Produced using whole cow’s milk, Dolceterra pecorino brie is a soft and creamy cheese that can make any gathering a memorable one. Whatever it touches will become more delicious and nutritious.
This Italian Pecorino Brie shows a pale yellow colour and soft dough that is buttery. We topped it with a soft white rind that delivers a delicate fragrance of yogurt and milk and a mild flavour, with a sweet taste.
It is simple, yet versatile, and goes well with nuts, fruits, prosecco and sandwich. This delicious cheese is the queen of cheeses because it is perfect for just any occasion. It is the most commonly consumed Italian cheese. So if you want to delight your palate, this fresh and sweet cheese is rich, aromatic, and delicious and makes everything it touches more delicious.
Whether you are eating it in the morning with tea or in the afternoon with nuts and a glass of wine or in the evening alongside sandwich and exotic wine, its creamy taste and flavour will make you ask for more.
With this Dolceterra Pecorino Brie, your day will never be dull again.
Twist & Grate Grana Padano
Made from unpasteurised, semi-skimmed cow’s milk aged for two years, Twist & Grate Grana Padano has a thick, firm and deeply straw-coloured rind protecting its fragrant, flaking, dry interior. As this cheese ages, its flavours become pronounced, while also becomes savoury and more crumbly.
Twist & Grate Grana Padano has a unique taste of Sicily and it is perfect on the table of every home. With its patented packaging, you just need to twist and turn the cap. It can be thinly shaved so it melts on your tongue. If you are really hungry, cut a large chunk for yourself and take a bite.
Twist & Grate Grana Padano pairs well with dried fruits and figs, sliced apple and a drizzle of honey. If you want a savoury snack, pair it with cured meat, olives or walnuts. Rich in texture, the fruity and nutty flavour of Twist & Grate Grana Padano pair well with a full-bodied, big Italian red wine such as Barolo or aromatic white wine.
Twist & Grate Grana Padano saltiness can also pair well with dessert wines. This cheese is also perfect with any of your favourite recipes that need a hard cheese. The nutritious value of this cheese is outstanding and it has been classified as P.D.O, which is a set of guidelines that ensure an authentic and quality cheese is sold under the name Grana Padano.
Perfect for both party table and to pour freshly cut cheese over dishes, Twist & Flake Grana Padano, brings a unique taste to every home. You just have to twist and turn the special cap to pour a freshly cut cheese over your dish.
Generally aged for two years, Twist & Flake Grana Padano is made from unpasteurised, semi-skimmed cow’s milk. It is firm and thick. Its deeply coloured rind protects the dry, flaking and fragrant flavour. This grana Padano is less crumbly, less complex and milder.
Its P.D.O status makes it authentic and high-quality. If you don’t like the hard but edible rind on it, try adding the rind to your soup for more flavour and texture. Twist & Flake Grana Padano offers a nutty, a sharp fruitiness and buttery quality, along with a pleasantly salty finish.
It can be paired with any dish, figs and dried fruit, walnut, cured meat, olives or a drizzle of honey. You just need to twist and turn the cap to spread a fresh Twist & Flake Grana Padano on your recipe or cut a large chunk of it and enjoy with your favourite wine if you are really hungry.
The cheese is nutritious and digests easily. Grab one Twist & Flake Grana Padano and make your day a fun-filled one.
Cave Seasoned Vezzena Slow Food
Cave Seasoned Vezzena Slow Food is a delicious cheese produced in the Trentino pastures of the Altopiano di Vezzena. Produced using the raw milk of cows that are left to graze on green Alpine meadow, this cheese is seasoned for a long time in caves.
Cave Seasoned Vezzena Slow Food offers a note of great taste and a pleasant taste. Its long persistence in the mouth makes it one of the most sought after Italian cheese.
Featuring a thin and hard crust, brownish and straw-yellow in colour, the cheese is firm and compact. This makes it easy to eat and satisfying. It is also rich in scent of grasses and pasture flower. So the flavour compliments its sweet taste.
