Italian Cheese

10 lb Quarter Wheel Of Parmigiano Reggiano Entermost More Info | Buy Now 11 lb Wheel Of Pecorino "Grand Old Man" Fratelli Putzulu This large wheel of aged sheep cheese develops an intense, rich flavor. It is nutty and sharp with a dry, flaky or grating texture. Nice for cooking, shaved over dishes or on the cheeseboard. More Info | Buy Now 13 lb Wheel Of Montasio DOP Coop. Agr. S. Poix Montasio is one of Italy's oldest table cheeses, named after a mountain in the northeast corner of the country. It is a Simple, rustic cheese with subtle, mild flavor -- slightly nutty and caramelized -- that is perfect for a Cheeseboard. More Info | Buy Now 20 lb Wheel Of Fontina Val d'Aosta DOP Cademortari A delicate nuttiness with a hint of mild honey. When melted, the flavor is earthy, with a suggestion   This cheese has been the victim of becoming known by it's imposters. Danish "Fontina", Fontinella, Fontal and Fontella all aspire to the richness and quality fo the real thing but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits. More Info | Buy Now 26 lb Wheel Of Gorgonzola "Naturale" Cademartori, the Cerisa Company Sharp flavor contrasting with creaminess   One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese (made from the tired or stracca Cows returning to the valleys from mountain pastures) that didn't get used up quickly enough. After developing mold on and Throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the Cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. A More likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese And stored in caves where they would naturally go blue over time. The method (still used today) starts with producing curd From an evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now Pierced to accelerate the veining (referred to as parsley or erborinato) of the Penicillium glaucom bacteria. Gorgonzola "Bebiverde" is a dolce-style cheese, with a wet, fragile rind. It is young and creamy with a relatively mild, sweet flavor. Gorgonzola "Piccante" is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and Crumbly with a dry, thick rind and sharp flavor. More Info | Buy Now 28 lb Wheel Of Asiago Pressato DOP Fromaggio Asiago pressato is a fresh cheese, semi-soft in texture and very mild in flavor. Works well for a mild table or metlign cheese or for use in sandwiches. More Info | Buy Now 6 Portion 4.5 lb Case Buffalo Mozzarella Pomella Buffalo milk mozzarella can be considered the queen of mozzarella cheese, with a tradition started in ancient Egypt and continued, in different forms, in the ancient Rome of the Emperors. We need 1-2 weeks notice to get this item. Warning Buffalo Mozzarella is imported in a light salt water solution in order to give it the best possible freshness when it arrives to you. As such it will be slightly saltly and squishy when removed from containers, this is natural and to be expected. Also note as this cheese is made from buffalo milk the flavor is different from standard U.S. cow's milk mozzarella. More Info | Buy Now According to old documents, Aosta farmers have been producing Fontina since 1270. The cheese is prod Mauri Formacci or Ciresa Fromaggia A delicate nuttiness with a hint of mild honey. When melted, the flavor is earthy, with a suggestion   According to old documents, Aosta farmers have been producing Fontina since 1270. The cheese is produced twice a day from a single milking of cowĘs milk. Farmers age the cheese for three months, dusting it with marine salt to assist curing. Unfortunately, this cheese has been the victim of becoming known by its imposters. Danish "Fontina", Fontinella, Fontal and Fontella all aspire to the richness and quality of the real thing but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain (the Matterhorn) and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits. More Info | Buy Now Asiago Pressato 1/4 Wheel Cuts Fromaggio Asiago pressato is a fresh cheese, semi-soft in texture and very mild in flavor. Works well for a mild table or melting cheese or for use in sandwiches. More Info | Buy Now Cheese connoisseur's 80 lb Wheel Of Parmigiano~Reggiano "Vacche Vache Rose Robust and full bodied; fruity, like fresh pineapple, strong, rich, but not overpowering.   This relatively rare Parmigiano is available from only a small number of dairies. The "Vacche Rosse" cows, also referred to as "Razza Reggiana", produce much lower milk yields than the Holstein and Fresian cross, Risona Italiana" those are the primary producers of Parmigiano. The protein content of the "Vacche Rosse" is said to be higher, producing a richer, fuller cheese. The color shows that tendency, a buttery yellow in tone. When young it is fruity and mild and the cheese could certainly age as long as 5 years. This makes a great artisan additional to a Parmigiano selection. More Info | Buy Now

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