GORGONZOLA CHEESE DOP Dolce –
Gorgonzola, primarily characterized and recognized for its inner veins of mold, is a favorite among Italian connoisseurs. Gorgonzola Dolce is a sweet cheese and the most popular of all Gorgonzola. It is made of whole pasteurized cow’s milk from one separate milking.
PECORINO FRESCO TOSCANO (ROW SHEEP MILK) –
Pecorino Toscano (Tuscan pecorino) is a firm-textured ewe’s milk cheese produced in Tuscany. Since 1996 it has enjoyed protected designation of origin (PDO) status.The fresh pecorino (pecorino fresco) is a soft, white cheese with a comparatively mild but still strong flavour. The texture can range from soft and moist to crumbly and granular, but is usually the former. It is excellent when flavoured with some good olive oil. Pecorino can also be served as a dessert cheese, with honey.
PECORINO TREBBIONE (ROW SHEEP MILK)
Unpasteurized sheep milk cheese wrapped and aged in hay. It is matured wrapped in hay, which imparts an extra flavour to the cheese. The taste is long and rich – nutty, grassy and sweet with hints of Lanoline coating the end palate. Enjoy with a glass of your favourite red wine. Suggested accompaniments:Chestnut Honey, Chestnut Mustard Fruits,Pear & Cinnamon Jam.
PECORINO WITH TRUFFLES
Cacio di Bosco al Tartufo is one of the finest Tuscan pecorino made from both sheep’s and cow’s milk and has tiny specks dark truffles scattered throughout its friable pate. The taste is a beautiful balance of the sweet, nutty, nearly caramelized pasteurised sheep’s milk against the strong aroma of truffle. The balance of flavour is pleasant, delivering a slightly sour, truffle endowed earthy profile. It has a firm, smooth, and oily texture which makes it versatile enough to grate over pizza, pastas and risottos.
PECORINO SARDO MATURO
Taste gets stronger in time: with a pleasant piquant flavour and with a long ripening time, Pecorino Sardo Maturo is protected by the D.O.P./ P.D.O. trademark, a guarantee of quality as a typical local product.
MOZZARELLA DI BUFALA CAMPANA D.O.P. from GAROFALO FARM –
The Mozzarella di Bufala Campana d.o.p. is a table cheese made of a tender paste deriving from the water-buffalo milk. The typical colour of the Buffalo Mozzarella is porcelain white, like a pearl. Its surface is smooth and very slight, smaller than 1 millimetre, containing the internal paste.
Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture.
With the Consorzio del Parmigiano Reggiano seal, it is a “DPO” product (Denomination of Protected Origin). Today is produced as it was eight centuries ago, only with essential and natural ingredients: quality milk for the local area, fire and curdle, with the genuine ancient methods, with the art and wisdom of the dairyman.A kilo of cheese comes out from a good 16 litres of the most valuable milk of the typical zone.Irreplaceable in the kitchen, it is universally known as the “King of cheeses”.
Matured at least 7 weeks by Carozzi, in Valsassina Taleggio is an old cheese produced in this area since the 10th century. The area of its origin is Val Taleggio, in the province of Bergamo, from where it gets its name. Historically, the people from this valley had the need to preserve the leftovers of their milk production. Then they started producing a cheese that used to be aged in natural caves or in mountain huts and could be either exchanged with other products or sold in the markets.