Cheeses

Parmesan Parmigiano Reggiano

This is a cooked and unpressed, semi-fat, hard cheese made from raw cow's milk. The cheese is encased within a yellowish-golden and slightly oily rind on which the brand name Parmigiano Reggiano is stencilled in small dots. This very flaky and highly soluble cheese is very finely grained and ranges in colour from ivory white to straw-yellow. A chief feature of Parmigiano Reggiano is the presence of small white crystals which are indicative of the lengthy ripening period (on average 24 months). The taste is delicate, fragrant and very savoury with a lactic and vegetal aroma. There is a vast array of literary, historical and scientific literature relating to this cheese. It first gets a literary mention by Giovanni Boccaccio, while later writers such as Moliére, Diderot and D'Alambert are full of praise for its organoleptic and nutritional properties. Called Parmesan in English, the cheese soon became known beyond the lands in which it is made thanks to the many visitors to Italy who relished its fine taste and quality. Parmigiano Reggiano is manufactured every day in traditional cheese-making plants in Parma, Reggio Emilia, Modena, as well as some areas located in the provinces of Bologna and Mantua. Matured for 24 months, this particular cheese is made with the milk of cows that graze in the mountains above the spa town of Salsomaggiore in the province of Parma.

Weight : 35kg x 1
Product code : PRwhole
Weight : 4,5kg x 2
Product Code : 4110

Parmesan Grana Padano

Unpasteurised cow's milk. Almost indistinguisble from Parmiggiano Reggiano, Grana Padano is another verstaile Italian hard cheese. Unlike the milk used for Parmesan, Grana Padano is made with milk from cow's fed a fuller diet, it is younger than parmesan and produced on the other side of the River Po in regions such as Piedmont, Lombardy and Veneto.

Weight : 4,5kg x 2
Product Code : 4111

Provolone dolce DOP Provolone Valpadana DOP

Provolone is a northern Italian cheese. Traditional curd cheese, made with cow's milk form it into a shape and rub down with brine, bind it with rope and hang from ceilings for a few months. There are two varieties of Provolone. Dolce (meaning sweet) is the mild version and Piccante (meaning sharp) is its spicy, more aged counterpart. Provolone is one of the great sandwich cheeses, Provolone Piccante is also an excellent melting cheese that is perfect in omelettes or atop a toasted baguette.

Weight : 6kg x 1
Product code : 4112

Provolone piccante
Weight : 6kg x 1
Product code : 4113

Gorgonzola DOP Gorgonzola DOP

Rich, blue-veined cheese made with 100% cow milk. It is produced within a specific area of Piedmont and Lombardy in northern Italy. Gorgonzola comes in 2 types, the one that we distribute is the "dolce" variety, caracterized by its creamy and delicate taste. It is the most popular one, however on request we can also supply the "piccante" variety.

Weight : 3kg x 1
Product Code : 4116

Fontina della val d'Aosta DOP Fontina della val d'Aosta DOP

An unpasteurised semi-soft cheese from the mountain region of Val d’ Aosta, close to the French border. It is left to mature for at least three months in natural caves, or in this case in an old copper mine. It has a delicate nutty flavour. Ideal also for the preparation of fondues.

Weight : 8kg x 1
Product code : 4117

Montasio DOP Montasio DOP

Unpasteurised hard cheese prepared in the mountains of Friuli Venezia Giulia in north east Italy. The body is firm with small holes and the taste is creamy, rich and fruity. The manufacturing techniques for Montasio cheese date back to the middle of the fourteenth century and are supposed to have been invented by an unknown monk from the Abbey of Moggio who was in charge of the upkeep of all the mountain huts in the Montasio Alps. Montasio is a cooked, full-fat, semi-hard cheese, cylindrical in shape and made from cow's milk. An entire uncut piece weighs roughly 6.5 kilos. The rind is smooth and even. The slightly yellow paste is close-textured but riddled with small eyes. Montasio should be sold and consumed after a minimum ageing period of two months for the fresh variety, of four to ten months for the partially-aged variety, and over a year for the aged variety. The first two varieties are table cheeses, while the aged version may also be used as grating cheese. The production area includes the whole territory of the region of Friuli Venezia Giulia, the provinces of Belluno and Treviso and part of the provinces of Padua and Venice.

