18 LB QUARTER, 70 LB WHEEL
Parmigiano-Reggiano, a grana style cheese from the Parma area in Italy, is considered by many to be the world`s greatest cheese. It is a cooked and unpressed, semi-fat, hard cheese made from raw cow`s milk. The cheese is encased within a yellowish-golden and slightly oily rind on which the brand name Parmigiano Reggiano is stenciled in small dots. Only wheels that are good enough to earn DOP status may wear these markings. This finely grained and highly soluble cheese is ranges in color from ivory white to straw-yellow.
The Pinna’s cheese range increases thanks to a “Caciotta” produced with pure Sardinian goat’s milk. It is sweet and small; it meets the needs of a modern consumer thanks to the lightness and nutritional benefits of goat’s milk. The appearance of “Capretto” takes the characteristic shape of “a dorso di mulo” (rounded sides), and it recalls the traditional cheeses produced in the Sardinian sheepfolds. Capretto is a soft cheese with few eyes, ivory-white in color. The rind is smooth and straw-yellow in color.
A semi-cooked cheese with an intense aroma, flavorsome and a typical product of the Sardinian cheese-making tradition. The rind is smooth, dark-yellow in color, surface-treated with olive oil; the texture is compact, more or less firm depending on the length of maturation, and pale-yellow in color. The unique characteristics of this cheese were officially recognized in 1996, by the award of the “Protected Designation of Origin” label, which has helped safeguard production technique, protecting the original flavor and increasing its presence on the market.
Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300’s. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk. We are lucky enough to carry their Quadrello® di Bufala. A washed-rind buffalo milk cheese made in the style of Taleggio, it has a rind that ranges from pale pinkish red to oatmeal colored and drier. In both instances the rind protects the cheese so it stays delicious. It has richness from the buffalo milk, mingled with the saltiness of a washed-rind cheese. Quadrello® is wonderfully creamy and sweet with a slight tang in the finish.
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.
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.