Additional information
Packsize | 4/3.5 LB |
---|
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.
Packsize | 4/3.5 LB |
---|
Country: ITALY
Brand: Gelmini
Type: Blue
Milk Type: Cow
Aged: Aged 3 months
Pkg Type: Quarters
Ingredients: Pasteurized cow’s milk, salt, and rennet
Allergens: Milk Allergies/Lactose Intolerance
Rennet: Animal
Shelf Life: 90 days
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.
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.
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.
Caciocavallo cheese is shaped like a tear-drop and is similar in taste to the aged southern Italian Provolone cheese, with a hard edible rind. It has a mild, slightly salty flavor and firm, smooth texture when young (about 2 months). As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating.
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.