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Italian Cheeses | Price: $9.25
Origin: Italy-Lombardy
The name of this cheese apparently derives from mascarpa, a by-product extracted from the whey left over from making Stracchino. A more colorful entomology of the names origin is the Spanish expression mas que bueno more than good. This fresh, 75 butter-fat traditional dairy product has been coagulated with lemon juice and allowed to drain resulting in a smooth, ultra-creamy texture and mild buttery flavor.
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 | Price: $149.50
Origin: Italy-Tuscany
This traditional Pecorino Toscano is firm and dense in texture with complex nutty flavor. Traditionally, this cheese is made in Tuscany, which has a long, rich cheesemaking history. Our Pecorino Toscano comes in a small, dense round, looking much like a small Parmesan wheel. The natural rind is dark brown, hard, and dry. The cheese is hard in texture, with a pronounced sheep flavor, and a mild finish.
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 | Price: $512.46
Origin: Italy-
Asiago Pressato is a fresh cheese, semi-soft in texture and very mild in flavor. Works well for a mild table or melting cheese or for use in sandwiches.
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 | Price: $179.45
Origin: Italy-Veneto
Asiago pressato is a fresh cheese, semi-soft in texture and very mild in flavor. Works well for a mild table or melting cheese or for use in sandwiches.
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 | Price: $558.60
Origin: Italy-Piedmont, the Valle dAosta
This cheese has been the victim of becoming known by its imposters. Danish Fontina, Fontinella, Fontal and Fontella all aspire to the richness and quality of the real thing, but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits.
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 | Price: $95.45
Origin: Italy-
Buffalo milk mozzarella can be considered the queen of mozzarella cheese, with a tradition started in ancient Egypt and continued, in different forms, in the ancient Rome of the Emperors. We need 1-2 weeks notice to get this item. Warning Buffalo Mozzarella is imported in a light salt water solution in order to give it the best possible freshness when it arrives to you. As such it will be slightly saltly and squishy when removed from containers, this is natural and to be expected. Also note as this cheese is made from buffalo milk the flavor is different from standard U.S. cows milk mozzarella. PbDue to the weight and fragile nature of this cheese we do not offer free shipping on this product./b
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 | Price: $7.76
Origin: Italy-Latium, Sardinia
Pecorino is one of the worlds oldest cheeses, being, as it was, produced in the early Roman Empire, Pecorino denoting sheeps milk and Romano being an indication of its ancient localle of production. This is the favorite grating cheese of southern itally. It is made from raw ewes milk, and aged at least 6 months. The granular paste is usually compact, has tiny pores and is white or straw-yellow in color. The crust is smooth and straw-yellow or more or less intense brown in color. The cheese has a fragrant aroma and is usually piquant in flavor.
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 | Price: $515.99
Origin: Italy-Lombardy
One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese made from the tired or stracca Cows returning to the valleys from mountain pastures that didnt get used up quickly enough. After developing mold on and Throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the Cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. A More likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese And stored in caves where they would naturally go blue over time. The method still used today starts with producing curd From an evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now Pierced to accelerate the veining referred to as parsley or erborinato of the Penicillium glaucom bacteria. Gorgonzola Bebiverde is a dolce-style cheese, with a wet, fragile rind. It is young and creamy with a relatively mild, sweet flavor. Gorgonzola Piccante is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and Crumbly with a dry, thick rind and sharp flavor.
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 | Price: $10.75
Origin: Italy-Valle DAosta
According to old documents, Aosta farmers have been producing Fontina since 1270. The cheese is produced twice a day from a single milking of cows milk. Farmers age the cheese for three months, dusting it with marine salt to assist curing. Unfortunately, this cheese has been the victim of becoming known by its imposters. Danish Fontina, Fontinella, Fontal and Fontella all aspire to the richness and quality of the real thing but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain the Matterhorn and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits.
