Parmigiano Reggiano Stravecchio (3 Year Top Grade) - 1/8 Wheel (10 pound)
Parmigiano-Reggiano is a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state, the artisan's ancient skills, and then nature's own good time (aged from 18 to 36 months). Parmigiano Reggiano Stravecchio is aged a full 36 months. At this age, it has a deeper, golden color, and has even more crunchy crystals. Full and fruity with a slightly salty tang, this cheese should be served in chunks with figs or pears or as an appetizer with aperitifs.Made from unpasteurized cow's milk.Whole form is 10 lbs.
This special Manchego is aged for over 12 months, giving it a sharper, nuttier flavor and a firmer, more brittle texture than its younger namesake. It is produced in Central Spain's La Mancha region; a territory known for its fierce winds, violent temperature swings, and desert-like aridity. Manchego Reserve is made using traditional methods under strict quality guidelines. We especially love this cheese served with Rioja wine and fresh fruit.Made from pasteurized sheep's milk.Photo depicts whole 7 lb. form of cheese.
Tuscan Pecorino D.O.P. Aged 120 day. Price per 5lb. The Pecorino Toscano Stagionato D.O.P. (120day) sheep's milk cheese is made by following the rules of production established by the "consorzio del pecorino toscano", only milk from certified areas of Tuscany is being used in manufacturin.Â (Mature, maturation period - 120 days )
Caciocavallo DOP - Whole Form - Traditional (4.5 pound)
This specialty hails from the Southern Italian provinces of Abbruzo, Calabria, Campania and Sicilia. The meaning of its name has been debated for centuries, but its Latin roots are Cacio - cheese and Cavallo - horse. Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback. The most popular theory is that the name has nothing to do with a horse, rather that caciocavallo is a copy of an ancient Turkish cheese called qasqawal. The origins of the name notwithstanding, caciocavallo is a traditional pasta filata (stretched curd) cheese made from cow's milk. Other pasta filata type cheeses are mozzarella and provolone. Caciocavallos are gourd-shaped and come to us in pairs, tied together by a rope that loops around the "neck" of each cheese. After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds. Made from pasteurized cow's milk.Photo depicts whole 4.5 lb. form of cheese.
The harmony between the pronounced flavor of glorious white truffles and the delicate sweetness of the tender cow and sheep's milk paste are just two of the reasons why this cheese was voted one of the best cheeses in the 1998 Cheese Show in France. The shape is round and petite, served in a little basket, and its texture is moist and firm. Use on a cheese board, in a salad or pasta or melted on potatoes. Drink clean, dry Italian wines with this cheese.
Boschetto al Tartufo Bianchetto - Whole Wheel (1.3 pound)
Manufacturer: Il Forteto
Brand: Il Forteto
Explore the amazing scents and flavor of Boschetto. Its base is a sweet, tender, and mild cheese made from a careful blend of sheep's milk and cow's milk. Mixed throughout are shavings of rare, white truffle that transform the cheese into an addictive delicacy. Il Forteto's master cheese-maker has unveiled a harmony between the pronounced, earthy tones of rare white truffles and blended-milk cheese. Made from pasteurized ewe and cow's milk.Photo depicts whole 1.3 lb. forms of cheese.
This goat's milk cheese was once produced solely in the Garrotxa area of Catalonia. This is the area of Pyrenees region of Spain that is farthest to the East, lying right on the shores of the Mediterranean Sea. Garrotxa has a white interior, with a very creamy texture that is surrounded by a natural mold rind. It has an unusual but mild flavor with a light acidity and a hint of hazelnuts. It melts very smoothly, but we like to eat it out of hand. It is sure to become a new Spanish favorite.