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The perfect balance of the three milk types gives the cheese peculiar and unique organoleptic characteristics.
After a first maturation of at least 60 days, the cheese is transferred in a cave. The cheese wheels will remain in it for at least 90 days on wooden boards, covered by straw and under totally natural temperature and humidity.
After refining, the Tre Latti is treated in crust with vegetable charcoal which gives it an elegant black garment.
📍 ZAINO IF&B
(Southeast Asia) SATHUPRADIT
62/2-3 Soi Sathu Pradit, Bang Phong Phang, Yan Nawa, Bangkok 10120
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