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 | Price: $5.50
Origin: Argentina-
The vast grazing pastures of Argentina revealed themselves to be ideal for immigrant Italians wishing to produce Parmesian cheeses in the new world. Reggianito translates to little Reggiano, so called because instead of a massive 80 lb. drum, the Reggianito cheese is produced in 15 lb wheels. Reggianito is cured longer than any other South American hard cheese which enhances its flavor. This cheese tastes a little saltier than its namesake, but the white crystals in the Grana are not salt grains, they are due to the lactose in the milk which breaks down into free amino acids. This is why it has this lovely grainy texture. Reggianito is perfect for cooking or grating over pasta. A delightful alternative to traditional Italian Parmigiono-Reggiano.
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 | Price: $270.20
Origin: Italy-
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 | Price: $10.43
Origin: Italy-Lombardy
One Gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese made from the tired or stracca cows returning to the valleys from mountain pastures that didnt get used up quickly enough. After developing mold on and throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. pA more likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese and stored in caves where they would naturally go blue over time. The method still used today starts with producing curd from an evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now pierced to accelerate the veining referred to as parsley or erborinato of the Penicillium glaucom bacteria. pGorgonzola Bebiverde is a dolce-style cheese, with a wet, fragile rind. It is round and creamy with a relatively mild, sweet flavor.pIf you like Gorgonzola, you might also want to try our a hrefhttp://www.cheesesupply.com/product_info.php?products_id5uGorgonzola Piccante/u/a or a hrefhttp://www.cheesesupply.com/product_info.php?products_id6uCashel Blue/u/a.This product is currently being replaced by the Gorgonzola Dolce. These cheese are very similar with the Dolce being of a higher quality.
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 | Price: $72.65
Origin: Italy-Lombardy
One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese made from the tired or stracca Cows returning to the valleys from mountain pastures that didnt get used up quickly enough. After developing mold on and Throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the Cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. A More likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese And stored in caves where they would naturally go blue over time. The method still used today starts with producing curt from An evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now pierced to accelerate the veining referred to as parsley or erborinato of the Penicillium glaucom bacteria. Gorgonzola Bebiverde Is a dolce-style cheese, with a wet, fragile rind? It is round and creamy with a relatively mild, sweet flavor. Gorgonzola Piccante is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and crumbly with a Dry, thick rind and sharp flavor.
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 | Price: $11.54
Origin: Italy-Bergamo
Taleggio shares a history with Gorgonzola in that it was also originally a product of the tired or stracca cattle that Needed to be milked after returning from the long climbs down from summer pastures. The making of Taleggio is believed to go Back to the tenth or eleventh century, with the first documents mentioning the cheese, along with grana, in the year 1200. However, until the early 1900s it was simply called stracchino: a name which is still used, especially in Lombardy, and Which defines not so much a specific cheese, as the large family of soft, square-shaped cheeses very popular in the region? The rind in an intense burnished orange-brown color with several molds and the stamp indicating it is a true Taleggio. It is a wonderfully distinctive cheese with a wide range of flavors including a meaty richness, accented with yeasty, fruity qualities and a tangy, salty bite. When ripe it should be creamy with a dry, but not cracked rind. And has a very pungent aroma.
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 | Price: $11.66
Origin: Italy-
Parmigiano-Reggiano called The King of Parmesans this D.O.P. is only made in the provinces of Parma, Reggio Emilia, Modena, and Bologna to the west of the Reno River and Mantua to the east of the Po River. The area is famous for some of the finest milk in the world.p The flavor is nutty and the long aging of the cheese produces white calcium spots that give the cheese a crunchy bite. Parmigiano-Reggiano is a great cooking cheese that can be grated, shredded or shaved on pasta, salads, and vegetables.pIf you are in need of an easy to use fun grater we recommend a hrefhttp://www.cheesesupply.com/product_info.php?products_id399ufont color3366CCthe 3-Drum Grater/font/u/a, sold separately.
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