Whether you are combining it with nuts, sandwich or fruits, it will always spice up the taste of anything it touches. You can also grate it on soup or combine it with polenta or honey. What matters is its deliciousness that tickles your palate.
Dolceterra Cheese Collection 02
Discover the special cheese collection brought to you by Dolceterra. In this box, we present to you the intense flavour of Monte Veronese DOP. When you buy this cheese collection, you get:
Monte Veronese DOP 1.10 lb Monte Veronese DOP Aged 1.10 lb Monte Veronese DOP Aged over 12 months
Packed with excellent nutrients and unmatched flavour, the fabulous Dolceterra Cheese Collection 02 is specially produced in Verona. This collection is made with the milk of cow bred in the Lessinia valleys. You can pair these cheeses with any favourite recipe and top it with your favourite wine.
The Dolceterra Cheese Collection 02 pairs well with honey, nuts, fruits and even salami. If you want to eat a special cheese that offers not only a sweet taste but great aroma and nutrition content, look no further than Dolceterra Cheese Collection 02.
When you return home from work, tired and thinking of what to eat to quash your hunger, Dolceterra Cheese Collection 02 is your companion. You can enjoy it alongside a cup of wine while watching your favourite TV series.
Caciocavallo Silano Cheese
Caciocavallo Silano is on of the most famous cheeses of Southern Italy, in particular of the Sila, a wide Mountain land in Calabria, where it is produced. This cheese has very ancient origins, that, however, did not prevent manufacturers to preserve its original characteristics, allowing Caciocavallo Silano to obtain the PDO mark.
HISTORY AND CURIOSITIES Caciocavallo Silano is considered a very important cheese for the Italian gastronomy. Its production is so old as to be mentioned by Hippocrates, a Greek physician and philosopher, who lived between 460 and 370 BC. in one of his many books dedicated to the art and the cooking of foods, he speaks for the first time about "cacio". This cheese were ably produced by Greeks and Romans, that became important for this fact. After Hippocrates, also Pliny - in one of his treatises dedicated to cheese - described and exalted the unique features of "butirro", an ancestor of the modern caciocavallo, defining it "very delicate food". Afterward this cheese has managed to preserve unchanged its original features, becoming the ideal food for the ancient farmers of Southern Italy. Thanks to the extreme respect of the traditional recipe and production methods, Caciocavallo Silano has managed to gain the PDO mark since 1996. The name "caciocavallo" is related to the fact that cheese forms were bounded in a couple, hanging them straddled across wooden beams, ready for the maturing process. The second part of the name, "Silano", derives - ad we can easily guess - from its place of origin and production.
TASTE AND CHARACTERISTICS The most particular characteristic of Caciocavallo Silano is its shape, with an oval body and a small ball on top. Actually, the presence of the small ball is not necessary, but it represents certainly one of the most immediate features of Caciocavallo. The two parts are divided by a marked neck, due to the cords used to bind the couples togheter. The rind is smooth, thin, pale yellow and it becomes more intense during the seasoning. Inside, Caciocavallo Silano has different characteristics, depending on the maturation period. After some weeks, the hard cheese assumes a more intense, the typical holes appear and the taste becomes more spicy.
Pecorino Sardo Cheese
Aged for 20 to 30 days, Pecorino Sardo Cheese is a cheese produced with organic sheep’s milk from Sardinia. The cheese has special and unique features, which allow it to gain DOP, the most important European recognition for foods. Pecorino Sardo Cheese is dated back to the ancient people of Sardinia and it is one of the most healthy cheese on the market.
The flavour is delicate and mild, reflecting the indigenous grasses and herbs that the sheep graze on. Highlights of thyme and lemon complement the sweet flavour and smooth creamy texture of each semi-soft wheel. Pecorino Sardo Cheese rind is smooth and thin and has a white to straw yellow colour.
