054604 PARMIGIANO REGGIANO 36 MONTHS The Parmigiano Reggiano 36 Months is a special first quality cheese specially selected for Atalanta by our partner Agriform. Only the best wheels are suitable for long aging. They do not have any cracks or defects and are higher in protein and fat content. After 36 months of aging, the paste develops uniformed crystals of Tyrosine distributed throughout the paste. Thus, enhancing the flavor and the aromas of the product even further than a younger Parmigiano Reggiano.
TYPE OF MILK
Cow
TREATMENT
Raw
RIPENING
36 Months
NET WEIGHT
80 lbs
BRAND
Agriform
SHELF LIFE
6 Months
Nยบ UNITS CASE
1
REGION
Emilia-Romagna
058960 PARMIGIANO REGGIANO RED COW This cheese is produced using the milk from the historic Reggiana Cow or “Red Cow”, which is a very rare breed of cattle located in the heart of the Parmigiano Reggiano production area (Parma and Reggio Emilia Provinces). They get their name from the very distinct red color of their coat. The milk from this breed is very rich and has a much higher butterfat and milk protein content than regular milk. This cheese has very strict guidelines under DOP Regulations and must be aged for at least 2 years in the area of production. The feeding of the animals also differs from the regular Parmigiano Reggiano feeding guidelines. In fact, these Red cows are fed only with local hay, fresh herbs, and cereals without ever mixing the grains with the herbs. This is the most authentic Parmigiano Reggiano on the market because it is the closest recipe to the original product that was developed hundreds of years ago.
TYPE OF MILK
Cow
TREATMENT
Raw
RIPENING
24 Months
NET WEIGHT
80 lbs
BRAND
Agriform
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Emilia-Romagna
053000 GORGONZOLA DOLCE At the Caseificio GELMINI the whole procedure from start to finish is carried out completely by hand. The process starts using the purest and highest quality milk from Lombardy. The perfect balance of the ingredients, combined with the expert art of the cheese maker, the hand salting and the continual control throughout the aging period up to and including the packing of the cheese have made this brand one of the very finest in Italy today. Gorgonzola Dolce also known as creamy sweet gorgonzola, is aged between 50 to 60 days. It is packed in a gas flush plastic tray. This type of packaging assures a longer “fresh” shelf-life of the product. Gorgonzola Dolce Gelmini is sweet with a low acidity and very creamy. Pair with pear or dried nuts, it is also used for pasta fillings (example ravioli) and in salads. Wine pairing: Champagne or Prosecco.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
3 lbs
BRAND
Gelmini
SHELF LIFE
3 Months
Nº UNITS CASE
4
REGION
Lombardy
053013 GORGONZOLA MOUNTAIN At the Caseificio GELMINI the whole procedure from start to finish is carried out completely by hand. The process starts using the purest and highest quality milk from Lombardy. The perfect balance of the ingredients, combined with the expert art of the cheese maker, the hand salting and the continual control throughout the aging period up to and including the packing of the cheese have made this brand one of the very finest in Italy today. Gorgonzola Mountain: is a 12 lb wheel of the Natural/Piccante Gorgonzola type. This cheese is aged 90 days, is less creamy than a regular Piccante yet maintains a buttery consistency. This cheese is delicious as a table cheese, served with crackers, crusty bread, fresh fruit and perhaps a fruit mustard sauce.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
13 lbs
BRAND
Gelmini
SHELF LIFE
4 Months
Nยบ UNITS CASE
1
REGION
Lombardy
054532 GORGONZOLA, PICCANTE At the Caseificio GELMINI the whole procedure from start to finish is carried out completely by hand. The process starts using the purest and highest quality milk from Lombardy. The perfect balance of the ingredients, combined with the expert art of the cheese maker, the hand salting and the continual control throughout the aging period up to and including the packing of the cheese have made this brand one of the very finest in Italy today. The Gorgonzola Piccante is stronger and spicier in flavor than the Gorgonzola Dolce. The cheese is firm and has many blue veins. This gorgonzola is ideal for cubing or dicing over salads. The size is perfect for food service.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
28 lbs
BRAND
Gelmini
SHELF LIFE
4 Months
Nยบ UNITS CASE
1
REGION
Lombardy
054569 GORGONZOLA, PICCANTE At the Caseificio GELMINI the whole procedure from start to finish is carried out completely by hand. The process starts using the purest and highest quality milk from Lombardy. The perfect balance of the ingredients, combined with the expert art of the cheese maker, the hand salting and the continual control throughout the aging period up to and including the packing of the cheese have made this brand one of the very finest in Italy today. The Gorgonzola Piccante is stronger and spicier in flavor than the Gorgonzola Dolce. The cheese is firm and has many blue veins. This gorgonzola is ideal for cubing or dicing over salads. The size is perfect for food service.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
3 lbs
BRAND
Gelmini
SHELF LIFE
4 Months
Nยบ UNITS CASE
4
REGION
Lombardy
053087 ASIAGO FRESCO DOP Agriform is a coop located in north-east Italy where they produce traditional and artisanal cheeses since 1980. It is the biggest producer in the Veneto region of Grana Padano and other typical regional cheeses (Asiago, Montasio, Monte Veronese, and Piave). Agriform aims to recover the flavors of the past, in contrast to the standardization of taste imposed by multinational companies. Proof of this comes with the wide range of Italian cheeses bearing the PDO label (Denomination of Protected Origin) which safeguards the name of typical cheeses. This is the youngest version of the DOP cheese Asiago. Made from pasteurized whole milk and aged only for 20 to 40 days, this young cheese has a full, creamy flavor. Produced in the Po Valley near Treviso, Asiago Pressato is a milder, sweeter Asiago with a springy, pale interior. It is classified as an Italian DOP cheese, meaning that it is protected by government standards regarding where the cheese is produced and the techniques used. A delicious table cheese, it also melts very well, making it an excellent ingredient in cooking too. Applications: As a table cheese with Honey and pear. As an ingredient it can be melted over Pasta, Risottos or Polenta. Wine Paring: Sparkling whites such as Prosecco, Champagne.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
28 lbs
BRAND
Vicentine/Agriform
SHELF LIFE
12 Months
Nยบ UNITS CASE
1
REGION
Veneto
054531 ASIAGO FRESCO DOP Agriform is a coop located in north-east Italy where they produce traditional and artisanal cheeses since 1980. It is the biggest producer in the Veneto region of Grana Padano and other typical regional cheeses (Asiago, Montasio, Monte Veronese, and Piave). Agriform aims to recover the flavors of the past, in contrast to the standardization of taste imposed by multinational companies. Proof of this comes with the wide range of Italian cheeses bearing the PDO label (Denomination of Protected Origin) which safeguards the name of typical cheeses. This is the youngest version of the DOP cheese Asiago. Made from pasteurized whole milk and aged only for 20 to 40 days, this young cheese has a full, creamy flavor. Produced in the Po Valley near Treviso, Asiago Pressato is a milder, sweeter Asiago with a springy, pale interior. It is classified as an Italian DOP cheese, meaning that it is protected by government standards regarding where the cheese is produced and the techniques used. A delicious table cheese, it also melts very well, making it an excellent ingredient in cooking too. Applications: As a table cheese with Honey and pear. As an ingredient it can be melted over Pasta, Risottos or Polenta. Wine Paring: Sparkling whites such as Prosecco, Champagne.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
7 lbs
BRAND
Vicentine/Agriform
SHELF LIFE
12 Months
Nยบ UNITS CASE
4
REGION
Veneto
053086 ASIAGO, 06 MOS Agriform is a coop located in north-east Italy where they produce traditional and artisanal cheeses since 1980. It is the biggest producer in the Veneto region of Grana Padano and other typical regional cheeses (Asiago, Montasio, Monte Veronese, and Piave). Agriform aims to recover the flavors of the past, in contrast to the standardization of taste imposed by multinational companies. Proof of this comes with the wide range of Italian cheeses bearing the PDO label (Denomination of Protected Origin) which safeguards the name of typical cheeses. Asiago is the most diffused and most important cheese in the Veneto region where it originally from and produced. This historic cheese dates back to the year 1000. It takes it’s name from the town of ASIAGO which is north of VICENZA, at the center of an area called the “Altopiano del Asiago” (translated as the high plateau of Asiago). This is a superb picturesque area in the pre-alps of the Dolomite Mountains, and which is made up of 7 communes known for fertile land, rich grazing pastures and magnificent fir trees. The cheese has a semi-soft paste and is characterized by a nutty and earthy flavor reminiscent of dry nuts.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
20 lbs
BRAND
Agriform
SHELF LIFE
12 Months
Nº UNITS CASE
1
REGION
Veneto
053780 ASIAGO, 12 MOS Agriform is a coop located in north-east Italy where they produce traditional and artisanal cheeses since 1980. It is the biggest producer in the Veneto region of Grana Padano and other typical regional cheeses (Asiago, Montasio, Monte Veronese, and Piave). Agriform aims to recover the flavors of the past, in contrast to the standardization of taste imposed by multinational companies. Proof of this comes with the wide range of Italian cheeses bearing the PDO label (Denomination of Protected Origin) which safeguards the name of typical cheeses. Asiago is the most diffused and most important cheese in the Veneto region where it originally from and produced. This historic cheese dates back to the year 1000. It takes it’s name from the town of ASIAGO which is north of VICENZA, at the center of an area called the “Altopiano del Asiago” (translated as the high plateau of Asiago). This is a superb picturesque area in the pre-alps of the Dolomite Mountains, and which is made up of 7 communes known for fertile land, rich grazing pastures and magnificent fir trees. This aged asiago has a hard, slightly flaky texture and a more intensive nutty flavor, due to aging.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
20 lbs
BRAND
Agriform
SHELF LIFE
12 Months
Nº UNITS CASE
1
REGION
Veneto
053781 ASIAGO, 12 MOS Agriform is a coop located in north-east Italy where they produce traditional and artisanal cheeses since 1980. It is the biggest producer in the Veneto region of Grana Padano and other typical regional cheeses (Asiago, Montasio, Monte Veronese, and Piave). Agriform aims to recover the flavors of the past, in contrast to the standardization of taste imposed by multinational companies. Proof of this comes with the wide range of Italian cheeses bearing the PDO label (Denomination of Protected Origin) which safeguards the name of typical cheeses. Asiago is the most diffused and most important cheese in the Veneto region where it originally from and produced. This historic cheese dates back to the year 1000. It takes it’s name from the town of ASIAGO which is north of VICENZA, at the center of an area called the “Altopiano del Asiago” (translated as the high plateau of Asiago). This is a superb picturesque area in the pre-alps of the Dolomite Mountains, and which is made up of 7 communes known for fertile land, rich grazing pastures and magnificent fir trees. This aged asiago has a hard, slightly flaky texture and a more intensive nutty flavor, due to aging.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
5 lbs
BRAND
Agriform
SHELF LIFE
12 Months
Nº UNITS CASE
4
REGION
Veneto
053075 MONTASIO, 02 MOS DOP Agriform is a coop located in north-east Italy where they produce traditional and artisanal cheeses since 1980. It is the biggest producer in the Veneto region of Grana Padano and other typical regional cheeses (Asiago, Montasio, Monte Veronese, and Piave). Agriform aims to recover the flavors of the past, in contrast to the standardization of taste imposed by multinational companies. Proof of this comes with the wide range of Italian cheeses bearing the PDO label (Denomination of Protected Origin) which safeguards the name of typical cheeses. Characteristic table cheese from VENEZIA GIULIA and NORTH-EAST VENETO. It is a semi-hard, cooked cheese made with cow’s milk. It is then aged for 2 months and has a “fresh”, light, fairly sweet flavor profile.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
14 lbs
BRAND
Agriform
SHELF LIFE
12 Months
Nº UNITS CASE
1
REGION
Veneto
051673 MONTASIO, 05 MOS DOP Latteria Perenzin is a family run business in its 4th generation of cheese making. Located in the Veneto region of Italy, in the foothills of the Dolomite Mountains, their cheese production is strictly craft-based, using only the best practices in milk collection, cheesemaking, curing, and affining. The company’s point of difference is the Perenzin family’s ability to use traditional cheesemaking methods in creating ‘newer’ cheeses leading to a portfolio of over 50 cheese recipes, many organic. Montasio 5 months is a characteristic table cheese from Venezia Giulia and North-East Veneto. It is a semi-hard, cooked cheese made with partially skimmed cow’s milk. Aged 5 – 6 months it is called “mezzano”, and becomes more pronounced in flavor as it ages.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
5 Months
NET WEIGHT
3 lbs
BRAND
Perenzin
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
053702 MONTASIO, 12 MOS DOP Agriform is a coop located in north-east Italy where they produce traditional and artisanal cheeses since 1980. It is the biggest producer in the Veneto region of Grana Padano and other typical regional cheeses (Asiago, Montasio, Monte Veronese, and Piave). Agriform aims to recover the flavors of the past, in contrast to the standardization of taste imposed by multinational companies. Proof of this comes with the wide range of Italian cheeses bearing the PDO label (Denomination of Protected Origin) which safeguards the name of typical cheeses. Montasio 12 months is a characteristic table cheese from Venezia Giulia and North-East Veneto. It is a semi-hard, cooked cheese made with partially skimmed cow’s milk. When aged for over 10 months it is known as “stravecchio”, now a “full” flavored cheese it is also used for grating over local dishes.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
13 lbs
BRAND
Agriform
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
054968 MONTASIO, 20 MOS DOP Latteria Perenzin is a family run business in its 4th generation of cheese making. Located in the Veneto region of Italy, in the foothills of the Dolomite Mountains, their cheese production is strictly craft-based, using only the best practices in milk collection, cheesemaking, curing, and affining. The company’s point of difference is the Perenzin family’s ability to use traditional cheesemaking methods in creating ‘newer’ cheeses leading to a portfolio of over 50 cheese recipes, many organic. Montasio 20 mos is a characteristic table cheese from VENEZIA GIULIA and NORTH-EAST VENETO. It is a semi-hard, cooked cheese made with partially skimmed cow’s milk. Aged over 10 months it is known as “stravecchio”, a “full” flavored cheese and it is also used for grating over local dishes.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
20 Months
NET WEIGHT
14 lbs
BRAND
Perenzin
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
053076 MONTE VERONESE DOP Agriform is a coop located in north-east Italy where they produce traditional and artisanal cheeses since 1980. It is the biggest producer in the Veneto region of Grana Padano and other typical regional cheeses (Asiago, Montasio, Monte Veronese, and Piave). Agriform aims to recover the flavors of the past, in contrast to the standardization of taste imposed by multinational companies. Proof of this comes with the wide range of Italian cheeses bearing the PDO label (Denomination of Protected Origin) which safeguards the name of typical cheeses. This “historic” cheese is made in the foothills north of Verona, an area known as “Lessinia”, where a particularly mild climate allows the cows to graze on the rich grasses for many months of the year. Lessina is the smallest production area among the DOP cheeses thus making Monte Veronese exclusive and in limited quantity. Monte Veronese is a semi-cooked, semi-hard cheese made with “WHOLE” cow’s milk and aged for 3 months. It has a very delicate, sweet, mild, pleasant flavor with a creamy but compact paste.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
