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Cheese | Imported Hard Cheese

Asiago Cheese D.O.P. (10 kg wheel)

Asiago is a hard cheese from the Veneto region with a mild piquant flavour made from cow's milk. Asiago cheese is light beige in colour amd is peppered with small distinct holes and has an engaging aroma. Asiago d’Allevo This is the mature, hard cheese. It is produced from skimmed raw cows’ milk and sold as a flat cheese wheel. This slow-ripened Asiago cheese is aged nine months or longer and can be used as a table cheese, for melting and also suitable for cooking with.

more info Asiago Cheese D.O.P. (10 kg wheel)

Bitto Cheese D.O.P.

This hard cheese is named after the Bitto River and only made in the district of Sondrio. Made from both cow’s and goat’s milk. A traditional end to all good meals.

more info Bitto Cheese D.O.P.

Cacioricotta Cheese (220gr) 15 Pieces / Tray

Cacioricotta is a very particular cheese from Puglia, made using milk from goats, sheeps and cows raised exclusively on mountains. Cacioricotta can be used grated over a delicious dish of pasta, sauces or risotto.

more info Cacioricotta Cheese (220gr) 15 Pieces / Tray

Grana Padano D.O.P. 18months - 24 months (Fanticini)- grated

Grana Padano is a traditional, unpasteurised, hard cheese. The smooth, natural rind is extremely hard and thick. The Grana Padano cheese is known to many of us as simply "Parmesan".

more info Grana Padano D.O.P. 18months  - 24 months (Fanticini)- grated

La Capra Supremo Goat Cheese (approx 2.5 kg)

La Capra Supremo cheese is produced with full cream goat’s milk. A cheese of firm consistency with aromatic flavour and can be used either as a table cheese or, when mature, for grating and use as a condiment.

more info La Capra Supremo Goat Cheese (approx 2.5 kg)

Monnalisa Pecorino Fortescuro (2.2kg Wheel)

After approximately 60 days from the processing the best cheeses are selected and placed into natural cave (Fossa) . They will be coated with olive oil, placed on wooden boards and then turned around at once a week to allow full even maturation. The natural climate of the cave lets the Pecorino age slowly giving it a complex taste and a strong flavour . The Crust is usually of golden rustic colour and cheese is of a dry slightly crumbly texture. The aging process is finished on a bed of straw and hay.

more info Monnalisa Pecorino Fortescuro (2.2kg Wheel)

Monnalisa Pecorino Red Rind (approx 2kg wheel)

After 60 days of aging and thorough maturing the Monnalisa is ready to be treated with tomato concentrate. This operation is done by hand and with great care, as it has been handed down from generation to generation. Tomatoes were once one of the natural preservatives nature had to offer to prolong the seasoning of percorino by impeding the formation of molds. Furthermore, the thin coating of tomato concentrate gradually gives a pleasant aroma to the pecorino making a more intense taste.

more info Monnalisa Pecorino Red Rind (approx 2kg wheel)

Monnalisa Pecorino Rustico (Approx 1.8kg wheel)

This Pecorino has been aged for at least 90 days . After the processing and salting, which is done strictly by hand,it is left to mature on a beech wood table. Once a week it is turned over to permit a perfectly homogenous seasoning. After about 30-40 days when the Pecorino begins to harden slightly., it is initially treated with olive oil to enable the cheese to continue to age without adding any preservatives. After another monthof continuous attention one last treatment by hand is carried out, this time using dregs of the olive oil, in keeping with rural tradtions .

more info Monnalisa Pecorino Rustico (Approx 1.8kg wheel)

Monnalisa Pecorino Stravecchio (Approx 7 kg)

Monnalisa Stravecchio Weight: pcs. about 7 kg approx. It 's a pecorino least 8 months, 7 to 8 kg as an intense taste mild and sweet flavour. The dough despite the long season is pasty and firabile intense straw color. It produces few forms per year, for this exceptional product is needed constant care and attention, should lubricate the blade and turn, wipe or wash when needed. ___________________________________________ In our dairy it is processed exclusively from sheep's milk collected in the countryside around Siena. The processing is performed up to 24 hours after milking, clotting occurs in small tubs to keep the cheese as possible. The products are made from fresh, all'abbucciato in the semi-seasoned and seasoned.

more info Monnalisa Pecorino Stravecchio (Approx 7 kg)

Montasio Cheese D.O.P. (6kg wheel)

Montasio is creamy, unpasteurised, hard mountain cheese made from cow's milk. The yellow-brown rind is smooth and springy at first, which later becomes darker and harder. This cheese was developed in the 13th century in the monastery of Maggio.

more info Montasio Cheese D.O.P. (6kg wheel)

Occelli Testun al Barolo D.O.P. (1.5 Kg wheel - 1/4pc)

In dialect, the term Testun means "headstrong". The milk comes from animals that freely roam the summer pastures. Matured in "wine must" of the Nebbiolo of Barolo grape.

more info Occelli Testun al Barolo D.O.P. (1.5 Kg wheel - 1/4pc)

Parmigiano Reggiano D.O.P. 24 months - export quality

Parmigiano Reggiano cheese is a traditional, unpasteurised, hard cheese made from cow's skimmed milk. The Parmigiano Reggiano 's aroma is sweet, the colour fresh yellow and the taste unmistakably piquant.

more info Parmigiano Reggiano D.O.P.  24 months - export quality
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