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Boschetto al Tartufo Bianchetto is about as amazing as a cheese gets. Our friends at Il Forteto in Mugello have now created another outstanding version, aged for four months. Instead of a blend of sheep and cow milk, Stagionato is made from pure sheep's milk. The master cheese maker at Il Forteto has still maintained a precious harmony between the pronounced, pungent taste of the extremely scarce (and expensive) white truffle and pure sheep's milk. The scent and flavor will still bowl you over with delight. The base is firmer and drier, so it's easier to add a dash of truffle flavor to your favorite dishes. If you love our original Boschetto as much as we do, the Stagionato version is a must try.- 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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Brillo di Treviso combines these two Italian classics, cheese and wine, in beautiful harmony. This wine-washed cheese comes to us from Venice, where it is made from pasteurized cow's milk and washed with red wine. Because the cheese is made in individual 12-14 ounce wheels, each bite tastes distinctly of robust, fruity Italian red wine. The thin wine-bathed rind encases an ivory colored, semi-soft cheese with a slight tang that nicely complements the wine. Ideal as a table cheese, brillo also melts beautifully.
- Made from pasteurized cow's milk.
- Made in individual 12-14 oz. wheels.
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This cheese is made from pure sheep's milk and seasoned with wine. In Tuscany, an ancient harmony is recognized between the flavor of pecorino and the bouquet of wine. This harmony is played out beautifully in Brillo Pecorino DiVino. Pecorino is one of the most ancient cheeses in the world and can be traced back nearly 2,000 years to a time when sheepherding was still the principle means of livelihood for the people of Italy. Wine's history is even longer, so bringing these two culinary ancients together was a natural combination. - Made from pasteurized sheep's milk.
- 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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Hailed as the "Millenium Cheese of Italy," Cacio di Fossa literally means "cheese of the pit." During the wars between Charles VIII of France and Ferdinand of Naples, the inhabitants of Sogliano al Rubicone would hide their cheese in underground fossas. This tradition carries on according to a special and somewhat complicated ritual.
In mid-August, before each cheese is tied in a burlap sack and placed in fossas dug in the porous ground (tufo), they are disinfected with fire and lined with hay. The fossas are flask shaped, about three meters deep and two meters wide. Each sack is marked with the owners' name and stacked in layers on planks of wood and separated by sand. They are packed close together so no air can get in. The fossa is then hermetically sealed. Over the months they have undergone a total re-fermentation, losing practically all the whey. On November 16th this revered cheese is “harvested” during the holiday of Santa Caterina. The cheese is pulled from the ground, cleaned, wrapped in it's characteristic rustic brown paper, secured with a string and sold during the festivities by some, while others jealously cling to their formaggio.
Fossa has an intense and somewhat piquant flavor that makes it excellent as a table cheese with fresh fruit and honey, or grated over pasta or risotto. - 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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This specialty hails from the Southern Italian provinces of Abbruzo, Calabria, Campania and Sicilia. The meaning of its name has been debated for centuries, but its Latin roots are Cacio - cheese and Cavallo - horse. Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback. The most popular theory is that the name has nothing to do with a horse, rather that caciocavallo is a copy of an ancient Turkish cheese called qasqawal. The origins of the name notwithstanding, caciocavallo is a traditional pasta filata (stretched curd) cheese made from cow's milk. Other pasta filata type cheeses are mozzarella and provolone. Caciocavallos are gourd-shaped and come to us in pairs, tied together by a rope that loops around the "neck" of each cheese. After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds. We cut each caciocavallo into quarters, making four one pound cuts. Please call if you would like to order an uncut four pound unit. Varieties sold separately.- Made from pasteurized cow'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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Caciotta Dei Boschi, an elegant table cheese made from scarce Roman sheep's milk and rare black truffle shavings, is made by the highly regarded Lopez Company, a family owned and operated business that has been making cheese in the Roman countryside for several generations. Caciotta is a name used all over Central Italy that denotes a farmhouse sheep's milk cheese. This caciotta is quite tangy and sharp, as are all sheep's milk cheeses, and highly aromatic with a distinctive, lingering aftertaste, thanks to the truffles. Caciotta Dei Boschi also contains bits of Porcini mushrooms, which serve to further augment the earthy character of this Italian masterpiece.- 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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Fresh Mozzarella di Bufala has become a common item on many menus. Now there is an exciting new semi-aged Italian water buffalo cheese to add to the mix - Caciotta di Bufala. Caciotta (named for cacio, the alternate Italian word for cheese) is simply a type of smaller-sized Italian cheese.
This cheese is made in one of the most famous areas in Italy for water buffalo milk - in the Caserta area of Campania in south-central Italy near Naples. The producers successfully combine ancient cheese making traditions with a careful selection of milk coming from water buffalo grazing on inland mountain pastures.
