Additional information
Packsize | 4/16 LB |
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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.
Grana Padano is an Italian semi-fat, hard cheese with a finely grained texture. It is pale yellow in color and has a delicate flavor. It is made from top quality milk from cows that have been fed and raised under strict guidelines. Grana Padano is a registered trademark name given to cheese that is made in certain geographical regions of Italy.
Grana Padano is considered an excellent grating cheese, which makes it a great complement to many foods, such as salads and pasta. Grana Padano is very similar to Parmigiano-Reggiano but has been aged for less time and has a more delicate flavor.
Wine Pairing:
Pair with a fine Italian Brut or Vino Lugano for white; a Barolo or Brunello for red. For a longer aged (over two years) Grana Padano, you can pair it with a fortified wine such as Marsala Soleras.
Serving Suggestion:
Serve this cheese as a table cheese with nuts or grapes; or grate it over pasta and other dishes.
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.
Soft, mild & creamy, Fontal belongs to the Fontina-style family, flavor is fuller than a Dutch Fontina with a smoother texture.
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.
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.