Weight : 6kg x 1
Product code : 4118

Bitto della valtellina DOP Bitto della valtellina DOP

A firm cheese from the Alps in northern Italy (Lombardy) made with 90% cow milk and 10% goat milk. The taste is sweet and fragrant when young, strongly aromatic and piquant when matured. Excellent on its own, it is also an important ingredient for the prepararation of Pizzoccheri (buckwheat pasta).

Weight : 7kg x 1
Product code : 4119

Taleggio Valsassina DOP Taleggio Valsassina DOP

A semi soft, rind washed, cheese from the Lombardy region which is left to mature in humid caves. The taste is sweet and buttery becoming stronger in mature forms. Taleggio takes its name from Val Taleggio in the province of Bergamo. Its historical origins are ancient, and mention of the cheese is made by Cicero, Cato and Pliny. The cheese is listed among the foods served at the banquet for the coronation of Pope Clement VI in 1344, and was also served at the wedding of Francesco Sforza to Bianca Maria Visconti in 1441. Taleggio is an uncooked, soft cheese made from whole cow's milk. The cheese is moulded into a rectangular bloc 18-20 centimetres lengthways and weighs from 1.7 to 2.2 kilos. The minimum ripening period is 35 days. The rind is a natural pink with some microflora bloom, responsible for much of the organoleptic properties that emerge during the ripening process. The production zones of Taleggio include the entire provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Treviso and Novara.

Weight : 2kg x 2
Product code : 4120

Furmai de Mut DOP Furmai de Mut DOP



Weight : 6kg x 1
Product code : 4121

Cacio di Pienza Pecorino di Pienza



Weight : 2kg x 1
Product code : 4123

Pecorino di Moliterno DOP Pecorino di Moliterno DOP

Pecorino di Moliterno, gets its name from the area, in Basilicata, where the milk is collected and the cheese is aged. The production takes place in the highest part of the mountainous valley of the River Agri. The characteristic that makes Pecorino di Moliterno, a unique product, is the addition of a small quantity of goat’s milk to the sheep’s milk. The flavour is intense, savoury, full flavoured, slightly peppery characteristic.

Weight : 4kg x 1
Product code : 4124

Friulano old Friulano old

Friulano old comes from the region of Friuli-Venezia Giulia, in northeastern Italy on the Slovenian border. This region is home to Italy's best polenta and the world famous San Daniele Prosciutto. Friulano is a tasty, firm-textured cow's milk cheese, aged for about five months. Rich, fruity, and spicy, the flavour is reminiscent of Swiss Gruyere and can be a perfect substitute. Wonderful served with pears.

Weight : 6kg x 1
Product code : 4125

Pecorino Romano Pecorino Romano

Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep's milk . Although the adjective Romano refers to a belief that its recipe came from ancient Rome, it is now mainly produced on Sardinia. Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano. Its distinctive strong, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavoured sauces, especially those of Roman origin, such as bucatini all'amatriciana. Pecorino Romano cheese, whose method of production was first described by Latin authors like Varro and Pliny the Elder about 2000 years ago, was first created in the countryside around Rome. Pecorino Romano cheese is used mostly in Central and Southern Italy.

Weight : 6kg x 1
Product code : 4126

Puzzone di Moena Puzzone di Moena DOP

Puzzone from Moena, Trentino - made from skimmed cows' milk.It is produced in Val di Fassa, the land of Ladin people. The original name of the cheese derives from the Ladin tradition and is Spretz Tzaorì. It has the classical shape of the Alpine tome. However, during the seasoning, the rind is treated with mild water in order to keep it damp and to give to the cheese its characteristic fragrance. Fragrance, and not stink, despite the name (as a matter of fact, in Italian the word "puzzone" means "stinking"!): an intense and penetrating fragrance. Unpasteurised - Soft but firm paste cheese.

