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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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FRATELLI PINNA, CAPRA SARDA
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.
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FRATELLI PINNA, FIORE SARDO
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.
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FRATELLI PINNA, MEDRO PECORINO
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.
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FRATELLI PINNA, PECORINO PEPATO
A hard cheese that matures for at least five months, it is flavorsome and slightly tangy. The rind, typically “Canestrata” (basket-shape rind), is pale yellow-white in color. The cheese inside is white, firm with black peppercorn.
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FRATELLI PINNA, SANTA TERESA PECORINO PDO
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.
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GELMINI, MASCARPONE
Some may mispronounce this deliciously rich, fresh, Italian cheese as “Mar-sca-pone,” when in fact, the luscious sounding “Mas-car-po-ne” is the amazingly creamy cheese. No matter how it is pronounced, Gelmini Mascarpone has a pale, cream-colored paste and soft, spreadable texture. With a feel that is more akin to clotted cream, Mascarpone is made from cow’s milk and features a light taste with a slight tang and a rich, silky texture. The cream is churned like butter and then drained for a thick, luxurious feel. While Mascarpone is known as the cheese that defines Tiramisù, it actually pre-dates the dessert by approximately 400 years, with its origin said to be set in the 16th century in Lombardi, Italy. Today, Gelmini, located in the Ticino River Valley of Lombardy, uses only the freshest, finest, local cow’s milk to create their incredibly full-bodied cheese.
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GENUINE FULVI PECORINO ROMANO, DOP
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.
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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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GORGONZOLA, ITALIAN MOUNTAIN
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.
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GRANA PADANO WHEELS
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. -
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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IL FORTETO, BOSCHETTO AL TARTUFO
Boschetto al Tartufo Bianchetto is a fresh cheese from sheep`s milk and cow`s milk. A precious harmony between the pronounced taste, the pungent truffle`s flavor and the delicate, sweet taste of the tender paste.
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IL FORTETO, CACIO DI BOSCO
Cacio Di Bosco al Tartufo is a Tuscan cheese made from sheep`s milk. It is studded with tiny specks of truffles and is pure heaven to eat. The long maturation balances the taste of pecorino with the strong taste of truffle, and it has a friable and slightly sour paste. The ingredients blend together superbly, making for a beautiful balance between garlicky truffle and nutty, sweet, almost caramelized aged sheep`s milk. This delicious cheese is firm, smooth, and oily, dotted with big flecks of truffle. It is refreshing as a table cheese and also shreds well to top risotto
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IL FORTETO, PECORINO TOSCANO ANTICO ORO
From among the throngs of hopeful young pecorinos, these cheeses are specially selected by the master cheese maker at Il Forteto for longer aging and curing. Pecorino Toscano Oro Antico Riserva DOP undergoes lavish Tuscan olive oil treatments worthy of the finest European spas. After its initial olive oil rub down, it goes to relax in a stone cellar for six months where it enjoys further olive oil baths. At last, it is crowned with the red wax seal that marks it as Oro Antico Riserva. The final result is a semi-hard cheese whose herbaceous flavors are complemented by the richness of the sheep`s milk, notes of fruit and nuts, and just a touch of sharpness.
