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Cheese | Imported Semi Hard Cheese

Monnalisa Pecorino al Tartufo

Slivers of the truffle will be added during the processing in the steel coagulation vats and the Pecorino cheese can take on the precious truffle flavour from the very beginning of the processing. This excellent union will be brought to perfection during the aging. It is a product for a special occasions to be tasted slowly and carefully .

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Pecorino & Black Truffle - Approx 2.5kg pc

Sardinian Pecorino aged raw sheep's milk injected with black truffle paste. A perfect addition to risotto, pasta or simply to enjoy on a cheese platter.

more info Pecorino & Black Truffle - Approx 2.5kg pc

Pecorino Toscano Giovane

The Seasoned Pecorino Toscano is a sweet cheese of great personality, characterised by an intense aroma and taste. Aged a minimum of 12 weeks which makes this a perfect table cheese.

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Queso Goat Cheese (Spain)

Manchego Cheese is an oily cheese, made exclusively from raw or pasteurised Manchega breed goat's milk. Its shape is cylindrical. The rind, yellow or dark brown in colour, displays, on the sides, the characteristic design of the esparto creases and, on the top and bottom, the so-called 'flower' or mark made by the wooden press slats. Its texture is compact, dense and oily, its colour varies between white and yellowish-ivory, and its flavour is intense, peculiar and slightly salty. It has had a Denomination of Origin since 1991 and each cheese must be identified on one of its flat sides with a numbered casein plaque. Season: Year-round.

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Queso Manchengo Sheep Cheese (Spain)

Manchego Cheese is an oily cheese, made exclusively from raw or pasteurised Manchega breed sheep's milk. Its shape is cylindrical. The rind, yellow or dark brown in colour, displays, on the sides, the characteristic design of the esparto creases and, on the top and bottom, the so-called 'flower' or mark made by the wooden press slats. Its texture is compact, dense and oily, its colour varies between white and yellowish-ivory, and its flavour is intense, peculiar and slightly salty. It has had a Denomination of Origin since 1991 and each cheese must be identified on one of its flat sides with a numbered casein plaque. Season: Year-round. Approx 3kg wheel.

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Raschera Cheese -1.6kg Wheel

Raschera is called after the lake of the same name in the Monregalese Alps. The descriptive epithet "di Alpeggio" ("alpine") can only be added if it is derived from the herds that graze on the pastures 900 metres above sea level.

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Scamorza Affumicata (Smoked)

It can be a substitute for mozzarella in most dishes. The smoked variety (scamorza affumicata) it adds a nice background flavor in replacement of mozzarella. It also comes in bocconcini. Approx 2 kg

more info Scamorza Affumicata (Smoked)
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