Italian Cheese Collection 

Description

Asiago d'Allevo is an Italian-style cheese with a flavor similar to a blend of aged Cheddar and Parmesan. In Italian, the word Asiago means "fresh." It is also the name of a quaint village in the Northern part of Italy. Made of cow's milk, aged Asiago has a fruity and sharp flavor.

Parmigiano Reggiano is one of the world's great cheeses, dating back to the 13th Century. Parmigiano Reggiano® is handmade, exactly the way it was 700 years ago, by men called "casaros" who apprentice their craft for over a decade before they are allowed to make even one wheel on their own. Completely natural, very high in protein and easily digested, Parmigiano Reggiano continues to grow in popularity around the world. One of the name controlled cheeses of Italy, Denominazione Di Origine Controllata or "D.O.C.", there are many imitators that call themselves Parmesan, but the real one is easily spotted by its name Parmigiano Reggiano etched around the sides of every 75 lb. wheel. Partly-skimmed cow's milk, this cheese is aged 22-24 months to three years. It has a compact, grainy texture and an inedible, naturally dark oily rind, and is a hard, straw-colored cheese. A versatile cheese when broken into shards and served with dried fruits and nuts, is it also indispensable when grated to prepare authentic Italian dishes such as fettuccini Alfredo.

Pecorino Romano dates back to the Roman Empire and is one of the world's oldest cheeses. Pecorino literally means “sheep's milk: in Italian. The most well-known of Italy's hard sheep's milk cheeses is made in the Lazio provence around Rome, Tuscany, and on the island of Sardinia during the months between November and June. These areas have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Connoisseurs argue whether Pecorino or Parmigiano is the more flavorful, but Pecorino is certainly the more piquant and often very salty. Grating is usually required in order for it to melt evenly. A name-protected "D.O.C." cheese, the Consorzio per la Tutela del Formaggio Pecorino Romano watches over every step of its manufacture, from milk to finished cheese. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. It is made of sheep's milk, aged eight months, hard and dense with a strong and sharp flavor and is cream-colored with an inedible, off-white natural or black rind.

Domestic Sharp Provolone originated in southern Italy and is most recognized by its large size and assortment of shapes -- either pear, sausage, watermelon, or cone. It is a firm cheese with a mild, smoky flavor. It is made of cow's milk, is ivory to pale beige, and has a firm texture. It becomes more granular with age, and its slightly piquant flavor intensifies and sharpens with age.