20 lbs
BRAND
Agriform
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
054697 MONTE VERONESE DOP Agriform is a coop located in north-east Italy where they produce traditional and artisanal cheeses since 1980. It is the biggest producer in the Veneto region of Grana Padano and other typical regional cheeses (Asiago, Montasio, Monte Veronese, and Piave). Agriform aims to recover the flavors of the past, in contrast to the standardization of taste imposed by multinational companies. Proof of this comes with the wide range of Italian cheeses bearing the PDO label (Denomination of Protected Origin) which safeguards the name of typical cheeses. This “historic” cheese is made in the foothills north of Verona, an area known as “Lessinia”, where a particularly mild climate allows the cows to graze on the rich grasses for many months of the year. Lessina is the smallest production area among the DOP cheeses thus making Monte Veronese exclusive and in limited quantity. Monte Veronese is a semi-cooked, semi-hard cheese made with “WHOLE” cow’s milk and aged for 3 months. It has a very delicate, sweet, mild, pleasant flavor with a creamy but compact paste.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
5 lbs
BRAND
Agriform
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
054856 MONTE VERONESE, STRAV DOP Agriform is a coop located in north-east Italy where they produce traditional and artisanal cheeses since 1980. It is the biggest producer in the Veneto region of Grana Padano and other typical regional cheeses (Asiago, Montasio, Monte Veronese, and Piave). Agriform aims to recover the flavors of the past, in contrast to the standardization of taste imposed by multinational companies. Proof of this comes with the wide range of Italian cheeses bearing the PDO label (Denomination of Protected Origin) which safeguards the name of typical cheeses. This “historic” cheese is made in the foothills north of Verona, an area known as “Lessinia”, where a particularly mild climate allows the cows to graze on the rich grasses for many months of the year. Lessina is the smallest production area among the DOP cheeses thus making Monte Veronese exclusive and in limited quantity. Monte Veronese is a semi-cooked, semi-hard cheese made with “WHOLE” cow’s milk and aged for 6 months. Due to a longer maturation process this cheese transforms from a delicate, sweet, and mild flavor profile to a richer and fuller cheese with a compact paste.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
20 lbs
BRAND
Agriform
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
053870 PIAVE, 02 MOS BLUE LBL Based in Busche, a town in the Province of Belluno, Italy, Lattebusche is a cooperative that has been active in the dairy industry for 40 years. Over 70% of all milk processed is actually collected in this uncontaminated area, rich in grazing land which borders on the magnificent natural park of Italy’s spectacular and beautiful “Dolomite” mountains. Sold under the brand name "Piave" since 1960, is the typical "creamery" cheese borne from the Belluno cheesemaking tradition. It is Lattebusche's best-seller, and is widely known and appreciated not only in the Veneto Region, but also throughout Northern and Central Italy. Characterized by a sweet, full-bodied flavor that intensifies with age and made from milk produced on mountain pastures only. The 2 months Blue Lable Piave, also known as “Fresco” is mild, sweet, and milky. Piave is an excellent cheese for its flavor and high nutritional value. Delicious as a table cheese, it is excellent as a cheese to enhance any dish in the kitchen.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
14 lbs
BRAND
Lattebusche
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Veneto
053089 PIAVE, 06 MOS BLUE LBL Based in Busche, a town in the Province of Belluno, Italy, Lattebusche is a cooperative that has been active in the dairy industry for 40 years. Over 70% of all milk processed is actually collected in this uncontaminated area, rich in grazing land which borders on the magnificent natural park of Italy’s spectacular and beautiful “Dolomite” mountains. Sold under the brand name "Piave" since 1960, is the typical "creamery" cheese borne from the Belluno cheesemaking tradition. It is Lattebusche's best-seller, and is widely known and appreciated not only in the Veneto Region, but also throughout Northern and Central Italy. Characterized by a sweet, full-bodied flavor that intensifies with age and made from milk produced on mountain pastures only. The 6 months Blue Lable Piave, also known as “Mezzano,” is creamy, sweet, and aromatic. Piave is an excellent cheese for its flavor and high nutritional value. Delicious as a table cheese, it is excellent as a cheese to enhance any dish in the kitchen.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
14 lbs
BRAND
Lattebusche
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Veneto
050903 PIAVE, 06 MOS BLUE LBL Based in Busche, a town in the Province of Belluno, Italy, Lattebusche is a cooperative that has been active in the dairy industry for 40 years. Over 70% of all milk processed is actually collected in this uncontaminated area, rich in grazing land which borders on the magnificent natural park of Italy’s spectacular and beautiful “Dolomite” mountains. Sold under the brand name "Piave" since 1960, is the typical "creamery" cheese borne from the Belluno cheesemaking tradition. It is Lattebusche's best-seller, and is widely known and appreciated not only in the Veneto Region, but also throughout Northern and Central Italy. Characterized by a sweet, full-bodied flavor that intensifies with age and made from milk produced on mountain pastures only. The 6 months Blue Lable Piave, also known as “Mezzano,” is creamy, sweet, and aromatic. Piave is an excellent cheese for its flavor and high nutritional value. Delicious as a table cheese, it is excellent as a cheese to enhance any dish in the kitchen.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
3.5 lbs
BRAND
Lattebusche
SHELF LIFE
4 Months
Nº UNITS CASE
4
REGION
Veneto
054561 PIAVE, 08 MOS BLUE LBL Based in Busche, a town in the Province of Belluno, Italy, Lattebusche is a cooperative that has been active in the dairy industry for 40 years. Over 70% of all milk processed is actually collected in this uncontaminated area, rich in grazing land which borders on the magnificent natural park of Italy’s spectacular and beautiful “Dolomite” mountains. Sold under the brand name "Piave" since 1960, is the typical "creamery" cheese borne from the Belluno cheesemaking tradition. It is Lattebusche's best-seller, and is widely known and appreciated not only in the Veneto Region, but also throughout Northern and Central Italy. Characterized by a sweet, full-bodied flavor that intensifies with age and made from milk produced on mountain pastures only. The 8 months Blue Lable Piave, also known as “Vecchio” is fruity and has a flaky consistency. Piave is an excellent cheese for its flavor and high nutritional value. Delicious as a table cheese, it is excellent as a cheese to enhance any dish in the kitchen.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
8 Months
NET WEIGHT
14 lbs
BRAND
Lattebusche
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Veneto
053716 PIAVE ORO DEL TEMPO Based in Busche, a town in the Province of Belluno, Italy, Lattebusche is a cooperative that has been active in the dairy industry for 40 years. Over 70% of all milk processed is actually collected in this uncontaminated area, rich in grazing land which borders on the magnificent natural park of Italy’s spectacular and beautiful “Dolomite” mountains. Sold under the brand name "Piave" since 1960, is the typical "creamery" cheese borne from the Belluno cheesemaking tradition. Characterized by a sweet, full-bodied flavor that intensifies with age and made from milk produced on mountain pastures only. Piave is an excellent cheese for its flavor and high nutritional value. Delicious as a table cheese, it is excellent as a cheese to enhance any dish in the kitchen. Piave cheese is always the perfect choice for the everyday meals of those who love the healthy taste of tradition. The Piave Oro del Tempo is also called Stravecchio meaning extra aged. These wheels have all been aged a minimum of 12 months. The cheese now is harder, with a definite, grainy texture. A really delicious cheese for snacking or can be grated over salads, pasta, rice or any other favorite dish. The extra age on the cheese gives it a wonderful taste reminiscent of nuts, dried fruits and berries. Piave became DOP in 2010. As of today Lattebusche is the only producer of Piave. Lattebusche collects and processes milk daily for the Piave production from about 200 members/breeders. About 60% of the milk collected comes from a native alpine breed called Bruna Alpina a redish/brown cow known for low yield but high content of protein and vitamin in its milk.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
14 lbs
BRAND
Lattebusche
SHELF LIFE
12 Months
Nº UNITS CASE
1
REGION
Veneto
058777 PIAVE, 12 MOS RED LBL W/O TREAT Based in Busche, a town in the Province of Belluno, Italy, Lattebusche is a cooperative that has been active in the dairy industry for 40 years. Over 70% of all milk processed is actually collected in this uncontaminated area, rich in grazing land which borders on the magnificent natural park of Italy’s spectacular and beautiful “Dolomite” mountains. Sold under the brand name "Piave" since 1960, is the typical "creamery" cheese borne from the Belluno cheesemaking tradition. PIAVE. Sold under the brand name "Piave" since 1960, this is the typical "creamery" cheese borne of the Belluno cheesemaking tradition. It is Lattebusche's best-seller, and is widely known and appreciated not only in the Veneto Region, but also throughout Northern and Central Italy. Characterized by a sweet, full-bodied flavor that intensifies with age and made from milk produced on mountain pastures only. Piave is an excellent cheese for its flavor and high nutritional value. Delicious as a table cheese, it is excellent as a cheese to enhance any dish in the kitchen
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
14 lbs
BRAND
Lattebusche
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Veneto
730905 TRUGOLE, 05 MOS ¼ CUT Agriform is a coop located in north-east Italy where they produce traditional and artisanal cheeses since 1980. It is the biggest producer in the Veneto region of Grana Padano and other typical regional cheeses (Asiago, Montasio, Monte Veronese, and Piave). Agriform aims to recover the flavors of the past, in contrast to the standardization of taste imposed by multinational companies. Proof of this comes with the wide range of Italian cheeses bearing the PDO label (Denomination of Protected Origin) which safeguards the name of typical cheeses. Very similar to an Asiago Cheese, it has a more accentuated and pleasing taste due to the variety of herbs and grasses that the cows graze on. It is called “TRUGOLE” named for the rich pasture which gave origin to this cheese. This is an “artisanal” type cheese, hand crafted, with milk carefully selected from the cows that eat only the forage from the grasses of this particular area. The cheese maker uses only carefully selected cultures and the method of production faithfully follows the traditional method from the mountains. Each day the wheels is turned and treated with a salt water solution to preserve the soft texture of the paste. The cheese has a soft and mellow texture, a rather accentuated eye formation and a definite pleasing taste reminiscent of the rich milk from which it is made.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
5 Months
NET WEIGHT
7 lbs
BRAND
Agriform
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
058796 TRUGOLE Agriform is a coop located in north-east Italy where they produce traditional and artisanal cheeses since 1980. It is the biggest producer in the Veneto region of Grana Padano and other typical regional cheeses (Asiago, Montasio, Monte Veronese, and Piave). Agriform aims to recover the flavors of the past, in contrast to the standardization of taste imposed by multinational companies. Proof of this comes with the wide range of Italian cheeses bearing the PDO label (Denomination of Protected Origin) which safeguards the name of typical cheeses. Very similar to an Asiago Cheese, it has a more accentuated and pleasing taste due to the variety of herbs and grasses that the cows graze on. It is called “TRUGOLE” named for the rich pasture which gave origin to this cheese. This is an “artisanal” type cheese, hand crafted, with milk carefully selected from the cows that eat only the forage from the grasses of this particular area. The cheese maker uses only carefully selected cultures and the method of production faithfully follows the traditional method from the mountains. Each day the wheels is turned and treated with a salt water solution to preserve the soft texture of the paste. The cheese has a soft and mellow texture, a rather accentuated eye formation and a definite pleasing taste reminiscent of the rich milk from which it is made.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
5 Months
NET WEIGHT
26 lbs
BRAND
Agriform
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
054923 CACIOTTA, AGED Latteria Perenzin is a family run business in its 4th generation of cheese making. Located in the Veneto region of Italy, in the foothills of the Dolomite Mountains, their cheese production is strictly craft-based, using only the best practices in milk collection, cheesemaking, curing, and affining. The company’s point of difference is the Perenzin family’s ability to use traditional cheesemaking methods in creating ‘newer’ cheeses leading to a portfolio of over 50 cheese recipes, many organic. New on the market, this goat cheese comes from the Veneto Region. It is produced in the foothills of the famous mountain range known as the Dolomites, specifically in the area known as Belluno Mountains, which lie due North from the famous City of Venice. Made with pure goat’s milk, the cheese is first aged a 3 – 4 month period. It then begins the second phase of maturing. For approximately 3 – 4 weeks the rind will be carefully cured – each cheese is individually rubbed daily by hand with the finest extra virgin olive oil and then aged for 4 months. Serve as a table cheese or on a cheese buffet, and if it must be paired the best combination would be fresh fruit, particularly fresh pears. Wine Pairing: A rather sweet fruity “passito” wine – this would be a sweet desert wine – for example the local venetian “Raboso Passito”.
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
5 lbs
BRAND
Perenzin
SHELF LIFE
6 Months
Nº UNITS CASE
4
REGION
Veneto
054930 CACIOTTA, HAY Latteria Perenzin is a family run business in its 4th generation of cheese making. Located in the Veneto region of Italy, in the foothills of the Dolomite Mountains, their cheese production is strictly craft-based, using only the best practices in milk collection, cheesemaking, curing, and affining. The company’s point of difference is the Perenzin family’s ability to use traditional cheesemaking methods in creating ‘newer’ cheeses leading to a portfolio of over 50 cheese recipes, many organic. New on the market, this goat cheese comes from the Veneto Region. It is produced in the foothills of the famous mountain range known as the Dolomites, specifically in the area known as Belluno Mountains, which lie due North from the famous City of Venice. Made with pure goat’s milk, the cheese is first aged a 3 – 4 month period. It then begins the second phase of maturing. For approximately 3 – 4 weeks the rind will be carefully cured – each cheese being individually rubbed daily by hand with the finest extra virgin olive oil. This cheese, delicate with aromas from the goat’s milk, is placed in baraques filled with hay where it ages and acquires the floral essences of hay. Serve as a table cheese or on a cheese buffet, and if it must be paired the best combination would be fresh fruit, particularly fresh pears. Wine Pairing: A rather sweet fruity “passito” wine – this would be a sweet desert wine – for example the local venetian “Raboso Passito”.
