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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, 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: -
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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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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SORESINA, CACIOCAVALLO, IMPORTED
Caciocavallo cheese is shaped like a tear-drop and is similar in taste to the aged southern Italian Provolone cheese, with a hard edible rind. It has a mild, slightly salty flavor and firm, smooth texture when young (about 2 months). As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating.
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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.
