Italian Cheese

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Recipes and pairings - Articoli e Novità


Società Agricola La Bruna: Castelmagno D'alpeggio Dop e Castelmagno di Montagna invernale Dop
La Bruna Farm originated from the passion and love for the mountain and its traditions of Evanzio, Ivano and Davide, who has followed in his father’s footsteps. Back in 1921 grandfather Magno, shepherd in the upper valley, used to milk his cows up in the mountain pastures and produce cheese for himself and a few other people in a little shepherds’ hut. The precious little secrets were handed down to the new generations that still produce that cheese today following the same ancient customs.
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Typical Lodging Grana Cheese 47 months aged
The typical Lodigiano Grana cheese, is the ancestor of the Grana cheeses and it is endowed with unique organoleptic characteristics. It has been known and appreciated since the 1500, nowadays it is a fine piece and it is difficult to find too because of its complicated making processes. In the extra-old type the crust is very hard, smooth, yellow pale colored, the paste is very hard too, granulated with small holes. It is made up of raw milk from 2 milkings, one of which is skimmed through surfacing, it is brought in some boilers with natural starter whey. The coagulation, occurs with rennet calf at 35 degrees temperature. Then the curdle is broken in a rice grain dimensions and cooked at 45\50 degrees. The paste, after having rest under the whey, is extracted and took under the bands. The aging goes from the ,minimum of 2 to the maximum of 4 year, during this time the wheels are oiled with linseed oil.
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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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Buffalo Milk Mozzarella- Caseificio Esposito
The making processes of the Campania Buffalo Milk Mozzarella made by Caseificio Esposito in Battipaglia. The milk comes from the selected farm animals of the Piana del Sele and it is hand worked to obtain the finest quality mozzarellas.
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Beppino Occelli: the taste can't be only told
The productive relation between man and nature, specifically between Beepino Occelli and the Langhe and the mountain pasture, is born and develops mostly through the milk of different varieties (cow, sheep and goat) and all pf them are incredibly fine, because the final properties of the butter and cheeses are strictly bound to the goodness and freshness of the milk. For this reason the Beepino Occelli's "milky way" is born in the Langa (Piedmont), goes through the best territories and arrives to Valcasotto, here the best mountain cheese wheels finally rest and mature in the old aging cellar following the traditional methods. Beppino Occelli started his activity in 1976. The Beepino Occelli's butter and cheeses have always followed the evolution of the taste, actually they have even anticipated it: from the famous "Tuma della Paja" to the extra rare "Escarun", considered by everybody and unique and inimitable delight. The best Beeping Occelli's cheeses are born from a evolutive way of the taste and the continuous research of the quality of the raw materials, profoundly linked to the territory. The "milky way" is in fact born in the Langhe, than it continues in the province of Cuneo in the Castelmagno gazing lands and it finally reaches Valcasotto. Here the aged cheeses in mountain, thanks to the constant cures of our seasoners, finally rest on wooden boards that develops the taste and enrich their structure. Beppino Occelli's passion for the local tradition, matched with it creativity, has produced a wide variety of cheeses (fresh, semiaged,aged, with truffle, riserve, DOP... etc) very appreciated by the gourmet for their qualities.
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 FORUM
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


What is a typical use by date.
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User: Roy Simmonds ( 17/02/2016)
Category/Topic Parmigiano Reggiano 36 months


perfavore siamo interessati nei vostri prodotti.
avete rapresentanti qui a londra?
come possiamo provare i vostri prodotti.
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User: ludovica ( 20/01/2016)
Category/Topic Apulian Burrata - Caseificio Voglia di Latte



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