Alpe di Frabosa
Not For Sale - for Informational Purposes Only
The Alpe di Frabosa is a complex Italian gourmet cheese made from fresh full-cream cow's milk. The delicate almond aftertaste recalls the pine-thistle. A slice of the gourmet Alpe di Frabosa, a piece of crusty bread and a glass of wine have always been the ideal repast for the herdsman or the mushroom picker. And a taste that will certainly bring memories flooding back of your last visit to the Italian alps.
The skilled Italian production techniques conserve the aromas and scents of the territory. After 2 months maturation Alpe di Frabosa is already tasty, but further refinement brings out the flavors of porcine mushrooms in the crust and mountain milk and hay in the cheese. The maturation ...
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Asiago Vecchio
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$10.86
Asiago Vecchio has an unmistakeably marked flavor, with a distinctive, slightly sharp taste. It is a semi-hard Italian gourmet cheese with a granular texture, is scattered with small to medium-sized holes and has a strawlike color.
It is usually made in the late autumn-winter period with semi-skimmed milk, specifically chosen from the splendid high mountain pastures of the Trentino region and the Asiago plateau, which, together with its long natural ageing, guarantee its quality and bring out its rich flavor.
It is an excellent table cheese, that aged for minimally 9 months and can be eaten alone or with typical regional dishes.
We cut and wrap this cheese in wedges of 8 ounces and 1 poun...
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Bel Paese
From:
$5.04
The Italian Bel Paese is made in smallish discs with a thin shiny rind. The paste has an ivory color with a few small holes. It is too firm to spread but a little too soft to slice well. It has a milky, buttery aroma and a gently buttery flavor with a slight tang to it.
This rather bland gourmet cheese was created by the Galbani cheese family in the early part of the twentieth century to compete with the soft French cheeses.
The label of the cheese depicts a map of Italy and a face of a young priest with a book called Bel Paese (beautiful country).
We cut and wrap this cheese in wedges of 8 ounces and 1 pound....
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Bianco di Langa
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Bianco de Langa is a velvety flowering white and soft Italian gourmet cheese made from a mixture of pasteurized cow's and goat milk that has been enriched with slivers of truffle.
Just let the name, Bianco di Langa, roll off your tongue to get a sense of the creamy richness of this fine Italian gourmet cheese.
On maturation the cheese becomes delightfully creamy. Bianco di Langa is symbolic of its birthplace and this fine Italian gourmet cheese announces to the world the aromas and flavors of Alba and the Langa.
Bianco di Langa gourmet cheese is best served as an aperitif or to end a meal in that grand Italian style....
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Blu del Moncenisio
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Italian Blu del Moncenisio is made from whole cow's milk, and is creamy. The cheese has a straw color, is compact, with moderately defused blue-green veins. It is similar to Fourme d'Ambert.
Blu del Moncenisio was born in the mountains of Piedmont in the area of the Moncenisio Pass, in high Val di Susa, on the border of Italy and France. This gourmet cheese is clearly similar to the family of the 'Bleu'. An obvious difference can be found in the fact that the Italian cheese has a green shade while the veins in the French cheese are predominately blue.
The flavor is strong, peppery and intense, with a light note of cow shed. It will surprise the serious blue lover, and due to its sweet fini...
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Bra
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Bra D.O.P. cheese is made in the Piedmont region. There are two versions, a young and soft Bra and an aged one that is crumbly and hard. A few Bra cheeses are still made in the mountains and are labeled di alpeggio.
The main characteristics of Bra cheeses are that they are pressed and semi hard cheeses partially made from skimmed milk.
The younger Bra is called Tenero and is milk and buttery. The aged version, the Bra Duro, has darker yellow paste and an oily rind.
The soft cheese is especially used on its own, while the hard cheese can also be grated. Both are well accompanied by red wine.
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Caciotta al Tartufo
From:
$20.30
Caciotta al Tartufo is a black truffle infused cheese made pasteurized cow's milk in the region of Umbria. The small wheels weigh about 2 pounds.