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
6 lbs
BRAND
Perenzin
SHELF LIFE
6 Months
Nº UNITS CASE
4
REGION
Veneto
054929 CACIOTTA, PEPPER & OIL Latteria Perenzin is a family run business in its 4th generation of cheese making. Located in the Veneto region of Italy, in the foothills of the Dolomite Mountains, their cheese production is strictly craft-based, using only the best practices in milk collection, cheesemaking, curing, and affining. The company’s point of difference is the Perenzin family’s ability to use traditional cheesemaking methods in creating ‘newer’ cheeses leading to a portfolio of over 50 cheese recipes, many organic. New on the market, this goat cheese comes from the Veneto Region. It is produced in the foothills of the famous mountain range known as the Dolomites, specifically in the area known as Belluno Mountains, which lie due North from the famous City of Venice. Made with pure goat’s milk, the cheese is first aged a 3 – 4 month period. It then begins the second phase of maturing. For approximately 3 – 4 weeks the rind will be carefully cured – each cheese being individually rubbed daily by hand with the finest extra virgin olive oil, and then with large grains of fresh black pepper. This perfect blend of a delicate cheese with aroma from the goat’s milk, is combined with the extra virgin olive oil and black pepper which gives us an unusual, very delicious and very interesting cheese. Serve as a table cheese or on a cheese buffet, and if it must be paired the best combination would be fresh fruit, particularly fresh pears. Wine Pairing: A rather sweet fruity “passito” wine – this would be a sweet desert wine – for example the local venetian “Raboso Passito”.
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
6 lbs
BRAND
Perenzin
SHELF LIFE
6 Months
Nº UNITS CASE
4
REGION
Veneto
054931 CACIOTTA, WALNUT LEAVES (BIO) Latteria Perenzin is a family run business in its 4th generation of cheese making. Located in the Veneto region of Italy, in the foothills of the Dolomite Mountains, their cheese production is strictly craft-based, using only the best practices in milk collection, cheesemaking, curing, and affining. The company’s point of difference is the Perenzin family’s ability to use traditional cheesemaking methods in creating ‘newer’ cheeses leading to a portfolio of over 50 cheese recipes, many organic. New on the market, this goat cheese comes from the Veneto Region. It is produced in the foothills of the famous mountain range known as the Dolomites, specifically in the area known as Belluno Mountains, which lie due North from the famous City of Venice. Made with pure goat’s milk, the cheese is first aged a 3 – 4 month period. It then begins the second phase of maturing. For approximately 3 – 4 weeks the rind will be carefully cured – each cheese being individually rubbed daily by hand with the finest extra virgin olive oil. This cheese, delicate with aromas from the goat’s milk, is wrapped in walnut leaves where it ages and acquires the earthy and bitter essences of walnut making for a unique and delicious product. Serve as a table cheese or on a cheese buffet, and if it must be paired the best combination would be fresh fruit, particularly fresh pears. Wine Pairing: A rather sweet fruity “passito” wine – this would be a sweet desert wine – for example the local venetian “Raboso Passito”.
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
6 lbs
BRAND
Perenzin
SHELF LIFE
6 Months
Nº UNITS CASE
4
REGION
Veneto
054947 CIOCK AL VINO ROSSO Latteria Perenzin is a family run business in its 4th generation of cheese making. Located in the Veneto region of Italy, in the foothills of the Dolomite Mountains, their cheese production is strictly craft-based, using only the best practices in milk collection, cheesemaking, curing, and affining. The company’s point of difference is the Perenzin family’s ability to use traditional cheesemaking methods in creating ‘newer’ cheeses leading to a portfolio of over 50 cheese recipes, many organic. This cheese is an artisanal 10 month aged Montasio cheese submerged in wine must (blend of Cabernet and Merlot) for about 10 days. After this process the cheese is left drying for a week. The aromas of the wine together with the pleasant aromatic flavor reminiscent of dried fruits, berries, grasses, and nuts of the cheese make this harmony of flavors unmistakable and unique. All milk is produced exclusively by cows or goats that graze on the fertile Alpine foothills of the Provinces of Belluno and Treviso. Wine pairings include Merlot such as Ronco Antico Merlot from Fruili or a Raboso del Piave.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
15 lbs
BRAND
Perenzin
SHELF LIFE
12 Months
Nº UNITS CASE
1
REGION
Veneto
054933 MILLEFOGLIE, MARZEMINO WINE Latteria Perenzin is a family run business in its 4th generation of cheese making. Located in the Veneto region of Italy, in the foothills of the Dolomite Mountains, their cheese production is strictly craft-based, using only the best practices in milk collection, cheesemaking, curing, and affining. The company’s point of difference is the Perenzin family’s ability to use traditional cheesemaking methods in creating ‘newer’ cheeses leading to a portfolio of over 50 cheese recipes, many organic. This would be a modern version of the Ubriaco (drunken) type cheese. The cheese, an aged Montasio (about 7 months) is pierced with holes allowing the Marzemino wine to diffuse itself in the actual paste of the cheese as it ages. The Montasio has also been cured in a particular manner so that it will form layers thus assuring an even distribution of the wine. The wine used “Marzemino di Refrontolo Passito” is very unusual, of a rare and very small production coming from the same area as the production of the cheese. The rind of the cheese is smooth, straw colored with evident “ruby colored” traces from the wine. The paste is more ivory colored, with visible layering and traces of the wine. The taste of this delicious and unusual cheese is a perfect combination of the slight hint of “piccante” from the cheese itself blended with the sweetness of Marzemino Refrontolo Passito”. Wine pairing: ideal if served with the same wine as used in the cheese, or can be served with a full, fruity, passito red. Store in the refrigerator well wrapped to avoid drying.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
13 lbs
BRAND
Perenzin
SHELF LIFE
12 Months
Nº UNITS CASE
1
REGION
Veneto
059082 SAN PIETRO, HONEYWX Latteria Perenzin is a family run business in its 4th generation of cheese making. Located in the Veneto region of Italy, in the foothills of the Dolomite Mountains, their cheese production is strictly craft-based, using only the best practices in milk collection, cheesemaking, curing, and affining. The company’s point of difference is the Perenzin family’s ability to use traditional cheesemaking methods in creating ‘newer’ cheeses leading to a portfolio of over 50 cheese recipes, many organic. Only the richest fresh milk from the surrounding mountain pastures makes it into these wheels. San Pietro is similar to a Montasio, this particular hard version is aged for 18 months. The extra aging gives it a particularly aromatic flavor reminiscent of dried fruits, berries, grasses, and nuts with a tangy, almost citrusy mid-palate. Semi-hard, compact paste of pale straw yellow color, with evenly distributed eyes of uniform size. After a maturing period of at least 18 months the cheese is hand cured with natural beeswax for 3-4 months. The final product becomes sweet, aromatic, honey flavored with a unique texture.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
18 Months
NET WEIGHT
13 lbs
BRAND
Perenzin
SHELF LIFE
12 Months
Nº UNITS CASE
1
REGION
Veneto
054932 UBRIACO TRAMINER WINE Latteria Perenzin is a family run business in its 4th generation of cheese making. Located in the Veneto region of Italy, in the foothills of the Dolomite Mountains, their cheese production is strictly craft-based, using only the best practices in milk collection, cheesemaking, curing, and affining. The company’s point of difference is the Perenzin family’s ability to use traditional cheesemaking methods in creating ‘newer’ cheeses leading to a portfolio of over 50 cheese recipes, many organic. The creation of this Italian cheese was inspired by the centuries-old custom of hiding cheeses in fermenting grape must, to conceal them from raiders in time of war (or from the master's accounting ledger). A goat's milk cheese of semi-hard consistency from Valle del Piave, Capra Ubriaco al Traminer, is uniformly textured or eyed to a limited degree, and steeped in grape must for ten days. Grape residues cling to the characteristically dark rind, which is dried thoroughly before final vacuum packing. As a goat’s milk cheese it has a white paste and clean, slightly sour taste that combines wonderfully with the wine must’s dark rind and aroma that brings to mind aged balsamic. GROLLA D’ORO WINNER
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
14 lbs
BRAND
Perenzin
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
051613 VECCHIO DOLCE, SWEET Latteria Perenzin is a family run business in its 4th generation of cheese making. Located in the Veneto region of Italy, in the foothills of the Dolomite Mountains, their cheese production is strictly craft-based, using only the best practices in milk collection, cheesemaking, curing, and affining. The company’s point of difference is the Perenzin family’s ability to use traditional cheesemaking methods in creating ‘newer’ cheeses leading to a portfolio of over 50 cheese recipes, many organic. Vecchio Dolce is made exclusively with mountain milk from the Austrian Alps. It is made with the same enzymes used for Parmigianino Reggiano. This cheese has a a grainy texture which at the same time melts in your mouth with a an extremely sweet finish resembling butter scotch. It is a full bodied cheese with a full flavor profile made with fresh milk from cows mostly grass-fed. It is aged by Perenzin for 12 months. It pairs well with full bodied red wines as Amarone etc..
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
14 lbs
BRAND
Perenzin
SHELF LIFE
12 Months
Nº UNITS CASE
1
REGION
Veneto
059730 BLUE, BASAJO The history of this company began in early 1900 when Ernest Carpenedo, began working as a “casoin” (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). From these humble beginnings, the son and founder of La Casearia, Antonio Carpenedo, was one of the first cheese affineurs in Italy and he runs the business with his son Alessandro. “The cheeses of the Antonio Carpendedo cellar” are not only appreciated around Europe but overseas as well. This is a blue cheese aged with a dessert wine from the southernmost Italian island “Pantelleria”. The cheese undergoes a traditional aging of approximately 2 months, during this time the veining becomes more pronounced and it develops a distinct rather piquant taste which at the same time is always very smooth and pleasant. The perfect blend of the blue veined cheese and the sweet grape “must” result in a cheese which is slightly spicy yet never exaggerated, and rich in hints of apricots and almonds and all the fragrance of the flowers and herbs of the varied rich mountain pastures. It is a true symphony of tastes and a perfect combination between the spiciness of the cheese and the sweetness of the “Passito di Pantelleria “wine.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
3 lbs
BRAND
La Casearia
SHELF LIFE
3 Months
Nº UNITS CASE
2
REGION
Veneto
059066 BRENTA STAGIONATO Latterie Vicentine is a coop of 400 farmers in the Veneto Region. This “latteria” is one of the largest producers of Asiago Fresco and they are committed to the freshness and quality of the milk used in their cheeses which are completely natural and preservative free (no natamacyn or lysozyme). Asiago fresco is one of Italy’s best selling cheeses. It can be paired with Polenta or sliced onto Pasta because it melts well. Brenta takes its name from the river Brenta that runs through Trentino Alto-Adige and the Veneto Region to the Adriatic Sea. It is a cheese born of the ancient cheese making tradition of Northeastern Italy (particularly the Veneto Region). The milk is collected locally from the Italian Alps where the variety of grasses that the cows graze is unique. Brenta’s flavor is sweet, full-bodied, and herbaceous, but not overpowering. It tastes of fresh milk thus classified as a “creamery” type of cheese. Brenta ages for at least 4 months and its texture is semi-hard to hard.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
14 lbs
BRAND
Latterie Vicentine
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
051603 BRILLO TREVISO The history of this company began in early 1900 when Ernest Carpenedo, began working as a “casoin” (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). From these humble beginnings, the son and founder of La Casearia, Antonio Carpenedo, was one of the first cheese affineurs in Italy and he runs the business with his son Alessandro. “The cheeses of the Antonio Carpendedo cellar” are not only appreciated around Europe but overseas as well. Brillo means tipsy in Italian, hence this little fresh cow’s milk cheese which has been immersed directly in the wine (local red Fragola and Merlot), was given the name “Brillo”. Brillo Treviso has a mild and creamy paste with an intense wine aroma that has been absorbed throughout the paste. This cheese with its delicate aroma is perfect to be served as an aperitif to accompany a glass of preferably young fresh wine. A nice addition for a cheese platter and excellent when Included in some prepared dishes and salads.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
1 lbs
BRAND
La Casearia
SHELF LIFE
6 Months
Nº UNITS CASE
8
REGION
Veneto
054505 BRISCOLE, BARBERA The history of this company began in early 1900 when Ernest Carpenedo, began working as a “casoin” (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). From these humble beginnings, the son and founder of La Casearia, Antonio Carpenedo, was one of the first cheese affineurs in Italy and he runs the business with his son Alessandro. “The cheeses of the Antonio Carpendedo cellar” are not only appreciated around Europe but overseas as well. This cheese is a rather hard, round shaped and has a beautiful deep ruby color. Of local “artisanal” production, it is made with a blend of cow and goat’s milk. It is compact in consistency, white to ivory in color with very slight eye formation. It is cured with the “must” of Barbera wine and after resting a number of months in oak barrels it develops a very intense bouquet – “dry, full bodied with a pleasant softness”. The cheese starts out with a slightly sweet taste, then acquiring a slightly stronger taste as it continues to mature in the “must”. The result is a fullness and a unique balance, reminding one of dried fruit, hazel nuts and grasses, especially hay and milk. (Briscole is the name of a card game in Italian).
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
5.5 lbs
BRAND
La Casearia
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Veneto
054662 CAPRINO, AGED Made by Lattebusche in the same facility where Piave is made. Caprino is a combination of two milks collected from the members of the coop in the mountains of northeastern Italy. The cheese is fragrant, sweet, milky with a semi-soft texture and it acquires a piquant aftertaste. It has a character of its own given by the unique grasses of the Italian Alps. This cheese is a perfect table cheese, or can be served diced in a salad or melted into a vegetable dish. Pair with white sparkling wines: Prosecco etc.
TYPE OF MILK
Goat & Cow
TREATMENT
Pasteurized
RIPENING
X Months
NET WEIGHT
4.41 lbs
BRAND
Lattebusche
SHELF LIFE
X Months
Nยบ UNITS CASE
2
REGION
Veneto
054663 CAPRINO, PEPPER Caprino Pepper, produced by Lattebusche, is made in the same place where Piave is made. This cheese is the same cheese as the Caprino but is aged with the addition of whole black peppercorns: it is characterized by a pleasantly piquant and unique flavor. The expert blending of Goat and Cow milks, the addition of the peppercorns and the careful aging give us a cheese that is aromatic with hints of the acidity of the goat milk, yet retaining all the sweetness of the cow’s milk. Pair it with fresh pears, a light wine or even a “wine” jelly.
