Italian Cheese

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Recipes and pairings - Articoli e Novità


Ode to the Bitto, the enduring Valtellina cheese

The Bitto Storico is an artisanal product, it is produced only during the summer in the 12 authorized mountain pasture. The cattle, Bruno Alpine race cows and orobic race goats, is carried on the pastures in June and remains there until September. This product is born in the Valli Orobiche and the alpine pastures, and it is the result of the meeting of humidity, temperature and manual skills. The area Bitto DOP production area includes the province of Sondrio and the districts of the high Brembana valley. The Bitto Storico production area instead is limited on the Orobiche Pre-Alps, between the provinces of Sondrio, Bergamo and Lecco. The main valleys of production are Gerola and Albaredo, the valleys of Bitto. In addition to the taste rich in herbaceous aromas and perfumes, the Bitto improves with the passing of time. Its success is due to the aging too, a Bitto wheel can be conserved for over 10 years. The purists are horrified by the idea of using it in some recipes, so they enjoy it purely, slowly, to maintain on the palate the aromas of flowers and august herbs. It melts instantly in the mouth and it lives aromas of dried fruit, butter, hay, dried flowers. The Bitto gives its best at an environment temperature, so before enjoying it take it far from cold places for half a day.

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Apulian Stracciatella - Caseificio Voglia di Latte

Stracciatella is a typical Apulia cheese. To obtain a good stracciatella, the cream must the as fresher as possible. It is white milk colored, without any crust fibers and holes. Its taste is fresh and slightly acid, its aroma is dedicate. Stracciatella is produced using cow's milk mozzarella. Stracciatella, if very fresh, has a so much pleasant taste that must be eaten alone and not accompanied with anything. Anyway there are a lot of recipes which include the stracciatellal, among which some first dish like orecchiette, the stuffed courgette flower, toasted bread and omelette. It matches perfectly with dry white wines. The production of the Caseificio Voglia di Latte follows artisanal methods, guided by the wise dairy traditions which guarantee the genuineness and freshness of the product.

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Grana Padano DOP

This hard cheese is made from raw cow's milk and rennet. Two days after the production of the loaves they are cured immerging them in a brine.

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Pecorino cheese

The "Dolce di Cardo" cheese is born from the union of an ancient recipe and innovative production methods. It is a pecorino cheese, with a soft consistency, a delicate flavour, a white\ pale yellow colour depending on the aging, curdled with rennet obtained from wild cardoon, which is also used as a nourishment for the sheeps together with some mediterranean essences and locally produced fodders. "Dolce di Cardo" is a truly niche product derived from an ecosustainable agriculture, in which the cardoon active principles (epatoprotector, proteolytic and antioxidant), the use of living lactobacillus which metabolize lactose in a partial or total way depending on the aging, the low level of sodium, are peculiarities that make this product tasty, easy to digest, nutritious and adapt to people of every age.

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Valtellina: The Casera cheese

Italia Slow Tour in Valtellina: we visit a Cooperative Dairy in Delebio, producing the local cheese Casera, a PDO product that represents the historical gastronomic tradition of the Valtellina. The cheese is made from the milk taken from the cows when they return to the barn, let’s see all the stages of its production till the cheese get mature.

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 FORUM
do you ship Tuma dal Paja to the UK?
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User: Aileen ( 14/02/2017)
Category/Topic Tuma dla Paja - Cheese Beppino Occelli


when will the canestrato pugliese cheese be available for purchaes?
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User: texritter ( 27/08/2016)
Category/Topic Canestrato Pugliese DOP


mi piacerebbe comprare una forma di formaggio per usarla come piatto per condire risotto
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User: cleopatra ( 13/03/2016)
Category/Topic Parmigiano Reggiano DOP


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