Bocconcini
For Reference Only
Bocconcini cheese is a fresh, cooked and stretched curd cheese, and is similar to Mozzarella. The name refers in Italian to a mouthful.
It is traditionally made, just like mozzarella, from buffalo milk. These days however, most versions for sale with have cow's milk as the base ingredient.
They are small milky balls, packed in either water or brine; snow white in color.
This Italian cheese is lightly salted and has a smooth luscious texture that can be used in may gourmet dishes, such as salads, pastas, sauces etc....
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Gorgonzola dolce
Your Price:
€ 6,96
There are many tales about Gorgonzola cheese's origin. This great Italian gourmet cheese from Lombardy was simply known as "stracchino" or "stracchino verde" in the early twentieth century; an Italian gourmet cheese made from the milk of cattle tired from their long spring and fall treks to and from the Alpine pasture.
As the cheese grew in popularity, a more specific name was needed and the choice fell on Gorgonzola, one of the many villages where such cheeses were made. Young cheeses are sold as "dolce" thus the final name Gorgonzola dolce.
Gorgonzola dolce has a fragile rind which may have some powdery patches. The paste is white to pale yellow with greenish-blue veins. The texture...
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Gorgonzola Mascarpone
Your price:
€ 9,29
Gorgonzola Mascarpone is an indulgent 'gourmet torta' that is made by alternating layers of Gorgonzola Dolce with rich Mascarpone, wrapped in foil.
This cheese is intensely rich and creamy, and makes for an elegant and seductive presentation; the two flavors make a perfect marriage. The intense 'blue' of the Gorgonzola is tempered by the lush creamy texture and flavor of the Mascarpone.
Great in dessert, sauces, your cheese platter or just with a nice glass of wine!...
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Mascarpone
Your price:
€ 6,68
Mascarpone is a soft, white cream cheese from the Lombardy region of southern Italy. In fact, it is not cheese at all, but rather the result of a culture being added to the cream skimmed off the milk.
It is, however, described as a curd cheese, although it is made in much the same way as yogurt.
It is made from cream separated from milk, accounting for its high fat content. This milky-white white, mild cheese is compact, but supple and spreadable and it is added to famous Italian gourmet desserts, sometimes accompanied by cognac.
Mascarpone is frequently used for the preparation of gourmet dishes and sauces....
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Ricotta
Your price:
€ 2,01
Ricotta is a by-product of the Italy's cheese making industry. It is made from the whey that is left after the curds have separated out.
For many years whey posed something of a problem as it was not easy to dispose of. Then it was discovered that if whey was heated, the casein particles in the whey would fuse together to create a new curd. Drain this curd and you have Ricotta.
Ricotta is sold as a fresh white cheese with a granular consistency. In local shops in Italy it is often shaped like an upturned basin with basketwork marks on the outside, but most of it is sold in plastic tubs. The flavor is mild and sweet.
Ricotta with coffee mixed in is a rare and expensive delicacy....
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Robiola Mondovi
Your Price:
€ 13,19
Robiola Mondovì is also called Robiola di Ceva and is produced in the province of Cuneo in Piemonte. The cheese is made from pasteurized cow's milk.
After the coagulation process, the soft curd is broken up in put into moulds. After a couple of days draining, Robiola Mondovì is dry-salted with sea salt. Then the maturation time of 20 days starts.
The rind will have some white mold, is soft and the paste is moist. The aroma is sweetly milky and quite salty. Ideal in every season and, as a special end to a meal, heated over the range and served on rounds of toasted bread....
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