Aromatic cheese is a genuine, nutritious and healthy cheese made from fresh and organic cow’s milk. After the cheese is seasoned for a short time, it is wrapped in sage and Rosemary and then preserved for 6 months to bring out its intense flavour. With the aroma of herbs and a perfect balance of taste, Aromatic cheese is great on the taste bud.
The beauty of this Aromatic cheese goes beyond its spicy coating. Its consistency and flavour, along with the new bouquet resulting from slow-curing with sage and rosemary, exceed the expectation of cheese lovers. The sage and rosemary impregnate this Aromatic cheese with an unmistakable flavour of herb perfectly complemented by nutty sweetness.
Enjoying Aromatic cheese alone or alongside a glass of red or white wine will not only delight your palate but lighten your mood. It can also pair well with a lot of your favourite recipes and dishes. Whether it is a slice of bread, salad or fruit, you can always enjoy Aromatic cheese alongside your favourite recipes.
Cheese Affined in White Wine
Aged for 2 to 3 months, this cheese is soaked in white wine for 15 days to absorb the aroma of white wine and makes its taste unmistakable. This delicate, white cheese has a crumbly texture and holes scattered across its inner part.
If you are a fan of white wine and looking for cheese affined in white wine so that you can combine the two and treat yourself to the most delicious breakfast, lunch or dinner, Dolceterra presents to you a cheese affined in white wine. The compact cheese gives out the aroma of vine white wine from Italy and a taste that is not only the best but unmistakable.
The fruit notes of this cheese make it the favourite of a lot of people. If you are really looking for a cheese soaked in white wine and that delivers a great taste, look no further than this cheese affined in white wine.
It can be combined with your favourite white wines and other recipes. If you want to enjoy this sweet and fruity cheese, slice it thinly and serve with a glass of white wine.
Dolceterra Cheese Collection 04 (Valle d'Aosta)
Dolceterra presents you with the best Italian cheese collection. One of the problems people face when it comes to selecting the best cheese is knowing how to select the quality, nutritious and healthy cheese. Dolceterra knows this and asks its experts to select the best-selling and the healthiest cheeses just for you.
From Castelmagno cheese Alpine Pasture, Fontina Cheese Alpine Pasture to Strawberry Mostarda Sauce, we present you the most delicious and aromatic cheeses in the world. When you buy this collection you will get:
Castelmagno Cheese – this is probably the best cheese you will ever taste. This hard cheese comes with a cylindrical shape and looks just like a small Parmigiano. With a scaly texture and strong flavour, you can never go wrong with Castelmagno Cheese.
Fontina Cheese Alpine Pasture – Fontina is one of the best cheeses that ever come from Italy. With a rich, mild and almost nutty taste, this cheese is perfect for melting. The DOP status of the cheese makes it authentic and quality cheese that can be consumed in all parts of the world.
Strawberry Mostarda Sauce – Hardly can you see someone who hates strawberry. This strawberry Mostarda Sauce combines organic cow’s milk with strawberry and mustard to give the world the most delicious cheese. With fruit notes and delicate taste, this is a perfect cheese for anyone who loves cheese.
All the three cheeses in this collection are best eaten alone or combined with salads, chocolate, vegetables and nuts. If you love wine, you can enjoy a glass of wine with any of the cheese in this collection. No cheese collection comes close to this Dolceterra Cheese Collection 04. A try will convince you.
Cheese Affined in Walnut Leaves
Walnuts are good but their leaves are better. This Italian cheese made with organic cow’s milk is refined in barriers, where its wheels are seasoned and alternated with walnut leaves. Not just about the health benefits of the walnut leaves, but also about the inconspicuous aroma it offers.
This cheese affined in walnut leaves is a perfect cheese for breakfast, lunch and dinner. With its straw-yellow interior colour, thin rind and crumbly texture, you are sure of cheese with fruity notes and unmistakable taste. Think about salted caramel and toffee, or biscuits baked in the oven, this cheese taste better.
When it comes to a sweet and satisfying cheese, this cheese is on top of the list. Eat it alone or pair it with your favourite salads, nuts, chocolate or recipes. It can also be consumed alongside a glass of red wine or white wine for optimal satisfaction.
Blu del Lago - Sheep's Milk Erborate
Blu del Lago is made with pasteurised sheep’s milk and aged for 60 days in grapevine leaves. With a straw yellow colour, soft and inner part crossed by greyish-blue veins, the cheese offers an intense and pleasant taste.
When it comes to cheese, everyone loves cheeses with great nutrition facts and excellent taste surrounded by a great aroma. That is why everyone needs to taste this cheese. The marbling together with organic sheep’s milk ensures replicating aromas that delight the sense of smell.
The maturation of Blu del Lago takes place on cherry planks, giving it balanced and harmonious notes that make an impact on the taste bud. The cheese has holes scattered inside it to allow the aroma to spread nicely and gives a great taste.
Most people like to eat Blu del Lago alone, while lots of people like to consume it alongside a glass of red or white wine. Blu del Lago cam also pairs well with pasta, biscuits, chocolate, salads and recipes. This cheese offers an unmistakable taste of Italy that everyone wants to try. Grab a pack and enjoy!
Testun Goat Cheese - Piedmont
Produced using local organic goat’s milk, Testun Goat Cheese is a semi-hard, with full-cream pasteurised milk. The cheese comes with a straw-yellow colour and almost without any holes in its interior part. The cheese is aged for 12 months in cellars carved out of rock and placed on wooden benches until it evolves in harmony of excellent perfume and taste.
The milk used to make this cheese comes from goats that graze freely on alpine pasture that is why the cheese has the perfumes of wildflowers and grass. Depending on the season and meadows, the cheese can take on the aroma of mint, caramel, licorice, chamomile or thyme.
With a crumbly texture, this cheese melts nicely in the mouth. It is also nice when you eat it alone. It can even be combined with salad, pasta, and grated for a better taste. This cheese pairs nicely with red and white wines. Whether you are hosting a party or eating this cheese alone, you and your guests will ask for more Testun Goat Cheese.
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.
Blu Gins Cheese - La Casearia Carpenedo
Innovative blue cheese made from cow's milk matured in Roby Martons Gin. Sweetness and creaminess of cheese melt in a spice and balsamic freshness of Gin. Blugins is dedicated to those that do not like banality to everyone who loves to dare at dinner and in life.