Gorgonzola is Italy’s only blue-veined DOP cheese. At Caseificio Gelmini, Gorgonzola is handmade from start to finish. The magic begins with the purest and finest cow’s milk from Lombardy combined with a careful balance of ingredients. Each wheel is salted and turned by hand, enhancing the flavors of this slightly spicy, very robust version of the classic Italian blue. Piccante Gorgonzola features a firm interior with streaks of blueish-green veining. The hard rind, which is amber in color, protects the luscious, almost crumbly interior and its balance between sweet and savory.
Milk Type: Cow
Aged: Aged 3 months
Pkg Type: Quarters
Ingredients: Pasteurized cow’s milk, salt, and rennet
Allergens: Milk Allergies/Lactose Intolerance
Shelf Life: 90 days
Cacio Di Bosco al Tartufo is a Tuscan cheese made from sheep`s milk. It is studded with tiny specks of truffles and is pure heaven to eat. The long maturation balances the taste of pecorino with the strong taste of truffle, and it has a friable and slightly sour paste. The ingredients blend together superbly, making for a beautiful balance between garlicky truffle and nutty, sweet, almost caramelized aged sheep`s milk. This delicious cheese is firm, smooth, and oily, dotted with big flecks of truffle. It is refreshing as a table cheese and also shreds well to top risotto
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.
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.
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.
Basajo in semi-circle form, is a creamy paste blue cheese made of sheep raw milk. By tasting Basajo we are carried away by a lovely pleasant feeling. It melts in the mouth and is featured by a sweet aftertaste given by soaking Basajo in Passito Wine and then crowning it with the grapes.