Additional information
Packsize | 2/4 LB |
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Start with premium sheep’s milk from one of the best pecorino regions in the world—Tuscany—and put it in the hands of the best cheese makers. In a month, a cheese will appear, ready to enlighten your taste buds!Produced in strict accordance with the regulations of the Consorzio per la Tutela del Pecorino Toscano, Forteto’s fresh Pecorino Toscano ages for a mere 30 days to lend a sweet yet pronounced taste of sheep’s milk. Each bite of the compact white paste releases a heady perfume from the Tuscan countryside and a flavor that is well-developed and balanced.
Packsize | 2/4 LB |
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Country: ITALY
Brand: Il Forteto
Type: Semi-Hard
Milk Type: Sheep
Aged: 1 month
Pkg Type: Wheel
Allergens: Milk Allergies/Lactose Intolerance
Rennet: Animal
Shelf Life: 6 months
UPC: 0-7127035833-7
The original Fontina produced in the Italian Alps is a semisoft, washed-rind unpasteurized cow’s milk cheese aged about 3 months. Rich and buttery cheese, Fontina finishes with an earthy flavor. It’s excellent for fondues and au gratin dishes.
A semi-cooked cheese with an intense aroma, flavorsome and a typical product of the Sardinian cheese-making tradition. The rind is smooth, dark-yellow in color, surface-treated with olive oil; the texture is compact, more or less firm depending on the length of maturation, and pale-yellow in color. 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.
Soft, mild & creamy, Fontal belongs to the Fontina-style family, flavor is fuller than a Dutch Fontina with a smoother texture.
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.
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.