A fresh, stringy textured cheese with porcelain-white color, it
has an extremely thin rind and delicate taste. When cut, it
produces a white watery fluid with the aroma of milk
enzymes. Apart from its typical round shape, it is also
produced in small bite-sized shapes and plaits. Perfect with
lovely summer tomatoes and aged balsamic!
Mascarpone
A triple-crème cheese made from crème fraîche, fresh
double cream by fermentation with rennet. Sometimes
buttermilk is added as well, depending on brand. After
fermentation whey is removed without pressing or aging.
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 risotto. It is
also the main ingredient of tiramisu.
Gorgonzola
A traditional, creamery blue cheese. The greenish-blue
penicillin mould imparts a sharp, spicy flavor and provides an
excellent contrast to the rich, creamy cheese. The taste
ranges from mild to sharp, depending on age. Gorgonzola is
also excellent in salads and dips.
Aged Provolone
Provolone is an all-purpose cheese used for cooking,
dessert purposes and even grating. It is traditional,
creamery, stretched, curd cheese. It is generally used as a
table cheese. Aged for six months to two years, it is darker
with small holes and a spicy flavor.
Buffalo Mozzarella
Parmigiano Reggiano
Parmigiano Reggiano is a traditional, unpasteurized, hard
cheese made from cow's, skimmed milk. The aroma is sweet
and fruity, the color fresh yellow and the taste - fruity, like
pineapple. Parmigiano Reggiano's flavor is unmistakably
piquant. Primarily, a grating cheese, Parmigiano Reggiano is
a great topping for soups, pasta dishes, veal chicken or
salads. In Italy, this cheese is sold in large, grainy chunks,
chiseled from the shiny drum that carries its name
emblazoned on the rind.
