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.
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.