Pecorino Romano by Zerto - Pound Cut (1 pound) by igourmet

Pecorino Romano by Zerto - Pound Cut (1 pound) by igourmet Review

Pecorino Romano by Zerto - Pound Cut (1 pound) by igourmet

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Pecorino Romano by Zerto - Pound Cut (1 pound) by igourmet Feature

• Grating cheese with a bite
• Excellent over pasta, rice or steamed vegetables
• Original wheel is over 60 pounds!
• Made from pure sheep's milk
• Imported from Sardinia, Italy

Pecorino Romano is Italy's oldest cheese, dating back to ancient Roman times. This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant.

Romano is an integral part of many southern Italian dishes, especially those that include pasta, tomatoes, potatoes, and other vegetables. A bit drier and saltier than northern Italian "Grana" cheeses (Parmigiano Reggiano and Grana Padano), this cheese is excellent grated over pasta dishes but is not recommended as an eating cheese. For an eating Romano, please try our Pecorino Romano Genuino, which is still made in Lazio, the region surounding Rome.

• Made from pasteurized sheep's milk.
• Whole form is 45 lbs.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

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Extra Aged Mimolette - Whole Wheel (7 pound)

Extra Aged Mimolette - Whole Wheel (7 pound) Review

Extra Aged Mimolette - Whole Wheel (7 pound)

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Extra Aged Mimolette - Whole Wheel (7 pound) Feature

• Imported from France
• Aged Mimolette is a hard cheese with a natural rind
• A favorite among children, Mimolette has a sweet flavor
• Serve with a light-bodied red wine
• ?Made from unpasteurized cow's milk, aged for 12 months

French Mimolette, also called "Boule de Lille," dates back to the reign of Louis XIV, who prohibited the import of Dutch cheeses into France. The residents of Flanders had strong cultural ties to Holland and dearly loved the banished Dutch specialties. Their alternatives were to either smuggle in contraband cheeses or produce their own.

Thus, Mimolette was born. Aged Mimolette is a hard cheese that has the same texture and spherical shape as Dutch Edam, but with a natural rind. It is produced in nine pound spheres containing a bright orange interior. Because of its hue, it is sometimes called "Halloween Cheese." It tastes gloriously sweet, yet uncommonly tame for a French cheese.

Aged Mimolette, popular throughout France, is a dense cheese, hard enough to be grated. Enjoy it chunked or served with a hearty bread and fruit.

• Made from unpasteurized cow's milk, aged for 12 months.






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Piave Cheese Aged DOP (3.5 pound)

Piave Cheese Aged DOP (3.5 pound) Review

Piave Cheese Aged DOP (3.5 pound)

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Piave Cheese Aged DOP. Price per 3.5/lb.  Piave Aged Cheese is a Hard cheese of pressed cooked paste with friable and soluble structure; vibrant and distinct fruity taste, never pungent rendering it absolutely unique. In more advanced stages of ripening, namely after at least 8 months, Piave acquires aromas and tastes which make it unique and distinguish it from all other cheeses.Milk pasteurized cows-milkAging 8 MonthRind smooth, regular, intense ochre-coloredPaste intense straw-colored Holes absent Taste fruity Shape cylindrical, straight rind, brand name Piave stamped on the rindRecommended wine Pinot nero

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Raschera Cheese DOP (4.5 pound)

Raschera Cheese DOP (4.5 pound) Review

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Raschera Cheese DOP. Price per quarter wheel  4.5/lb. Italian Raschera cheese DOP is matured for at least one month. It has a raw, pressed and semi hard paste. Raschera cheese has a fine and delicate flavour, slightly spicy and salty if well matured. The texture of this Italian Cheese is consistant, elastic, with small irregular holes dotted throughout the cheese. Raschera Cheese can be found in white or ivory colours. Raschera Cheese is also reccomended for various dishes, for example melted in rissottos, vegetables and special dishes or diced in salads.The Italian Raschera Cheese DOP is in areas greatly used in the summer months by heards of cattle, whilst sheep heards graze on poorer, higher lands. As far as man can remember, on these Monregalese Alps, a particular cheese has been produced. It is named after a lake and grazing area on the slopes of Mt. Mongioie (m.2,630): RASCHERA.The "Alpe Raschera" covers an area of approximately 620 hectares and is situated in the so called "administrative island" of the commune of Magliano Alpi

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Manchego Reserve (Extra Aged) - Pound Cut (1 pound)

