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.
"Fenarolo" Cheese Affined in Hay
For this particular creation, forms of small diameter are chosen with a barefoot of approximately 10 centimetres. These caciotta, fresh and well - dried, are wrapped in hay from the mountains of the Lessini and then deposed within barriers where they remain in business. The custom of wrapping cheese in Hay stems from the need to protect the cheese from the robberies by hiding it. Through experience, the seasonings of Corrado Benedetti have improved this technique that grants special vegetable cheese. Extracted from the barrels, phenarol continues to be matched by the seasoning, thanks to which it perfects a heavy and fragrant cheese. The herbaceous notes make a creation for passionate, reserved for those who love their decisive and engaging tastes.
Minimum maturing 12 months.
Aromatico Cheese Affined in Rosemary and Sage
Aromatic is a genuine and healthy cheese obtained from fresh and fresh cow milk. After a short initial seasoning, the forms of aromatic are preserved for six months wrapped by Rosemary and sage ramps from which the intense perfume slowly absorbed. Over time, the sensing marches of aromatic herbs reach a perfect balance capable of deliberately spreading the palate.
Minimum maturing 12 months.
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.
Cheese Affined in White Wine
The Hidden hide in white wine is the result of the contact of cheese with Vince and wine of vine - backed pregiates. Following the process of refining the action of time attributes to our hungry cheese a softer tone and lays down the essential characteristics of alcohol, beating and persistence. The custom of hiding the cheese under the grape is rooted by the need to protect the cheese from theft. This practice was perfected in the spaces of Corrado Benedetti where it became technical and productive art.
Dolceterra Cheese Collection 04 (Valle d'Aosta)
Discover a Special Dolceterra Cheese Collection 04 (Box Traditional Castelmagno Cheese Alpine Pasture, Fontina Cheese Alpine Pasture and Strawberry Mostarda Sauce)
Castelmagno Cheese - probably the best cheese in the world... My husband is from Cuneo, in Piemonte, and ever since meeting him I have been introduced to all sorts of Piedmont delicacies I was not familiar with. Castelmagno is one of those- a hard cheese that is shaped in a cylinder, it looks like a small Parmigiano, and it shares Parmigiano‘s scaly texture and umami-strong flavor. Tradition has it the cheese is named after San Magno, a Roman soldier who was killed on the Cuneo mountains and became a martyr.
Fontina Alpine pastures, one of Italy’s best-loved cheeses, Fontina tastes mild, rich, and almost nutty, and can be either hard (if mature) or soft and perfect for melting (if younger). It’s originally from the Valle d’Aosta, where it was first created back in the 13th century and whose version is protected by DOP status; other versions are now made in Denmark, France, Sweden, and even the U.S. (To make sure what you’re eating is “true” Italian fontina, make sure the cheese has consortium stamp of the Matterhorn with the script “Fontina”).
One of the things I love most about my job is the joy of discovering amazing cheeses, little-known wines and delightful new foods. The world of food and drink has so much to offer and when I’m lucky enough to find something wonderful, I get to share it with you. Several years ago in Mantua, in the region of Emilia Romagna in northernmost Italy, I happened upon mostarda. Although the name may evoke mustard, this spicy-sweet condiment is far from the mustards we know. Mostarda is made very simply, from candied local fruits preserved in sugar and a touch of mustard seed or mustard oil to give it a zippy punch.
Cheese Affined in Walnut Leaves
The Refinement takes place in barriers, where the already seasoned forms are layered, alternated with nut leaves. The method has ancient origins: The rich content of the leaves of the nut leaves contributes to the conservation of cheese to which it gives its inference to its inconspicuous aroma.
Blu del Lago - Sheep's Milk Erborate
Blu del Lago is a Sheep's Milk Erborate originaly from the valleys of the western Alps. It is aged in grapevine leaves for 60 days. The paste is straw yellow coloured, soft and crossed by greyish-blue veins, that give this cheese an intense and pleasant taste.
The marbling, together with sheep's milk, ensures extraordinary aromas that are replicated at the tasting. The maturation that takes place on cherry planks makes this cheese harmonious and balanced and of great organoleptic impact.