Eat Drink Ideas
CHEESES
Pecorini (sheep's milk): Basilischi, Crotonese, Fiore Sardo, Ennese, Maremmano, Marzolino Rosso, Siciliano
Asiago Saporito
Modern Asiago made with whole
cow's milk. From Veneto.
Mild, fresh and youghurty, aged for 2 months.
The traditional Asiago, made from skimmed cow's milk, aged over 6 months. Full flavour, good also for grating/shaving.
Also known as Scaluni ('step') because of its' shape. Unpasteurised cow's milk. A cheese that Sicily can be proud of. Spicy on the palate.
I know this is not Italian but it is too tasty
to be left out of my list.
Crucolo
Unpasteurised cow's milk from a small refuge in the dolomites. Nutty, fruity
and creamy taste. Everybody likes this cheese.
Absolutely delicious made only in the summer when the cows graze freely high in the montain.
Raw cow's milk from animals grazing in the Swiss Alps, feeding only on wild plants. A world of difference from the industrial version.
Whole goat's milk very truffly taste and crumbly texture. From Piedmont.
Furmai de Marcet
These are forms of hard Bra cheese, which are made following an old Piedmontese
recipe, are pierced, soaked in unpasteurised milk and left to referment for
several weeks. Thus a very flavorful and piquante cheese, unique of its kind,
is obtained. Skimmed cow's, sheep's and goat's milk
An artisan product from Novara area that Guffanti matures in caves for about 3 months. An older version (200 days) is also available on request. Pasteurised cow's milk.
Gorgonzola Dolce DOP
Creamy, spreadable and very yummy.
Pasteurised cow's milk, The artisan version of "dolcelatte".
Coming from a mountain dairy which, in the winter, leads the animals out of Castelmagno, thereby giving their cheese a different name. Raw skimmed cow's, sheep's and goat's milk. Try this with cestunut honey and a serious red wine.
Made from skimmed unpasteurised cow's milk. Aged well over 6 months. Slightly piquant taste.
Guffanti selects the product from the mountains of Reggio Emilia and Parma Not all parmesan is the same. Parmesan matured for 24 months or over 4 years is available.
Mozzarella di Bufala
The traditional hand-made product. 100% un-pasteurised water bufalo milk.
This is the best mozzarella I have ever tasted.
Cow's Ricotta
Technically speaking ricotta is not a cheese but a bioproduct of cheese
making. As the whey (no milk added) is heated, the ricotta floats to the
surface. It contains mostly protein and very little fat.
Pure goat milk quickly turned into cheese results in a very delicate fresh cheese.
Cow's and ewe's milk are used to make this soft delicious cheese. Lovely to eat, wonderful to cook with (try in souffle').
Robiola di Langa 3 Milks
Deliciously addictive, made from un-pasteurised cow, goat and ewe's milk.
Raw cow's milk. Mountain cheese with a slight sweetness. From Sesto, Trentino region at the border with Austria.
Remarkably tasty cheese although made with partially skimmed milk ( only 28% fat). From Lombardy.
Toma Ossolana al Prunent
The "drunken" Ossolano, soaked in the pomace of the Punent grape
(a variety of the Nebbiolo grape). The matured chees looks very ugly but
it is the best "ubriaco" cheese I ever tasted. Younger version
pictured.
Tomino da Padella
Pasteurised cow's milk, ready to cook in the frying pan or under the grill.
Available also dressed with Pancetta and Coppa di Parma, very yummy!
Taleggio
A famous Lombardian cheese. Matured in Valsassina caverns for at least
2 months which gives it its soul with a pronounced and penetrating aroma.
Raw full fat cow's milk.
Pecorino Crotonese
A celebrated pecorino from Calabria.Unpasteurised whole sheep's milk.
Very tasty but not too strong.
A sheep's cheese typical of city of Enna coloured with wild saffron and black peppercorn. Raw ewe's milk.
unpasterused sheep's milk from Sardinia. This is the best pecorino I have ever tasted. Strong slightlly smoked.
Tuscany sheep's milk confers to this cheese a sweeter and more delicate flavour.
Marzolino Rosso del Chianti
Raw ewe's milk from Tuscany. Delicate flavour brushed with tomato juice.
Pecorino dei Basilischiasilischi
From Basilicata region a superbly tasty pecorino. Raw ewe's and a small amount
of goat's milk.
Rubbed with crushed peppercorn on the outside only. This is the closest I have tasted to the pecorino of my childhood.
