Additional information
Packsize | 2/7 LB |
---|
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.
Packsize | 2/7 LB |
---|
INGREDIENTSPasteurized goat’s milk, animal rennet, milk enzymes, salt.MATURATION: At least 4 months.
STORAGE:
In the refrigerator or in cool place (around 4-6°C/40-43°F).
DIMENSIONS: The wheel weighs about 3kg/6.6lb; diameter about 15cm/6inches; heightabout 12cm/4.7inches
PACKAGING:
Whole wheel 3kg/6.6lb | Wedges.
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.
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 Ideas
Combine 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.
No cheese case would be complete without Gorgonzola, Italy’s contribution to the big blues of the world. This piccante version, called Mountain Gorgonzola, is a “natural” type of cheese, and matures for 90 days. With its buttery consistency and fervent blue veining, it straddles the line between creamy and crumbly, making it suitable for the table as well as sauces and salads.
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.
This goat cheese comes from the Veneto Region of Italy. It is produced in the foothills of the famous range of Mountains known as the Dolomites, specifically in the area known as Belluno Mountains, which lie due North from the famous City of Venice. Here the goats roam freely and the milk reflects the varied grasses, flowers and herbs of these rich mountain pastures. Made with pure goats milk, the cheese is first aged for a period of 3 to 4 months. It will then begin the second phase of maturing. For approximately 3 to 4 weeks the rind will be carefully cured , each cheese being individually rubbed daily by hand with the finest extra virgin olive oil, and then with large grains of fresh black pepper. This perfect blend of a very fine cheese with its delicate and never too strong aroma from the goats milk, together with the extra virgin olive oil and black pepper give us an unusual, very delicious and very interesting cheese.