The Refinement takes place in barriers, where the already seasoned forms are layered, alternated with nut leaves. The method has ancient origins: The rich content of the leaves of the nut leaves contributes to the conservation of cheese to which it gives its inference to its inconspicuous aroma.
Blu del Lago - Sheep's Milk Erborate
Blu del Lago is a Sheep's Milk Erborate originaly from the valleys of the western Alps. It is aged in grapevine leaves for 60 days. The paste is straw yellow coloured, soft and crossed by greyish-blue veins, that give this cheese an intense and pleasant taste.
The marbling, together with sheep's milk, ensures extraordinary aromas that are replicated at the tasting. The maturation that takes place on cherry planks makes this cheese harmonious and balanced and of great organoleptic impact.
Testun Goat Cheese - Piedmont
The word "testun" means stubborn in Cuneo dialect. This cheese is aptly named, as it is the most difficult to produce among all cheeses from Mondovi (Robiola, Raschera, Ormea, Valcasotto) and it is the one which requires the longest time to ripen (twelve months on average). It is made from pure sheep or goat's milk, depending on availability, although sometimes a little cow's milk is added as well. Whichever milk is used, it all comes from animals that graze freely on alpine pastures, lending the cheese the perfumes of wildflowers and grass. Depending on the meadows and the season, the cheese can take on the aromas of thyme, chamomile, mint, licorice, or caramel. During its aging, Testun acquires extraordinary characteristics and becomes a great cheese. Its color is straw-yellow and its consistency is slightly crumbly.
The Piattone is a very soft cheese, whose name derives from its unusual flat shape, obtained thanks to a light artisan pressing. The taste is very sweet and delicate, obtained by processing whole milk, the Piattone has a creamy consistency, which gratifies the palate with a slight buttery persistence. Thanks to its versatility, whether for its taste, or for its softness, we can serve it simply with bread, perhaps with walnuts, or with dried or fresh fruit, pears, figs.
Tomini Spicy in Oil
Small dragées weighing 35 grams made of fresh cheese with a soft, even white paste, with no rind and no maturing process. Ideal for a delicious and genuinely good snack or as appetisers, especially if served along with the characteristic fresh ingredients used in Piedmontese cuisine.
Caciocavallo Silano Cheese Whole
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.
Directly from Italy (Parma): Parmigiano Reggiano PDO "Vacche Rosse", vacuum-packed, weighing 2,2 lbs seasoned 24/30 months Extremely decided, flavors and aromas are even more intense, to titillate the palate of mature-cheese connoisseurs: a small reserve, not always available. It goes well with both red wines of great body and structure (Barolo, Barbaresco, Brunello di Montalcino) that with sweet white wines and meditation.
Try pairing with the honey of different types as well as the perfect combination with traditional balsamic vinegar, which is also good maturation. EUROPE, USA, JAPAN DELIVERIES IN FEW DAYS With the Consorzio "Vacche Rosse" seal, it is a "PDO" product (Denomination of Protected Origin), and, in fact, can today be 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.
The Reggiana Breed The Reggiana is a breed of cattle native to Northern Italy, currently bred exclusively for a single purpose: the production of milk destined to be transformed into Vacche Rosse Parmigiano Reggiano. The outstanding quality of Vacche Rosse milk, with its superior protein and casein content, is well-known and widely appreciated. The King of Cheeses The absence of lactose stands out among its characteristics, along with high digestibility and nutritional values and a wealth of calcium and essential amino acids.
Its rich straw-yellow color is due to the cows' OGM- and Unified-free diet of grass, hay, and cereals. It has a very fine, granular, small-eyed structure that breaks into slivers, and characteristic aroma and taste; it is sweet and flavorsome without being too spicy. Seasoning at least 40 months.
Vacche Rosse Consortium The "Consorzio Vacche Rosse" cooperative processes milk of the Reggiana Breed only.