Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300’s. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk. We are lucky enough to carry their Quadrello® di Bufala. A washed-rind buffalo milk cheese made in the style of Taleggio, it has a rind that ranges from pale pinkish red to oatmeal colored and drier. In both instances the rind protects the cheese so it stays delicious. It has richness from the buffalo milk, mingled with the saltiness of a washed-rind cheese. Quadrello® is wonderfully creamy and sweet with a slight tang in the finish.
Produced according to ancient traditions in the sheepfolds by Sardinian shepherds with raw milk to preserve the high nutritional value of sheep’s milk. The texture inside is firm, it has a characteristic smoky aroma and a spicy, savory taste. It has the typical shape “a dorso di mulo” that means rounded sides, a wrinkled rind, smoked and dark in color due to the treatment with olive oil during maturation. The cheese inside is white tending to straw-yellow. After selecting the best cheese, the Pinna Company takes care of the maturation, the smoking process and the product marketing stage.
Piacentinu is a semi-hard sheeps milk cheese with a paste the color of bright yellow sunshine which is much more pronounced than in the picture. The flavor is sweet and delicate, and enriched by the presence of saffron which gives a distinct character and unmistakable flavor. To add to its striking presentation and color are dark dots of black peppercorn. It is aged for 90 days.
Made of cow milk, sheep milk, goat milk, ferments, salt, rennet. Cylinder shaped, lightstraw yellow colour, edible soft and wrinkled rind, weight about 230 g (8 oz).A soft and very light texture held by a cramy rind features this cheese. Obtained by a long maturation of three milks, the curd is gently processed by hand. La Tur has a great sweetness with cream and butter sensations, followed by acidic notes and yeast flavours.Tasting suggestions: at room temperature.
Dolomitico is a semi-hard blue cheese prepared with pasteurized cow`s milk. It is aged for a minimum of 50 days during which the wheels are washed in both barley malt and double malt beer from Italy’s Dolomite region. The beer wash gives the cheese a dark brown rind beneath which lies a dense, crumbly paste with blue veins. Flavours are intense and persistent with toasty notes. Pair it with a light beer or a stout