Manchego Reserve (Extra Aged) - Pound Cut (1 pound) Review

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Manchego Reserve (Extra Aged) - Pound Cut (1 pound) Feature

• Unexpectedly delicious
• A rare find - a sheep's milk Gouda aged for over a year
• Excellent dessert cheese
• Serve cubed as an hors d'oeuvre or antipasta before the meal
• Imported from Spain

This special Manchego is aged for over 12 months, giving it a sharper, nuttier flavor and a firmer, more brittle texture than its younger namesake. It is produced in Central Spain's La Mancha region; a territory known for its fierce winds, violent temperature swings, and desert-like aridity. Manchego Reserve is made using traditional methods under strict quality guidelines. We especially love this cheese served with Rioja wine and fresh fruit.

• Made from pasteurized sheep's milk.
• Photo depicts whole 7 lb. form of cheese.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

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Parmigiano Reggiano Vacche Rosse - Pound Cut (1 pound) by igourmet

Parmigiano Reggiano Vacche Rosse - Pound Cut (1 pound) by igourmet Review

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Parmigiano Reggiano Vacche Rosse - Pound Cut (1 pound) by igourmet Feature

• Imported from Italy
• Hard cheese perfect for antipasti platter
• Serve with strong red wine
• ged for at least 30 months
• Nutty, fruity flavors

Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. A beautiful beast, this unique cow has a striking red coat. During recent times, these red cows were replaced by more typical, and more productive, black and white cows. Sadly, by the late 1980's, only a few red cows remained. However, during the last few years, the breed has been reinvigorated and is now being used for the production of small quantities of special Parmigiano Reggiano. Fanticini produces small quantities of "Vacche Rosse" in their family dairy in Villa Sabbione (near Reggio Emilia), using milk from the Raggio Cigarini Farm. This "Red Cow" variety tastes like the Parmigiano Reggiano of yesteryear. The milk of the red cows is characterized by a higher butterfat content and contains more proteins. This combination allows for the production of a cheese that is better suited for a longer period of aging, requiring a minimum of 30 months. Compared to the 24 month aging period of most other Parmigiano Reggianos, that is quite a difference. Its unique nutty, fruity, grassy flavor is richer than most Reggianos and its texture is somehow more creamy, even though it is aged for a much longer time. Reserve it for the most special dishes, or eat it like the Italians do - chunked and drizzled with thick, expensive Balsamico.

• Made from 100% all natural, grass fed, unpasteurized cow's milk.
• Photo depicts whole 80 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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Bitto Cheese (7 pound)

Bitto Cheese (7 pound) Review

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Bitto Cheese. PRICE PER  7/lb APPROX. This Italian Bitto Cheese  DOP is made from whole cows' milk coming from traditional cow breeds. The Bitto Cheese outside has a straw-yellow colour, which tends to becomes more intense with ageing. This Gourmet Italian Cheese is produced using traditional methods, connected with the environmental characteristics, during the period between June 1 and September 30. The name Bitto appears to be derived from an ancient Celtic word for a type of Alpine cheese coming from the valley of the same name. In more recent times, Bitto cheese has become a well known Italian Cheese in local markets, which show the maintaining of a particular cheese-making process, which is currently recognized under Italian law by a special decree which defines the requisites for the designation of origin.After the coagulating of the milk with calf rennet, making use of the spontaneous development of cheese microflora, the curd is heated and broken into lumps roughly the size of a grain of rice. The curd is then placed in traditional cheese moulds which give it its characteristic concave shape. After salting, Bitto Cheese undergoes the ripening stage, which begins in the traditional "casere d'alpe" rooms and is completed in the production plants down in the valley, following the natural march of the climate in the production area, for a minimum of 70 days, which may be followed by an additional period of ageing lasting up to several years. 

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Asiago d'Allevo Oro del Tempo - Pound Cut (1 pound) by igourmet

Asiago d'Allevo Oro del Tempo - Pound Cut (1 pound) by igourmet Review

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Asiago d'Allevo Oro del Tempo - Pound Cut (1 pound) by igourmet Feature

• Imported from Italy
• Rich, creamy body and cultured, butterscotch flavor
• Pairs well with Pinot Grigio
• Perfect for eating or grating
• A wonderful addition to your cheese platter at your next gathering

This reserve stock, slow-ripened Asiago is aged for a full year as opposed to regular Asiago d'Allevo's six month span. As a result of the additional maturation, this cheese takes on a distinct but pleasant sharpness with hints of butterscotch. Its texture is firm enough to grate, yet allows it to be served as a delicious table cheese as well. We recommend this cheese as part of a traditional northern Italian meal, grated over risotto, polenta, or pasta.

