Cheese & Dairy

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.

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 

This cheese is native to the Grappa mountain in Italy. It has an intense flavour, light colour and is peppered with small holes. It has a soft and crumbly texture. The name “Bastardo” comes from the hybrid way of making the cheese.

How to eat it

It is often eaten as a starter accompanied by pear and apples, along with a glass of medium-bodied white wine or a young red.

The cheese can also be part of a yummy main course when fried or grilled - or used as a cheese and cauliflower gratin.

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.

Auricchio Provolone is a semi-hard cow's milk cheese from the Campania region and it’s aged for a minimum of 6 months.
Provolone is often used in pizzas, focaccia, savoury pies, recipes with puff pastry, bread rolls or grated on pasta dishes. It’s a brilliant alternative to mozzarella, and has an extra kick. It can also be sliced and grilled, or dipped in egg and then coated with breadcrumbs and fried. It can also be added to a peperonata, caponata. The spicy provolone goes well with full-bodied and soft or even sweet white wines.

This is a medium-aged cheese with truffle flakes. It has a creamy texture and a refined taste and it is made from a mix of cow's and sheep's milk.

How to eat it

If fresh, tufino can be used as it is or toasted over slices of homemade bread. It can also be finely sliced and used as a condiment for dishes such as risotto, eggs, carpaccio, bresaola, fondues, pizzas and omelettes. It can also make polenta quite special, added just before serving to lend a delicate flavor to the dish.

Aged for a minimum of 9 months, the origin of Grana Padano dates back to the Cistercian monks of the Chiaravalle Abbey. The cheese is produced with milk from free-range cows that are let to graze on fresh forage and silage.

Full-bodied, this hard cheese delivers a savoury and nutty taste with a dense and slightly flaky texture. Creamy, mild and with a lingering aftertaste, it can be enjoyed on its own or as part of a dish.
Grana Padano is in a class of its own, unique in nuances of both taste and texture.

Raschera is a semi-hard cheese  typical of the region of Piedmont, in the north of Italy. It is made with raw or pasteurized cow milk, to which a small amount of sheep's and/or goat's milk may be added. It has a savory and salty taste, 

This cheese has been  awarded the Italian "protected designation of origin" (PDO or DOP in Italian) in july 1996.

Parmigiano reggiano "Millesimato" is an excellent product able to distinguish as made with milk that is richer in nutrients. This milk is produced by cows that have given birth for maximum 100 days, so that it is rich in proteins and proteins. This kind of milk is more concentrated and it contains "good bacteria" that give aroma and rich taste to the cheese. Only the best milk is used to make the "Millesimato". 

Pecorino Cacio Nero is a traditional Italian semi-hard cheese from Tuscany made of sheep's milk. It has a slightly crumbly texture and is white in color. The flavour of this cheese distinguishes it from the classic pecorino: it is more delicate, dry and intense yet pungent with a delicate and slightly sweet after taste. It is a perfect accompaniment to cold meats, beans and fresh seasonal vegetables. It’s also good as a starter with bread and cold cuts.

Edam is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax.

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.

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.

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.