Additional information
Packsize | 14 LB |
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A dominant product of the Dolomite mountain range, Piave Extra Aged is a traditional cheese made with centuries old traditions and methods. Characterized by a sweet, full-bodied flavor, this Piave is aged for over 12 months for a true taste of the Belluno cheesemaking tradition. Because the cheese ages for a full year, the texture becomes quite crumbly and grainy, wonderful for snacking and grating.
Packsize | 14 LB |
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Country: ITALY
Brand: Lattebusche
Type: Semi-Hard
Milk Type: Cow
Aged: 12 months
Ingredients: Milk, salt, rennet, egg white lysozyme, surface treated with natomycine and calcium sorbate
Allergens: Egg, Milk Allergies/Lactose Intolerance
Rennet: Animal
Shelf Life: 6 months
UPC: 0-7127035604-3
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.
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.
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.
Soft, mild & creamy, Fontal belongs to the Fontina-style family, flavor is fuller than a Dutch Fontina with a smoother texture.
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