Additional information
Packsize | 2/2.5 KG |
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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.
Packsize | 2/2.5 KG |
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Country: ITALY
Brand: La Casearia
Type: Semi-Hard
Milk Type: Cow
Ingredients: Cow’s milk, salt, rennet, black truffles, EVOO, truffle oil & ash, herbs: cloves, cinnamon, nutmeg, corriander, licorice
Allergens: Milk Allergies/Lactose Intolerance
Rennet: Animal
Shelf Life: 6 months
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.
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.
A soft, blue cheese made with uncooked cow’s whole milk . Its name is that of a small town in Lombardy near Milan, where it is said to have been born in the twelfth century in order to retrieve a forgotten curd of the day before. Gorgonzola Dolce is a soft cheese, with a homogeneous distribution of its mainly blue coloured veins.
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.
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.