• Made from unpasteurized cow's milk.
• Photo depicts whole 20 lb. form of cheese.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

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Piave Vecchio (1 pound) by Gourmet-Food

Piave Vecchio (1 pound) by Gourmet-Food Review

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Piave Vecchio (1 pound) by Gourmet-Food Feature

• Imported from Italy
• Cow's Milk
• Firm Texture

Piave Vecchio or Old Piave is made from the pasteurized cow's milk. The cheese is made by a cooperative in the Piave River Valley region of Belluno, Italy in 15-pound wheels with the name impressed in the rind.

This gourmet cheese has been aged for about 12 months and has a dense texture and butterscotch aroma and flavor that resembles a young Parmigiano Regiano.

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Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet

Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet Review

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Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet Feature

• Imported from Italy
• Fine addition to salads, antipasta platters, accents to finished dishes
• Serve with bold red wines
• Made with sheep's milk
• Dry, hard and perfect to grate

Pecorino denotes sheep's milk in Italian, and Pecorino Romano is one of the oldest and most versatile of these cheeses. Whereas Reggiano and Grana are the favored grating cheese of Northern Italy, Pecorino Romano dominates the southern portion of the country. The original production area of Pecorino Romano is Lazio, the section of Italy that surrounds Rome. The term "Genuino" can only be applied to Romano that is made in Lazio. This special Romano, made from milk taken from a dedicated herd of sheep that live just outside the city of Rome, has a grainy, crumbly texture that is much more flavorful than inferior varieties. A little goes a long way. We enjoy it grated into soups, salads, pastas and gratin casseroles. Sprinkle it over fresh vegetables to add that extra zest.

Don't buy Pecorino Romano pre-grated. As a distinguished cheese pundit remarked, "God didn't make cheese in shakers and it was not born grated". We recommend "grate as you go" because flavor is rapidly lost in powdered form. Tightly rewrap the remaining cheese and store in your refrigerator.

• Made from unpasteurized sheep's milk.
• Photo depicts half of a 60 lb. wheel.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

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Midnight Moon (1 pound) by Gourmet-Food

Midnight Moon (1 pound) by Gourmet-Food Review

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Midnight Moon (1 pound) by Gourmet-Food Feature

• Produced in American with Price
• Goat's Milk
• Firm Texture
• Artisan Cheese

Midnight Moon is aged for at least one year, resulting in a cheese with a nutty and brown-buttery flavor, with prominent caramel notes. This artisanal gouda-style cheese has a beautiful pale, ivory color, the texture is firm and dense and the taste is smooth with a slight graininess long-aged cheeses have. The wheel is finished in a beautiful black wax that accentuates the pale paste. An entire wheel of Midnight Moon weighs about 9 pounds and we sell this gourmet cheese in wedges of 8 ounces and 1 pound.

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Parmigiano Reggiano Top Grade - 1/8 Wheel (10 pound) by igourmet

Parmigiano Reggiano Top Grade - 1/8 Wheel (10 pound) by igourmet Review

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Parmigiano Reggiano Top Grade - 1/8 Wheel (10 pound) by igourmet Feature

• Imported from Italy
• Made from unpasteurized cow's milk
• Aged for 18-20 months for maximum flavor and finsish
• A perfect addition to any cheese board or party platter at your next gatherint
• Pairs well with bold red wine, fabulous for antiapasti or to add grate over any dish to add that little something extra

The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of as purely a grating cheese. The rest

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Piave - Pound Cut (1 pound) by igourmet

Piave - Pound Cut (1 pound) by igourmet Review

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Piave - Pound Cut (1 pound) by igourmet Feature

• Fast becoming a household name
• Traditionally served shredded over polenta
• Pair with any medium-bodied, low-acidity wine
• Made from pasteurized milk
• Imported from Italy

Piave cheese is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Belluno, Italy. A winding course brings the river toward the bottom of the valley until it reaches the plain at the foot of the prealpi venete mountains in the province of Treviso. Piave cheese is born from the cheese making traditions of the land surrounding the ancient river, in which the curd is cooked and the cheese is aged until it is hard. The area surrounding the river is also where the milk is collected to produce Piave. The cheese has an intense, full-bodied flavor that increases with age and makes this cheese absolutely unique. This Piave variety is Mezzano, which means it is aged for six months. We also offer a Vecchio variety which is aged for one year.

