Asiago
Asiago a semi-soft in texture and very mild
in flavor. Works well for a mild table or melting cheese or
for use in sandwiches.
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Bel Paese
A semi-soft cheese, Require little preparation
for a cheese and cracker snack table. Bel Paese pairs well
with a soft, fruity red wine.
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Buffalo Mozzarella
Suitable for cooking. It is commonly used as a topping for
pizzas, but it can also be fried and baked.
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Dolcelatte
This soft, mild, blue-veined cheese can be served as either
an appetizer or dessert.
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Fontina
A firm, compact easy-to-melt cheese. Much
used in cooking, its slightly smokey taste adds a touch of
class to first and second courses alike. Try it melted on
hamburgers and diced onto salads.
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Gorgonzola Mountain
Mountain Gorgonzola is mild yet tangy, creamy
and firm with a pale white interior laced with streaks of
blue. Can be used as a table cheese or as an ingredient in
your favorite salad.
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Grana Padano 15 Month
This cheese is wonderful over pastas, rice or soups, or can
be eaten as a table cheese with a heavy, red wine.
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Mascarpone - Galbani 250g Packs
Mascarpone is made from fresh cream and sold in muslin bags
as dessert cheese to be served with fruit and sugar.
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Mozzarella Smoked
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Parmigiano Reggiano
Pamigiano-Reggiano is a traditional, unpasteurised,
hard cheese made from cow's, skimmed milk. The aroma is sweet
and fruity, the colour fresh yellow and the taste - fruity.
Primarily, a grating cheese, Parmigiano Reggiano is a great
topping for soups, pasta dishes, veal chicken or salads.
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Pecorino Romano
Pecorino Romano is one of the oldest cheeses
in existence. The taste is aromatic and pleasantly sharp.
The sharpness depends on the period of maturation which varies
from five months for a table cheese to at least eight months
for a grating cheese.
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Pecorino Rosso
It's a sheep's milk cheese with a very aromatic
flavor. Massimo Dei's Pecorino Rosso (red) is rubbed with
tomato paste and aged for 60 days. Slice thin and drizzle
with some of the Acacia Honey.
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Pecorino Sardo
Semi-cooked hard cheese that is sold either
as a "sweet" or a "ripened" product. It
is soft if sweet, hard if ripened.
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Provolone Piccante
Provolone cheese is similar to Mozzarella
cheese, except that it has more flavor. It is a firm, smooth
cheese, and a classic ingredient on submarine sandwiches.
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Ricotta
Ricotta is a mild, finely textured cheese
made from the fine solids that can be lost in the whey created
as a by-product of most cheese-making processes. Italian ricottas
are drier and nuttier.
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Taleggio
Taleggio is a buttery cheese that develops
a more assertive and tangy flavor as it matures. Taleggio
is sponged with brine during the maturation process, giving
the rind its distinctive pink color. The cheese is soft and
white-corn colored, except for right at the rind, where the
cheese matures and deepens most quickly.
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Torta Dolcelatte with Mascarpone Layers
Torta di Dolcelatte is a luscious Italian
cheese comprising thin, alternating layers of blue-veined
Dolcelatte interleaved with creamy Mascarpone.
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