B. Veggie is an innovative cheese made of vegetable rennet, suitable for lactose intolerant and gluten free diets. It doesn't contain any carbohydrates or sugar and it is without gluten and lactose.
Produced on the island of Sardinia off the coast of Italy, this is an unforgettably dense and fuggy cheese, with the unique appearance of almost zebra stripes of black truffle throughout. A delicious cheese for truffle fans. Moliterno with Truffles is a rich, mature cheese made from sheep’s cheese, with creamy and sweet undertones. It is usually eaten as an after-meal cheese, accompanied by robust red wines or good sparkling wines. The delicate bubbles and acidity of a good Champagne or sparkling wine will cut through the richness of the truffles. The cheese can be eaten also as an appetizer on a piece of bread.
Vacche Rosse Parmigiano Reggiano over 24months 1kg
Regular price
$458.00
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Parmigiano Reggiano “Vacche rosse” is the best quality of Parmesan on the market. It is free of antibiotics, pesticides and lactose and rich in protein. How to use it? You can cut the cheese into small cubes and serve alongside other Italian cold cuts such as Parma ham or salami as a starter, accompanied by some slices of focaccia and olives. You can also grate it over a serving of pasta, risotto, gnocchi or lasagna.
The outer look of this cheese is more compact and irregular, with darker amber color. It shows more complex and pungent taste, with warm flavours of hazelnut, walnut, chestnut and almond
Ubriacone is a cheese that has been bathing in barrels with crushed grapes, hence the name Ubriacone, meaning drunk cheese. The bathing normally lasts up to 6 months! This firm cow-milk cheese is wonderfully aromatic and full of sweet fruity wine notes. Ubriacone cheese is delicious when grated on a plate of bresaola and eaten with arugula or mixed with green leaves salad. It’s also great eaten in small cubes with bread and accompanied by with a glass of red wine.
Pecorino is produced with sheep's milk from local farms. During the preparation black truffle is added to the pecorino, giving it a typical aroma. Pecorino al tartufo has a white paste tending towards straw yellow. Pieces of black truffle are visible within.
How to eat it
We recommend pairing it with typical Tuscan cold cuts such as finocchiona or with not very sugary jams. It also goes well on a hot bruschetta, spread with butter and with flakes of white or black truffle grated over it.
Parmigiano Reggiano "Vacche rosse " over 24 months 500g
Regular price
$288.00
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The milk of Red Cows of Reggiana’s breed has some qualitative characteristics that differ from the traditional Parmigiano-Reggiano. The Red Cow produces a third less of milk than the Holstein breed, but it has a higher performance in the chesse-making process. In particular in the Red Cows milk there is a variation of the casein, the essential protein in the process of transforming the milk in cheese, that guarantees a better aptitude for the cheese to a long ageing, with a consequent better digestibility. For that reason the production regulations of Red Cows Parmigiano-Reggiano provide that the product can be sold only after at least 24 months of ageing, compared to the 12 months of the traditional Parmigiano-Reggiano.
Valcosotto is a rare Italian cheese, prepared with cow’s milk and mixed with sheep and goat’s milk. The rind is very thin and, when the cheese is fresh, it becomes brown and rugged. Inside, it is ivory white in color and more creamy when it is aged. Italian Valcosotto cheese has a particular square shape according to tradition; because in this form it was easier to carry it by mule. Valcosotto has a unique and intense flavor, which recalls the fragrance of the pastures. It’s often used grated over pasta or as an ingredient for sauces and soups.
“Pecorino di Fossa" Sogliano DOP Aged in Cave Hard Cheese 250gr
Regular price
$128.00
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Produced in Sogliano al Rubicone, Pecorino di Fossa is traditionally wrapped with a cloth and buried in caves in August, then dug up on November 25 during the holiday of Santa Caterina. During this time it acquires exceptional fragrance and flavor.It acquired DOP status in June 2005. The cheese is made with sheep's milk and has a strong and slightly sharp taste.
How to eat it
It goes very well with honey, marmelade, sage, balsamic vinegar and with wines such as Amarone di Valpolicella, Brunello di Montalcino, Passito, Moscato and Malvasia.
Pecorino Romano P.D.O., produced in Sardinia, has a centuries-old tradition. Matured and fragrant, it is available au naturel or with the typical dark cappatura. It is a hard cheese, white or straw-yellow in color, whose typical aroma is reminiscent of sheep’s milk.
Its characteristic flavor is aromatic and slightly piquant for a table cheese; Pecorino Romano, which is meant to be grated, is, however, piquant, intense and delightful thanks to a longer maturing.
Sicilian Caciotta Semi-hard Cheese with Chili Pepper 300gr
Regular price
$78.00
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A Sicilian specialty, this cheese is similar to Pecorino but with a slightly more delicate taste (though still packed with flavour). It’s a semi-hard cheese with a vivid colour. How to eat it It can be used in thin slices in sandwiches accompanied by cold cuts or it can be used to prepare several Sicilian dishes such as Parmigiana di melanzane, pasta dishes with meat, or meatballs cooked in tomato sauce. You can also use it to make a delicious but very quick pasta sauce: grate it and mix with olive oil until it makes a paste, then add hot pasta with a little bit of hot water. Add some pepper.
Less well-known than Parmesan cheese, Pecorino Romano is still one of the most appreciated Italian cheeses. Made with sheep’s milk, it possesses a slightly sharper taste. It is also saltier, with a stronger taste and crumblier texture. How to use it Pecorino Romano is a quintessential ingredient in beloved pasta dishes such as carbonara and amatriciana, but its versatility goes well beyond these classics.
The Camembert cheese buffalo is a cheese made from buffalo milk with soft-heart. The type of Camembert cheese has French origin, these cheeses have a white edible crust and a soft white cheese heart. Very fine cheese the buffalo Camembert is excellent heated and savored with some fresh vegetables. The typical hints of this cheese are milk and the taste of cream.
Il Fiorino Pecorino cheese is produced in Tuscany near the medieval village of Roccalbegna, located on the slopes of Mount Amiata and lapped by the Albegna river. The cheese maker factory il Fiorino has existed in since 1957 producing excellent quality cheeses that won a number of prices. This is a very tasty and well balanced cheese with a firm and slightly creamy consistency.
It is ideal accompanied by vegetables or fresh fruits. But it can just as well be eaten with some bread or at the end of a meal with some fruit (pears are the perfect match).
The Parmigiano Reggiano 60 months is a truly extraordinary product, produced with milk of Reggiana cows, aged over 60 months, it becomes a Parmigiano that contains only 30% of water and 70% of nutrients: proteins, vitamins, phosphorus, calcium and minerals.
Famed for its fluffy white rind and smooth interior, mellow and with a suggestion of nuttiness. How to eat it Complement Brie with walnuts, honey and plum chutney, or melt it in the oven for a rich snack best shared with friends over a glass of wine. Enjoy it at room temperature by removing it from refrigeration at least half an hour before serving.
