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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 1/2 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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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 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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Produced in the Po Valley near Treviso, Asiago Pressato is a milder, sweeter Asiago with a springy, pale interior. It is classified as an Italian DOC (Denominiazione di Origine Controllata) cheese, meaning that it is protected by governmental standards regarding the cheese's origin and techniques. Made from pasteurized whole milk and aged for 20 to 40 days, this young cheese has a full, creamy flavor. We suggest enjoying Pressato with crusty Italian bread and a glass of Pinot Grigio!- Made from pasteurized cow's milk.
- Photo depicts whole 25 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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From the northern part of Italy comes Asiago, a cheese with a storied past and a dedicated following across the world. An extremely versatile cheese, Asiago can be enjoyed at any stage of ripeness. To understand the changing nature of this cheese, we have designed this assortment to showcase it at each of its three distinct stages. Included are:
- Asiago Pressato: The youngest form of asiago, produced in the Po Valley near Treviso, this is the mildest, sweetest asiago in the collection. It has a springy, pale interior, and pairs wonderfully with a light, fruity wine. (8 oz.)
- Asiago d'Allevo: Aged for five months, this version of asiago begins to become fuller in flavor and develop notes of hazelnut and fruit. Excellent as a table cheese with Barolo, Asiago d'Allevo also shreds and melts well in cooked dishes. (8 oz.)
- Asiago d'Allevo Oro del Tempo: The most rare form of Asiago, this has been aged for a full year under carefully monitored conditions. In this cheese, the sweetness and nuttiness found in the five-month version have turned to a butterscotch sweetness, with an emerging sharpness on the palate. (8 oz.)
- Please Note: Any item temporarily out of stock will be substituted with a similar item of equal or greater value.
This item is not packaged as a gift. If you would like the gift packaged version of this item please click here.
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Baita Friuli comes from the Friuli-Venezia region of Giulia, located in northeastern Italy on the Slovenian border. This region is home to Italy's best polenta and San Daniele prosciutto. Baita is a tasty, firm-textured cow's milk cheese, aged for about five months. Rich, fruity, and spicy, Baita's flavor is reminiscent of Swiss Gruyere and wonderful served with pears or chunked in salads.- Made from unpasteurized cow's milk.
- Photo depicts whole 22 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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Basil, extra virgin olive oil, and pecorino cheese are synonymous with Italian cuisine. The Tuscan cooperative known as Il Forteto in Mugello (near Florence) has united these flavors in Basilio cheese. Basil and extra virgin olive oil are rubbed on the rind and melded with soft pecorinos to create harmonious pesto flavors.- Made from pasteurized sheep's milk.
- Photo depicts whole 8 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.
- Aged in basil.
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Here by popular demand, we bring you Bel Paese. Invented in Lombardy in 1929 by the Galbani Cheese Company, Bel Paese (Italian for "beautiful country") is now made in Wisconsin. Dante used the phrase "Bel Paese" to describe Italy, which inspired Galbani's name for this Italian-style cheese. It is a semi-soft, uncooked, pressed pasteurized cow's milk cheese with a wax rind. Made in small discs, it is a pale, creamy yellow, and has small holes within its texture. Bel Paese has a mild, buttery flavor, similar to mozzarella but with more body and tang. A versatile cheese, Bel Paese is suitable for cracker-snacks or as a dessert cheese. It also melts well, making it perfect for casseroles or pizza. Savor Bel Paese paired with a light Chardonnay.- Made from pasteurized cow's milk.
- Photo depicts whole 5 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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Bigio is a unique sheep's milk cheese brought to us from Italy by Il Forteto. This semi-hard cheese is traditionally matured for five months and then matured under ash for an additional two to three months. This method of aging is done to speed up the process, according to an old farmer's tradition, and continues today. While ripening under the thick layer of ash, moisture is absorbed, both preventing the formation of mold on the rind and removing acidity, leaving a sweet and tasty pecorino cheese. Bigio is a versatile cheese, hard enough to grate yet excellent served sliced or chunked as well.- Made from pasteurized sheep's milk.
- Photo depicts whole 4 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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Explore the amazing scents and flavor of Boschetto. Its base is a sweet, tender and mild cheese made from a careful blend of sheep's milk and cow's milk. Mixed throughout are shavings of rare, white truffle that transform the cheese into an addictive delicacy. Il Forteto‘s master cheese-maker has unveiled a harmony between the pronounced, earthy tones of rare white truffles and blended-milk cheese. Il Forteto hand-packs each finished piece in its own wooden basket.
- Made from pasteurized ewe's milk and cow's milk.
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Explore the amazing scents and flavor of Boschetto. Its base is a sweet, tender and mild cheese made from a careful blend of sheep's milk and cow's milk. Mixed throughout are shavings of rare, white truffle that transform the cheese into an addictive delicacy. Il Forteto‘s master cheese-maker has unveiled a harmony between the pronounced, earthy tones of rare white truffles and blended-milk cheese. Il Forteto hand-packs each finished piece in its own wooden basket.
- Made from pasteurized ewe and cow's milk.
- Photo depicts whole 1.3 lb. forms of cheese.
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