balsamic notes of pepper. The gustatory aspect has a good complexity: the softness and solubility of the paste and its natural sweetness are surprisingly combined with the freshness of saffron and the delicacy of pink pepper.

BLUSIA

HERBONATED GOAT CHEESE AGED WITH MALVASIA

Vinous and spicy notes. The gustatory aspect is characterized by a good complexity. The spiciness and the slight sapidity are mixed with the marinade’s sweetness, all harmonized by the pleasant creaminess of the paste.

MAMMA JERSEY

RAW COW’S MILK CHEESE

Single milk from Jersey cows cave aged for 18 months. The extreme quality of the milk derived from grazing animals is used raw to preserve all of the aromatic and organoleptic characteristics. 

MEDITERRANEO

SHEEP’S MILK CHEESE REFINED WITH SPONTANEOUS HERBS

The aroma is characterized by the floral, spicy, and balsamic notes of the herbs with which the cheese is aged. The gustatory aspect has a good complexity: the clear prevalence of vegetal notes harmonizes perfectly with the softness and solubility of the paste.

CANDIDO

RAW GOAT’S MILK CHEESE

The gustatory aspect is characterized by a moderate complexity. The presence of mold in the crust, which is absolutely edible, gives the cheese impressions of fungus and vegetables, while the paste’s pleasant softness and meltiness gives strong lactic notes.

KALIMERO

PECORINO REFINED WITH COCOA BEANS

The marinade becomes the characterizing element of this cheese which, from the first days of life, is covered with raw, freshly crushed cocoa beans. It is one of those products in which the desire to combine innovation and tradition has the most evident expression.

ZEUS

CAGE AGED CACIOCAVALLO

A soft and elastic cheese with an intense straw yellow color. The aroma is characterized by pleasant vegetal notes of fresh grass, melted butter and cooked milk. Good sweetness and slight spiciness, surprisingly “buttery” which, despite prolonged aging, characterizes the paste ensuring excellent solubility.

SIGNURINELLA

SOFT RAW COW MILK CHEESE

Notes of cooked milk, melted butter and good vegetal notes.
The presence of molds in the crust, absolutely edible, gives the cheese sensations of mushroom and vegetable while the pleasant persuasiveness and meltiness of the paste is characterized by marked lactic notes.

UOVO DI JERSEY

PASTA FILATA JERSEY CHEESE

A spun paste cheese made from raw Jersey cow’s milk with rennet coagulation and intended for medium-long aging in natural caves.

There are vegetable and floral notes of the forages and herbs that made up a large part of the cows’ diet as well as a pleasant note of cooked milk and melted butter. When tasted, the sensations of fermented grass and hazelnut return together with a pleasant animal note, good sweetness, and solubility.

TUBERUM

SHEEP’S MILK CHEESE

The aroma is distinctly characterized by notes of black truffle. The gustatory aspect has a good complexity: the paste’s softness and solubility and its natural sweetness are combined in a balanced way with the strength of black truffles.

SAMMUCRO

SHEEP’S MILK CHEESE

Intended for long aging in natural caves.

The aroma is characterized by toasted notes and a pleasant barnyardy sensation. The gustatory aspect denotes a good balance between the sweetness of sheep’s milk and the right sapidity.

LINGOTTO DI BUFALA

Semi-cured buffalo milk cheese, aged with saffron from Pietravairano

A cheese that surprisingly enhances the aromatic and organoleptic characteristics of buffalo milk: intense vegetal notes of hazelnut, cooked milk, slightly musky. The paste has a pleasant solubility without being pasty, and the fat residue helps it melt. Aging with saffron, in addition to creating a great territorial partnership, embellishes it and amplifies its aromatic floral material aspect.

SOLE

PECORINO WITH SAFFRON AND PINK PEPPER

The aroma is undeniably characterized by the floral notes of saffron and balsamic notes of pepper. The gustatory aspect has a good complexity: the softness and solubility of the paste and its natural sweetness are surprisingly combined with the freshness of saffron and the delicacy of pink pepper.

BLUSIA

HERBONATED GOAT CHEESE AGED WITH MALVASIA

Vinous and spicy notes. The gustatory aspect is characterized by a good complexity. The spiciness and the slight sapidity are mixed with the marinade’s sweetness, all harmonized by the pleasant creaminess of the paste.

MAMMA JERSEY

RAW COW’S MILK CHEESE

Single milk from Jersey cows cave aged for 18 months. The extreme quality of the milk derived from grazing animals is used raw to preserve all of the aromatic and organoleptic characteristics.

MEDITERRANEO

SHEEP’S MILK CHEESE REFINED WITH SPONTANEOUS HERBS

The aroma is characterized by the floral, spicy, and balsamic notes of the herbs with which the cheese is aged. The gustatory aspect has a good complexity: the clear prevalence of vegetal notes harmonizes perfectly with the softness and solubility of the paste.

CANDIDO

RAW GOAT’S MILK CHEESE

The gustatory aspect is characterized by a moderate complexity. The presence of mold in the crust, which is absolutely edible, gives the cheese impressions of fungus and vegetables, while the paste’s pleasant softness and meltiness gives strong lactic notes.

KALIMERO

PECORINO REFINED WITH COCOA BEANS

The marinade becomes the characterizing element of this cheese which, from the first days of life, is covered with raw, freshly crushed cocoa beans. It is one of those products in which the desire to combine innovation and tradition has the most evident expression. 

ZEUS

CAGE AGED CACIOCAVALLO

A soft and elastic cheese with an intense straw yellow color. The aroma is characterized by pleasant vegetal notes of fresh grass, melted butter and cooked milk. Good sweetness and slight spiciness, surprisingly “buttery” which, despite prolonged aging, characterizes the paste ensuring excellent solubility.

SIGNURINELLA

SOFT RAW COW MILK CHEESE

Notes of cooked milk, melted butter and good vegetal notes.
The presence of molds in the crust, absolutely edible, gives the cheese sensations of mushroom and vegetable while the pleasant persuasiveness and meltiness of the paste is characterized by marked lactic notes.

UOVO DI JERSEY

PASTA FILATA JERSEY CHEESE

A spun paste cheese made from raw Jersey cow’s milk with rennet coagulation and intended for medium-long aging in natural caves.

There are vegetable and floral notes of the forages and herbs that made up a large part of the cows’ diet as well as a pleasant note of cooked milk and melted butter. When tasted, the sensations of fermented grass and hazelnut return together with a pleasant animal note, good sweetness, and solubility.

TUBERUM

SHEEP’S MILK CHEESE

The aroma is distinctly characterized by notes of black truffle. The gustatory aspect has a good complexity: the paste’s softness and solubility and its natural sweetness are combined in a balanced way with the strength of black truffles.

SAMMUCRO

SHEEP’S MILK CHEESE

Intended for long aging in natural caves.

The aroma is characterized by toasted notes and a pleasant barnyardy sensation. The gustatory aspect denotes a good balance between the sweetness of sheep’s milk and the right sapidity.

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