Twist & Grate Grana Padano – Great on your table. Twist & Grate Grana Padano is a high-quality product with a unique taste for every home. It is packed in a patented packaging and all you need to do is twist its special cap. Twist & Grate comes in family-sized parallelepiped and it is highly protected to ensure the perfect preservation until use. It is ideal for pouring freshly grated cheese over dishes and your friend will appreciate it has a gift.
Twist & Flake Grana Padano – Perfect for every home. Twist & Flake Grana Padano brings Grana Padano’s unique taste to every home in a patented packaging that also serves as a table accessory for petals; you just have to twist its special cap. Twist & Flake packaging comes in a well protected family-sized parallelepiped and perfectly preserved to last until use. With all carefulness that has been put into hard PDO, you can easily pour freshly cut cheese over dishes. It is also perfect for party tables or as a gift to a friend. You need Twist & Flake on your table to make life more comfortable.
Directly from Italy (Parma): Parmigiano Reggiano PDO "Vacche Rosse", vacuum-packed, weighing 2,2 lbs seasoned 40/48 months Extremely decided, flavors and aromas are even more intense, to titillate the palate of mature-cheese connoisseurs: a small reserve, not always available. It goes well with both red wines of great body and structure (Barolo, Barbaresco, Brunello di Montalcino) that with sweet white wines and meditation.
Try pairing with the honey of different types as well as the perfect combination with traditional balsamic vinegar, which is also good maturation. EUROPE, USA, JAPAN DELIVERIES IN FEW DAYS With the Consorzio "Vacche Rosse" seal, it is a "PDO" product (Denomination of Protected Origin), and, in fact, can today be produced as it was eight centuries ago, only with essential and natural ingredients: quality milk for the local area, fire and curdle, with the genuine ancient methods, with the art and wisdom of the dairyman.
The Reggiana Breed The Reggiana is a breed of cattle native to Northern Italy, currently bred exclusively for a single purpose: the production of milk destined to be transformed into Vacche Rosse Parmigiano Reggiano. The outstanding quality of Vacche Rosse milk, with its superior protein and casein content, is well-known and widely appreciated. The King of Cheeses The absence of lactose stands out among its characteristics, along with high digestibility and nutritional values and a wealth of calcium and essential amino acids.
Its rich straw-yellow color is due to the cows' OGM- and Unified-free diet of grass, hay, and cereals. It has a very fine, granular, small-eyed structure that breaks into slivers, and characteristic aroma and taste; it is sweet and flavorsome without being too spicy. Seasoning at least 40 months.
Vacche Rosse Consortium The "Consorzio Vacche Rosse" cooperative processes milk of the Reggiana Breed only.
Caciocavallo Ubriaco (Drunk)
Drunk Caciocavallo is a traditional Italian cheese in the region of southern Italy. Affectionately called "drunk cheese", is bathed in gallons of wine to extract the only sweet, delicate aroma of wine and complex flavors.
Caciocavallo Podolico Cheese
Caciocavallo Podolico. The long-aged caciocavallo podolico is considered as the king among the types of cheeses produced in the south of Italy. Our product is aged in traditional tuff caves, in the old town center of a small village called Zungoli. It is a timeless tradition, with pronounced flavors and intense smells, in order to taste an ancient product. Produced in Irpinia in the Campania Region of southern Italy, Caciocavallo Podolico is made from the raw milk of a rare breed of Italian cow - the Podolica.The Podolica's ability to adapt to the harsh conditions of this inland area is the main reason for their survival down the centuries.
Testun Goat Cheese - Piedmont
The word "testun" means stubborn in Cuneo dialect. This cheese is aptly named, as it is the most difficult to produce among all cheeses from Mondovi (Robiola, Raschera, Ormea, Valcasotto) and it is the one which requires the longest time to ripen (twelve months on average). It is made from pure sheep or goat's milk, depending on availability, although sometimes a little cow's milk is added as well. Whichever milk is used, it all comes from animals that graze freely on alpine pastures, lending the cheese the perfumes of wildflowers and grass. Depending on the meadows and the season, the cheese can take on the aromas of thyme, chamomile, mint, licorice, or caramel. During its aging, Testun acquires extraordinary characteristics and becomes a great cheese. Its color is straw-yellow and its consistency is slightly crumbly.
Dolceterra Cheese Refined with Pear
During the autumn when pears are harvested, the forms are cleaned and immersed in a mixture obtained from the maceration of Williams pears where they are left to rest for a period of time that varies according to the weight. Then they are removed from the vats, dried and maturation begins, which can last up to eight months. The pears give this semi-fat cheese a delicateness and likeability that makes it a perfect pairing for dry medium bodied and mid structured white wines.
Cheese Refined in Valpolicella Black Cherries
This cheese, 2005 prize-winner at the IV Mountain Cheese Olympics, undergoes an unusual refinement process. During June and July, when black cherries are harvested in the Valpolicella region, the forms are carefully cleaned then immersed in a mixture obtained from the maceration of the cherries. The forms are left to rest for a period of time that varies according to the weight and, once removed from the vats, they are dried and maturation begins, which can last for up to eight months.
Piave Cheese - DOP 6 months
Piave Cheese DOP 6 months Aged 1.10 lb. The earliest productions codified with the name “Piave” date back to 1960, an era in which Piave cheese was produced in limited quantities and known only in the area of origin. Thanks to its growing success among consumers, the quantity produced has grown to a current production of 350 thousand wheels a year.