The consistency of this cheese is compact with a few eyes. It is best enjoyed alone and also suitable for baked pasta dishes, quiches, frittatas, salads, vegetable soups and antipasto. It also pairs well with dried fruits, sweet grapes and pears. A light white wine or a fruity Italian red wine pairs wonderfully with Pecorino Sardo Cheese.
Piacentinu Ennese Saffron Cheese
The Slow Food Presidia.
The Area Enna, Sicily.
Appearance The rind presents the pattern of the basket (canestro) and is golden coloured, texture is compact, without eyes and again golden coloured with spots of black pepper grains.
Taste Mild,with a blend of aromas that ranges from floreal to spicy, from fruity to animal; it's clear, but well balanced, the contribute of saffron.
The Piacentinu Ennese DOP is a hard cheese, made from sheep’s milk, short or medium-aged and produced in the area of Enna, Sicily. The particularity of this cheese is in how it is produced: in fact, during processing, saffron and black pepper corns are added to the paste. This product is a cornerstone of local cuisine, ideal to enjoy it on its own.
Curiosity A legend says that around 1090 the king Ruggero il Normanno was worried for his wife depression, so he asked the local dairy makers to produce a thaumaturgic cheese; needless to say that the saffron, recently arrived with Moors, was considered an anti-depressive and almost magic spice; the connection with cheese came up easily.
Weight: 1.1 lb
Sicilian Aged Provolone
The production technique of aged provolone consists in an aging process in well ventilated and cool rooms, in which the cheese is hung over a pole for the entire aging period, which varies from 3 to 4 years.
How to Serve: Aged provolone is an excellent table cheese, with a spicy and pungent flavor. It can be served lightly grilled.
Sicilian Provolone with Lemon
Sicilian Provolone with Lemon is an Italian cheese made using organic cow’s milk, alongside lemon to give it notes of fruits. The cheese is round shaped with a small round head which results from tying-off of its neck.
Sicilian Provolone with Lemon cheese has a tasty flavour of seasoned cheese. The taste brings to memory the butter, ripe lemon and hazelnuts. If you love lemon and looking for the best way to incorporate lemon into your meal, we’ve got you covered. Lemons don’t stay around throughout the year that is why we have spiced up this cheese with ripe lemon, so you can enjoy lemon all year long.
You can eat Sicilian Provolone with Lemon alone or pair it with the white or red wine of your choice. You could also use it in your favourite recipes and dishes. This cheese will actually keep you active throughout the day.
Sicilian Provolone with Red Pepper
Sician Provolone is a cheese made from cow’s milk, with stringy texture and straw-colored. It acquires its round shape while hand working the curd. It is tied-off at the neck, raffia string or twine, and can have different sizes.
How to Serve: Provolone is a table cheese that can be paired with rustic appetizers. It can also be used as filling for stuffed tomatoes and eggplant rolls.
Sicilian Provolone with Pistachio
Sicilian Provolone with Pistachio is a delicious cheese made with tasty Sicilian provolone and pistachio. A great combination of flavours! Delicious and nutritious on its own or with your favourite recipes or as part of a refined cheese board, Sicilian Provolone with Pistachio won’t go unnoticed.
Made from organic cow’s milk, it acquires a round shape while hand working the curd. Sicilian Provolone with Pistachio is tied at the neck to form a small round head that gives it its unique shape. It is aromatic, nutritious, delicious and tastes like fresh milk.
Sicilian Provolone with Pistachio can be eaten alone or paired with rustic appetizers. You can also enjoy it with favourite recipes and dishes. It can also be used as filling for eggplant rolls and stuffed tomatoes. It is also delicious when melted over pasta or thick toast.
Sicilian Nero dell'Etna
It’s a cheese made from whole cow’s milk. After about 15 days from production, the molds are submerged in the musts of black grapes (from Etna), where they rest from 40 to 60 days. It’s usually produced in September and October, when the wines are fermenting. It has a white texture and is compact, minimal holes, and could have a white to straw color, with an aroma of milk and wine. The typical full aromatic flavor is sweet and spicy at the same time, blended to a hint of wine.