• Made from pasteurized cow's milk.
• Whole form of cheese is 14 lbs.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.






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Castelmagno Cheese Wheel (14 pound)

Castelmagno Cheese Wheel (14 pound) Review

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Castelmagno Cheese. Price per 14/lb wheel. Castelmagno Cheese  DOP is a Gourmet Italian Cheese that comes from the name of a famous sanctuary dedicated to Saint Magnus, a Roman soldier who, legend has it, was martyred in the Cuneo mountains. Castelmagno cheese began to be made during the twelfth century, more or less at the same time as Gorgonzola with which it shares some similarities. Castelmagno is a cylindrical pressed, semi-fat semi-hard cheese tinged with blue mould. Castelgmano Cheese is made from cow's milk, though sheep's or goat's milk may be added. Castelmagno is made in a number of town districts in the province of Cuneo. Castelmagno Cheese PDO can be produced, matured and packed exclusively in the administrative region of the communes of Castelmagno, Pradleves and Monterosso Grana in the province of Cuneo . The milk intended for the processing must also come from the same communes.Castelmagno can boast the additional mention "Prodotto della montagna" (Mountain product) when the milk production, the processing and the maturing take place in classified areas such as the mountains. If, on the other hand, the castelgmano cheese is produced and matured in the identified area of production, but at an altitude of over 1000 m , it can bear the mention "di Alpeggio" (from mountain pastures).

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Bra Tenero Cheese D.O.P. (4.5 pound)

Bra Tenero Cheese D.O.P. (4.5 pound) Review

Bra Tenero Cheese. Price per 4.5/lb approx. Bra Tenero Cheese DOP traditional, unpasteurized, hard cheese which has a round shape. The Bra Tenero cheese is named after place where it was originally sold. There exist two types of Bra. The traditional, hard version that ripens for three to six months. The color darkens and the flavor intensifies. The other type is sold young, at 45 days, when the paste is still soft. This version is made from pasteurized milk. Bra is used as a table cheese, but also for grating and melting.

Selection of Sheep's Milk Cheeses (1.5 pound)

Selection of Sheep's Milk Cheeses (1.5 pound) Review

Selection of Sheep's Milk Cheeses (1.5 pound) Feature

• Assortment of three cheeses made from sheep's milk
• ReNero (Italy), Agour (France), Malagon with Rosemary (Spain)
• Contains twice as much butterfat as cow's milk
• Makes a great gift for most anyone who loves cheese
• Please note that any item temporarily out of stock will be substituted with a similar item of equal value

We have put together a memorable selection of three fine sheep's milk cheeses. Or, for the linguists out there - ewe's milk cheeses. Whatever you call them, they are certainly delicious. The pure delight we derive from eating sheep's milk cheese comes from the fact that sheep's milk contains twice as much butterfat as cow's milk. It is the butterfat that gives a cheese its creamy goodness. Here are the selections in this assortment:

• Pecorino Toscano: From Tuscany (of course), this DOP cheese comes to us in a five-pound wheel preserved by a very thin layer of clear wax. Aged for 40 days, pasteurized Pecorino Toscano balances a slight tang with the inherent sweetness of sheep's milk. (8 oz)
• Agour Ossau-Iraty: Imported from the French Pyrenees, raw milk Agour is aged for a minimum of 6 months, giving it a quality and complexity rarely seen. A slightly dry texture gives way to a creamy, buttery quality in the mouth, and the flavors hint at both herbs and fruit, with slightly nutty undertones. (8 oz)
• Manchego: A specialty from the La Mancha region of Spain, this famous D.O. cheese is an essential part of any tapas course. We savor its nutty sweetness, especially when served with olives and cured ham. Aged three months. (8 oz)

Please note that any item temporarily out of stock will be substituted with a similar item of equal value.

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Authentic Imported Italian Cheese Collection (1.5 pound)

Authentic Imported Italian Cheese Collection (1.5 pound) Review

Authentic Imported Italian Cheese Collection (1.5 pound) Feature

• This outstanding collection gathers three of Italy's most popular cheeses
• Includes: Piave, Grana Padano Stravecchio Oro del Tempo and Pecorino Romano
• These historic and diverse cheeses will prove invaluable in the 'Cucinas' of Italian food lovers everywhere
• This is a perfect gift to give as a housewarming or for the foodie in your life
• Any item currently out of stock will be substituted with a similar item of greater or equal value

This outstanding collection gathers three of Italy's most popular cheeses, and will prove invaluable in the 'Cucinas' of Italian food lovers everywhere. The his