Additional information
Packsize | 2/9 LB |
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Made by 3 time World Cheese champion Michael Spycher from raw, grassfed milk. The dense, smooth, slightly crystalline paste tastes of chestnuts, stone fruit and broth and has a slightly sweet vanilla end note. Italco is offering this cheese in 2/9 lb wedges
Characterized by it’s dusty gray rind, Garrotxa is the most famous cheese in Catalonia. Cheese maker Josep of Can Pejol pays homage to the small production methods of the original recipe, which almost disappeared in the mid 1900s due to changes in farming policies. It’s an approachable crowd-pleasing cheese, with hints of roasted almonds, and cellar.
The average ripening time to obtain the characteristic intense and slightly spicy flavour of our semi-cured cheese is about three months. The texture obtained is buttery and very nice to the taste.The cut is easy, showing a smooth surface, full and shiny.
Campo de Montalban is a mixed-milk cheese, containing roughly sixty percent cow`s milk with the remainder comprised of goat`s and sheep`s milks. It was originally considered a Manchego, but in 1985 the AOC standards for Manchego were changed to mandate 100 percent sheep’s milk. As Campo de Montalban is mixed-milk, its name was changed to reflect its home region. Made in the town of La Puebla de Montalban, its name translates to `the fields of Montalban.
Homemade! We hand-pull strands of fresh mozzarella and add our own cultured cream to create this amazing textural stracciatella.
This Manchego is aged for 12 months, and is a semi-firm cheese with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.