Extraordinary Food of Distinctive Quality
Parmigiano Reggiano made with brown cow (Bruna Alpina) milk isn’t too far a cry from its Red cow and Fresian brethren, but for true afficiandos the difference is palpable: a bit sweeter with a very delicate complexity. Valserena’s variation on the classic ingredient cheese deserves to be highlighted in a simple risotto or grated liberally over…
Like the spicy notes in Gorgonzola blues? Take it further with this hybrid: creamy young blue cheese + hot red pepper flakes. This playful riff knocks Pepper-Jack out of the ring!
An older Tuscan Pecorino, Tuada (Italian for “cellar”) bridges the gap between the younger Tuscan Pecorinos and the more aged Roman-style Pecorino Romano. Fabulous when shaved over salads and adds serious depth when grated over pasta.
The original “fonduta” melter, this cheese has kept many an alpine skier satisfied. Nuanced flavors of grass, hay and hazelnuts make for a perfect melting cheese.
Sweet and tangy, with a frosting-like texture, this is the ultimate after-dinner cheese. The youngest, softest iteration of this cheese is delicious on its own or in classic Italian recipes. Try with chocolate and honey, and a sipping glass of Nocino.
After 35 days aging in pine boxes with periodic brine brushings, Taleggio Castel Regio is ready to wow customers, both new and long-standing. Fresh and bright flavors highlight the quality of the milk and make for a perfect version of this Italian classic.
The oldest Parmigiano Reggiano dairy in Parma and one of only four members of the Consorzio di Sola Bruna (Brown Cow Consortium). Valserena is a 5th generation producer operated today by Giovanni Serra and his sister Antoinetta – who is a veterinarian and knows each cow by name. Valserena is one of the last farmstead…
Società Agricola Trevi Il Frantoio, founded in 1985, is made up of a group of 59 olive farmers, with almost 400 hectares of olive trees in Trevi (in the Umbria region of Italy). The production of olive oil at Trevi follows techniques not much different from those used by the Etruscan people 2,500 years ago.…
The roots of the Pio Tosini company run deep and date back to the beginning of the last century (1905) in the heart of northern Italy, where Ferrante Tosini (Pio Tosini’s father) started his business slaughtering pigs and curing his own cuts of pork meat in the back room of the family’s grocery store. After…
For over three generations, the Catellani family has been producing Parmigiano Reggiano on their single full-cycle farm – all of the breeding, feeding, growing, and cheesemaking happens on the same site. They have 180 Red Cows (Vacche Rosse) and have been committed to preserving this ancient breed (which was once at risk of extinction). They…