Piave Vecchio - 1 Pounds

Piave Vecchio - 1 Pounds Review

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Piave Vecchio - 1 Pounds Feature

• The land surrounding the ancient Piave river is integral to the character of the cheese
• The milk is collected, the curd cooked and the cheese aged until hard
• An intense, full-bodied flavor that increases with age
• Reminiscent of parmigiano, reggiano or montasio cheese
• Serve over a salad of bitter greens or on a mixed antipasti platter

Piave 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. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd cooked and the cheese aged until hard. Piave has an intense, full-bodied flavor that increases with age and that is why Ditalia has brought in the "vecchio" aged Piave, which has been aged from 6 to 12 months. It is reminiscent of parmigiano, reggiano or montasio cheese. We suggest serving Piave over a salad of bitter greens or on a mixed antipasti platter. Other size options (click to view): Piave Vecchio - 5 lb. Piave Vecchio - 10 lb.

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Imported Pecorino Romano - 3 Pounds

Imported Pecorino Romano - 3 Pounds Review

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Imported Pecorino Romano - 3 Pounds Feature

• Distinctive imported Pecorino Romano cheese
• Features a taste that is aromatic and pleasantly sharp
• Most often used in Italian pasta dishes
• Strong and salty, a favorite in high flavored sauces
• Offers 3 pounds per package

Our Pecorino Romano is produced in the Sardinia region of Italy. The taste is aromatic and pleasantly sharp. Pecorino Romano is most often used on pasta dishes. Its distinctive strong, very salty flavor means that it is preferred for some pasta dishes with highly-flavored sauces. The sharpness depends on the period of maturation, which varies. Our imported Pecorino is aged approximately 8 to 12 months.

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Tete de Moine (2 pounds)

Tete de Moine (2 pounds) Review

Tete de Moine (2 pounds) Feature

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

Tête de Moine means 'monk's head'. This Swiss gourmet cheese was originally invented by the monks of Belleray Abbey in the Bernese Jura, and the brothers taught the local farmers how to make it. Unlike most other mountain gourmet cheeses which tend to be very large, it is made in small drums. The rind may be smooth and slightly greasy, or rough and brown in color. The paste is firm and creamy to straw-yellow in color, darkening as it ages. There may be small holes or horizontal fissures in the paste. Older Tête de Moine cheeses smell strongly of roasted nuts with winelike aromas. The flavor is sweet and tangy, with musty wood mold and nuts. Tête de Moine can be sliced vertically but to get the frilly curls of cheese traditionally served in Switzerland you will need to use a girolle. The curls are achieved by turning the handle of this special knife on a stand and shaving the cheese across the top and a little way down the sides.