Additional information
Packsize | 17 LB WHEEL |
---|
The original Fontina produced in the Italian Alps is a semisoft, washed-rind unpasteurized cow’s milk cheese aged about 3 months. Rich and buttery cheese, Fontina finishes with an earthy flavor. It’s excellent for fondues and au gratin dishes.
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.
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.
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.
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.
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.