Mountain Gorgonzola the sharper and firmer version. Intensely delicious, Mountain Gorgonzola is tangy, creamy and firm, laced with veins of blue running through the cheese. Enjoy Mountain Gorgonzola as a table cheese or as an ingredient in your favorite salad. Or try it the Italian way on a cheese plate.
Creamy Gorgonzola also known as Dolce meaning sweet. Creamy Gorgonzola is supple and luxurious with an unmistakable tangy creaminess. Its pale white interior is laced with streaks of blue, giving Creamy Gorgonzola a striking appearance to match its piquant flavor. Enjoy Creamy Gorgonzola as a table cheese, spread thickly on a piece of crusty baguette or as an ingredient in your favorite sauce or salad dressing.
Gorgonzola and Mascarpone Torta has the best of both worlds, Our torta is multi layered with Gorgonzola and Mascarpone for a creamy heavenly delight. Sweet from the Mascarpone yet tangy from the Gorgonzola.
Sharp Provolone (picante) is eaten at various stages of aging and is used both as a table cheese as well as a fine cooking ingredient. It is delicious melted on sandwiches, pizza, sliced into salads and grated over pasta and grilled vegetables. Picante means “spicy,” which alludes to the sharpness of this cheese.
Mascarpone (mas-kar-phone) hailing from Italy’s Lombardy region, Mascarpone is a sweet buttery-rich triple-cream cheese made from cow’s milk. It’s milky white in color, with a very soft and delicate texture. Mascarpone is a delicately flavored cheese that needs little embellishment other than being topped with fruit, but is also versatile enough to be blended with other flavors such as coffee and chocolate. Mascarpone is the main ingredients in Tiramisu.
Ricotta Salata aged for a minimum of three months, this cheese has a supple, mild taste, yet not very salty like other sheep milk cheeses. Ricotta Salata has a nutty, sweet milky flavor. Extremely versatile, Ricotta Salata can be used in salads, pasta dishes and is idea for grating.
Taleggio aged in caves, where the form is washed with brine that gives the cheese a pinkish bloomy rind. It is a mild and fruity cheese with a hint of earthiness as it ripens. Similar in texture to the French Brie, but much more flavorful. Spread on a baguette, use as a pizza topping or serve as a dessert course with fresh fruit.
Fresh Asiago (fresco) has been aged for only a few weeks (as apposed to aged Asiago’s six to seven months). This sweet and tangy semi soft cow’s milk cheese has a slightly salty aftertaste. It is semi-soft in texture, easy to cut and pairs wonderfully with salami and crusty bread. Try cubed into salads or sliced to melt onto sandwiches or pizza.
Parmigiano Reggiano 24 months is not just a grating cheese Parmigiano-Reggiano is also a delicious, full-flavored eating cheese richly flavored and crystalline in texture from the region of Parma known for the most idealistic cattle grazing land and climate, Reggiano is produced in 70 pound wheels and aged over 18 months (ideal aging is 24 months). What you see today is just what the knights, saints and kings of old got!
Grana Padana 16 months is made from partially skimmed milk, aged for 12 to 18 months and thus has a milder flavor but the same texture and grating characteristics as Parmiginao-Reggiano. While not as complex as a well-aged Parmigiano, Grana Paddano is great on pasta or on a cheese board with your other favorite cheeses.
Gran Castelli has a character all its own. Hailing from the Lombardy region, Gran Castelli is produced from the same milk as the Gorgonzola (sweeter milk). The texture is smooth and creamy with a somewhat sweet nutty taste. Gran Castelli may be used as a grating cheese or a snacking cheese.
Pecorino Romano Few cheeses in the world can claim to have origins as old as those of Pecorino Romano. Mainly a grating cheese, Pecorino is an integral part of many roman dishes, especially those that include tomatoes, peppers, artichokes, and wild greens. Whereas northern Italians grate Parmigiano or Grana over their pasta, southern Italians favor Pecorino Romano. Blend them both for a little more zing in your salad.
Fontina is aged 2-3 months and has a semi firm buttery texture and a supple rich fruity flavor. It is a wonderful melting cheese often used in pizzas or cubed in a salad. Fontina is much enjoyed when paired with fresh fruits, a merlot, or your favorite Riesling.
Mozzarella di Bufala is known as one of the greatest delicacies in all of Italian cuisine. Made with 100% buffalo milk the distinguishing characteristics of Bufala Mozzarella is the creaminess of the ball and it’s unique fresh profound taste. Serve with olive oil basil and fresh tomatoes, also melts well on a pizza.
Buttor of Parma With a delicate flavor, Castelli Butter of Parma is produced only using Italian pasteurized cream of milk, and only from the Parma Region. This is the same territory that produces Parmigiano Reggiano and other quality DOP Italian cheeses. Quality is assured since the milk used is from carefully selected cows and meticulous production systems. 100% natural, Castelli Butter of Parma is excellent for cookng, baking, or as a spread or garnish and is prized by gourmet chefs and home cooks alike.