TYPE OF MILK
Goat & Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
4.5 lbs
BRAND
Lattebusche
SHELF LIFE
12 Months
Nº UNITS CASE
2
REGION
Veneto
058975 DOLOMITI PARCO Dolomiti del Parco is a unique cheese and different than any other “latteria” cheese. It is produced in a national park “National Park of the Bellunese Dolomites” where milk is collected from the cows that graze in this protected area. It has a sharp and slightly spicy taste reminiscent of a “Malga” cheese with a strong grassy aftertaste. This cheese is a perfect table cheese and can also be used for cooking because it melts well.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
14 lbs
BRAND
Lattebusche
SHELF LIFE
18 Months
Nº UNITS CASE
1
REGION
Veneto
053731 MONTE VERONESE, AMARONE WINE DOP The history of this company began in early 1900 when Ernest Carpenedo, began working as a “casoin” (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). From these humble beginnings, the son and founder of La Casearia, Antonio Carpenedo, was one of the first cheese affineurs in Italy and he runs the business with his son Alessandro. “The cheeses of the Antonio Carpendedo cellar” are not only appreciated around Europe but overseas as well. This cheese is a Monte Veronese D.O.P – a semi cooked “pressed” cow’s milk cheese aged over 5 – 6 months. It is then carefully cured with the “must” from the grapes used to make “Amarone” wine. The area where the Monte Veronese cheese is produced (in the hills north of Verona) is the same area which produces the Amarone, - one of Italy’s most historic and prestigious wines. The cheese has the definite flavor of the Amarone wine, an aroma of fruits tending towards candied and/or unsweetened cherries with a slight hint of musk. Some wheels may have a thin vein-like line running through the center.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
14 lbs
BRAND
La Casearia
SHELF LIFE
12 Months
Nº UNITS CASE
1
REGION
Veneto
059088 MONTEO The history of this company began in early 1900 when Ernest Carpenedo, began working as a “casoin” (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). From these humble beginnings, the son and founder of La Casearia, Antonio Carpenedo, was one of the first cheese affineurs in Italy and he runs the business with his son Alessandro. “The cheeses of the Antonio Carpendedo cellar” are not only appreciated around Europe but overseas as well. Monteo is a soft textured cheese made from pasteurized cow’s milk originating only from selected farms located in the Venetian Hills. The high quality of the milk used is just one of the aspects of this product, allowing us to bring a genuine variety of cheese particularly suitable for everyday consumption. Monteo is characterized by its intense aroma of fresh milk. The aftertaste is reminiscent of yoghurt and traditional butter.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
26 lbs
BRAND
La Casearia
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
054351 PECORINO, PEPATO Agriform is a coop located in north-east Italy where they produce traditional and artisanal cheeses since 1980. It is the biggest producer in the Veneto region of Grana Padano and other typical regional cheeses (Asiago, Montasio, Monte Veronese, and Piave). Agriform aims to recover the flavors of the past, in contrast to the standardization of taste imposed by multinational companies. Proof of this comes with the wide range of Italian cheeses bearing the PDO label (Denomination of Protected Origin) which safeguards the name of typical cheeses. Classic Table Cheese Pecorino with a sharp and pronounced flavor and a semisoft texture. Produced in Sicily and sold under the Agriform brand. Suitable for grating or can be used as a table cheese.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
X Months
NET WEIGHT
8 lbs
BRAND
Agriform
SHELF LIFE
X Months
Nยบ UNITS CASE
4
REGION
Veneto
051652 PERLAGRIGIA, W/TRUFFLE The history of this company began in early 1900 when Ernest Carpenedo, began working as a “casoin” (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). From these humble beginnings, the son and founder of La Casearia, Antonio Carpenedo, was one of the first cheese affineurs in Italy and he runs the business with his son Alessandro. “The cheeses of the Antonio Carpendedo cellar” are not only appreciated around Europe but overseas as well. This is the “ORIGINAL” and genuine cheese made “under ash”. Antonio Carpanedo, master “affinatore” of the Casearia is the creator of this particular cheese, but today for technical reasons the name used for this cheese is “PERLA GRIGIA” meaning gray pearl. This is a cow’s milk cheese produced locally in Veneto. It is quite soft and smooth with the distinct characteristic of actual small slices of black truffle incorporated into the paste of the cheese itself. Its rind is rubbed with ash allows the cheese to remain soft. The aging process and the special ingredients make this an unforgettable and unique cheese. Primarily a table cheese, it is delicious also used in the preparation of many dishes.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
6.5 lbs
BRAND
La Casearia
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
051675 SPEZIATO, TRUFFLE The history of this company began in early 1900 when Ernest Carpenedo, began working as a “casoin” (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). From these humble beginnings, the son and founder of La Casearia, Antonio Carpenedo, was one of the first cheese affineurs in Italy and he runs the business with his son Alessandro. “The cheeses of the Antonio Carpendedo cellar” are not only appreciated around Europe but overseas as well. After a first brief time of aging the cheese is washed , then treated with extra virgin olive oil on the rind and with a very special mixture of spices (nutmeg and cinnamon) which gives to the cheese an intense perfume and aroma. This combination of, a very delicate cheese, the earthy aroma of the black truffle and the covering of unique heady spices give us a finished product of unforgettable finesse. Serve thinly sliced or cubed with crackers. This cheese will also be a wonderful addition to numerous dishes in the kitchen. Not only does it melt beautifully, but the black truffle will become even more intense and aromatic when heated, add it into a white sauce, or a meat sauce shave over a plate of pasta or use it to finish off a risotto.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
6.5 lbs
BRAND
La Casearia
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
058970 TOMA, BLU The history of this company began in early 1900 when Ernest Carpenedo, began working as a “casoin” (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). From these humble beginnings, the son and founder of La Casearia, Antonio Carpenedo, was one of the first cheese affineurs in Italy and he runs the business with his son Alessandro. “The cheeses of the Antonio Carpendedo cellar” are not only appreciated around Europe but overseas as well. From La Casearia, one of the famous and renowned affineurs in the Italian market and creator of Vento D’Estate (cow’s milk in hay), comes Toma Blue alle Erbe. The base is a blue toma made of cow’s milk. After undergoing 2 months of seasoning on wooden planks, the wheel is aged in oak barriques with aromatic herbs and hay. As the cheese ages, its own tangy milky flavors merge with the oak and hay essences. The result is an outstanding cheese with herbal and earthy flavors combined with a pleasant spiciness. Pairing suggestions: Honeys and jams, or Passito di Pantelleria wine. Toma Blue alle Erbe won gold medals at the Mountain Cheese Olympics 2005 and at the International Food Expo Verona 2007.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
16 lbs
BRAND
La Casearia
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
053823 UBRIACO, RABOSO The history of this company began in early 1900 when Ernest Carpenedo, began working as a “casoin” (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). From these humble beginnings, the son and founder of La Casearia, Antonio Carpenedo, was one of the first cheese affineurs in Italy and he runs the business with his son Alessandro. “The cheeses of the Antonio Carpendedo cellar” are not only appreciated around Europe but overseas as well. A cow’s milk cheese is made much in the same manner and technology as a Montasio Cheese typical of the traditional “latterie” (these are traditional local dairies) in the Friuli/Veneto Region. The cheese is then cured with the “must” of the local Veneto wine Raboso from which it gets its particularly fruity taste and aroma. This delicious cheese has a very thin edible rind of an intense purple coloring and the cheese itself is white or slightly straw colored with small eye formation.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
8 Months
NET WEIGHT
13 lbs
BRAND
La Casearia
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Veneto
053712 VENTO D’ESTATE The history of this company began in early 1900 when Ernest Carpenedo, began working as a “casoin” (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). From these humble beginnings, the son and founder of La Casearia, Antonio Carpenedo, was one of the first cheese affineurs in Italy and he runs the business with his son Alessandro. “The cheeses of the Antonio Carpendedo cellar” are not only appreciated around Europe but overseas as well. This cheese “Vento D’Estate” can be translated as the “Breezes of Summer”. This locally produced “artisanal” type cheese which is then aged in “Barrique” (or barrels) covered in freshly cut hay from the “Monfenera” a mountain prairie north of Treviso. The result is an incredible cheese which literally reflects the scents of grasses, herbs and wild flowers which it has absorbed during the maturing process. This cheese is more often made with cow’s milk, but at times with sheep’s milk depending upon the availability of the latter.
TYPE OF MILK
Cow/Sheep
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
6 lbs
BRAND
La Casearia
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Veneto
058627 BLU 61 The history of this company began in early 1900 when Ernest Carpenedo, began working as a “casoin” (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). From these humble beginnings, the son and founder of La Casearia, Antonio Carpenedo, was one of the first cheese affineurs in Italy and he runs the business with his son Alessandro. “The cheeses of the Antonio Carpendedo cellar” are not only appreciated around Europe but overseas as well. Blu 61 is a blue cow’s milk cheese that is ripened with fine Raboso Passito wine and cranberries. It is matured for 2 months and the paste is soft and becomes creamier with age. The rind is thin and covered with red cranberries. The aromatic and intense notes of a blue cheese harmonize well with the tastes of cranberry and sweet Passito di Raboso wine. This delicious and unique cheese has won many awards and is loved by cheese fans. Gold Medal in Alma Caseus Contest
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
5.5 lbs
BRAND
La Casearia
SHELF LIFE
3 Months
Nº UNITS CASE
1
REGION
Veneto
058628 TOMATTO The history of this company began in early 1900 when Ernest Carpenedo, began working as a “casoin” (a dialect term meaning a cheese seller) in a little shop in the village of Preganziol (TV). From these humble beginnings, the son and founder of La Casearia, Antonio Carpenedo, was one of the first cheese affineurs in Italy and he runs the business with his son Alessandro. “The cheeses of the Antonio Carpendedo cellar” are not only appreciated around Europe but overseas as well. Tomatto, a new La Casearia invention, is a soft cow’s milk cheese with small pieces of tomato in the paste and oregano on the rind. It is a perfect mix of Mediterranean flavors reflecting the tomato and oregano. The cheese is delicate and fresh. Thanks to its simplicity and sweet taste it reminds someone of an authentic Italian pizza. The cheese can be easily melted on Pizza or used in risotto or used as a table cheese or in a sandwich.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
7 lbs
BRAND
La Casearia
SHELF LIFE
4 Months
Nº UNITS CASE
2
REGION
Veneto
059000 PECORINO, OLIVE LEAVES L’Antica Cascina has been aging and affining cheeses for over 15 years according to traditional antique methods. Located in the town of Forli in Emiglia Romania, this cheese maker ages cheeses in their caves and wells. Made in in the town of Brisighella, Emilia Romagna renowned worldwide for its olive trees from which delicious oils are produced. The producer, Antica Cascina blended tradition with innovation to find the right ripening stage to highlight the organoleptic qualities of the olive tree. “L’Ulivo” is the result of a process carried out in the eighteenth-century cellar of Villa Corte, using an ancient jar and cut olive branches. In the silent and half-lit cellar, a slow and mild fermentation process has resulted in a cheese characterised by a soft and delicate taste with hints of olive aromas.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
2.9 lbs
BRAND
Antica Cascina
SHELF LIFE
4 Months
Nº UNITS CASE
2
REGION
Emilio Romagna
053081 BOSCHETTO, TRUFFLE The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. A sweet, tender and mild cheese made from a careful blend of sheep's milk and cow's milk. Aged with shavings of white truffles no aroma added. This cheese was created around the year 1988 when Il Forteto decided to add truffles to a local cheeses called Marzolino (March) made during the spring months when the pastures are rich and fresh and the aroma of the cheese is at its best. Interesting harmonic combination between the earthy tones of rare white truffles (from Umbria) and blended-milk cheese.
