...cheese from Italy

Testun al Foglie di Castagno $44.99/LB



Testun al Foglie di Castagno. The flavor is very intense, as
well as amazing! Aged in chestnut leaves, this hard goat cheese
from Piedmont, Italy has a wonderful sugary scent of caramel with
a semi soft rind to lead into a creamy inside. The goats that provide
the milk for this cheese only produce three ounces daily, so the flavor
 of the milk, and eventually the cheese, is incredibly rich and full
bodied. Hints of sweet, nutty and grassy flavors are apparent
after allowing the cheese to sit on the tongue for a bit.

 

Testun al Barolo Cheese $36.99/LB



Beppino Occelli has created an exclusive and very original cheese
 through his interpretation of an ancient mountain recipe. In dialect,
 the term means "headstrong". The milk comes from animals that freely
 roam the summer pastures. The cheese is solid and compact, matured for
 at least five months in the Valcasotto cellars and refined in wine
 must of the Nebbiolo of Barolo grape. It was awarded first prize in
 1999 by experts on Slow Food for the best “drunken” cheese in Italy.

 

Certified Organic ...truly artisan!
Parmigiano-Reggiano 2 Years Plus
$27.99/LB

 

Claims have been made -- and not challenged -- that Parmigiano-Reggiano
 has been made according to the same recipe for over eight hundred years.
 Real Parmigiano-Reggiano can be made only in specific regions from
mid-April to mid-November. This ensures that the milk used comes
from cows who were pastured on fresh local grass. The cheese is hard,
grateable, and sometimes crunchy with deep, rich flavors,
which heighten any food it graces.

The milk from this Parmesan comes from the Bruna Alpina
and Rossa Reggiana breed of cows.

Certified organic by Suelo e Salute s.r.l. (ITASS) 

Mozzarella Dii Bufalaa 8.8 Oz. $11.99

Mozzarella Di Bufala Campanaa DOPItaly.Italy.
Mozzarella cheese was first made in Italy near Naples from the
rich milk of water buffaloes.  This Italian cheese is a fresh,
drawn-curd cheese made from whole buffalo's milk. It is porcelain-white
 in color, spherical in shape with a very thin glossy edible rind.
Mozzarella di Bufalaahas a springy texture and a pleasant sour taste
has a springy texture and a pleasant sour taste
 with a faint mossy smell, reminiscent of the humid grazing fields of
Southern Italy.

Compliments: This cheese goes well as an addition for texture rather
 than specific taste. Try it with fresh tomatoes and basil, or if you
prefer something less light, prepare a delicious "mozzarella in carozza""
 (mozzarella in a carriage) or "crostini" (toasted bread) with mozzarella
 and anchovies or "uncle Jerry's favorite preparation when tomatoes
are out of season with roasted peppers a touch of sea salt and good olive oil.
Appropriate wines: Great with a fruity California Pinot Noir or
a lively Italian Pinot Grigio.  .  

Telaggioo $18.99/LB

One of our most popular cheeses in the store!  Taleggioo is  a
semi-soft, washed-rind cheese from the Valtaleggio region in
northern Italy, near Lombardy. It is aromatic yet mild in flavor and
features tangy, meaty notes with a fruity finish. The texture
of the cheese is moist-to-oozy with a very pleasant
melt-in-your-mouth feel. The combination of the soft texture,
 pungent aroma, and buttery flavors has proven to be addictive
especially when spread on fresh crusty bread. Taleggioopairs nicelypairs nicely
 with Italian Nebioloowines, as well as a wide range of redswines, as well
as a wide range of reds  and whites. It's melts easily and is
fantastic to cook with!

Verde Capra $31.49/LB

Blue cheeses made with goat's milk are not that common, which is
probably why Verde Capra gets a lot of attention in the shop. 
It is one of the few cheeses I had not heard of or tried prior to
opening the store.  The appearance is handsome, with
vertical blue gray marbling in a moist white paste. Verde Capra wasn't
just new to me it's actually new to the whole scene.
 It's made by cheesemaker Ambrogio Arnoldi, whose dairy is in the
Lombardy region of Northern Italy  Verde Capra is made almost identically
 to gorgonzola so we sometimes refer to it as Goat Gorgonzola!

Piave $24.49/LB

Piave is named after the river Piave, whose source is found,
whose source is found,  in the northernmost part of the, in the
northernmost part of the province of Veneto, Italy. The land surrounding
the ancient river is integral to the character of the cheese: it is
where the milk is collected, the curd cooked, and the cheese aged until hard.
 Piavee has an intense, full-bodied flavor, reminiscent of Parmigiano
Reggiano, that intensifies with age and makes this cheese absolutely unique.
Pair Piave with Zinfandel.

 

Pecorino Romano $15.49/LB

Pecorino Romano is made from sheep's milk. It is straw-white in color
and has a sharper flavor than the other cheeses listed here. Although
it is sometimes referred to as "Locatelli. Pecorino Romano is one
of Italy's oldest cheeses. Legend has it that a shepherd
filled his flask with sheep's milk before a long trip and the motion
 during the trip caused the milk to naturally ferment. The idea for
 a new cheese was born. Today most Pecorino is made in Sardina
Italy. With its fine flavor Pecorino's popularity as a grating
cheese has grown significantly in the U.S. Since sheep only give
milk for 6-7 months a year all production must satisfy the public's
 demand for the entire year. Pair with full bodied reds!




Pecorino Toscanoo $22.50/LB

Made for over 2500 years!  Pecorino Toscanoo(DOP, since 1986)
it’s one of the most tasty kind of cheeses.  First of all. 
the DOP  label preserves the cheese from pretenders and guarantees
a level of quality!  This one is not aged. Pecorino Toscano
is a young 100% sheep's milk cheese, only about 40 days old at import! 
Because it is a young cheese, it is somewhat subtle.  Tastes of herbs
and wild flowers with a long finish.

 

 

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