The Queen of Cheeses. Soft and creamy, the New Dolceterra Pecorino Brie is a staple at any memorable gathering. It's creamy, it's rich and it makes everything it touches taste more delicious. It is simple and versatile, and it goes well with sandwich, prosecco, nuts, and fruit. The white, soft rind is a mold growth, a form of penicillin, to be exact. The rind, alone, in some circles, is considered a delicacy. Sweet and pillowy soft, it complements the cheese well. Some consider discarding the rind as a form of blasphemy. In fact, it is this rind that is giving the cheese all the ooey-gooey goodness. This live rind breaks down the fats and proteins of a cheese, causing an increasingly creamy-to-runny texture over time.
Brie develops a natural, white mold (Penicillium candidum), which gives these cheeses their characteristic bloomy rind on the exterior of the rounds. The white moldy rind is edible and delicious, and it is usually eaten. Product in Italy
Cave Seasoned Vezzena Slow Food
Cave Seasoned Vezzena Slow Food Vezzena cheese has been produced for centuries in the Trentino pastures of the Altopiano di Vezzena, using raw cow's milk from Alpine meadows, traditionally seasoned for a long time in caves. It is a particularly sought-after cheese thanks to its organoleptic characteristics, due to the particularity of the grasses of Vezzena's pastures.
It features a thin and hard crust, straw-yellow in colour and brownish. The paste is compact and firm, with scattered holes. When matured for three years, it is very suitable for grating. The taste is full-bodied and slightly spicy, rich in scents of grasses and pasture flowers.
Cooking uses: The Vezzena cave seasoned Slow Food Presidium is an excellent cheese for both eating and grating. In addition to the classic combination with polenta, it is also excellent with honey. Try it grated on soups.
Tuscan Pecorino Il Forteto Re Nero
Pecorino aged for at least 4-5 months. The black crust reminds us the peasant's custom to protect the cheese greasing it with olive-oil's dregs and ashes to extend the conservation. The paste is white, friable, lightly rough. Very tasty, with a complete flavour.
The paste is at the same time compact and buttery, with a colour between white and straw and a delicate taste that masks a slightly sharp streak to the palate, thanks to over 100 days of aging. Suggestions: Ideally enjoyed with a glass of Chianti Classico accompanied by Balsamic Vinegar of Modena Aged. Excellent for use in various gastronomical preparations or accompanied by pears.
Ingredients Pasteurized sheep's milk, salt, rennet, lactic ferments. Rind not edible dyed with iron oxide, covered by protective film.
Vastedda del Belice DOP
Sheep and Nature Agricultural Company
La Vastedda della Valle del Belice D.O.P. is a historic Sicilian cheese produced in the valley of the same name, which has recently obtained the recognition of Protected Origin (D.O.P.).
It is a unique fresh cheese of its kind: in fact it is the only one made from sheep's milk using ancient spinning technology.
Twist & Grate Grana Padano
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 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.
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.
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.
Asiago Cheese "Trugole" 90 days Aged
Asiago Cheese "Trugole" 90 days Aged 1.10 lb. Trugole is an Italian cheese originating from the mountainous region of Asiago where the altitude and lush meadows provide excellent pastures for the cows to develop their milk. Produced as a cow's milk cheese, Trugole is formed into washed-rind wheels weighing from one to six pounds. The cheese is allowed to mature for two to three months. During this aging process, it develops a straw-colored semi-firm paste that has a mild fruity flavor.
Trugole is an excellent cheese for snacking, for serving with crusty breads, or for melting over various dishes.
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.
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.
Monte Veronese Aged over 12 Months
Monte Veronese is the best known cheese of the Lessini Mountain region of the Verona pre-Alps, which is known for its lush pastures. There are a total of 13 dairies in the consortium that are allowed to use the Monte Veronese DOP label. Production dates back to medieval times when the cheese was originally used for bartering. It was awarded DOP status in 1993. DOP is a name control regulation similar to the French AOC used for food and wine.
The Monte Veronese DOP di Malga is the elder statesman of the Monte Veronese family in that it is aged for at least two years before we get it. The cheese is particularly interesting to us because it is made using milk from cows that have been feeding on the lush pastures of the mountainous Lessinia region. This cheese is special enough to be entered into the Slow Food Presidia which has a focus on preserving traditional foodways around the world. We find this cheese has notes of tropical fruit, hay and a subtle sweetness that is at once nutty and fruity. This cheese deserves its own place on any cheese plate but it would work equally well as a grating cheese or paired with a drop or two of balsamic vinegar.
Perfect after a meal, is accompanied by structured red wines such as Valpolicella Superiore, Amarone or Recioto di Soave. Perfect paired with walnuts and pears, ideal for creating local dishes with ingredients like asparagus, pumpkin and radicchio.
Sicilian Provolone with Pistachio
Provolone is a cheese made from cow’s milk, with stringy texture and straw-colored. It acquires its round shape while hand working the curd. It is tied-off at the neck, raffia string or twine, and can have different sizes.
How to Serve: Provolone is a table cheese that can be paired with rustic appetizers. It can also be used as filling for stuffed tomatoes and eggplant rolls.
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.