Weight : 4kg ca. x half wheel
Product code : 4127

Umbriaco del Piave Umbriaco del Piave

It was during the the terrible years of the first world war that a peasant had the idea of hiding the cheese that had been produced that summer from the soldiers, by storing it on the racks in the cellars. It was autumn, the time of the harvest. And so, why not hide a few rounds in the vats containing the fermenting must? A desperate ploy that then turned out to be a stroke of genius. The cheese had actually taken on a new lease of life in the vats, the consistency had acquired a softness and straw yellow colour, it had acquired a highly original taste somewhere between fruity and spicy.
This cheese was then named "UBRIACO" - which means "drunk" or “soused” in italian. The name is derived from the practice of curing young cheeses in wine and covering the rind with Cabernet, Merlot, and Reboso grape must. An unusual raw cow's milk cheese with a heady, fermented aroma and sweet flavour plus a fruity, mouth-puckering bite at the finish. Matured for 3-4 months, the rind is violet with fossil-like remnants of grape seeds and leaves. The texture is firm yet crumbly, almost wet. A very interesting cheese.

Weight : 5kg ca. x half wheel
Product code : 4128

Raschera Raschera DOP

Named after Lake Raschera, which can be found at the foot of Mount Mongioie in the Italian Province of Cuneo, Raschera is an official DOC (Denominazione Di Origine) cheese of Italy. Similar to Toma, if not for is oblong shape, this soft, Piedmontese cow's milk cheese has a reddish/yellowish hue rind. The ivory colored cheese has a smattering of small holes, often with a blueish tinge. The cheese is typically aged for 45 to 60 days and has a delicate, nutty taste. - Made from raw cow's milk, aged over 60 days.

Weight : 3-5kg ca. x 1 form
Product code : 4129

Spressa delle Giudicarie DOP Spressa delle Giudicarie DOP

Spressa delle Giudicarie is a low-fat, naturally fermented cheese made with skim cow's milk. It comes in 1.4-2 lbs cylindrical forms, 10-12" in diameter and 3-5" thick. Its crust is brownish gray or dark ocher. The compact, yet elastic, interior is dotted with small- to medium-sized holes and is white or light straw in color. The Spressa delle Giudicarie is one of the most ancient types of cheese from the Alpine region. It belongs to the local tradition of homemade cheeses that were once upon a time prepared in the farmhouses in the valleys. It has always been considered a low-fat cheese. The peasants, in fact, used to skim the milk as much as possible in order to obtain the greatest quantity of butter, which was once a more precious product than the cheese itself, and prepared the cheese for their own use with the remaining milk.
The Spressa today has a higher fat content than its predecessors; however, it still remains a low-fat cheese ideal for healthy diets.
Its organoleptic qualities derive from the centuries-old methods used in its preparation, the pasture on which the cows are fed, the species of the cows whose milk is used to produce the Spressa, and the characteristics of the Alpine environment in which the entire production cycle takes place.
The Spressa must be consumed "young." It is an ideal match for the culinary specialties of Trentino, like polenta.

Weight : 5kg ca. x 1
Product code : 4130

Toma Piemontese Toma Piemontese DOP


The origins of Toma Piemontese date back to Roman times, but it was only in the eleventh century that a product readily identifiable with today's cheese is mentioned by writers. Toma Piemontese is a cylindrical, semi-cooked cheese made entirely from cow's milk. There are two varieties of Toma Piemontese: one made from whole cow's milk, the other from skimmed milk. The cheese comes in two types: soft and semi-hard. Toma has a smooth and supple rind that ranges in colour from pale yellow to brownish-red. The paste is white with a tinge of yellow. The soft type of Toma Piemontese is sweet to the taste, and the flavour becomes deeper and more savoury as the ripening period is prolonged. The cheese is made in the provinces of Novara, Vercelli, Biella, Turin and Cuneo as well as in several towns located in the provinces of Asti and Alessandria.
Weight : 3-5kg ca. x wheel
Product code : 4131

Mozzarella di bufala DOP Mozzarella di bufala DOP

The history of Mozzarella is linked to that of the water buffalo. Nobody really knows exactly when the first water buffaloes came to Italy, but one account claims that it was in the year 596 AD when they were brought across the Mediterranean. This oft-copied but never duplicated gem is a fresh, drawn-curd cheese made from whole buffalo's milk. Most people don't know what water buffalo milk tastes like, but upon one's first bite it is unmistakable that this legendary cheese is made from an unfamiliar milk. It is porcelain-white in color, spherical in shape with a very thin glossy edible rind. Mozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Southern Italy. Each ball comes vacuum-packed in its own brine filled carton.

