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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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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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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 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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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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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, 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 -
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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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, 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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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. -
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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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.
