Additional information
Packsize | 60 LB |
---|
Locatelli is the brand name for a very high quality romano cheese. Romano is a grating cheese used alone or in combination with Parmesan. Romano cheese is very, very sharp. Locatelli romano is made from sheep`s milk. Some people call it pecorino cheese which simply means sheep`s milk cheese. Not all pecorino cheeses have the quality of Locatelli. In this case, there is really something to be said for the brand name.
Aged for a minimum of nine months, this cheese is hard and dense. It is pale yellow in color, with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups, and salads. As a dessert, serve it chunked, drizzled with honey, and paired with ripe pears.
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.
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.
The ancient Italian cheese, Montasio, dates back to the 13th century. Born in the beautiful Carnic Alps of northeastern Italy, Montasio was first known as “Carnia” (the name of Friuli’s culture-colliding, mountainous region found between Austria – to the north, and Slovenia – to the east). The herb-saturated alpine pastures on which the cattle graze account for the high-butterfat content milk that forms Montasio’s unmistakable richness and slightly sweet, grassy flavor. After 2 months of controlled aging, Montasio is sold as fresco, Italian for “fresh”. It is the youngest variety of this renowned semi-hard, cooked cheese. Montasio fresco has a white, dense paste dotted with holes, a smooth texture, and a nutty, tangy, yet delicately mild taste within its soft rind that bears the official Montasio Protection Consortium stamp and identification numbers.
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.
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.