TYPE OF MILK
Cow & Sheep
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
1.5 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nยบ UNITS CASE
6
REGION
Tuscany
050951 BRILLO DIVINO The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. Brillo means tipsy in Italian- Pecorino di vino is a pecorino cheese that matures in terracotta pitchers filled with wine. After four months of maturation the cheese is placed in terracotta pitchers (a typical Tuscan container for wine and oil) containing Chianti wine for another month. When the cheese is removed, it has not lost its typical taste of matured Pecorino; it becomes softer, sweeter and has acquired a delicate taste and unmistakable fragrance of wine.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
5 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nยบ UNITS CASE
2
REGION
Tuscany
054607 CACIO DI BOSCO, TRUFFLE The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. Two luxury flavors—truffles and Tuscan sheep’s milk—come together in one cheese! Cacio di Bosco al Tartufo (literally “cheese of the forest with truffles”) is a premium pecorino studded with white truffles. The long maturation balances the taste of sweet, nutty sheep’s milk against the strong aroma of truffle for a well-integrated cheese. While Cacio di Bosco is over-the-top in flavor, its slightly sour paste and crumbly texture make it surprisingly versatile; it is firm enough to grate over pasta, risotto or even pizza, but it also sits nicely at the table alongside a glass of red wine.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
4 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Tuscany
053705 MARZOLINO The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. Marzolino is a table fresh pecorino (sheep’s milk cheese) made by Il Forteto, producers of some of Italy's finest specialty cheeses. Their agricultural cooperative is located in the farming town of Mugello near Florence and Tuscany. The name originates from the ancient tradition of making cheese in the springtime when the new blooms of spring give the milk an unmistakable flavor and a tender paste. This small, ivory-colored wheel is brimming with mild, sweet flavor. A truly wonderful Tuscan cheese that is delicious on a cheese board and melts perfectly - a classic melted on focaccia.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
2.5 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
NÂş UNITS CASE
3
REGION
Tuscany
053085 PECORINO, ANTICO MUGELLO The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. Pecorino cheese lends itself to a wide range of flavoring and rind treatments, including truffles, ash, arugula, olives, pistachio nuts, and now, tomato concentrate. Pecorino Antico Mugello is a pasteurized sheep's milk cheese aged for over two months. The red rind comes from the treatment made with a dense mixture of tomato and olive oil, lending a hint of sweet berries and piquancy to the cheese. Beneath the rind lies a straw-colored interior. The producers describe Antico Mugello as having a crackling flavor and classic, delicate aroma.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
2 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nยบ UNITS CASE
3
REGION
Tuscany
054688 PECORINO, BASILIO BASIL LEAVES The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. Forteto’s famous Tuscan pecorino comes seasoned with one of Italy’s most popular herbs – basil. In Basilio, olive oil plays matchmaker for sheep and herb, and the result is a marriage of classic Italian flavors. Il Forteto cuts no corners in cheese making, and their extra care shows in the perfect balance of this seasoned pecorino. Each wheel is massaged and rubbed with extra virgin olive oil to soften the rind, allowing the basil to cling to the cheese and infuse it with its sweet, herbaceous aromas.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
5 Months
NET WEIGHT
5 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Tuscany
053732 PECORINO, BIGIO ASH The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. BIGIO (means grey and ashy in Tuscany). This “Pecorino” cheese has been set under ashes according to an old farmer’s custom.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
5 Months
NET WEIGHT
4 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Tuscany
053022 PECORINO, DI FOSSA The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. “IL FORTETO” has put its cheese into the tufa’s hollows of Sogliano al Rubicone, near Forli’. In these hollows (high 3 mt; large 2 mt) the cheese is put down in sacks of cloth in August and drawn out in November according to a centuries old tradition dating back to the Middleages when they would hide their cheese from looters. When the cheese “rises again”, it appears transformed: it has lost its round shape and the prolonged seasoning has caused a further loss of whey and fat, increasing the digestibility. And over all, the particular fermentations have conferred a sharp taste and an unmistakable flavor.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
4 lbs
BRAND
Il Forteto
SHELF LIFE
12 Months
Nº UNITS CASE
2
REGION
Tuscany
053777 PECORINO, FORMAGIOTTO The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. Cheese from sheep’s milk, aged 15-20 days. With a soft crust and a white and friable paste. The body shows small “eyes” that mark the tasty acidulous flavor. The taste is creamy, mild and sweet well characterized by the sheep’s milk.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
20 Days
NET WEIGHT
2 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nº UNITS CASE
3
REGION
Tuscany
053050 PECORINO, MUGELLANO The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. Mugellano is from sheep’s milk, aged 15-20 days. With a soft crust and a white and friable paste. The body shows small “eyes” that mark the tasty acidulous flavor. The taste is creamy, mild and sweet well characterized by the sheep’s milk.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
2 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nº UNITS CASE
3
REGION
Tuscany
054680 PECORINO, NOCE AGED WALNUT The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. This pecorino is aged under nut tree leaves mingling the different tastes of Tuscany. The strong flavor of the nut tree and the delicacy of the pecorino gives this cheese a unique taste and an unmistaken flavor which is earthy, slightly bitter, and reminiscent of nuts.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
5 Months
NET WEIGHT
4 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nยบ UNITS CASE
2
REGION
Tuscany
053051 PECORINO, PEPPER BLK The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. This cheese is obtained from pure sheep’s milk, aged over three months. The paste is friable, from the distinct but sweet taste of sheep’s milk. It is flavored by whole black pepper.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
5 Months
NET WEIGHT
4.5 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Tuscany
053057 PECORINO, PEPPER RED The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. This cheese is obtained from pure sheep’s milk, aged over three months. The paste is friable, from the marked but sweet taste of sheep’s milk. It is rendered piquant by small red peppers.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
5 Months
NET WEIGHT
4.5 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Tuscany
053039 PECORINO, RE NERO The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. This pecorino aged for at least three months. The black crust reminds us the peasant’s custom to protect the cheese greasing it with olive oil’s dregs and ashes to extend the conservation. The paste is white, friable, lightly rough. Very tasty, with a complete flavor.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
5 Months
NET WEIGHT
4.5 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Tuscany
053055 PECORINO TOSCANO STAGIONATO The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. This Pecorino Toscano is aged for 4 months and is a semi-hard Pecorino with a sweet finish and a pleasant texture. This is one of Il Forteto best seller and it is a great compromise between price and taste. It maintains the milky characteristics of a fresh Pecorino combining with a stronger flavor profile of aged Pecorinos.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
5 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nยบ UNITS CASE
2
REGION
Tuscany
053083 PECORINO TOSCANO ORO ANTICO The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. Pecorino Oro Antico is the top of the line Pecorino from Il Forteto. it has been specially selected by the master cheesemaker at Il Forteto for longer aging and curing. After its initial olive oil rub down, it goes to age in a cellar for 8+ months where it enjoys further olive oil baths. At last it is crowned with the red wax seal that marks it as Oro Antico Riserva. The cheese has a fruity, herbaceous, nutty flavor profile. Silver Winner at 2012 World Cheese Awards Winner of several awards for best Pecorino Cheese - Tutto Food Milan
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
8 Months
NET WEIGHT
5 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nยบ UNITS CASE
2
REGION
Tuscany
053056 PECORINO, TOSCANO 12 MOS The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. This pecorino is ripened for at least one year. The crust recalls the cellars’ stone, the paste is rocky and tends to make flakes. The intense taste, with perfumes and flavors persistent, well pronounced but harmonious, is the result of a long and controlled seasoning process. This cheese may also be grated over dishes.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
5 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
NÂş UNITS CASE
2
REGION
Tuscany
053054 PECORINO, TOSCANO 30 DAYS The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. The il Forteto cooperative is one of the largest producers of Pecorino Toscano and is an associate of the Consorzio per la Tutela del Pecorino Toscano (Dairy #120) which protects Pecorino Toscano’s origins and methods of production. Forteto’s fresh pecorino ages between 20 and 30 days for a sweet yet pronounced flavor of sheep’s milk. Each bite releases a spritz of perfume from the Tuscan countryside and a taste that is well-developed and balanced.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
5 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Tuscany
054687 PECORINO, TOSCANO HAY The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. This pecorino is elaborated with honey and hay. From a tradition of conserving cheese under hay. The long maturation brings the right combination of the flavor of hay, the delicate taste of honey and the strong and pronounced taste of sheep milk cheese.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
5 Months
NET WEIGHT
5 lbs
BRAND
Il Forteto
SHELF LIFE
6 Months
Nยบ UNITS CASE
2
REGION
Tuscany
053061 SCAMORZA, SMKD The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. Scamorza is a cow’s milk stretched paste cheese, belonging to the same family as mozzarella and provolone. This unique shape is achieved by tying the forms together to hang during the ripening process. In fact, the name of this cheese has somewhat morbid overtones: “scamozza” is an expression in southern Italy which means “beheaded”, it is meant here to describe the cheese’s appearance (tied in a rope bag). Naturally smoked with beech wood.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
20 Days
NET WEIGHT
300 grams
BRAND
Il Forteto
SHELF LIFE
4 Months
Nº UNITS CASE
15
REGION
Tuscany
053888 SCAMORZA, WHITE The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. Scamorza is a cow’s milk stretched paste cheese, belonging to the same family as mozzarella and provolone. This unique shape is achieved by tying the forms together to hang during the ripening process. In fact, the name of this cheese has somewhat morbid overtones: “scamozza” is an expression in southern Italy which means “beheaded”, it is meant here to describe the cheese’s appearance (tied in a rope bag).
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
20 Days
NET WEIGHT
300 grams
BRAND
Il Forteto
SHELF LIFE
4 Months
Nº UNITS CASE
15
REGION
Tuscany
053882 TRECCIONE, SMKD The Producer: The agricultural cooperative Il Forteto was founded in 1977 by a group of 16 young associates, all students at the time. With the help of some of their professors they begun to fulfill their idealistic dream of helping more unfortunate and sometimes handicapped children. They started by growing and selling agricultural products in the marketplace. From those early days, Il Forteto has grown into one of the finest agricultural cooperatives whose products are shipped all over the world. The Treccione is a braided version of a classic scamorza cheese handcrafted in this unique shape.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
20 Days
NET WEIGHT
4 lbs
BRAND
Il Forteto
SHELF LIFE
4 Months
Nยบ UNITS CASE
4
REGION
Tuscany
053031 FONTINA, VAL A’OSTA DOP One of Italy’s most famous Cheeses Made in the Aosta Valley, the northwestern region of Italy, an autonomous territory bordered by the French and Swiss alps. The aging (minimum 3 months) is done in caves carved directly into the mountain. It received the nomination of DOC in l955, and it was one of the very first cheeses to receive the prestigious DOP by the European Community in l996. Every phase of production and curing of Fontina is governed by the Consorzio which will stamp every wheel with the official seal. There are three very important factors which make Fontina such a special cheese: first, the territory where it is made; this valley in the heart of the Alpine Chain with it’s particular climatic, agronomic conditions and with it’s mountain pastures which extend up to 3000 meters in altitude; second, the milk that comes “only” from the Valdostana cows, an autochthonous breed limited to this area and which are recognized to have a milk which is more abundant and different from any other breed; third, FONTINA is made with “ultra” fresh, raw, whole milk. The cheese is hand salted before it goes through its very carefully monitored aging period. It has a wonderful full and aromatic flavor reminding us of the rich and varied mountain forage. The flavor becomes stronger as it ages. Delicious as a table cheese, it also serves as the basis for many local and typical dishes of this picturesque valley.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
19 lbs
BRAND
COOP Fontina
SHELF LIFE
3 Months
Nº UNITS CASE
1
REGION
Val D’Aosta
054678 BLEU, MONCENISIO Luigi Guffanti, one of the historic Italian affineur since 1876, began his business when he started to age Gorgonzola in an abandoned silver mine. The company places the highest importance and attention to the artisanal quality of their products and transmits a passion for their cheesemaking and unusual curing processes to their gorgonzola and other cheeses. The company’s unique history and cheesemaking skills have stayed within the family for 5 generations. Made in the “Val di Susa” high in the mountains bordering on France; an “artisanal” type cheese, it is made with whole cow’s milk and is aged for 90 days. It has an intense and piquant taste with a semisoft texture similar to a Gorgonzola. Serve with rustic bread, it pairs well with fruit mustards, honey and/or fresh fruit. A version of this cheese is made directly in the mountain pastures which will be labeled “alpeggio” but very limited quantities as the time of production is only during the summer months. Suggested wines - a full bodied aged red, or a sweet white wine.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
4.5 lbs
BRAND
Guffanti
SHELF LIFE
3 Months
Nº UNITS CASE
2
REGION
Piedmont
053869 BRA DURO Valle Josina, which begun in 1966, is a cooperative of 200 farmers that collect milk exclusively from mountain cows and only use the finest milk provided exclusively by its members. The high quality milk is then used to make several exclusive Piedmont GOP cheeses, with artisanal cheesemaking practices. This is a hard and savory cheese due to its aging for a minimum of 6 months. Made with partially skimmed cow’s milk and with a small addition of sheep and/or goat's milk. It will have a harder, thicker, darker rind than the Tenero type, and the cheese itself will be yellow or “ochre” color. The production of these cheeses is overseen by it’s own consorzio and not only are strict rules imposed in the production plants, but the cows receive only natural feed. Historically this type of cheese has been made in the surrounding area for centuries. Today it is considered one of the most important cheeses made in the Piedmont region. The Bra Duro can be served as a table cheese, but it has also been customary to grate over local dishes. Pairs well with the local Barbera wine.
TYPE OF MILK
Cow & Sheep/Goat
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
15 lbs
BRAND
Valle Josina
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Piedmont
053080 BRA, MEDIO TENERO Valle Josina, which begun in 1966, is a cooperative of 200 farmers that collect milk exclusively from mountain cows and only use the finest milk provided exclusively by its members. The high quality milk is then used to make several exclusive Piedmont GOP cheeses, with artisanal cheesemaking practices. This is a semi-soft cheese usually made with whole milk (but can also be made with partially skimmed milk.) It is pasteurized, has a delicate and fragrant flavor and has been aged for approximately 45 days to 2 months. It has a smooth thin rind, a consistent texture, small eye formation with a white to ivory color. This cheese takes it’s name from the town of Bra in the Province of Cuneo. Traditionally the picturesque town of Bra was the central marketplace for the shepherds who would bring their products from the mountains and the surrounding area to sell. Often the cheese would go to the neighboring region of Liguria and was used in the Pesto.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
16 lbs
BRAND
Valle Josina
SHELF LIFE
3 Months
NÂş UNITS CASE
1
REGION
Piedmont
054587 CASTELMAGNO, DOP This cheese is rare and made in very small quantities in a “very “limited area: only three small mountain towns in the Province of Cuneo. Often referred to as the “noble” cheese of Italy, it has a unique and particular taste, intense and persistent, which recalls the fresh hay and varied grasses from the mountain pastures and the aging in the local caves and special cellars. It has a crumbly consistency and a rough dark rind. Today it is usually preferred at 6 months of age, but some still prefer it more piquant, even marbled with blue veins. There are many imitations of this cheese, therefore it is Important to assure oneself that the mark of the consortium appears on the wheel. This “noble” cheese of Piedmont is well paired with Barolo and Barbaresco. Cow’s milk with sheep and goat milk added.
TYPE OF MILK
Cow & Sheep/Goat
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
6.5 lbs
BRAND
Rosso
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Piedmont
051612 CUSIE, BARLEY & WHISKY Occelli makes their special cheeses exclusively from cows, goats, and sheep that graze on the private mountain pastures of the company’s terrain. These pastures are full of rich grasses, varying herbs, and seasonal flowers giving the milk distinct flavors and aromas. Occelli is a strong supporter of the Slow Food movement and all their practices are eco-friendly having a great respect for biodiversity and the environment. Beppino Occelli has created an original and new cheese, processing goat’s milk and cow’s milk together. Only a few forms, carefully selected, are aged over a very long period of time and then coated with malted barley and whisky. The final result is a unique cheese with a strong and complex fragrance. The whisky goes down wonderfully with the flavor of malted barley, so much so that it can be enjoyed with the same distillate
TYPE OF MILK
Cow, Goat
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
4 lbs
BRAND
Occelli
SHELF LIFE
4 Months
Nº UNITS CASE
4
REGION
Piedmont
051609 CUSIE, BLK PEPPER Occelli makes their special cheeses exclusively from cows, goats, and sheep that graze on the private mountain pastures of the company’s terrain. These pastures are full of rich grasses, varying herbs, and seasonal flowers giving the milk distinct flavors and aromas. Occelli is a strong supporter of the Slow Food movement and all their practices are eco-friendly having a great respect for biodiversity and the environment. Produced from sheep’s and cow’s milk, Occelli al Pepe Nero e Bache Rosa ages for at least four months in the cellars of Valcasotto where it matures on boards of wood of this valley. In the body, grains of black and pink pepper enrich the range of its flavours and aromas
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
11 lbs
BRAND
Occelli
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Piedmont
051611 CUSIE, TOBACCO LEAVES Occelli makes their special cheeses exclusively from cows, goats, and sheep that graze on the private mountain pastures of the company’s terrain. These pastures are full of rich grasses, varying herbs, and seasonal flowers giving the milk distinct flavors and aromas. Occelli is a strong supporter of the Slow Food movement and all their practices are eco-friendly having a great respect for biodiversity and the environment. This is a cheese made from goat's or sheep's and cow's milk in quantities that vary according to the availability of the season, aged for about a year and a half. The wheels are then wrapped in tobacco leaves, contributing to enhancing the organoleptic complexity, multiplying its aromas and fragrances.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
6 lbs
BRAND
Occelli
SHELF LIFE
4 Months
NÂş UNITS CASE
2
REGION
Piedmont
051683 RASCHERA, ALPEGGIO Quaglia Vittorio is an artisanal affineur from the Piedmont region. They passionately follow the aging process of various typical piemontese DOP cheeses. This cheese is produced in the Province of Cuneo which is in the southern part of the Piedmont. It takes it’s name from a Mountain lake in the Alps where it was first produced. Raschera d’Alpeggio is produced in the Alpine mountains above 900 meters using exclusively mountain milk. It is produced in the classic round wheel, but more often it will be in the traditional square form. It was the custom to bring the cheese down from the mountains on the back of a mule, thus the square shape was easier to manage than the round one. Made with partially skimmed cow’s milk, it will have some goat and/or sheep’s milk added. It is delicate, fragrant with a distinct aromatic taste. Delicious as a table cheese, it is often used in preparing local dishes which are outstanding. It pairs well with a young wine, warm, soft with a fruit-like bouquet such as a local Barbera d’Asti.
