Additional information
PACKSIZE | 2/5# WHEEL |
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For this showstopping blue, Sergio Moro pierces the young cow’s milk cheese, places it in barrels, and then bathes it in Fior d’Arancio DOCG (a sweet wine produced with Moscato grapes grown in volcanic soil) for about 30 days. It is then left to finish aging on wooden planks. The wine helps the cheese develop aromas of stone fruits, honey, and orange blossom, all encased in a lush, full flavored paste.
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.
Robiola Bosina is a bloomy rind, square shaped Italian cheese that is made from a blend of sheep and cows milk. Produced by the Caseificio dell`Alta Langa dairy in Piedmont, this cheese has a creamy, elastic and supple pate with a rind that is velvety and pillowy. Its appearance has a straw colored pate and a bright white rind. The cheese has full rich flavors that are earthy and mushroomy with undertones of sweetness and tanginess attributed to the sheep milk
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.
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.
Pinna follows the principles of time-honored Sardinian tradition when selecting the finest goat’s milk in Sardinia to produce a hard cheese, with strong fragrant characteristics that come from the special essential oils in the grazing land of the Sardinian hinterland, where goat breeds are raised. The cheese is ready after being aged at least 4 months in Pinna’s traditional cellars. It has a cylindrical shape with flat sides. The rind is dark in color; the texture is hard, compact with an ivory-white color.