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Gourmet Products
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Cheese Store |
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Buy Italian Cheese |
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You have all the practical information needed to make discerning choices
among the vast selection of Italian cheese available today and to savor them for
their full gastronomic value.
More Italian Cheese Here |
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 Asiago
d'Allevo: We love this cheese as part of a traditional northern
Italian meal, grated over risotto, polenta or pasta. Made in small batches
from partially skimmed raw cow's milk, this cheese takes on a distinct but
pleasant sharpness.
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 Asiago Pressato:
Made from pasteurized whole milk and aged only for 20 to 40 days, this
young cheese has a full, creamy flavor. We suggest enjoying Pressato with crusty Italian bread and a glass of
Pinot Grigio! It is classified as an Italian DOC (Denominiazione di
Origine Controllata) cheese.
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 Bigio: Bigio, is a unique sheep’s milk cheese brought to us from Italy by Il Forteto. This semi-hard cheese is traditionally matured for five months and then matured under ash for an additional two to three months. This method of aging is done to speed the process, according to an old farmer’s
tradition.
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 Fontal: Made from pasteurized cows milk, this semi-soft table cheese pays homage to the classic Italian mountain cheese - Fontina Val d'Aosta. Like true Fontina, Fontal offers a nutty flavor and leaves behind a sweet aftertaste. It is a fabulous cheese for melting and a gourmet alternative to Mozzarella when making your own pizza!
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 Mascarpone:
The best-known use of this ultra-rich dairy product is in tiramisu, which
means “pick me up” and is a delicate dessert made with mascarpone, liqueur
and ladyfingers. It is also delicious straight, topped with fresh berries,
or in a savory spread when mixed with anchovies, mustard, and herbs.
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 Parmigiano Reggiano:
A delicious, full-flavored eating cheese. It began life seven centuries
ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of
Bologna and part of Mantua. No additives, no machinery, no gimmicks...
just sweet, fresh milk in its pristine state.
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 Provolone:
Provolone has a slightly smoky flavor and is mellow and compact with a
smooth, paste-like texture. Provolone has an inedible crust and has
strings to hang from rafters. Aged long enough, Provolone can be grated.
However, it is better known as a table or sandwich cheese.
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Italian Cheese
A vast heritage of local products, born of Italy's extraordinarily varied
landscapes, natural environments, dairy breeds, cheesemaking techniques and a
wealth of information on cheese families, the art of cutting, maturing, and the
vocabulary of cheese. |
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Italian Cheese,
Asiago Allevo,
Asiago Pressato,
Castelmagno,
Fontal,
Fontina,
Gorgonzola,
Mascarpone,
Mascarpone Casa Leonardi,
Mascarpone Party,
Mascarpone Torte,
Mozarella,
Parmigiano Reggiano,
Pecorino Romano
Bronzetta,
Pecorino Toscano,
Pecorino Romano, Provolone,
Best Selling Italian
Cheeses
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Italy produces a wide range of exquisite, flavorful cheeses that rival any in the world.
More Italian Cheese Here
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This site was last updated on
07.08.2007
More information: webmaster@egourmetcheese.com
Copyright © 1997-2006 eGourmetCheese.com All right reserved.
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