Additional information
Packsize | 2/7 LB |
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Produced according to ancient traditions in the sheepfolds by Sardinian shepherds with raw milk to preserve the high nutritional value of sheep’s milk. The texture inside is firm, it has a characteristic smoky aroma and a spicy, savory taste. It has the typical shape “a dorso di mulo” that means rounded sides, a wrinkled rind, smoked and dark in color due to the treatment with olive oil during maturation. The cheese inside is white tending to straw-yellow. After selecting the best cheese, the Pinna Company takes care of the maturation, the smoking process and the product marketing stage.
Packsize | 2/7 LB |
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INGREDIENTSRaw sheep’s milk, lamb or kid rennet, milk enzymes, salt.MATURATION: SMinimum aging of 4 months (that can be extended up to 8 months)
STORAGE:
In the refrigerator or in cool place (around 4-6°C/40-43°F).
DIMENSIONS:
Whole wheel 3.5-4kg/8lb; h 18cm/7inches; Ø 22cm/9inches.
PACKAGING:
Whole wheel 3.5-4kg/8lb | Wedges.
Grana Padano is an Italian semi-fat, hard cheese with a finely grained texture. It is pale yellow in color and has a delicate flavor. It is made from top quality milk from cows that have been fed and raised under strict guidelines. Grana Padano is a registered trademark name given to cheese that is made in certain geographical regions of Italy.
Grana Padano is considered an excellent grating cheese, which makes it a great complement to many foods, such as salads and pasta. Grana Padano is very similar to Parmigiano-Reggiano but has been aged for less time and has a more delicate flavor.
Wine Pairing:
Pair with a fine Italian Brut or Vino Lugano for white; a Barolo or Brunello for red. For a longer aged (over two years) Grana Padano, you can pair it with a fortified wine such as Marsala Soleras.
Serving Suggestion:
Serve this cheese as a table cheese with nuts or grapes; or grate it over pasta and other dishes.
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.
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.
Made of cow milk, sheep milk, goat milk, ferments, salt, rennet. Cylinder shaped, lightstraw yellow colour, edible soft and wrinkled rind, weight about 230 g (8 oz).A soft and very light texture held by a cramy rind features this cheese. Obtained by a long maturation of three milks, the curd is gently processed by hand. La Tur has a great sweetness with cream and butter sensations, followed by acidic notes and yeast flavours.Tasting suggestions: at room temperature.
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.