Piave Cheese - DOP RESERVE (more than 18 months Aged)
Piave Cheese DOP RESERVE (more than 18 months Aged) 1.10 lb. The earliest productions codified with the name “Piave” date back to 1960, an era in which Piave cheese was produced in limited quantities and known only in the area of origin. Thanks to its growing success among consumers, the quantity produced has grown to a current production of 350 thousand wheels a year.
Drunk Amarone Traditional Cheese
Ubriaco is a traditional cheese made in the Italy’s Verona area. Affectionately called “drunken”, it is soaked in wine and covered with crushed grape skins for 2 months. The cheese is then aged for 6/8 months. The crust colour varies from purplish to dark violet. Its texture present a unique sweet, delicate aroma with complex flavors received from the autochthones of red grapes: Corvina, Molininara and Rondinella. Curded by acidity and starter bacteria, it develops a firm and supple texture, slightly crumbly with a light and fruity flavour and a hint of wine. 600 g - 1.32 lbs
Pepper Refined Cheese
Soft - white cheese, is produced from sheep's milk and Pasteurised cow s milk with a Blackpepper. His white crust is constelled pepper and closes a magically balanced structure within its own structure with a classified flavour. Classic of the flavoured cheeses flavoured with the black pepper notes. Typical seasoning in Rome in the famous "cacio and Pepe pasta has an excellent balance that invites to consume it at the table at any time. On Its own or accompanied, it always expresses its intense, but simultaneously kind and elegant to palate. Escort him to red wines.
"San Pietro in Beeswax" - Latteria Perenzin
Aged cheese with a delicate aroma of honey and vanilla.
"Formagella - Smoked Flavoured" - Alpe Del Garda Tremosine
Typical Tremosine cheese with pasta semi-hard, glance, with a fragrant taste and from the delicate scent of the essences of the meadows mountain, enriched by smoking with aroma of natural smoke. Obtained with milk produced in the stables in the heart of the Alto Park Garda Bresciano. Expertly seasoned in rooms with selected molds and subsequently smoked with aroma of smoke natural. Exquisitely good product e maximum digestibility.
DOLCETERRA Monthly Cheese Club-3 Month
Discovering a new italian cheese is almost as much fun as tasting an old favorite, and our monthly club aims to indulge both of these great pleasures. Our rare offering follow the seasons and range from delicate soft cheese to pungent hard cheese.
Each month, members receive extraordinary artisanal cheeses hand-selected by our discerning fromager. Descriptions of selections included.
Orders placed by the 15th of the month will be received that month; orders placed after the 15th will receive the shipment the following month.
Dolceterra Cheese Collection 01
Asiago is a whole milk cheese that originated in Northern Italy, around the Po River Valley near the Trentino Alto Adige region, where Italy borders Austria. Coming from the mountains, Asiago is similar to other mountain cheeses, such as Switzerland’s Gruyere or France’s Beaufort.
Dolceterra Cheese Collection 02
Discover a Special Dolceterra Cheese Collection 02 (Box n° 3 cheeses 6.60 lb). The intense flavour of Monte Veronese DOP.
Composition Box: Monte Veronese DOP 1.10 lb Monte Veronese DOP Aged 1.10 lb Monte Veronese DOP Aged over 12 months 1.10 lb
This fabulous cheese is produced in the northernmost part of the Verona province since medieval times, when the Lessinia valley was occupied by the Germanic tribe of Cimbrians. Other say that its production was introduced in this area by immigrants from Lombardy. A gastronomic tour is recommended to gourmet travellers to find out the typical product which gained the DOP recognition in 1996: the Monte Veronese cheese. Furthermore, the Consorzio di Tutela del Monte Veronese was founded to preserve its territory of origin, its method of production and, indeed, its authentic flavour. Monte Veronese DOP (or POD) is made only from cow’s milk. But the factor that makes this cheese so unique is that the milk is exclusively taken from cows bred in the Lessinia valleys. This element, together with the period of ageing – safeguards its organoleptic properties and original aroma of grass. You can recognize Monte Veronese varieties by the label colour and by the denomination clearly marked on them.
Dolceterra Cheese - Collection 03 Gold
Discover a Special Dolceterra Cheese Collection 03 Gold (Box n° 3 cheeses 4.5 lbs) The intense flavour of Italy's Greatest Cheeses . An exclusive tasting, perfect to those you love, with the quality and value of the Gold Seal of Time. Authentic flavors which grow in intensity.
Composition Box: Grana Padano Gold Time DOP 2.20 lb Asiago Cheese Gold Time DOP 1.10 lb Piave Vecchio Gold Time 1.10 lb
Grana Padano is a hard, slow-ripened, semi-fat cheese from Italy, comparable to Parmigiano Reggiano. Asiago is an Italian cow's milk cheese that can assume different textures. Piave is an Italian cow's milk cheese, that is named after the Piave river. As Piave has a Protected Designation of Origin (Denominazione di Origine Protetta or DOP), the only "official" Piave is produced in the Dolomites area, province of Belluno, in the northernmost tip of the Veneto region.
"Il Brillo di Treviso" - La Casearia Carpenedo
Soft cheese with compact texture aged in red local wine. Delicate and fruity flavour.
"Cacio Birraio" - La Casearia Carpenedo
Soft cheese with compact texture aged with Italian beer. Delicate taste, slightly bitter. Fragrant notes of toasted malt in the aftertaste.