HOW TO SERVE It's a table cheese that can be enjoyed alone, or at the end of a meal as a dessert.
Sicilian Baked Ricotta
Baked Ricotta is a cheese made with cow’s milk, buffalo’s milk, goat’s milk and sheep’s milk. But we used sheep’s milk to make this product for a more refined cheese. Baked Ricotta is a moist fresh Italian cheese that is used in different Italian dishes including cheesecake, manicotti and lasagne.
Following the removal of the curd from the milk, the remaining is reheated to form a new curd that becomes ricotta cheese. After ricotta cheese is formed, it is placed in terracotta bowls and baked at high temperature for some hours. The baking process makes the cheese soft and light in texture.
This cheese can be consumed alone as an appetizer or paired with rustic dishes with salami and olives. Baked Ricotta is not only soft in the mouth; it is also sweet, digestible and satisfying. Whether you are at work, home or hosting a party, you can make this cheese your companion all the time.
ORGANIC COW’S MILK CHEESE DRUNKEN WITH RED GRAPES – “CIOCK”
Drunken cheeses were inspired by the custom, born centuries ago, of hiding cheese in fermenting grape marc to conceal it from plunderers during wars or from the land owner during the official tally of goods at the end of the year with the farmers. Moreover, in some ancient manuscripts written by Giovanni Barpo, a clerk from Belluno town (north of Italy), there already are references to cheese treated with grape marc on the surface in order to obtain a better preservation of the whole wheel. Grape marc coming from red wine in fact is rich in tannin, a natural preservative. Today, with the current production process, the cheese wheel is steeped in grape marc for 10-15 days, then it is dried and after a brief maturation period in vacuum-packing it is ready for tasting.
INGREDIENTS Organic cow's MILK, salt, rennet, traces of organic grape marc (Merlot and Cabernet) on the rind
THE MILK Production Area: North of Italy Type: cow Treatment: pasteurised
FEATURES Rind: wrinkled, burgundy in colour, with grape marc residues on the surface Paste: straw-yellow in colour, compact, with a semi-hard texture yet still friable Perfume intense of grape marc on the rind, vegetal and fruity as for the paste, with a significant wine cellar scent due to the grape marc of Cabernet and Merlot Taste: significantly sapid and slightly spicy, with sweet notes and umami aroma Ageing: 6 - 12 months
PRIZES Global Cheese Awards 2014
Vastedda del Belice DOP
Produced using sheep’s milk, Vastedda del Belice DOP is one of the few sheep’s stretched cheeses on the market. This product of Sicily has the distinction of being one of the few sheep cheese made from spun paste. Its milk content exclusively comes from sheep bred in Belice valley.
Vastedda del Belice DOP has a unique and characteristic flavour of fresh sheep’s cheese with a slightly sour taste but not acrid. Its typical bun shape and slightly convex surfaces on the side makes it different from the rest.
With a uniform white colour, this cheese is smooth, flavourful and nutritious. It is especially rich in calcium, protein, fat-soluble and vitamins. Unlike most of the cheese out there, Vastedda del Belice DOP is light and highly digestive.
You can use Vastedda del Belice DOP as an ingredient in many recipes and can also consume it alone or as a compliment for tasty salads.
Parmigiano Reggiano Red Cows aged from 24 to 30 months portioned into pieces of 1Kg and more. You can choose the preferred weight of the portion using the menu below.
Produced with the milk of Red Cows of Reggiana’s breed, fed exclusively with grass, hay and certified no GMO feed, it is strictly prohibited to use any method to force the production, high attention to the animal well-being.
Parmigiano-Reggiano is one of the most ancient and rich cheese ever known. It is produced nowadays substantially as eight centuries ago: same ingredients, same production process, same handcrafted care. Parmigiano-Reggiano is a cheese totally natural, known in the world as “King of cheeses” for its particular productive, nutritional and organoleptic characteristics.