TYPE OF MILK
Cow/Sheep/Goat
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
15 lbs
BRAND
Quaglia
SHELF LIFE
3 Months
Nº UNITS CASE
1
REGION
Piedmont
051682 RASCHERA DOP Quaglia Vittorio is an artisanal affineur from the Piedmont region. They passionately follow the aging process of various typical piemontese DOP cheeses. This Raschera cheese is produced in the Province of Cuneo which is in the southern part of the Piedmont. It takes it’s name from a Mountain lake in the Alps where it was first produced. It is produced in the classic round wheel, but more often it will be in the traditional square form. It was the custom to bring the cheese down from the mountains on the back of a mule, thus the square shape was easier to manage than the round one. Made with partially skimmed cow’s milk, it will have some goat and/or sheep’s milk added. It is delicate, buttery, fragrant with a distinct aromatic taste and the paste is ivory in color and rich in mouth feel. Delicious as a table cheese, it is often used in preparing local dishes which are outstanding. It pairs well with a young wine, warm, soft with a fruit-like bouquet such as a local Barbera d’Asti.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
17 lbs
BRAND
Quaglia
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Piedmont
053082 RASCHERA DOP Valle Josina, which begun in 1966, is a cooperative of 200 farmers that collect milk exclusively from mountain cows and only use the finest milk provided exclusively by its members. The high quality milk is then used to make several exclusive Piedmont GOP cheeses, with artisanal cheesemaking practices. This Raschera cheese is produced in the Province of Cuneo which is in the southern part of the Piedmont. It takes it’s name from a Mountain lake in the Alps where it was first produced. It is produced in the classic round wheel, but more often it will be in the traditional square form. It was the custom to bring the cheese down from the mountains on the back of a mule, thus the square shape was easier to manage than the round one. Made with partially skimmed cow’s milk, it will have some goat and/or sheep’s milk added. It is delicate, buttery, fragrant with a distinct aromatic taste and the paste is ivory in color and rich in mouth feel. Delicious as a table cheese, it is often used in preparing local dishes which are outstanding. It pairs well with a young wine, warm, soft with a fruit-like bouquet such as a local Barbera d’Asti.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
17 lbs
BRAND
Valle Josina
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Piedmont
059072 TESTUN BAROLO Occelli makes their special cheeses exclusively from cows, goats, and sheep that graze on the private mountain pastures of the company’s terrain. These pastures are full of rich grasses, varying herbs, and seasonal flowers giving the milk distinct flavors and aromas. Occelli is a strong supporter of the Slow Food movement and all their practices are eco-friendly having a great respect for biodiversity and the environment. The word “testun” means hard-headed in Cuneo dialect. In fact it is the harder one among all cheeses from Mondovi (ie:”Robiola”, “ Raschera”, “ Ormea”, “ Valcasotto”) and it is the one which ripens the longest - from 4 to 24 months. With the passing of months the Testun acquires extraordinary characteristics and becomes a great cheese. Its color is straw-yellow and its consistency is slightly crumbly, so it is also perfect for the preparation of foods; for example as a filling for the “ravioli” or to enrich rice and gnocchi. Some Testun wheels are chosen to be ripened in small oak barrels with the “must” (the pressed grapes ) of Nebbiolo – such as those used for Barolo wine. The already excellent cheese is enriched with fruity wine flavors which enhance its complexity. These are the wheels that become the Famous “TESTUN al BAROLO”! It was awarded 1st prize in 1999 by experts on Slow Food for the best “drunken” cheese in Italy.
TYPE OF MILK
Goat or Sheep
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
8 lbs
BRAND
Occelli
SHELF LIFE
4 Months
Nº UNITS CASE
2
REGION
Piedmont
053714 TOMA, PIEMONTE DOP Quaglia Vittorio is an artisanal affineur from the Piedmont region. They passionately follow the aging process of various typical piemontese DOP cheeses. This cheese is made throughout the entire Piedmont territory. It is a semi-soft traditional cheese of this region. This is just one of the large family of “TOMA” cheeses of which there are many varieties, the greater number being produced historically in Piedmont. There is also a type of Toma produced in the Valle d’Aosta, as well as on the Western side of the Alps in France where it is known as “Tomme de Savoie”. Of all the Toma type cheeses in Italy the TOMA PIEMONTESE is the only one that has been registered as DOP. The origin of the name is unsure: it possibly can come from the Piedmontese dialect which means “to fall and here” it would refer to the precipitation of the caseins of the cheese after the coagulation of the curds. Or it can simply come from the French name “Tomme”, The Piedmont Region geographically borders on France; the local dialects of the two countries resemble each other and many of the words and names are similar. Produced in two sizes and aged approximately two months, the TOMA PIEMONTESE has a natural gray colored rind, and is sweet, delicate and aromatic in taste. It becomes more pronounced as it ages. Serve it with a wine whose bouquet will be reminiscent of fruit and flowers, a soft and warm aroma that will fully bring out the very pleasing taste of this cheese. (Sugggestions: Grignolino d’Asti (AT) or Bardolino Superiore di Corte Gardoni (Vr).
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
18 lbs
BRAND
Quaglia
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Piedmont
059056 TOMINI, HERBS RED PEPPER The tomino is a traditional style of fresh, soft cow’s milk cheeses from the Piedmont region of northwestern Italy. The Tomino is named for its small size. These tomini are completely rindless and are packed in sunflower oil. Their young age and creamy milk, along with the oil treatment, makes them ideal for spreading. They are excellent served alongside a salad, as a snack with crackers or bread, or as topping for bruschette or grilled meats. In a pizza bianca, they make an interesting substitute for ricotta. Beverage Suggestion: Pinot Grigio or any other light white wine
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
10 Days
NET WEIGHT
150 grams
BRAND
Conrado
SHELF LIFE
3 Months
Nº UNITS CASE
2x6
REGION
Piedmont
058966 TESTUN, W/CHESTNUT LEAVES Occelli makes their special cheeses exclusively from cows, goats, and sheep that graze on the private mountain pastures of the company’s terrain. These pastures are full of rich grasses, varying herbs, and seasonal flowers giving the milk distinct flavors and aromas. Occelli is a strong supporter of the Slow Food movement and all their practices are eco-friendly having a great respect for biodiversity and the environment. Produced from goat's or sheep's and cow's milk in quantities that vary according to the availability of the season, this cheese is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and imbue them with a strong and exceptional flavour. It pairs well with important Langa wines but is ideal with important dark craft beer too
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
5 lbs
BRAND
Occelli
SHELF LIFE
4 Months
NÂş UNITS CASE
2
REGION
Piedmont
053723 BITTO, DOP Bitto is the best known cheese from the Valtellina. A historic cheese, with roots as far back as the Celtic occupation of these valleys and it is today, still made exactly as in the middle ages. The absolute rule has it that time of production is strictly from the 1 st of June to September 30th, which is the period during which the cows are grazing in the mountain pastures. Not only is the period of time very limited, the area where the cheese can be made and where the cows must graze is also very limited: including just a few valleys surrounding the mountain stream “Bitto” which the cheese is named after. The cheese is made in the mountains, respecting the traditions which have been handed down from generation to generation. It is made in small rustic huts called “calecc’ which are and, have been in these pastures for hundreds of years. The freshly milked cheese is immediately mixed with between 10 – 20% fresh goat milk, and then poured into large copper containers which will be heated over wood-burning fires. Then as tradition requires, it will be put into wooden forms during the period of drying and salting. The maturing process begins in small alpine huts called “casere”. This cheese must be aged a minimum of 70 days before it can be eaten, but many wheels are aged much longer, and this famous cheese is probably the only one that can age as much as 10 years still retaining it’s excellent qualities and taste!
TYPE OF MILK
Cow & Goat
TREATMENT
Raw
RIPENING
12 Months
NET WEIGHT
28 lbs
BRAND
Valtellina
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Lombardy
054677 MASCARPONE Mascarpone is an Italian creamy cheese made from fresh whole cow’s milk and it can be served sweet or savory. It is an ancient and traditional Italian cheese dating back to the 17th century. It is milky-white in color and its texture makes it easy to spread. Mascarpone is frequently used to make traditional Italian desserts such as Tiramisu, accompany fruit, or coffee. It can also be used as a spreadable cheese for toast substituting cream cheese or butter or used to thicken soups and risottos.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
Fresh
NET WEIGHT
250 grams
BRAND
Gelmini
SHELF LIFE
2.5 Months
Nº UNITS CASE
12
REGION
Lombardy
054676 MASCARPONE Mascarpone is an Italian creamy cheese made from fresh whole cow’s milk and it can be served sweet or savory. It is an ancient and traditional Italian cheese dating back to the 17th century. It is milky-white in color and its texture makes it easy to spread. Mascarpone is frequently used to make traditional Italian desserts such as Tiramisu, accompany fruit, or coffee. It can also be used as a spreadable cheese for toast substituting cream cheese or butter or used to thicken soups and risottos.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
Fresh
NET WEIGHT
17.5 OZ
BRAND
Gelmini
SHELF LIFE
2 Months
Nº UNITS CASE
6
REGION
Lombardy
058754 ROSSINI, BLUE This very new and unusual cheese comes from the region of Lombardy in Northern Italy. Made with whole pasteurized cow’s milk, it is an “erborinato” (marbled –blue veined) cheese, and is particularly unusual as it has been cured with the “must” from the passito grapes from Pantelleria. The cheese undergoes a traditional aging of 3 months, during which time the veining becomes more pronounced and it develops a distinct rather piquant taste but always remains smooth and pleasant. The perfect blend of the blue veined cheese and the sweet grape “must” results in a cheese which is slightly spicy yet never exaggerated, and rich in hints of apricots and almonds and all the fragrance of the flowers and herbs of the varied rich mountain pastures. It is a true symphony of tastes in a crescendo of marvelous gustatory sensations. Exceptional when accompanied by a mountain chestnut honey, a bitter orange marmalade or fig jam. Excellent also in the kitchen as a special alternative in the preparation of many dishes that go so well with the great marbled dishes.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
4.4 lbs
BRAND
Arrigoni
SHELF LIFE
3 Months
Nº UNITS CASE
1
REGION
Lombardy
054533 SAN TUMAS This is a pure goat’s milk cheese that has been aged a “minimum” of 5 months. It has a thin hard gray rind due to a light dry mold. It is tender and smooth when fresh, becoming slightly more chalky as it ages. The aroma of the goat’s milk is delicate and light. It is homogenous and never too strong in taste. This delicious cheese is a combination of the art of the Valtellina cheesemakers and the sweet milk of the local mountain goats (a breed now almost in extinction). Delicious young or aged, with fruit and/or sweet preserves or possibly a fruit mustard.
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
5 Months
NET WEIGHT
4.125 lbs
BRAND
Latterie Valtellina
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Lombardy
059030 TALEGGIO, DOP Arrigoni, started in 1914 by Arrigoni Battista, is one of the most prestigious companies in the diary industry thanks to the integration of the entire production chain, from the terrain to the animals to the packaging of their cheeses. They specialize in typical Lombardy cheeses such as the Taleggio DOP. Due to their vertical integration, they also have a “bio” organic line of cheeses. Taleggio DOP is made exclusively with cow’s milk. Its name derives from the Taleggio Valley, a characteristic valley in the upper Bergamo area. Respecting the old traditions, ARRIGONI TALEGGIO is salted by hand and ripened for more than 50 days in pinewood planks in the traditional cellars of the Taleggio Valley at a temperature of 40F and 95% humidity. ARRIGONI TALEGGIO undergoes a weekly brushing with brine, to encourage the development of the micro-organisms that confer a characteristic pinkish color to the rind which is thin and soft. The cheese is melting and straw colored close to the rind and more consistent in the central part. Eyes are generally absent or are very small and regular if present. The traditional technique of ripening together with the particular microclimate which has been created in the cellars over the years give ARRIGONI TALEGGIO a characteristic aroma and a sweet aromatic flavor. Traditionally eaten at the end of a meal, nowadays it is also used as a basic ingredient for tasty dishes.
Selling Points: 1. Hand salting to create a slower penetration of the salt therefore more flavor into the paste 2. First stage of the aging process on pinewood planks 3. 100% ownership of every single stage of the Supply Chain
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
4.6 lbs
BRAND
Arrigoni
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Lombardy
053967 TORREGIO Arrigoni, started in 1914 by Arrigoni Battista, is one of the most prestigious companies in the diary industry thanks to the integration of the entire production chain, from the terrain to the animals to the packaging of their cheeses. They specialize in typical Lombardy cheeses such as the Torregio, as well as, Tallegios and Strachinos. Due to their vertical integration, they also have a “bio” organic line of cheeses. Torregio, made from cow’s milk, is hand salted and carefully aged. During the aging process the rind developed a grey-yellow mold and the inside of the cheese has a soft consistency near the rind and becomes crumbly in the center. This cheese has a dual flavor profile – strong and fragrant near the rind and fresh and tart inside – making for a unique cheese.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
5.5 lbs
BRAND
Arrigoni
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Lombardy
054545 VALTELLINA CASERA, STAGIONATA In the Valtellina these dairies (known as latterie turnarie or “revolving”) date as far back as year 1500. The Casera is produced throughout the whole year in the lower valley. Mountain milk will be used in the summer but during the winter months it will be produced with milk from the lower valley. The feed for the cows is strictly regulated, all natural and from a very limited area. When “stagionata” - over 6 months - the flavor becomes intense with a definite and characteristic taste. Casera is a delicious cheese for all occasions, both as a table cheese and in the kitchen. In the Valtellina it is often eaten with Polenta and/or the characteristic pasta of the area known as “Pizzocheri”. It is made with partially skimmed milk. It has a compact paste, fine eye formation, tending towards a straw color which becomes slightly more pronounced as it ages as does the color of the rind. Pair it with a red wine – why not one of the famous reds from the Valtellina!
