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SIRBONE TRUFFLE PECORINO MOLITERNO
Unlike most truffled cheeses, the truffle shavings for this cheese are not added until the cheese is already semi-aged. This allows the cheese to develop its own character before the truffles are injected. Though the truffles are only visible in the veins their flavor permeates the entire pate. From Sardegna, this cheese is made from 100% raw sheep milk.
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SIRBONE MOLITERNO PECORINO
Moliterno by Auricchio is a sheep and goat’s milk cheese that is aged for over 3 months and comes with a basket-like rind carved in stripes. Moliterno is a typical artisan cheese of Italian tradition that has been selected by Auricchio to enrich recipes with a strong, marked flavor: from pasta, risotto, main courses and pies.
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LOCATELLI ROMANO WEDGES
Locatelli Pecorino Romano is considered to be one of the finest Pecorino Romano’s available. This cheese is unique to it’s kind as it is hand-crafted from 100% pure sheep’s milk which is aged over 9 months at a minimum. This spicy and sharp dry cheese is perfect for grating, shredding, and topping pizzas pastas and more!
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AURICCHIO TALEGGIO
Taleggio has been on plates of Italians since the time of the Caesars. Auricchio Taleggio pairs well with fruit, smeared on bread alone or with spices and tomato on bruschetta.
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AURICCHIO IMPORTED PROVOLONE, 1/2 MOON
A renowned Italian cheese imported directly from Italy. With its distinct sharpness, this aged Provolone is widely celebrated as one of the most exquisite provolone in the world.
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AURICCHIO GORGONZOLA PICCANTE D.O.P
Meaning “sweet” in Italian, Gorgonzola Dolce DOP is a soft, blue, buttery cheese made with pasteurized cow’s milk. It has a pale yellow, buttery and melt paste speckled with a homogeneous distribution of blue and green veins. Flavors are not very assertive but sweet, mild with notes of sour cream and lactic tang.
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AURICCHIO GORGONZOLA DOLCE D.O.P
Colombo’s Cremificato sets itself apart thanks to its exclusive formula: its creamy texture and delicious flavor have brought this Gorgonzola fame all over the world.
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LATTERIA SORESINA, PARMIGIANO REGGIANO
Only the finest wheels are heat-branded with the Parmigiano Reggiano trademark. Did you know that Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia and Modena, in the Bologna area left of the river Reno and in the Mantua area to the right of the river Po? On these farms, cows are fed a controlled diet based on locally produced fodder, in full compliance with the regulations of the Protection Consortium, which forbids the use of silage fodder, fermented feeds and animal-origin meals.
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LATTERIA SORESINA, PROVOLONE PICCANTE CLASSICO
Provolone is a delicious spun curd cheese that, thanks to its characteristic plasticity during the manufacturing, can be realized with different shapes: pancetta or salame, mandarino, with its distinctive slices, and fiaschetto. The mild variation, that is made with calf curd, requires an aging of maximum three months: a classic for all the lovers of this cheese. The forms of Provolone Latteria Soresina mature in controlled temperature and humidity environments to guarantee the correct maturing process. The spicy one involves the use of kid and/or lamb rennet paste and rests for a minimum of three months up to a year or more before marketing.
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PECORINO ROMANO, QUARTER WHEEL
Pecorino Romano is Italy`s oldest cheese, dating back to ancient Roman times. This hard sheep`s milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant.
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PATRIA, SHREDDED MOZZARELLA, LOW-MOISTURE, WHOLE MILK
Your Patrons come to you for authentic, New York-style pizzas offering big, bold taste experiences. Give them the best with Patria® – the full-flavored mozzarella that shares your extraordinary dedication to quality, consistency and guest satisfaction.
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SERGIO MORO, UBRIACO AL PROSECCO
This cow’s milk cheese from Veneto is bathed in Prosecco and aged for a minimum of 6 months. The creamy yet crystalline paste develops delicate floral aromas and hints of pear and golden apple. It is a perfect marriage of texture and flavor and a part of Sergio Moro’s group of celebrated Ubriaco cheeses. Sergio obtained special permission from the DOP to use Prosecco in the name of his cheese, an honor they don’t bestow upon just anyone.