The milk of Red Cows of Reggiana’s breed has some qualitative characteristics that differ from the traditional Parmigiano-Reggiano. The Red Cow produces a third less of milk than the Holstein breed, but it has a higher performance in the cheese-making process. In particular, in the Red Cows milk, there is a variation of the casein, the essential protein in the process of transforming the milk in cheese, that guarantees a better aptitude for the cheese to long aging, with a consequent better digestibility. For that reason, the production regulations of Red Cows Parmigiano-Reggiano provide that the product can be sold only after at least 24 months of aging, compared to the 12 months of the traditional Parmigiano-Reggiano. The result is a cheese that, despite the long aging, has a sweet, delicate and persistent taste. Moreover, also the organoleptic features are different. Characteristic is the straw yellow color, the elasticity of the grain, the strong but delicate aroma even after 30 months of aging..
he Red Cows Parmigiano-Reggiano is produced with the milk delivered by the partner breedings twice a day. One milking is in the early morning, the second in the evening, after 12 hours. So the delivery is during the coolest hours in order to avoid the risk of unwanted fermentation. The milk of the Red Cows that arrives at the cheese factory in the evening is placed in large vats, where it develops the milk ferments and the fat, during the night, rises spontaneously to the surface, bringing up the impurities. It is the phase of the surfacing.
The morning after the fat in excess is separated and used for the production of the butter. When it is the moment to fill the cauldron, the cheese maker pours the skimmed milk of the evening, taken from the vats, with the whole milk of the milking just arrived. The two milks, conveniently filtered, fill the typical bell-shaped copper cauldrons, that can contain about eleven quintals, enough for the production of two wheels. To get only one kilo of matured Red Cows cheese are necessary about 14 liters of milk.
In the cavity of the copper cauldrons, steam flows: from the beginning the temperature rises to 20° to prepare the mix of milk to receive the ferments, obtained from the processing of the day before. It is added the right dose of bacteria, very important during the aging process; reproducing from the beginning they will transform the milk sugar in lactic acid: the ph decreases. It is a very important phase to help the coagulation and prevent in the next curd the producing of unwanted microbes, that don’t tolerate the acidity.
The milk acidified in that way is warmed up a little bit more up to simulate the temperature of the calf stomach (33 – 34° C): now the rennet is added, a small quantity of white powder containing salt and rennin, that is the enzyme which digests the milk proteins in the stomach of the calf. You stop stirring the liquid: it seems very quiet, but inside the cauldron in ten minutes a lot of changes occur. It happens the coagulation: the proteins, undermined by the rennin and by the acidity, join together blocking the fat cells. That phase is quite imperceptible and the cheesemaker judges with the fingers back: the curd has the consistency of a gel and fills all the space before filled by the milk.
It is the moment of the breakage of the curd or “spinatura”. This word comes from the past when it was used a hawthorn branch, later it has been substituted with a tool called “spino” made by a long beam with wiry at the end like a ball.
The cheesemaker gently cuts the curd in big slices, being careful not to scatter the fat inside, then with strong movements he breaks down the mass into small pieces like rice seeds. That is to separate the curd (semisolid) from the whey (liquid). Every granules, mixed by a motorized tool, can give away all the water that have still inside.
Always stirring, the cheese can be cooked, in a characteristic way in order to select with the heat the milk bacteria, very important during the next ageing. It happens at 55 – 56° C. Till the Fifties the cooking was made with the fire under the cauldron, the young helpers of the cheesemaker were in charge to add wood under the cauldron, so they were called “sotcaldèra” in dialect (under the cauldron).
A the right dehydration of the granules, the cheesemaker stops immediately the stirring and the heat. The heavy granules of the curd fall down and sink on the bottom of the cauldron, covered by the whey mass that until then contained them. In this phase the granules join spontaneously together. They rest on the bottom for about one hour so they can give away the whey in excess.
