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Referred to as the most important Piedmontese cheese, Castelmagno takes its name from the town of Castelmagno, where it has been produced since ancient times. Castelmagno is made of pasteurized, partially-skimmed cow's milk blended with a small amount of sheep's milk and goat's milk. It has a peculiar flavor that derives from a particular kind of grass (called "evax") that is native to the pastures of Cuneo, the sole province of its production. Castelmagno has a hard, brown rind cloaking a medium-hard interior of pearly white color. Often times, edible blue-green veins can be found in the cheese, giving those sections a sharper flavor. It is aged for up to six months in natural mountain grottos. Overall, its flavor is quite savory with a mouth-watering, gentle saltiness. A rare cheese indeed - only 6,000 wheels are produced each year and perhaps less than 200 of those are exported to the USA.- Made from unpasteurized cow, goat, and sheep's milk.
- Photo depicts whole 12 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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This reserve stock, slow-ripened Asiago is aged for a full year as opposed to regular Asiago d'Allevo's six month span. As a result of the additional maturation, this cheese takes on a distinct but pleasant sharpness with hints of butterscotch. Its texture is firm enough to grate, yet allows it to be served as a delicious table cheese as well. We recommend this cheese as part of a traditional northern Italian meal, grated over risotto, polenta, or pasta.- Made from unpasteurized cow's milk.
- Photo depicts whole 20 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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Northwest of Venice, tucked beneath the Dolomite Mountains, artisan cheesemakers produce Asiago using traditional methods: no computer-operated machinery or temperature-controlled rooms, just cows and grass, men and women, and an abundance of Asiago. A light beige cheese peppered with small holes, Asiago d'Allevo has a slightly fruity appeal and an engaging aroma. Aged for up to five months, it is firm enough to shave or shred. It's often used for cooking and in salads, but also makes a tasty cracker cheese. - Made from unpasteurized cow's milk.
- Photo depicts whole 20 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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