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
16 lbs
BRAND
Latteria Valtellina
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Lombardy
054904 ALTA BADIA Mila, located in the mountains, in the dolomite region of South Tyrol (boarding the Austrian Alps), only uses milk collected from mountain cows. The high-quality ingredients of farm-fresh milk from South Tyrol’s alpine diaries: mineral salts, vitamins, easily digestible milk proteins and calcium, are found in Mila’s Table Cheese. Cheesemakers use traditional recipes curdling the milk and then adding rennet and lactic acid. Mila’s scrupulous adherence to time-honored production methods is found in its table cheeses that manifest aromas of spicy herbs and grasses from the seasonal mountain pastures and farms. This makes for an aromatic range of cheese styles diverse enough to fit any occasion and appeal to a variety of palates. This cheese takes it’s name from the beautiful Alta Badia valley in the heart of the Dolomite mountains. It is made with fresh whole milk from just a few selected dairy farms. After 6 months of ripening, it takes on the typical light brown rind and has a firm cheese consistency. The paste is slightly straw colored, very flavorful and aromatic. It is used frequently in local dishes as it melts well, or served as a table cheese it pairs well with light fresh fruity reds like the native wine from the region called Schiava.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
18 lbs
BRAND
Mila
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Trentino Alto Adige
054997 DOLOMITENKOENIG, SWISS TYPE Mila, located in the mountains, in the dolomite region of South Tyrol (boarding the Austrian Alps), only uses milk collected from mountain cows. The high-quality ingredients of farm-fresh milk from South Tyrol’s alpine diaries: mineral salts, vitamins, easily digestible milk proteins and calcium, are found in Mila’s Table Cheese. Cheesemakers use traditional recipes curdling the milk and then adding rennet and lactic acid. Mila’s scrupulous adherence to time-honored production methods is found in its table cheeses that manifest aromas of spicy herbs and grasses from the seasonal mountain pastures and farms. This makes for an aromatic range of cheese styles diverse enough to fit any occasion and appeal to a variety of palates. Its name comes from the legendary King Laurin, the protagonist of local, enchanting, mythological tales - is a noble, soft-textured, cutting cheese. It has a full flavor with just a dash of sweetness and a light yet original hint of walnut. Made exclusively using the highquality milk of Pusteria Valley and following an ancient local recipe, its characteristic feature is its slightly convex shape and unmistakable holey texture.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
18.7 lbs
BRAND
Mila
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Trentino- Alto Adige
054902 LAGREIN WEINKAESE Mila, located in the mountains, in the dolomite region of South Tyrol (boarding the Austrian Alps), only uses milk collected from mountain cows. The high-quality ingredients of farm-fresh milk from South Tyrol’s alpine diaries: mineral salts, vitamins, easily digestible milk proteins and calcium, are found in Mila’s Table Cheese. Cheesemakers use traditional recipes curdling the milk and then adding rennet and lactic acid. Mila’s scrupulous adherence to time-honored production methods is found in its table cheeses that manifest aromas of spicy herbs and grasses from the seasonal mountain pastures and farms. This makes for an aromatic range of cheese styles diverse enough to fit any occasion and appeal to a variety of palates. The “Lagrein” wine-flavored cheese is produced with the pure mountain milk from cow’s in the High Venosta Valley. Made according to the traditional methods handed down through generations, semi=-soft cheese with uniform eye formation. It is cured with the world renowned “Lagrein” wine of this region, and this fine balance between the cheese and the wine and spices give it an unmistakable aromatic and intense taste.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
4.5 lbs
BRAND
Mila
SHELF LIFE
3 Months
Nº UNITS CASE
1
REGION
Trentino- Alto Adige
054901 STELVIO DOP Mila, located in the mountains, in the dolomite region of South Tyrol (boarding the Austrian Alps), only uses milk collected from mountain cows. The high-quality ingredients of farm-fresh milk from South Tyrol’s alpine diaries: mineral salts, vitamins, easily digestible milk proteins and calcium, are found in Mila’s Table Cheese. Cheesemakers use traditional recipes curdling the milk and then adding rennet and lactic acid. Mila’s scrupulous adherence to time-honored production methods is found in its table cheeses that manifest aromas of spicy herbs and grasses from the seasonal mountain pastures and farms. This makes for an aromatic range of cheese styles diverse enough to fit any occasion and appeal to a variety of palates. Stelvio is a typical mountain cheese made with fresh pasteurized milk from the high alpine pastures around the Stelvio valley which is located at the foot of the Stilfser Pass (2,758 meters). Made in the finest artisanal tradition it received the prestigious DOP (Protected Origin) recognition in 2003, which certifies both the quality and historical authenticity of the cheese. It has a red-brown rind, straw-colored paste and irregular small sized holes. Its soft, slightly elastic texture and the typical intense aromatic flavor make it a unique specialty of its kind. This is a "big" cheese and does share some similarities to Epoisses but has a firmer texture. It is aged 2 months. Great to melt on sandwiches or an alternative for Fondue and a great addition to any cheese tray. Best paired with medium to full bodied wines such as Lagrein, Pinot Nero.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
19.8 lbs
BRAND
Mila
SHELF LIFE
4 Months
Nº UNITS CASE
1
REGION
Trentino- Alto Adige
053046 BAITA The region of Friuli Venezia Giulia is Italy’s most northeastern corner which borders the neighboring country of Slovenia. It is a region rich with local tradition, down to earth and natural cuisine, game from it’s beautiful mountains, wonderful wines and the famous San Daniele prosciutto. Baita is the fruit of 10 years of work. It is a masterly blend of Friuli’s cheese-making tradition and avant-garde technology. The characteristics of the form, its weight, size and the optimal seasoning have been taken into account in the production in order to obtain that unique characteristic flavor which is its distinctive feature. It is made with whole cows milk, the rind is smooth, of golden yellow color and the paste may have small and sparse eye formation. The cheese is marked with its name on the side and the label with its screen-printed trademark is very colorful. Ideal ripening can last from 3 – 5 months but its qualities are further highlighted with aging for over 12 months. The taste and aroma, full yet delicate, makes it a perfect blend between afresh and a mature cheese
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
22 lbs
BRAND
Latteria Spilimbergo
SHELF LIFE
6 Months
Nº UNITS CASE
1
REGION
Friuli Venezia Giulia
053822 SPILIMBERGO, 12 MOS STAG This cheese is a “Carnia” type – which historically is the type of cheese made exclusively in Friuli. It is a product of the “latterie”, - the revolving dairies where traditionally local cheeses have been produced throughout the years. This particular “Carnia cheese” takes it’s name from the dairy of it’s production - “Latteria Spilimbergo”. Made with fresh whole cow’s milk, it has a smooth, regular light colored rind which will become darker as it ages. The paste of the young cheese is somewhat soft with small eye formation, becoming harder, more grainy and slightly darker as it ages. Light and delicate, easy to cut when aged around 3 months. As it matures it acquires a fuller flavor, and this is a cheese that is sometimes left to age up to 12 months. But these wheels are limited in number are hard to find unless reserved in advance. Serve as a table cheese accompanied by fresh fruit or honey. In Friuli, the Carnia cheeses are often used in the local dishes.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
14 lbs
BRAND
Latteria Spilimbergo
SHELF LIFE
12 Months
Nº UNITS CASE
1
REGION
Friuli Venezia Giulia
053017 CACIOTTA DEI BOSCHI, TRUFFLE Founded by Giuseppe Lopez, in the middle of the roman country side, this firm which started as a quaint family run cheese factory has succeeded in transforming itself during the last decades, into a modern industry. Here new technology and ancient craftwork have melted together, resulting in a high-level quality product where the nutritional values are in harmony with the Mediterranean diet. Made with pure sheep’s milk, this cheese is flavored with Porcini mushrooms, champignons and black truffles, giving it a wonderful “woodsy” taste. It pairs well with either red or white wine, and will be an invaluable ingredient incorporated in a sauce or shaved over scrambled eggs, pasta risotto etc.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
4 lbs
BRAND
Lopez
SHELF LIFE
6 Months
Nº UNITS CASE
4
REGION
Lazio (Rome)
053018 PECORINO, CREMA DI ROMA Founded by Giuseppe Lopez, in the middle of the roman country side, this firm which started as a quaint family run cheese factory has succeeded in transforming itself during the last decades, into a modern industry. Here new technology and ancient craftwork have melted together, resulting in a high-level quality product where the nutritional values are in harmony with the Mediterranean diet. Pure sheep’s milk typical cheese of the roman country-side and is so named for its sweetness and lightness. Only the milk from local indigenous herds is used when making this cheese. This cheese is delicate, sweet, light, yet with a definite taste from the sheep’s milk. Delicious as a table cheese, or use it in a variety of dishes in the kitchen.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
4.5 lbs
BRAND
Lopez
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Lazio (Rome)
059070 CACIOTTA, DV Caciotta is a traditional Italian semi-soft cheese. It usually denotes a farmhouse milk cheese usually from sheep’s or cow’s milk. This Caciotta takes the traditional Caciotta cheese and gives it a modern a flavorful twist by using Italian Buffalo milk. Caciotta from Buffalo is made from Water Buffalo’s milk and buffalo milk enzymes in the region of Campania famous for their Mozzarella di Bufala (Buffalo Mozzarella). It is soft and creamy with a typical buffalo taste. Great for any cheese platter or paired with pears, shaved or diced on top of salads or melted over grilled vegetables.
TYPE OF MILK
Buffalo
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
2 lbs
BRAND
Cilento
SHELF LIFE
4 Months
Nº UNITS CASE
11
REGION
Campania
059733 PECORINO RISERVA 12 MOS From eco-sustainable producer: Fattoria della Piana comes this classic Pecorino from Calabria. Fattoria della Piana is a company that includes several breeders and milk producers form the region. Pecorino Riserva is made exclusively with selected sheep's milk coming from Fattoria della Piana Coop members. Aged for at least 6 months up to 1 year in specific cellars with controlled temperature and humidity, it is a crumbly cheese with a rich, typical slightly sharp sheep's milk flavor. During its aging process, natural fermenting agents in the milk give the cheese its particular flavor and texture, in other words, its typicality. It is the Pecorino cheese per excellence preferably to be served with cold dishes or as appetizer; treated in surface with extra virgin olive oil,it does not contain preservatives nor additives. It has been awarded at the World Food Exhibition "TuttoFood 2009" in Milan as best Pecorino aged cheese.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
13 lbs
BRAND
Fattoria della Piana
SHELF LIFE
12 Months
Nยบ UNITS CASE
1
REGION
Calabria
051624 PECORINO GRAN RISERVA From eco-sustainable producer: Fattoria della Piana comes this classic Pecorino from Calabria. Fattoria della Piana is a company that includes several breeders and milk producers form the region. Pecorino Riserva is made exclusively with selected sheep's milk coming from Fattoria della Piana Coop members. Aged for at least 6 months up to 1 year in specific cellars with controlled temperature and humidity, it is a crumbly cheese with a rich, typical slightly sharp sheep's milk flavor. During its aging process, natural fermenting agents in the milk give the cheese its particular flavor and texture, in other words, its typicality. It is the Pecorino cheese per excellence preferably to be served with cold dishes or as appetizer; treated in surface with extra virgin olive oil,it does not contain preservatives nor additives. It has been awarded at the World Food Exhibition "TuttoFood 2009" in Milan as best Pecorino aged cheese.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
4 lbs
BRAND
Fattoria della Piana
SHELF LIFE
12 Months
Nยบ UNITS CASE
4
REGION
Calabria
054972 PECORINO, MOLITERNO BLK TRUFFLE La Rustichella is a family owned and run business that specializes in truffles and the flavoring of cheeses. Moliterno is a traditional sheep’s milk cheese from southern Italy in the region of Basilicata. Unlike most truffled cheeses, the truffle shavings for this cheese are not added until the Moliterno cheese is already semi-aged. This allows the cheese to develop its own unique character before the truffles are injected. Though the truffles are only visible in the “veins” their flavor permeates the entire paste. This cheese is made from 100% raw sheep milk.
TYPE OF MILK
Sheep
TREATMENT
Raw
RIPENING
3 Months
NET WEIGHT
7 lbs
BRAND
La Rustichella
SHELF LIFE
4 Months
Nº UNITS CASE
2
REGION
Basilicata
053832 CANESTRATO, PUGLIESE The animals would leave the plains of Foggia and Bari in early spring for the high mountains sometimes even as far as the Abruzzi, returning to the plains in September. Not only did this assure rich grazing lands for the animals, but it fostered trade and bartering along the journey such as that of the fiscellari,” – the craftsmen who wove the reed baskets or “canestre”. These baskets also served to mold the cheeses; the newly produced cheese would be placed in these “Canestre” to drain the whey, leaving the imprint of the basket weave on the rind of cheeses. Canestrato has been produced this way for centuries, which is still in use today and is even mentioned in Homers “Odyssey.” Canestrato Pugliese is a hard uncooked cheese, cylindrical in shape and can weigh from 7 – 12 kilos. It is made from whole milk of sheep that have been primarily pasture fed and not milked more than twice a day. The paste is straw colored, with small eye formation and the rind will be brown – gold in color, somewhat shiny as it has been treated with olive oil. Canestro Pugliese is a delicious table cheese and can be eaten with Fava Beans, pears or raw vegetables. When more aged it becomes stronger and more intense and is used grated over the wonderful and varied pasta dishes from this beautiful and colorful region. Serve with a rather intense full red wine.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
27 lbs
BRAND
Arrigoni
SHELF LIFE
12 Months
Nº UNITS CASE
2
REGION
Puglia
054518 CAPRA D’ORO Sarda Formaggi, located on the scenic Mediterranean island of Sardina, makes its cheeses in the hills of northern Sardinia. Started by various family members in 1963 this company has expanded its cheese portfolio to over 35 products, many of which are traditional Sardinian cheeses. This cheese from the island of Sardinia is made with local goat’s milk blended with cow’s milk. It has a compact texture, slightly strawcolored with a pleasing, particular and aromatic taste, well reminiscent of goat’s milk. It has a smooth dark yellow rind. It is aged a minimum of 4 months. To be eaten as a table cheese but also shredded or even grated in many special dishes.
