Additional information
Packsize | 2/7 LB |
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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.
Packsize | 2/7 LB |
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INGREDIENTSRaw sheep’s milk, lamb or kid rennet, milk enzymes, salt.MATURATION: SMinimum aging of 4 months (that can be extended up to 8 months)
STORAGE:
In the refrigerator or in cool place (around 4-6°C/40-43°F).
DIMENSIONS:
Whole wheel 3.5-4kg/8lb; h 18cm/7inches; Ø 22cm/9inches.
PACKAGING:
Whole wheel 3.5-4kg/8lb | Wedges.
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Boschetto al Tartufo Bianchetto is a fresh cheese from sheep`s milk and cow`s milk. A precious harmony between the pronounced taste, the pungent truffle`s flavor and the delicate, sweet taste of the tender paste.
These are very specially selected wheels of the very finest Grana Padano, which then are carefully extra aged for a minimum of 22 to 24 months. The result is an extraordinary cheese that is very fragrant and intense while still retaining its special delicate, fruity and light characteristics. Each cheese is one of a kind, labeled with the unmistakable seal ORO DEL TEMPO with the serial number of the dairy, the place of origin, the month of production and the number assigned to the product, all which guarantees the utmost quality of the product.
Some may mispronounce this deliciously rich, fresh, Italian cheese as “Mar-sca-pone,” when in fact, the luscious sounding “Mas-car-po-ne” is the amazingly creamy cheese. No matter how it is pronounced, Gelmini Mascarpone has a pale, cream-colored paste and soft, spreadable texture. With a feel that is more akin to clotted cream, Mascarpone is made from cow’s milk and features a light taste with a slight tang and a rich, silky texture. The cream is churned like butter and then drained for a thick, luxurious feel. While Mascarpone is known as the cheese that defines Tiramisù, it actually pre-dates the dessert by approximately 400 years, with its origin said to be set in the 16th century in Lombardi, Italy. Today, Gelmini, located in the Ticino River Valley of Lombardy, uses only the freshest, finest, local cow’s milk to create their incredibly full-bodied cheese.