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.
The Queen of Cheeses. Soft and creamy, the New Dolceterra Pecorino Brie is a staple at any memorable gathering. It's creamy, it's rich and it makes everything it touches taste more delicious. It is simple and versatile, and it goes well with sandwich, prosecco, nuts, and fruit. The white, soft rind is a mold growth, a form of penicillin, to be exact. The rind, alone, in some circles, is considered a delicacy. Sweet and pillowy soft, it complements the cheese well. Some consider discarding the rind as a form of blasphemy. In fact, it is this rind that is giving the cheese all the ooey-gooey goodness. This live rind breaks down the fats and proteins of a cheese, causing an increasingly creamy-to-runny texture over time.
Brie develops a natural, white mold (Penicillium candidum), which gives these cheeses their characteristic bloomy rind on the exterior of the rounds. The white moldy rind is edible and delicious, and it is usually eaten. Product in Italy.
Twist & Grate Grana Padano
Twist & Grate Grana Padano – Great on your table. Twist & Grate Grana Padano is a high-quality product with a unique taste for every home. It is packed in a patented packaging and all you need to do is twist its special cap. Twist & Grate comes in family-sized parallelepiped and it is highly protected to ensure the perfect preservation until use. It is ideal for pouring freshly grated cheese over dishes and your friend will appreciate it has a gift.
Twist & Flake Grana Padano – Perfect for every home. Twist & Flake Grana Padano brings Grana Padano’s unique taste to every home in a patented packaging that also serves as a table accessory for petals; you just have to twist its special cap. Twist & Flake packaging comes in a well protected family-sized parallelepiped and perfectly preserved to last until use. With all carefulness that has been put into hard PDO, you can easily pour freshly cut cheese over dishes. It is also perfect for party tables or as a gift to a friend. You need Twist & Flake on your table to make life more comfortable.
Cave Seasoned Cheese Vezzena
Cave Seasoned Vezzena Slow Food Vezzena cheese has been produced for centuries in the Trentino pastures of the Altopiano di Vezzena, using raw cow's milk from Alpine meadows, traditionally seasoned for a long time in caves. It is a particularly sought-after cheese thanks to its organoleptic characteristics, due to the particularity of the grasses of Vezzena's pastures.
It features a thin and hard crust, straw-yellow in colour and brownish. The paste is compact and firm, with scattered holes. When matured for three years, it is very suitable for grating. The taste is full-bodied and slightly spicy, rich in scents of grasses and pasture flowers.
Cooking uses: The Vezzena cave seasoned Slow Food Presidium is an excellent cheese for both eating and grating. In addition to the classic combination with polenta, it is also excellent with honey. Try it grated on soups.
Dolceterra Cheese Collection 02
Discover a Special Dolceterra Cheese Collection 02 (Box n° 3 cheeses). The intense flavour of Monte Veronese DOP.
Composition Box: Monte Veronese DOP 1.10 lb Monte Veronese DOP Aged 1.10 lb Monte Veronese DOP Aged over 12 months 1.10 lb
This fabulous cheese is produced in the northernmost part of the Verona province since medieval times, when the Lessinia valley was occupied by the Germanic tribe of Cimbrians. Other say that its production was introduced in this area by immigrants from Lombardy. A gastronomic tour is recommended to gourmet travellers to find out the typical product which gained the DOP recognition in 1996: the Monte Veronese cheese. Furthermore, the Consorzio di Tutela del Monte Veronese was founded to preserve its territory of origin, its method of production and, indeed, its authentic flavour. Monte Veronese DOP (or POD) is made only from cow’s milk. But the factor that makes this cheese so unique is that the milk is exclusively taken from cows bred in the Lessinia valleys. This element, together with the period of ageing – safeguards its organoleptic properties and original aroma of grass. You can recognize Monte Veronese varieties by the label colour and by the denomination clearly marked on them.