TYPE OF MILK
Goat & Cow
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
6 lbs
BRAND
Sarda Formaggi
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Sardinia
059075 PECORINO, FIORE SARDO DOP Sarda Formaggi, located on the scenic Mediterranean island of Sardina, makes its cheeses in the hills of northern Sardinia. Started by various family members in 1963 this company has expanded its cheese portfolio to over 35 products, many of which are traditional Sardinian cheeses. “Fiore Sardo” (“Sardinian Flower”) cheese is produced entirely in Sardinia using fresh, full-cream ewes’ milk, coagulated with the rennet of lambs or young goats. At this point, the curd is broken up into small pieces by hand and left to rest for several minutes in the pan. Next, it is brought back to a constant temperature, cut up and placed in steel molds, which give the cheese its characteristic convex, rounded edges. To help the whey drain, the curds are pressed manually, in accordance with age-old traditional procedures with slight variations from region to region. The final part of the process is the scalding, i.e. pouring hot whey or water onto the curds, which serves to give a smoother and more resistant rind to the finished cheese. After a further period back in the steel moulds to encourage the remaining whey to run, the curd is put in brine for around 36-48 hours.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
7 lbs
BRAND
Sarda Formaggi
SHELF LIFE
12 Months
Nº UNITS CASE
2
REGION
Sardinia
054914 PECORINO, GROTTINO Sarda Formaggi, located on the scenic Mediterranean island of Sardina, makes its cheeses in the hills of northern Sardinia. Started by various family members in 1963 this company has expanded its cheese portfolio to over 35 products, many of which are traditional Sardinian cheeses. Pure sheep’s milk cheese. The name “Grottino” refers to its aging in a “grotto” or cave. White in color, rather granular consistency with an intense flavor typical of cave aged cheese. This cheese which has been aged a minimum of 90 days is excellent served as a table cheese accompanied by honey, fig jam or fresh fruit, or shave on a pasta dish, risotto , even a salad.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
7 lbs
BRAND
Sarda Formaggi
SHELF LIFE
12 Months
Nº UNITS CASE
2
REGION
Sardinia
054857 PECORINO, MURA VERA Sarda Formaggi, located on the scenic Mediterranean island of Sardina, makes its cheeses in the hills of northern Sardinia. Started by various family members in 1963 this company has expanded its cheese portfolio to over 35 products, many of which are traditional Sardinian cheeses. This is a pure sheep’s milk cheese, aged for 25 days, hence soft, delicate and sweet. Slightly straw colored with a soft rind. It is a fairly small sized cheese – 800 gr., hence very practical for serving. Serve with fresh fruit, honey, fig jam or even a fruit mostarda.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
2.4 lbs
BRAND
Sarda Formaggi
SHELF LIFE
6 Months
Nº UNITS CASE
4
REGION
Sardinia
053844 PECORINO, SARDO GALLURADORO DOP Sarda Formaggi, located on the scenic Mediterranean island of Sardina, makes its cheeses in the hills of northern Sardinia. Started by various family members in 1963 this company has expanded its cheese portfolio to over 35 products, many of which are traditional Sardinian cheeses. Pure sheep’s milk cheese with a rather hard compact paste, whitish in color tending towards light straw coloring. A pleasing “piquant” taste. Aged 4 months it has a dry hard rind whose color can vary from straw yellow to almost brown. Excellent as a table cheese or to grate on special dishes. Cut into thin scales and serve with acacia honey or blueberry or mixed berry jam to savor the full and pleasing piquant quality of this cheese. It is well accompanied by a well aged, full bodied, dry red wine. It is a cheese that truly represents the tastes of Sardinia, and has been recognized by the European Community as a DOP Cheese from this Island.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
6 lbs
BRAND
Sarda Formaggi
SHELF LIFE
12 Months
Nº UNITS CASE
2
REGION
Sardinia
053846 PECORINO, SARDO IMPERATORE Sarda Formaggi, located on the scenic Mediterranean island of Sardina, makes its cheeses in the hills of northern Sardinia. Started by various family members in 1963 this company has expanded its cheese portfolio to over 35 products, many of which are traditional Sardinian cheeses. This is a pure sheep’s milk cheese, with light eye formation, white tending to light straw coloring, with a particular and pleasing aromatic taste. The rind is “canestrata” (basket weave type lines) and brown in color. Excellent as a table cheese or for grating. It is a large cheese which because of it’s shape, size and form will stand out in any cheese presentation.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
13 lbs
BRAND
Sarda Formaggi
SHELF LIFE
12 Months
Nº UNITS CASE
1
REGION
Sardinia
053841 PECORINO, SARDO TAMBURETTO Sarda Formaggi, located on the scenic Mediterranean island of Sardina, makes its cheeses in the hills of northern Sardinia. Started by various family members in 1963 this company has expanded its cheese portfolio to over 35 products, many of which are traditional Sardinian cheeses. This is a pure sheep’s milk cheese, fresh, with a delicate and sweet taste. It has a soft rind with the “basket weave” type lines, light color almost tending towards slight straw color. It is a typical fresh table cheese aged for 20 days. Round in shape, with average weight of 500 grams/1 lb. It is also an ideal cheese to use as an ingredient in salads to accompany cold dishes, or as a filling for dishes prepared in the oven.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
1.1 lbs
BRAND
Sarda Formaggi
SHELF LIFE
6 Months
Nº UNITS CASE
10
REGION
Sardinia
053842 PECORINO, SOLE SARDEGNA Sarda Formaggi, located on the scenic Mediterranean island of Sardina, makes its cheeses in the hills of northern Sardinia. Started by various family members in 1963 this company has expanded its cheese portfolio to over 35 products, many of which are traditional Sardinian cheeses. This is a pure sheep’s milk cheese aged for 2 months. The paste is white, with a granular consistency and with quite an intense taste. The rind is smooth and light brown in color. It is similar to a Tuscan pecorino but made with mountain milk from Sardinia and has a fresh, soft, creamy and sweet taste. A typical table cheese to be served with fresh or dried fruit, honey and/or a fruit mustard.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
3.3 lbs
BRAND
Sarda Formaggi
SHELF LIFE
6 Months
NÂş UNITS CASE
2
REGION
Sardinia
053016 RICOTTA SALATA, HARD Ricotta Salata is a dry salted ricotta cheese made from sheep’s milk. The milk whey used to make this cheese are pressed and drieved even before the cheese is aged. This gives the cheese an intense stark white color and dense and slightly spongy texture. It is salty and milky in flavor. This cheese is used for grating and can be served diced in salads, fresh and grilled vegetable plates. This product comes under AtAlanta’s private label “Zerto.”
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
15 Days
NET WEIGHT
5.5 lbs
BRAND
Unione Pastori Nurri
SHELF LIFE
9 Months
Nº UNITS CASE
4
REGION
Sardinia
053027 RICOTTA SALATA, HARD Ricotta Salata is a dry salted ricotta cheese made from sheep’s milk. The milk whey used to make this cheese are pressed and drieved even before the cheese is aged. This gives the cheese an intense stark white color and dense and slightly spongy texture. It is salty and milky in flavor. This cheese is used for grating and can be served diced in salads, fresh and grilled vegetable plates. This product comes under AtAlanta’s private label “Zerto.”
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
15 Days
NET WEIGHT
7 lbs
BRAND
Unione Pastori Nurri
SHELF LIFE
9 Months
Nº UNITS CASE
4
REGION
Sardinia
058784 PECORINO, DRY TOMATO Sifor was started in 1989, the town of Mezzagno in the Southwest hills of Sicily. The company was started by two family members who, working in cheese retail, had a dream to produce their own products. With generations of experience in the field, Sifor is known for its quality and consistency specializing in Ricotta and Pecorino cheeses. The Sun of Sicily Pecorinos are produced in the, splendid hills of Western Sicily. This young sweet Pecorino has a compact but soft paste. It is also matured with natural ingredients such as the Tomatoes of Victoria which gives this Pecorino a delicate and appetizing flavor. Ingredients: Pasteurized sheep’s milk, salt rennet & dry tomato.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
10 Days
NET WEIGHT
5.5 lbs
BRAND
Sifor
SHELF LIFE
6 Months
NÂş UNITS CASE
2
REGION
Sicily
058783 PECORINO, PRIMO SALE ARUGULA Sifor was started in 1989, the town of Mezzagno in the Southwest hills of Sicily. The company was started by two family members who, working in cheese retail, had a dream to produce their own products. With generations of experience in the field, Sifor is known for its quality and consistency specializing in Ricotta and Pecorino cheeses. The Sun of Sicily Pecorinos are produced in the, splendid hills of Western Sicily. This young sweet Pecorino has a compact but soft paste. It is also matured with natural ingredients such as Arugula which gives this Pecorino a delicate and appetizing flavor. Ingredients: Pasteurized sheep’s milk, salt rennet, & arugula.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
10 Days
NET WEIGHT
7.5 lbs
BRAND
Sifor
SHELF LIFE
6 Months
NÂş UNITS CASE
2
REGION
Sicily
058793 PECORINO, PRIMO SALE BLK PEPPER Sifor was started in 1989, the town of Mezzagno in the Southwest hills of Sicily. The company was started by two family members who, working in cheese retail, had a dream to produce their own products. With generations of experience in the field, Sifor is known for its quality and consistency specializing in Ricotta and Pecorino cheeses. The Sun of Sicily Pecorinos are produced in the, splendid hills of Western Sicily. This young sweet Pecorino has a compact but soft paste. It is also matured with natural ingredients such as black pepper which gives this Pecorino a delicate and appetizing flavor. Ingredients: Pasteurized sheep’s milk, salt rennet & black pepper.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
10 Days
NET WEIGHT
6 lbs
BRAND
Sifor
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Sicily
058782 PECORINO, PRIMO SALE PISTACHIO Sifor was started in 1989, the town of Mezzagno in the Southwest hills of Sicily. The company was started by two family members who, working in cheese retail, had a dream to produce their own products. With generations of experience in the field, Sifor is known for its quality and consistency specializing in Ricotta and Pecorino cheeses. The Sun of Sicily Pecorinos are produced in the, splendid hills of Western Sicily. This young sweet Pecorino has a compact but soft paste. It is also matured with natural ingredients such as Pistachio nuts of Bronte which gives this Pecorino a delicate and appetizing flavor. Ingredients: Pasteurized sheep’s milk, salt rennet & pistachio.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
10 Days
NET WEIGHT
6.9 lbs
BRAND
Sifor
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Sicily
059029 PECORINO, PRIMO Sifor was started in 1989, the town of Mezzagno in the Southwest hills of Sicily. The company was started by two family members who, working in cheese retail, had a dream to produce their own products. With generations of experience in the field, Sifor is known for its quality and consistency specializing in Ricotta and Pecorino cheeses. The Sun of Sicily Pecorinos are produced in the, splendid hills of Western Sicily. This young sweet Pecorino has a compact but soft paste. Ingredients: Pasteurized sheep’s milk & salt rennet.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
10 Days
NET WEIGHT
6.3 lbs
BRAND
Sifor
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Sicily
058969 PECORINO, RED PEPPER Sifor was started in 1989, the town of Mezzagno in the Southwest hills of Sicily. The company was started by two family members who, working in cheese retail, had a dream to produce their own products. With generations of experience in the field, Sifor is known for its quality and consistency specializing in Ricotta and Pecorino cheeses. The Sun of Sicily Pecorinos are produced in the, splendid hills of Western Sicily. This young sweet Pecorino has a compact but soft paste. It is also matured with natural ingredients like little red peppers which gives this Pecorino a delicate and appetizing flavor. Ingredients: Pasteurized sheep’s milk, salt rennet & red pepper.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
10 Days
NET WEIGHT
3.2 lbs
BRAND
Sifor
SHELF LIFE
6 Months
NÂş UNITS CASE
2
REGION
Sicily
058794 PIACENTINU ENNESE Sifor was started in 1989, the town of Mezzagno in the Southwest hills of Sicily. The company was started by two family members who, working in cheese retail, had a dream to produce their own products. With generations of experience in the field, Sifor is known for its quality and consistency specializing in Ricotta and Pecorino cheeses. Legend says that this cheese was born at the beginning of the second millennium thanks to the Norman King Ruggero that used it as an antidepressant for his wife who was fond of cheese. The King, therefore, added saffron (an antidepressant herb) to a locally produced cheese and created the Piacentinu Ennese. Piacentinu is a semi-hard cheese with a straw colored paste with small holes. The flavor is sweet and delicate and enriched by the presence of Saffron that gives it a unique character and make it an easy cheese to distinguish.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
7 lbs
BRAND
Sifor
SHELF LIFE
6 Months
Nยบ UNITS CASE
2
REGION
Sicily
053908 PECORINO CROTONESE From eco-sustainable producer: Fattoria della Piana comes this classic Pecorino from Calabria. Fattoria della Piana is a company that includes several breeders and milk producers from the southernmost region of continental Italy. Pecorino Crotonese is made exclusively with selected sheep's milk coming from Fattoria della Piana Coop members. The name Crotonese comes from the town Crotone (a seaside small town the east coast of Calabria) which is where the recipe for this cheese was originally created hundreds of years ago. This cheese is earthy nutty with an herbaceous finishing thus making it one of southern Italy best sellers. Aged for about 3-4 months it maintains a pleasant semi-soft texture with an earthy and tangy finish. Applications: as a table cheese or sliced on potatoes or meat. Wine pairing: full bodied red wines.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
4 lbs
BRAND
Fattoria della Piana
SHELF LIFE
6 Months
Nยบ UNITS CASE
4
REGION
Calabria
059761 PECORINO, CROTONESE From eco-sustainable producer: Fattoria della Piana comes this classic Pecorino from Calabria. Fattoria della Piana is a company that includes several breeders and milk producers from the southernmost region of continental Italy. Pecorino Crotonese is made exclusively with selected sheep's milk coming from Fattoria della Piana Coop members. The name Crotonese comes from the town Crotone (a seaside small town the east coast of Calabria) which is where the recipe for this cheese was originally created hundreds of years ago. This cheese is earthy nutty with an herbaceous finishing thus making it one of southern Italy best sellers. Aged for about 3-4 months it maintains a pleasant semi-soft texture with an earthy and tangy finish. Applications: as a table cheese or sliced on potatoes or meat. Wine pairing: full bodied red wines. This product comes under AtAlanta’s private label “Zerto.”
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
4 lbs
BRAND
Zerto
SHELF LIFE
12 Months
Nº UNITS CASE
4
REGION
Calabria
058610 CACIOCAVALLO From eco-sustainable producer: Fattoria della Piana comes this classic Pecorino from Calabria. Fattoria della Piana is a company that includes several breeders and milk producers from the southernmost region of continental Italy. Caciocavallo is made exclusively with cow's milk coming from Fattoria della Piana Coop members. The paste is cut and spun, similar to Mozzarella, where two forms of Caciocavallo are tied together and aged for 2 months creating a teardrop shape. The Caciocavallo meaning “cheese on horseback”, according to tradition, two cheese forms where tied together and hung on either side of the horse’s saddle making it easy to transport. The cheese’s paste is elastic, semi-hard, slightly spicy and with a distinct taste. The rind is edible. Applications: as a table cheese
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
3 lbs
BRAND
Fattoria della Piana
SHELF LIFE
12 Months
Nº UNITS CASE
6
REGION
Calabria
058620 MOZZARELLA, BUFFALO FROZEN Our Producer: Caseificio Tre Stelle is a leading producer of Mozzarella di Bufala Campana DOP. They are a historic company in operation since 1942 before Mozzarella di Bufala was a DOP cheese and they offer an option to produce a firmer or softer cheese. Their factories are state of the art facilities and were granted the following certifications: ISO 9001, BRC (grade A), IFS ( grade A) certified. Buffalo’s milk is collected, tested and processed daily from 60 breeders located in the province of Salerno max 14 miles away from the processing plants. Buffalo Mozzarella Frozen can be stored frozen and defrosted up to 12 months from the packaging date. The day the Mozzarella is produced it is flash frozen, also known as blast freezing, at a temperature of -20 C. This procedure ensures that the product maintains its original taste and texture because no cellular membranes are broken and no large crystals form. To defrost a frozen product; leave the Mozzarella in hot water for about 45min. or until it reaches a semi-soft consistency. After this simple process the Mozzarella is ready to be consumed. We suggest consuming Mozzarella at room temperature, 60-65F would be ideal to savor the product at its best.
TYPE OF MILK
Buffalo
TREATMENT
Pasteurized
RIPENING
Fresh
NET WEIGHT
4x4/4.4oz
BRAND
Tre Stelle
SHELF LIFE
12 Months
NÂş UNITS CASE
4 tubs
REGION
Campania