This semi-soft gourmet cheese is aged about one month. The paste is mild and gentle and the flavor of truffles is an original delicacy and provides an interesting balance between the truffle flavor and the sheep's milk flavor.
We offer this cheese in wheels of 2 pounds or half wheel of approx. 1 pound....
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Canenstrato Pugliese
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Canestrato Pugliese D.O.P. is a cylindrical uncooked hard gourmet cheese made from full cream sheep's milk and ripened over a period of 2 to 12 months. The name of this gourmet cheese derives from the wicker baskets, canestri, in which the cheese reaches maturation. The wicker baskets are a traditional product of the Puglia area.
During the aging process the rind of the Canestrato Pugliese is treated with olive oil and sometimes with wine vinegar, resulting in a dark yellow colored rind. The paste is firm with very small eyes.
The cheese is excellent for grating over a variety of pasta dishes. The Pecorino Romano is similar, but sharper and saltier flavor....
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Casutin
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This Italian gourmet cheese, Casutin, was originally produced from the herds grazing on the pasture lands of Valcasotto.
This gourmet cheese is is excellent with an aperitif or cut up through mixed salads and delicious when eaten warm from the grill or the oven on polenta or toasted bread. A young red wine is recommended....
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Fontina d'Aosta
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Genuine Fontina is made only in the steep-sided Val d'Aosta in the Italian Alps. Fontina has a creamy brown rind which is thin and oily. The paste is smooth and buttery, when young. It has a pale straw color and a few small holes.
As the cheese matures for 7 months it becomes darker and much drier. Sweet and nutty, Fontina has a complex, balanced taste and a light aroma.
The preparation of this fine Italian gourmet cheese is a recipe that has been handed down over the centuries. It is made exclusively with raw, full-cream milk, from the Valdaostan breed of cows, fed on grass during the summer and local hay throughout the rest of the year.
The milk is made into cheese within 2 hours of mil...
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Fontina Fontal
From:
$8.04
Fontina Fontal is a cow's milk Italian cheese that is less assertive than the classic mountain cheese Fontina Val d'Aosta.
Fontain Fontal is made with pasteurized milk, is semi-soft and elastic, it offers a nutty sweet flavor, is very meltable, its best use is for cooking, where it will form a dense layer of melted gooeyness; a great alternative for mozzarella or provolone.
We cut and wrap this Italian cheese in wedges of 8 ounces and 1 pound....
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Gorgonzola Dolce
From:
$7.92
There are many tales about Gorgonzola cheese's origin. This great Italian gourmet cheese from Lombardy was simply known as 'stracchino' or 'stracchino verde' in the early twentieth century; an Italian gourmet cheese made from the milk of cattle tired from their long spring and fall treks to and from the Alpine pasture.
As the cheese grew in popularity, a more specific name was needed and the choice fell on Gorgonzola, one of the many villages where such cheeses were made. Young cheeses are sold as 'dolce' thus the final name Gorgonzola dolce.
Gorgonzola dolce has a fragile rind which may have some powdery patches. The paste is white to pale yellow with greenish-blue veins. The texture is q...
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Gorgonzola Picante
From:
$9.23
Gorgonzola picante or naturale or Mountain Gorgonzola is the older brother of the Gorgonzola Dolce. The gourmet Gorgonzola picante has a thicker and dryer rind than the younger Gorgonzola. Also the interior, the paste, of the Gorgonzola picante is whiter and the veins are darker and bluer.
The flavor is piquant and spicy, with wood mold and mushrooms, and a bite that gently hits the tongue. The aroma is perhaps stronger than the flavor and an almost alcoholic tang comes from the washed rind.
There are many tales about the origin of this great cheese from Lombardy but until the early twentieth century it was known simply as 'stracchino' or 'stracchino verde' - a cheese made from the milk of...