With ability and with the help of a permeable hemp cloth and a wooden shovel the cheesemaker wrapped the curd in the cloth and let it rest in the hot whey a little bit. In every cloth there are about 90 kilos of curd: they are enough for two wheels. This is why the curd is cut in two parts and each one, always wrapped in the cloth, is placed in a round wooden mould to give its final shape. Inside this mould the wheel will be periodically turned, in order to help the coming out of the whey in excess. At the end of the first day, taken away the cloth, between the wheel and the mould there is a special marking band which engraves the cheese factory registration number, the month and the year of production, the PDO mark and the typical dotted inscription with the name Parmigiano-Reggiano. A name that can be read on every single piece of cheese with the crust.
To obtain the typical convex shape, the wheel is placed in another metal mould. On the forth day the wheel is ready to enter into big vats full of water and salt-saturated solution, where it rests for about 20 days, to absorb salt in order to have the right taste and a better conservation. The salt is the only one preservative that can be added to Parmigiano-Reggiano. The others are absolutely not accepted by the regulation. After the immersion in the water and salt solution, the wheel comes out. To help the making of the crust and the drying it is placed in the hot room or exposed to the sun rays. It is the last day before the beginning of the maturation period. At first the maturation begins in a farm house near the cheese factory, where the cheese rests on big wooden tables (“scalere”) which are able to support 100 wheels. Later the cheese, examined by the experts of the Consortium of Parmigiano-Reggiano, is moved to a well-controlled maturation storehouse. For the cheese of the Reggiana’s breed this period lasts more than two years. Only then will it receive, after a careful examination of the unchanged quality by the experts of the Red Cows Consortium, the coveted mark of the Red Cows. After this long period of time the cheese will be perfectly matured and will have that taste and colour which are unmatched and characterize it.
Made in Italy, Parmigiano Reggiano PDO “Vacche Rose” is seasoned for 40/48 months to provide you with flavours and intense aroma that tickles your palate. This cheese goes well with sweet white wines and red wines.
Pair it with honey or traditional vinegar and discover the sweet and refreshing taste of Parma. Its PDO status means it is authentic and high-quality. Characterised by quality aroma and taste, it is flavoursome and sweet without being too spicy.
When you pair it with your favourite recipes or dishes, you are sure to love the taste and its aroma. Not only is Parmigiano Reggiano PDO “Vacche Rose” sweet and flavoursome, but it is also nutritious. Whether you are adding it to your breakfast, lunch or dinner or you are eating it alone with a cup of full-bodied red or white wine, you are always going to love the unforgettable experience it brings.
Don’t enjoy Parmigiano Reggiano PDO “Vacche Rose” alone: let your friends and family also have a taste and praise you for giving them the best cheese.
Cheese Refined in Valpolicella Black Cherries
When you think of summer, cherry is likely the first thing that comes to mind. But you don’t have to wait until summer before you enjoy fresh and juicy Valpolicella black cherries. Dolceterra brings you Cheese Refined in Valpolicella Black Cherries so you can enjoy cherries all year long.
This cheese is famous for its taste and flavour. That is why it is a prize-winner of the 2005 IV Mountain Cheese Olympics. During the summer when cherries are fresh, this cheese is immersed in macerated cherries to give you the taste and flavour of cherries all year long.
Whether you are enjoying Cheese Refined in Valpolicella Black Cherries alone or pairing it with your favourite recipes, the taste and aroma will surely lighten your mood. Whatever the occasion, make sure this cheese is always around to make your friend and family happy.
King of the Dolomites
The Dolomitenkönig (King of the Dolomites) is made exclusively from the fresh cow milk from the Pustertal Valley in the Dolomites.
The cheese takes its name from King Laurin, the dwarf king of the Rosengarten. The Dolomitenkönig is encased by a solid, slightly rough rind. The inside of the cheese goes from bright yellow to pale yellow and presents round holes, which have the size of cherries or walnuts.
The consistency on the palate is compact but still soft and smooth. The smell of the cheese is complex, though it tends towards slightly sweet and nutty notes. If the cheese is aged for longer, then this will enhance its nutty flavor.