Additional information
Packsize | 2/7 LB |
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Pinna follows the principles of time-honored Sardinian tradition when selecting the finest goat’s milk in Sardinia to produce a hard cheese, with strong fragrant characteristics that come from the special essential oils in the grazing land of the Sardinian hinterland, where goat breeds are raised. The cheese is ready after being aged at least 4 months in Pinna’s traditional cellars. It has a cylindrical shape with flat sides. The rind is dark in color; the texture is hard, compact with an ivory-white color.
Packsize | 2/7 LB |
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INGREDIENTSPasteurized goat’s milk, animal rennet, milk enzymes, salt.MATURATION: At least 4 months.
STORAGE:
In the refrigerator or in cool place (around 4-6°C/40-43°F).
DIMENSIONS: The wheel weighs about 3kg/6.6lb; diameter about 15cm/6inches; heightabout 12cm/4.7inches
PACKAGING:
Whole wheel 3kg/6.6lb | Wedges.
This product is 100% natural with no preservatives, allowing an extended shelf life of one year frozen and four-five days thawed. Chef`s rave at the quality of this product with an old world flavor profile like the day it was processed. A unique taste makes our products stand out, natural result of the tradition and innovation we export around the world. Alongside Buffalo Mozzarella, awarded with the prestigious recognition of the PDO seal, one can find other dairy products deriving from buffalo milk like ricotta, provola and more pulled-curd cheeses.
Founded in the picturesque town of Samogitia, the Džiugas cheese company has been producing award-winning cheeses for over a century. With one of the largest and most advanced cheese facilities in Lithuania, the rolling hillsides and valleys make this region ideal for cattle grazing and cheese making.Although similar to its Argentinean counterpart, Prima Reggianito features exceptional taste, texture and a prolonged maturation period, resulting in a profound difference in flavor. The hard cow’s milk cheese is aged for over a year, featuring a crystallized crunch and granular texture. During its aging, the cheese develops a slightly piquant taste and slight bitterness, similar to Grana Padano. Its savory and salty properties are enfolded by its distinguished ivory colored, GMO and rBST-free interior.
Created by Antonio Carpenedo, Perla Grigia, which translates as “gray pearl”, is the original truffle cheese preserved under ash, or sotto cenere in Italian. This cow’s milk cheese, produced in Veneto, is quite soft and smooth with the distinct characteristic of actual small slices of black truffle incorporated into the paste. Its rind is rubbed with a mixture of beechwood ash and spices that allows the cheese to remain soft and gives it its gorgeous, pearly appearance. Unique and unforgettable, Perla Grigia is exceptional as a table cheese and also possesses a beautiful melting quality that makes it perfect for use in the preparation of many dishes. The history of this company began in early 1900 when Ernest Carpenedo began working as a “casoin” (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). From these humble beginnings, Ernesto’s son and founder of La Casearia, Antonio Carpenedo, became one of the first cheese affineurs in Italy and today he runs the business with his son Alessandro. “The cheeses of the Antonio Carpendedo cellar” are not only appreciated around Europe but overseas as well.
Typical soft, mild Sardinian table cheese, with a fresh and flavorsome taste. The rind is smooth, straw-yellow in color. The cheese inside is white with a few eyes. The unique characteristics of this cheese were officially recognized in 1996, by the award of the “Protected Designation of Origin” label, which has helped safeguard production technique, protecting the original flavor and increasing its presence on the market.
From among the throngs of hopeful young pecorinos, these cheeses are specially selected by the master cheese maker at Il Forteto for longer aging and curing. Pecorino Toscano Oro Antico Riserva DOP undergoes lavish Tuscan olive oil treatments worthy of the finest European spas. After its initial olive oil rub down, it goes to relax in a stone cellar for six months where it enjoys further olive oil baths. At last, it is crowned with the red wax seal that marks it as Oro Antico Riserva. The final result is a semi-hard cheese whose herbaceous flavors are complemented by the richness of the sheep`s milk, notes of fruit and nuts, and just a touch of sharpness.