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Grana Padano
Your Price:
$9.14
Grana Padano is a sweet and savory gourmet cheese, the name Grana was popularly bestowed upon the cheese because of its 'grainy' consistency which was markedly different from the other cheeses known until then.
Grana Padano was created at the beginning of the millennium by the Cistercian monks of Chiaravalle who used ripened cheese as a way of preserving surplus milk. By 1477 it was held to be the most famous cheese of Italy. Grana Padano is produced throughout the regions of Piedmont, Lombardy and Veneto, and in the provinces of Trento, Bologna, Ferrara, Forlì, Piacenza and Ravenna.
Grana Padano is a cylindrical, cooked hard cheese which is matured slowly. It may be used as a cheese in yo...
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La Tur
Hurry only 5 left at this price. Was $13.05 Sale Price:
$11.09
La Tur is another lovely creation of mixed milk cheeses of the Italian cheese manufacturer Caseificio dell'Alta Langa from the Piedmont region. La Tur is a small 8-oz. cheese that almost looks like a pastry in its own little paper cup.
This gourmet cheese is made from a mixture of cow's, goat's and sheep's milk, has a mousse interior and a mushroomy aroma. The cheese has a straw color, a soft surface and a delicate and harmonious flavor....
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Mozzarella di Bufala
Was $10.38 Sale Price:
$5.99
Buffalo-milk Mozzarella has a soft and springy texture with signs of leafing. The color is porcelain white and has a delicate aroma. It is well worth the extra time and cost of seeking it out.
Italian Mozzarella is produced in small, almost oval-shaped balls and it is stored in bowls or in sealed bags of whey.
The texture of the young cheese is quite elastic and supple and can be sliced reasonably easily. As it ripens, it becomes rather softer. It also increases in flavor. However, you should not allow this process to go too far or the cheese will deteriorate....
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Parmigiano-Reggiano
Your Price:
$11.32
Parmigiano-Reggiano is a member of the Grana family of very hard Italian cheeses and it has been produced in small-size dairy farms for many hundreds of years. In the English-speaking world this famous cheese is generally known as Parmesan.
Parmesan cheese is made in squat drums which look rather like small beer barrels. The rind is a shiny golden brown color and has the name of the cheese printed allover it. The paste is a good straw-yellow color with a grainy, flaky, and brittle texture which hardens as the cheese matures. The maturation time is 24 months or more.
The cheese has a radial grain which makes it difficult to cut with a knife. Instead it is split open with a special wide-blad...
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Pecorino Brigante
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Pecorino Brigante is the most delicious of the pecorinos and is made in the area around Thiesi in the north of the island of Sardinia.
It is eaten all over Sardinia where it is for the sweetness of the sheep's milk from which it is made.
The taste of this gourmet cheese can be described as unusual lemony and yeasty, combined with a marvelous creamy texture....
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Pecorino Pepato
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Pecorino Pepato is a gourmet Italian sheep's milk cheese studded with peppercorns. It's an intense, salty cheese that would be hard to appreciate on its own, but as a seasoning for pasta, especially with fava beans or tomato sauce, it is hard to match. Traditional pecorino pepato comes from Sicily, where it is part of the regional cooking.
Because the name is not protected legally, any pecorino producer could make a pepato. You may find this cheese at various stages of maturity.
This gourmet cheese has a pronounced farmers aroma and piquant, intense flavor that is sometimes a bit much on its own....
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Pecorino Romano
Your price:
$10.75
Pecorino Romano is rubbed with oil and wood ash. Fresco or young cheeses usually have a very white paste which can be quite crumbly in texture. The paste darkens and hardens as the cheese matures. Really mature Pecorino can be very hard with casein crystals.
In the hills of central and southern Italy, cows are rare. Instead ewe's milk is used to make hard compact cheeses which are generally known as Pecorino. Each region has its own type. Pecorino may be sold fresh, medium, or mature, and the rind tends to vary in color depending on the whim of the producer.
Aromas and flavors, too, change as the cheese matures. The young cheese can be quite mild with just a light touch of lemon, whereas o...
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