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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.
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SERGIO MORO, UBRIACO PINOT ROSSO
Rosé fanatics, meet your new favorite cheese. Known for his Ubriaco cow’s milk cheeses soaked in various wines and beer, Sergio Moro’s latest is soaked in organic La Jara Pinot Grigio rosé, a dry, elegant sparkling wine. This semi firm cheese has a light fruity aroma. It retains the flavors of the wine without that sharp alcoholic bite present in some wine soaked cheeses. The blush colored rind is topped with dried rose petals; it’s *almost* too pretty to eat.
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SERGIO MORO, FIOR D’ARANCIO BLU
For this showstopping blue, Sergio Moro pierces the young cow’s milk cheese, places it in barrels, and then bathes it in Fior d’Arancio DOCG (a sweet wine produced with Moscato grapes grown in volcanic soil) for about 30 days. It is then left to finish aging on wooden planks. The wine helps the cheese develop aromas of stone fruits, honey, and orange blossom, all encased in a lush, full flavored paste.
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FRATELLI PINNA, BRIGANTE WITH SAFFRON & BLACK PEPPER
Brigante by Pinna is a young sheep’s milk cheese hailing from the beautiful island of Sardinia. Aged for 20-30 days, this delicate, mild cheese is formed in basket weave molds, an ancient technique that has been used by shepherds who made pecorinos by pressing curds directly into woven baskets. Pinna then adds fresh saffron and black peppercorn during the cheesemaking process, resulting in a cheese with a rounded herbal quality and inviting bite. This lovely cheese has a delicate milky aroma and springy interior. Perfect for any cheese board with charcuterie and olives. Enjoy the Brigante with a mild, fruity red or crispy white wine.
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SERGIO MORO, UBRIACONE
From the producer of Umbriaco Pinot Rosso and Fior d’Arancio, these smaller wheels of semi-firm, slightly crumbly cow’s milk are washed in red wine, and pierced to allow the wine to permeate the paste in striking, boozy striations. The cheese is then covered with grape leaves to protect the piercing holes from mold, and add an additional visual element.Pronunciation:Breed: -
GOAT MILK RICOTTA SALATA, ITALY
Ricotta Salata is one of Italy’s most unusual and least understood cheeses. Making it from goat’s milk makes it even more unique. The goat’s milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese a dense but slightly spongy texture and a salty, milky flavor — like a dry Italian feta.
Despite its name, this is not the soft, creamy Ricotta as Americans have come to know it. In Italian, Ricotta simply means “recooked”. It is a cheese-making process rather than a specific cheese. This goat’s milk Ricotta is also a salata, or “salted” cheese. As fresh Ricotta goes through its natural aging process, it becomes harder over time. This goat’s milk Ricotta Salata is not overly aged, making it semi-soft in texture.
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FRATELLI PINNA, BRIGANTE CHEESE W/PEPPERONCINI
A fanciful version of our most loved cheese. The paste is fresh and delicate, punctuated by tiny, fragrant small pieces of chili pepper.
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RICOTTA SALATA, IMPORTED
Ricotta Salata is a dried, salty, aged sheep`s milk cheese from Sicily. Ricotta means re-cooked and Salata means salted. It is sometimes called Ricotta secca, or Ricotta Pecorino. The cheese is made from the whey part of the sheep milk and is very white.
Ricotta Salata is made from fresh ricotta that has been pressed, salted and aged for at least 90 days, the result is a firm cheese, ideal for grating and often used in salads or pasta dishes. -
ITALIAN IMPORTED PROVOLONE
Provolone is a northern Italian cheese that can be thought of as Mozzarella`s older brother. Take some Mozzarella, form it into your favorite shape, and rub it down with brine, bind it with rope and hang it from the ceiling for a few months and Voila! – you have just made Provolone. There are two varieties of Provolone. Dolce (meaning sweet) is the mild version and Piccante (meaning sharp) is its spicy, more aged counterpart. We love this Piccante version, which is rarely available in the U.S .and much more interesting than the mild Provolone most Americans have come to know. One of the great sandwich cheeses, Provolone Piccante is also an excellent melting cheese that is perfect in omelettes or atop a toasted baguette.
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PECORINO ROMANO, SHREDDED
Fresh shredded from whole imported wheels here at Italco Food Products. The perfect solution for time saving and convenience – imported Pecorino Romano shredded in house and delivered to you free of any starches or additives – Just great cheese.
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PECORINO ROMANO, GRATED
Fresh grated from whole imported wheels here at Italco Food Products. The perfect solution for time saving and convenience – imported Pecorino Romano grated in house and delivered to you free of any starches or additives – Just great cheese.
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REGGIANITO PARMESAN, SHREDDED
Fresh shredded from whole imported wheels here at Italco Food Products. The perfect solution for time saving and convenience – imported Reggianito shredded in house and delivered to you free of any starches or additives – Just great cheese.
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REGGIANITO PARMESAN, GRATED
Fresh grated from whole imported wheels here at Italco Food Products. The perfect solution for time saving and convenience – imported Reggianito grated in house and delivered to you free of any starches or additives – Just great cheese.
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SORESINA, SMOKED CACIOCAVALLO, IMPORTED
Caciocavallo, which means `cheese on horseback`, gets its name from the manner in which the cheese is always tied together in a rope and dangled over a wooden board to drain and age. An Italian type of pasta filata cheese made out of sheep`s or cow`s milk, it is produced throughout Southern Italy and the Balkans. Continuous exposure to humidity in the caves and aging develops sharp, spicy flavours in Caciocavallo. With persistent aging, the cheese picks up intense, earthy undertones and fruity aromas. Along the way, it turns from a milky white to a darker yellow in colour and becomes more salty. The result is a cheese with profound tasting notes and perfect accompaniment to a glass of Primitivo red wine.
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GRANA PADANO, GRATED
Italco remains commited to bringing you excellent convenience options. Fresh grated from whole imported wheels here at Italco Food Products. The perfect solution for time saving and convenience – Authentic Grana Padono blended in house and delivered to you free of any starches or additives – Just great real cheese.
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CACIO DE ROMA
Cacio de Roma an Italian semi-soft cheese made using sheep`s milk, made in the countryside of Rome, Italy. Cacio means cheese, is used in most of the parts of Italy. This cheese in the form of a small round is reffered as Caciotta, while in the rest of Italy it is known as formaggio. The cheese is aged for about one month, during which it develops a tangy flavour and creamy texture. It is the classic table cheese with the aroma of a young sheep`s milk and can be enjoyed as a snack, eat with salad, pizza, pasta. Since it melts very well, it is used in everyday cooking
