Soft blue cheese aged inRaboso Passito IGTwine and cranberries. Intense and unique flavor, balanced by the sweet notes of passito wine.
First-place winner at the competition ALMA CASEUS 2012 in the category 'Blue cheeses'
This soft, cows’ milk blue from La Casearia Carpenedo, based near Treviso in Italy, was a revelation to me when I first tried it. It’s aged for 60 days before being matured in red wine, and is packed with rich flavours and character.
Tuscan Pecorino Aged DOP
This cheese is our best-selling Pecorino Toscano from Italy, but aged for an additional three to four months by the cheese masters at Il Forteto in Tuscany. Pecorino Toscano Stagionato DOP is created from locally collected sheep's milk during September and June. As it ages, the cheese loses its milky white color and takes on a hay-colored, ivory hue. The sweet, silken texture of the original cheese slowly gives way to a sharp, zesty flavor with a brittle texture. Pecorino Toscano Stagionato DOP is perfect for chunking into romaine and dandelion green salads, or rolled in extra virgin olive oil and served as part of an antipasto tray. Made from pasteurized sheep's milk.
A typical product of the Po Valley, Grana Padano is a fine and delicious cheese that is a symbol of “Made in Italy” gastronomic excellence throughout the world.
Made from low-fat raw cow's milk, it is a hard semi-fat cheese, fine grained, white or straw yellow in colour, enclosed in a hard, dark yellow rind that is smooth and thick. It has a fragrant aroma and a distinctive and persistent taste. It is aged an average of 16 months.
Castelmagno Cheese Aged 1.10 lb
Castelmagno has been made in the mountains around Cuneo since the twelfth century. Today, its production is regulated through the DOP certification- a European Union legislation aimed to protect the traditional production of certain typical products. The DOP area of Castelmagno is restricted to Cuneo and a few of the nearby towns and villages, making its production quite exclusive and scarce. Only a few cheeses are made every year and let season in humid condition. This creates a rusty-colored mold on the rind, and sometimes for cheeses seasoned for longer than six to eight months the blue veins of mold appear in the white cheese paste, making it more similar to gorgonzola.
Cheese Bowl - Handmade
A nice cheese bowl to keep the shredded cheese and serve it on the table always fresh. Perfect gift idea!. Made in Italy.
Tuscan Pecorino "Il Forteto Black King"
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.
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.
Braid Smoked Scamorza
Our expert cheese-makers braid the pasta filata by hand and give it the typical shape of a braid, which takes its typical smoky colour and delicate taste thanks to the natural smoking process.
Excellent to be eaten row as appetizer, cooked on the griddle, or to enrich pizzas and oven-baked dishes.
Asiago Cheese "d'Allevo" - 6 months Aged
Asiago Cheese "d'Allevo" 6 months Aged 1.10 lb. Asiago d'Allevo is a cheese produced from the milk of Pezzata Nera and Bruno Alpina cows that graze on the high summer pastures in the mountains of Veneto in northern Italy. According to DOP protection, the production of Asiago d'Allevo cheese can take place only in the provinces of Vicenza and Trento in Italy.
Classic professional knife to cut the cheese and fragrant flakes in taste. Practical and useful. Made in Italy.
Eco-Friendly Bamboo Cutting Board
Eco-friendly bamboo cutting board. Very resistant to cuts, does not damage the blades of the knives. The look makes it suitable to present a cheese tasting.. The large board should be cleaned with soap and water and routinely oiled. Never place in dishwasher. Made in Italy.
Dolceterra Chopping Boards
Awesome value - Dolceterra Cheese Set comes with a 100% beech wood board. The large board should be cleaned with soap and water and routinely oiled. Never place in dishwasher. Made in Italy.
Gorgonzola DOP is rich in micronutrients that are useful for our health, especially in vitamins and mineral salts, including calcium, phosphorous and zinc. Water-soluble vitamins are found in the aqueous phase of milk and their amount in cheese is subject to variation due to the heating processes that are carried out during cheese-making. Milk is a good source of riboflavin (vitamin B2), pantothenic acid and, to a lesser extent, folates and vitamin B12. Worthy of note, in particular, is the positive effect on the preservation of a healthy bone structure, thanks to a number of nutrients, including, in particular, proteins, zinc and, obviously, calcium and phosphorous. With regard to calcium, like with other minerals, what matters is not only the total intake but also the percentage that is actually absorbed by the body, transported to the sites of action and converted into a valid active form. This variable is generally defined as ‘bioavailability’. The distribution of calcium, magnesium, phosphate and citrate and their interactions with proteins are particularly important in terms of bioavailability, that is in terms of their actual intestinal absorption. In Gorgonzola DOP, calcium is highly bioavailable and the calcium/phosphorous ratio is also optimal. Thanks to its high content of vitamins and mineral salts, Gorgonzola DOP can be rightly regarded as a food with remarkable protective properties and can therefore be recommended as part of a healthy and balanced diet.