Weight : 200g x 12
Product code : 4132

Mascarpone Mascarpone

Mascarpone is a triple-creme cheese made from fresh double cream with the addition of citric acid. Mascarpone is used in various dishes of Lombardy, Italy, where it is a specialty. It is milky-white in color and is easily spread. When fresh, it smells like milk and cream, and often is used instead of butter to thicken and enrich risotti or instead of bechamel sauce in pasta bakes. It is also the main ingredient for tiramisu.

Weight : 250g x 12
Product code : 4134

Cheeses

Manchego Manchego

Manchego cheese is a sheep's milk cheese made in the La Mancha region of Spain. Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden colour and small holes. It ranges from mild to sharp, depending on how long it is aged. The taste is very distinctive, slightly salty but not too strong and depends on the maturity: mild, subtle, and fresh; or strong and full-bodied with a tangy farmhouse flavor. It is creamy with a slight piquancy, and with the characteristic aftertaste of sheep’s milk. The color of the paste is white or light yellow and the rind is generally somewhere between light brown and dark grey.

Weight : 2kg x 2
Product code : 4200

Reblochon Reblochon de Savoie AOC

Reblochon is a French cheese from the Alps region of Savoie and has been granted the AOC title. Reblochon was first produced in the Thônes and Val d'Arly valleys of the massif des Aravis. Thônes remains the centre of Reblochon production, the cheeses are still made in the local co-operative Reblochon is a soft washed-rind cheese made from raw cow's milk. Produced from the day's second milking, this cheese measures 14cm across and 3–4cm thick, has a soft centre with a washed rind and weighs an average of 450g. As proof of its being well-aged in an airy cellar, the rind of this cheese is covered with a fine white mould. The optimal period to savour this cheese is between May and September after it has been aged six to eight weeks. It is also excellent from March to December. Reblochon has a nutty taste that remains in mouth after its soft and uniform centre has been enjoyed. It is an essential ingredient of tartiflette, a Savoyard gratin made from potatoes, cream, onions, and bacon.

Weight : 450g x 4
Product code : 4201

Gruyere Gruyere

Gruyère is a hard yellow cheese made from cow's milk, named after the town of Gruyères in Switzerland, and made in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel. To make a 35 kg round of Gruyère cheese, about 400L of milk is used. Gruyère is generally regarded as one of the finest cheeses for cooking, having a distinctive but not overpowering flavor. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, so particularly suited for fondues. It is also traditionally used in French onion soup, as well as in Croque Monsieur, a classic French toasted ham and cheese sandwich. It is a fine table cheese, and when grated, it is often used with salads and pastas.

Weight : 9kg x 1
Product code : 4202

Emmenthal Emmenthal

Emmenthal is a Swiss cheese. The cheese originally comes from the Emme valley in the canton of Bern. Unlike some other cheese varieties, the denomination "Emmental" was not protected ("Emmentaler Switzerland®" is, though). Hence, Emmental of other origin, especially from France and Bavaria, is widely available. Even Finland is an exporter of Emmental cheese. Emmental is a yellow, medium-hard cheese, with characteristic large holes. It has a piquant, but not really sharp taste. Three types of bacteria are used in the production of Emmental, Streptococcus thermophilis, Lactobacillus, and Propionibacter shermani. In the late stage of cheese production, P. shermani consumes the lactic acid excreted by the other bacteria, and releases carbon dioxide gas, which slowly forms the bubbles that make holes
In cooking, it is often put on top of gratins, dishes which are then put in the oven to let the cheese melt and become golden-brown and crusty. It is also used for fondue.

Weight : 9kg x 1
Product code : 4203

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