Additional information
Packsize | 18 LB 1/4 |
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These are very specially selected wheels of the very finest Grana Padano, which then are carefully extra aged for a minimum of 22 to 24 months. The result is an extraordinary cheese that is very fragrant and intense while still retaining its special delicate, fruity and light characteristics. Each cheese is one of a kind, labeled with the unmistakable seal ORO DEL TEMPO with the serial number of the dairy, the place of origin, the month of production and the number assigned to the product, all which guarantees the utmost quality of the product.
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.
This naturally sweet, yet surprisingly light, soft cheese is made from the freshest pasteurized cream. The ultimate dessert cheese, it compliments chocolates, coffee, fruits, liqueurs and is used to make tiramisu. Excellent on pasta, or as a delicious spread (with just half the calories of butter.) Kosher approved.
Easy Serving Ideas
Combine BelGioioso Mascarpone with a sweet liqueur. Place alternating layers of fresh fruit and the Mascarpone mixture into parfait glasses. Serve with a sweet wine or champagne for an elegant dessert.
Mix BelGioioso Mascarpone with pure maple syrup and spread onto piping hot French toast and garnish with fresh berries for an elegant Sunday brunch entrée.
Serve BelGioioso Mascarpone with radishes and a fruity ale beer for an interesting party appetizer.
For a succulent side dish, combine BelGioioso Mascarpone with fresh herbs or vegetables such as basil, spinach, red or yellow peppers or sun-dried tomatoes. Mix with hot pasta or rice and serve.
Mix BelGioioso Mascarpone with BelGioioso CreamyGorg®. Thinly spread mixture onto slices of prosciutto. Roll onto breadsticks, pear or apple slices, or zucchini, cucumber and celery sticks.
This goat cheese comes from the Veneto Region of Italy. It is produced in the foothills of the famous range of Mountains known as the Dolomites, specifically in the area known as Belluno Mountains, which lie due North from the famous City of Venice. Here the goats roam freely and the milk reflects the varied grasses, flowers and herbs of these rich mountain pastures. Made with pure goats milk, the cheese is first aged for a period of 3 to 4 months. It will then begin the second phase of maturing. For approximately 3 to 4 weeks the rind will be carefully cured , each cheese being individually rubbed daily by hand with the finest extra virgin olive oil, and then with large grains of fresh black pepper. This perfect blend of a very fine cheese with its delicate and never too strong aroma from the goats milk, together with the extra virgin olive oil and black pepper give us an unusual, very delicious and very interesting cheese.
No cheese case would be complete without Gorgonzola, Italy’s contribution to the big blues of the world. This piccante version, called Mountain Gorgonzola, is a “natural” type of cheese, and matures for 90 days. With its buttery consistency and fervent blue veining, it straddles the line between creamy and crumbly, making it suitable for the table as well as sauces and salads.
This ancient cheese is made from 100% sheep’s milk collected in the countryside of Rome and produced in Nepi, 15 miles north of the city. Aged 10 months to 1 year and coated in black wax per tradition, Fulvi® is in a class by itself. What separates Fulvi® from other Pecorino Romanos is the higher butterfat content of the whole (not skimmed) sheep’s milk from Lazio, making it less dry and hard than those made in Sardinia. The cheese is also less salty, allowing you to enjoy its rich flavor grated or eaten as is. Even a small amount will create a hearty flavor to enhance your favorite dish.