DO NOT LET TO VISIT...GREAT RECIPES WITH AGED ITALIAN CHEESE

Parmesan Cheese

A hard Italian cheese that is thick-crusted and made from cow's milk. It is aged up to two years, resulting in a sharp, salty, full flavored cheese. It is normally ivory or pale yellow in color. Fresh grated Parmesan variations are an excellent addition to salad dressings as well.

Named after the town of Parma in northern Italy, Parmesan is one of the world's most popular and widely-enjoyed cheeses.

Parmigiano Reggiano

Considered to be the best of the Parmesan cheeses. Generally used in a grated form and provides the most flavor when freshly grated. Alongside mozzarella, Parmigiano Reggiano is one of Italy's most famous cheeses.

This cow's milk cheese is a subtle blend of many Italian provinces including Parma and Bologna. Typically aged anywhere from 6 to 36 months, Parmigiano Reggiano is a great topping for soups, pasta dishes, veal chicken or salads or as a singular snack

Pecorino.

Pecorino is the name given to all Italian cheeses made from sheep's milk, which is available fresh or aged.

Pecorino Romano is the name given to cheeses from the Rome area, Pecorino Sardo is from Sardinia, Pecorino Siciliano from Sicily. The fresh Pecorino cheese is a soft, white cheese with a mild flavor called Ricotto Pecorino. The most popular of the aged Pecorino is the Pecorino Romano, which has a hard yellow rind with a yellowish white interior.

Two other popular aged Pecorino cheeses are Pecorino Sardo and Pecorino Toscano. Aged Pecorino has a salty, tangier flavor than fresh. Pecorino cheese is a good grating cheese and melts nicely in sauces and on pasta.

It is traditional, creamery, hard, drum-shaped cheese. The smooth, hard rind is pale straw to dark brown in color.

Pecorino Romano

Is a hard grating cheese made from cow's milk. It is usually creamy white in color. Romano has a sharper and more assertive flavor than Parmesan. It is creamy and piquant in flavor, lending itself to vibrant soups and bold sauces. Very small amounts of Romano deliver a substantial flavor kick in prepared meals and salad dressings. . Pecora in Italian means sheep and Pecorino Romano is one of Italy's oldest cheeses.

Asiago.

Made from cow's milk, it is a sweet curd, semi-cooked, Grana-type cheese with a cheddary, nutty flavor and a pungent aroma. It has a mild flavor and a varying testural qualities depending on age .

Asiago is perfect for shredding, used as a table cheese to complement pasta, traditional risotto or soups, works well as a base for a great recipe. It can be used in flavorful sauces, soups and prepared meals with great success.

Fontina.

This is a semi-hard cooked curd cheese and is made similar to Gruyere. Fontina is creamy white in color and has a sharp, distinctive flavor with good melting characteristics that make it a natural inclusion for cheese sauces, vegetable sauces and lasagne, stuffed pasta fillings and as a nicely, browned topping to prepared meals.

One of the oldest cheeses in Italy, Fontina is dense, smooth and slightly elastic.

Aged Provolone.

The cheese is made from cow's milk and is aged for as few as a month or two, or up to one year depending upon the flavor intensity required. The more yellow the color, the more ripe and flavorful.

Provolone is an all-purpose cheese used for cooking, dessert purposes and even grating. Aged Provolone is a great sandwich ingredient and can also be used as a table cheese or to flavor sauces.

It is traditional, creamery, stretched, curd cheese.

Aged Cheese Blends.

Are a combination of various Aged Italian Style cheeses masterfully blended to create unique flavor profiles and functional characteristics. These cheeses are often featured as a gourmet accent to prepared foods or in complex sauces and soups.