Gorgonzola is a very ancient cheese. Some say Gorgonzola was first produced in the town of Gorgonzola, near Milan, in the year 879 AD. Some other say that it was first produced in Pasturo nella Valsassina, a great cheese-making area for centuries, due to the presence of excellent natural caves where the average temperature is constantly between 6°C and 12°C. Therefore, this allows perfect making of Gorgonzola as well as several other cheeses. In any case, the town of Gorgonzola remained the most famous place, although it was not the main production or trade centre for various centuries. In fact, the real Gorgonzola’s first name was “stracchino di Gorgonzola”, later better defined with the synonym “green stracchino”. In this context, this cheese was certainly produced with autumn milking when cows returned from mountain pastures.
Gorgonzola constantly spread in both Lombardy and Piedmont regions, though slowly if compared with other cheeses: Pavia and Novara joined Milan and Como areas in the production of Gorgonzola.
The area to be defined by the 1955 and 1977 Decrees was thus already operating as a production and maturing area of Gorgonzola cheese, whose designation was protected at that point.
Since the beginning of the 20th Century, the success of Gorgonzola cheese has been growing – especially abroad – with an export record of more than ten thousand tons per year to the UK, France, and Germany. British consumers prefer white, soft, slightly spicy Gorgonzola, whereas the French and Germans specifically order blue-veined, strong Gorgonzola, the so-called “two-curds cheese”.
Immediately after the Second World War, a new technique was implemented: “one-curd” processing. This new production system replaced the previous, empirical procedures, which were significantly more expensive as well as more hygienically and qualitatively inconsistent. Cheese factories and the many creameries spread all over the Po River Valley collect milk from farms and produce cheese, which is then transferred to the main maturing units. During the 1970s, the more than 100 cheese factories had to modernize their production plants and various small production units had to fold up, as they could not bear the costs. At present, approximately thirty well-structured large and medium-size companies process milk and mature gorgonzola cheese in their modern plants.
During the last few years, production confirms the shift in the production area. Of the three main production provinces, Novara accounts for more than 45% of production, Pavia 22%, and Milan 15%. The remaining quantity is produced in the other provinces of the typical production and maturing area defined by the designation protection laws.
Montasio "Gold of Time" 10 months Aged
Montasio "Gold of Time" 10 months Aged 1.10 lb, is the excellence of the Montasio cheese, aged for at least 10 months. Typical of the North Eastern Veneto and Friuli. Cooked cheese, semi-hard and compact, is distinguished by a very aromatic flavor tones and pleasantly spicy.
Monte Veronese Cheese Aged 4 months
Monte Veronese Cheese Aged 4 months 1.10 lb. The name “Monte” is probably a reference to the production technique in which milk from more than one milking was rennetled; the Cimbrian populations were particularly skilled in this production technique. This delicious cheese hails from the northern part of the province of Verona, between Monti Lessini and Monte Baldo and has a wide variety of flavours thanks to the three varieties in which it is produced. Certainly of ancient origin, it was known as “Caseus macaegus” or “Caseus oculos” according to the type of production used. T
Monte Veronese d’Allevo Vecchio (Mature) can be described as such after it has matured for about one year.
Smoking is cold and exclusively obtained by burning natural wood grain. The aroma is deliciously spicy. Produced exclusively from the Apulian Murgia.
Cheese Refined in Honey
Luna di Miele is a sweet fusion between goat's milk and honey. this great cheese brings back the emotions to our childhood, remembering the feeling we had in front of a cup of warm milk and honey. The crust is covered by natural beewax , a perfect frame of this romantic and original creation.
Blue Cheese Aged to Beer
Blue cheese with semi-hard texture, aged with beer and malt. Intense and persistent flavor, characterized by toasted notes.
MILK-TYPE : Cow TREATMENT : Pasteurized AGING : min. 50 days SHELF-LIFE : 62 days MATCHES: light beers
Dobbiaco Mild Cow's Milk Cheese (Perfect on the Grill)
A Dobbiaco is a full fat, usually raw cow’s milk cheese from the Alto Adige area of Italy. Although produced in many parts of the region it is named after the mountain area of Dobbiaco. This cheese is produced in a long square block and like other types of mountain cheeses it has a sweet and rich flavour.
Parmigiano Reggiano DOP
Parmigiano-Reggiano is a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua.
Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state, the artisan's ancient skills, and then nature's own good time (aged from 18 to 36 months).
Parmigiano Reggiano Stravecchio is aged a full 36 months. At this age, it has a deeper, golden color, and has even more crunchy crystals. Full and fruity with a slightly salty tang, this cheese should be served in chunks with figs or pears or as an appetizer with aperitifs.