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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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ARRIGONI, TALEGGIO
In the Bergamo region of northern Italy, the country’s most enduring washed rind cheese was born. Taleggio, made in the valley of the same name, has a soft, creamy and extremely flavorful interior with a salty, rose-to-orange colored crust. Known for its intense aroma, Taleggio is a member of the Italian Stracchino cheeses. Though relatively new to the cheese scene (it was formally named and released in the market following World War I), this cow’s milk delight originated in the 11th and 12th centuries, as cheese makers sought to develop methods to preserving these delicate cheeses. What makes the Arrogoni Taleggio unique is that it is still hand formed, salted and aged in Italy. Adorned with a Denominazione di Origine Protetta (D.O.P.) status, this Taleggio is washed with sea water and aged for at least 30 days to develop its assertive and tangy flavors.
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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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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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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 -
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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PECORINO ROMANO, 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.
Details
Type: Hard
Country: Italy -
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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PECORINO GINEPRO (JUNIPER)
This semihard sheep’s milk cheese is bathed in balsamic vinegar (a regional specialty) and juniper berries and then aged in oak barrels. The deep reddish brown rind that develops encases a bone white paste that is slightly granular and flaky. Full of flavor, musty aromas yield to a lingering fruity, woodsy finish with hints of juniper.
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PECORINO CAMOMILLA (CHAMOMILE)
Camomilla is produced in May and June, when the sheep graze on the best grass of the year and the fields are covered with chamomile flowers. Paolo was again inspired by memories of his grandma, who would put the cheese in large wooden crates covered with fresh cut chamomile to preserve it as it aged. The wheels were stored closed up under the arches during the afternoon heat and then placed in a cool pantry in the evening. The process maintained the cheese’s softness, as well the floral aroma. Paolo has spent the last several years dedicated to recreating this one of a kind cheese that has hints of herbal sweetness and fresh cut apples.
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REGGIANITO PARMESAN, WHEEL
Founded in the picturesque town of Samogitia, the Džiugas cheese company has been producing award-winning cheeses for over a century. With one of the largest and most advanced cheese facilities in Lithuania, the rolling hillsides and valleys make this region ideal for cattle grazing and cheese making.Although similar to its Argentinean counterpart, Prima Reggianito features exceptional taste, texture and a prolonged maturation period, resulting in a profound difference in flavor. The hard cow’s milk cheese is aged for over a year, featuring a crystallized crunch and granular texture. During its aging, the cheese develops a slightly piquant taste and slight bitterness, similar to Grana Padano. Its savory and salty properties are enfolded by its distinguished ivory colored, GMO and rBST-free interior.
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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.
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AGRIFORM, MONTASIO
The ancient Italian cheese, Montasio, dates back to the 13th century. Born in the beautiful Carnic Alps of northeastern Italy, Montasio was first known as “Carnia” (the name of Friuli’s culture-colliding, mountainous region found between Austria – to the north, and Slovenia – to the east). The herb-saturated alpine pastures on which the cattle graze account for the high-butterfat content milk that forms Montasio’s unmistakable richness and slightly sweet, grassy flavor. After 2 months of controlled aging, Montasio is sold as fresco, Italian for “fresh”. It is the youngest variety of this renowned semi-hard, cooked cheese. Montasio fresco has a white, dense paste dotted with holes, a smooth texture, and a nutty, tangy, yet delicately mild taste within its soft rind that bears the official Montasio Protection Consortium stamp and identification numbers.
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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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BELGIOIOSO, MASCARPONE DOMESTIC
This naturally sweet, yet surprisingly light, soft cheese is made from the freshest pasteurized cream. The ultimate dessert cheese, it compliments chocolates, coffee, fruits, liqueurs and is used to make tiramisu. Excellent on pasta, or as a delicious spread (with just half the calories of butter.) Kosher approved.
Easy Serving IdeasCombine BelGioioso Mascarpone with a sweet liqueur. Place alternating layers of fresh fruit and the Mascarpone mixture into parfait glasses. Serve with a sweet wine or champagne for an elegant dessert.
Mix BelGioioso Mascarpone with pure maple syrup and spread onto piping hot French toast and garnish with fresh berries for an elegant Sunday brunch entrée.
Serve BelGioioso Mascarpone with radishes and a fruity ale beer for an interesting party appetizer.
For a succulent side dish, combine BelGioioso Mascarpone with fresh herbs or vegetables such as basil, spinach, red or yellow peppers or sun-dried tomatoes. Mix with hot pasta or rice and serve.
Mix BelGioioso Mascarpone with BelGioioso CreamyGorg®. Thinly spread mixture onto slices of prosciutto. Roll onto breadsticks, pear or apple slices, or zucchini, cucumber and celery sticks.
