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IL FORTETO, PECORINO TOSCANO, 30 DAY DOP
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.
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IL FORTETO, PECORINO TOSCANO, STAGIANATO 90 DAY DOP
Aged for a minimum of 3 months, this power-packed cheese is made of 100% Tuscan ewe’s milk collected from June through September. Its dark amber rind encases a crumbly straw-colored paste. The pronounced, buttery flavor is enhanced by a sweet and mellow sheepiness and a mild peppery finish.With a texture suitable for slicing, shaving and grating, Pecorino Toscano Stagionato serves admirably as a table cheese or as an addition to any recipe calling for a sharper, more intensely flavored cheese. Try it alongside a bowl of toasted walnuts—the bitter tannins of the nuts complement the oily richness of the cheese perfectly.
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ITALIAN FONTINA
Soft, mild & creamy, Fontal belongs to the Fontina-style family, flavor is fuller than a Dutch Fontina with a smoother texture.
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ITALIAN GORGONZOLA, PICCANTE GELMINI
Gorgonzola is Italy’s only blue-veined DOP cheese. At Caseificio Gelmini, Gorgonzola is handmade from start to finish. The magic begins with the purest and finest cow’s milk from Lombardy combined with a careful balance of ingredients. Each wheel is salted and turned by hand, enhancing the flavors of this slightly spicy, very robust version of the classic Italian blue. Piccante Gorgonzola features a firm interior with streaks of blueish-green veining. The hard rind, which is amber in color, protects the luscious, almost crumbly interior and its balance between sweet and savory.
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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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LA CAESERIA, TRUFFLE CHEESE WITH ASH, (TRUFFLE PERLAGRIGIA)
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.
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LATTEBUSCH, PIAVE, 1 YEAR
A dominant product of the Dolomite mountain range, Piave Extra Aged is a traditional cheese made with centuries old traditions and methods. Characterized by a sweet, full-bodied flavor, this Piave is aged for over 12 months for a true taste of the Belluno cheesemaking tradition. Because the cheese ages for a full year, the texture becomes quite crumbly and grainy, wonderful for snacking and grating.
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LATTERIA PERENZIN, CACIOTTA WITH BLACK PEPPER & OIL
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.
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LATTERIA SORESINA, GRANA PADANO
These are very specially selected wheels of the very finest Grana Padano, which then are carefully extra aged for a minimum of 22 to 24 months. The result is an extraordinary cheese that is very fragrant and intense while still retaining its special delicate, fruity and light characteristics. Each cheese is one of a kind, labeled with the unmistakable seal ORO DEL TEMPO with the serial number of the dairy, the place of origin, the month of production and the number assigned to the product, all which guarantees the utmost quality of the product.
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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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LOCATELLI ROMANO
Locatelli is the brand name for a very high quality romano cheese. Romano is a grating cheese used alone or in combination with Parmesan. Romano cheese is very, very sharp. Locatelli romano is made from sheep`s milk. Some people call it pecorino cheese which simply means sheep`s milk cheese. Not all pecorino cheeses have the quality of Locatelli. In this case, there is really something to be said for the brand name.
Aged for a minimum of nine months, this cheese is hard and dense. It is pale yellow in color, with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups, and salads. As a dessert, serve it chunked, drizzled with honey, and paired with ripe pears. -
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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PARMESAN ROMANO BLEND, GRATED
Fresh grated from whole imported wheels here at Italco Food Products. The perfect solution for time saving and convenience – Authentic Parmesan Romano blended in house and delivered to you free of any starches or additives – Just great cheese.
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PARMIGIANO REGGIANO
Parmigiano-Reggiano, a grana style cheese from the Parma area in Italy, is considered by many to be the world`s greatest cheese. It is a cooked and unpressed, semi-fat, hard cheese made from raw cow`s milk. The cheese is encased within a yellowish-golden and slightly oily rind on which the brand name Parmigiano Reggiano is stenciled in small dots. Only wheels that are good enough to earn DOP status may wear these markings. This finely grained and highly soluble cheese is ranges in color from ivory white to straw-yellow.
Details
Type: Hard
Country: Italy
