Italian Cheese

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Recipes and pairings - Articoli e Novità


The traditional cheese from the Valle d'Aosta is Fontina - an art that is passed down from generation to generation
For the Fontina, milk is used from a single milking. The only addition to the milk is rennet. Fontina is a mountain cheese from the Valle d'Aosta.
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Cheese factory Poma "Pecorino Primosale Siciliano"
This cheese is made exclusively from raw sheep's milk and sheep rennet in Sicily in the region of Trapani. On the loaf you can see the imprint of the basket, in which the cheese is matured. The crust is thin and pale yellow, while the dough is soft, compact and ivory.
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Mature Asiago DOP
Mature Asiago is a cheese with a strong and distinctive flavor. It is very popular because of its personality, because it differs from all other cheeses.
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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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Recognition og PGI for the Burrata di Andria
The burrata di Andria has finally received the "protected geographical indication" as a first official recognition.
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 FORUM
noob muyum
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User: professonx ( 09/05/2015)
Category/Topic Alpine cheese


I used to find Testa Dura goat cheese in Montreal, now I can't find anywhere anymore. Where can I buy it.

Thank you
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User: Maria Di Virgilio ( 22/01/2015)
Category/Topic Testa Dura cheese


I used to find Testa Dura goat cheese in Montreal, now I can't find anywhere anymore. Where can I buy it.

Thank you
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User: Maria Di Virgilio ( 22/01/2015)
Category/Topic Testa Dura cheese



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