Caciotta di Bufala is an innovative cheese - not the usual fresh style, but rather, a semi-soft wheel that is aged 60 days. The careful cheese making process yields a soft, rich, creamy cheese that is notable for its delicate, pleasant taste with a slightly sour aftertaste typical of bufala milk. It has an intriguing finish that tastes decidedly Mediterranean, bringing to mind olives, savory salami, and sunny mountains.
This Caciotta is sure to win the hearts of Italian cheese fans, especially those in search of a new style of buffalo cheese.
- Made from buffalo milk.
- Photo depicts whole 4.5 pound 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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Emanuela Perenzin and Carlo Piccoli, the producers of the fine Perenzin cheeses from the Veneto, have just won their first gold medal of the year! Their Aged Caciottona di Capra Bio was recently awarded the gold at Biocaseus 2008.
From the “Valle del Piave” in the Province of Belluno, this Caciottona is made with pure organic goat's milk and is Bios certified. It is a semi-hard cheese—white, compact and crumbly to a degree, with a pleasantly persistent goat aroma. Underneath the mild hints of pasture is a full-bodied and well-rounded flavor. Produced by rennet coagulation, Caciottona is already tasty after a short period of ripening, but this version is aged for a year or more to produce a distinct piquant flavor.
The goat's milk comes from the Veneto region in the foothills of the Dolomite mountains where the Perenzin family has been producing cheese for four generations. Here, the animals roam freely and their milk reflects the varied grasses, flowers and herbs of these rich mountain meadows with its floral, tangy flavor.
- Made from organic goat's milk.
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We cut and wrap this item by the 1/2 pound.
- Whole form is 5 lbs.
- Please contact us if you would like to purchase the whole form.
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Canestrato Pugliese owes its name to the baskets in which this sheep's milk cheese from Puglia is set to ripen. Baskets are among the most typical products of Apulian artisans, along with terracota and woodwork. Made from the Apulian reed, which lends a sweet taste to the cheese, the basket is an integral part of the manufacturing of this respected cheese. The basket produces this cheese's signature crinkled rind as well.
The ewes that are milked to produce Canestrato Pugliese are only allowed to graze on Apulian green grasses. They are milked twice per day, so that the milk retains its micro-elements and has a richer, fuller flavor. Well-known in Southern Italy, Canestrato Pugliese is a very rare specialty item anywhere else in the world. - Made from pasteurized sheep's milk.
- Whole form is 32 pounds.
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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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Sardinia is one of the least populated regions of Italy. Natural pastures cover more than half the area of this secluded Mediterranean island. Sheep and goats are widely raised on Sardinia's beautiful hilly interior where herbs such as rosemary, sage, myrtle and juniper grow wild. This is where Sardoformaggi (established in 1963) gets its milk for Capradoro. A rarity among Italian cheeses, Capradoro is an aged goat's milk cheese. This hard, flaky cheese has incredible floral notes and a refreshing lemony tang. A truly remarkable tasting goat cheese, Capradoro is excellent on a cheese board and suitable for grating or shredding.- Made from pasteurized goat'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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Based in Busche, a town in the Province of Belluno, Italy, Lattebusche is a cooperative that has been active in the dairy industry for more than 40 years. Busche is a pristine area rich in grazing land that has always been naturally devoted to cattle farming. Characterized by extremely cold weather with plenty of snowfalls in winter and short, cool summers, the Province of Belluno is a typical alpine environment.
Made from a blend of goat and cow's milk, this cheese has a distinctive flavor. Sweet when young, it becomes more and more intense with age. It can be eaten on its own as a second course; cut into cubes to prepare salads; or used as a decoration for starters made with raw vegetables. - Made from pasteurized cow and goat'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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Based in Busche, a town in the Province of Belluno, Italy, Lattebusche is a cooperative that has been active in the dairy industry for more than 40 years, best known for producing Piave. Busche is a pristine area rich in grazing land that has always been naturally devoted to cattle farming. Characterized by extremely cold weather with plenty of snowfalls in winter and short, cool summers, the Province of Belluno is a typical alpine environment.
Caprino is made from a blend of goat's milk and cow's milk, and with the addition of black peppercorns, this cheese has a distinctive flavor. The expert blending of the two milks and the careful aging give us a cheese that is aromatic with hints of the acidity of the goat's milk, yet which still retains all the sweetness of the cow's milk. Sweet when young, it becomes more and more intense with age. It can be eaten on its own as a second course, cut into cubes to prepare salads, or used as a decoration for starters made with raw vegetables. We love to shave it over pasta and grilled steaks. - Made from pasteurized cow and goat's milk.
- Photo depicts whole 4.4 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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