Italian Fly-In Program

Bosina Bosina is a fresh, soft ripened cheese made with two milks: cow and sheep’s milk. Square shaped, each cheese is individually wrapped, therefore easy to handle. Soft, creamy and lightly fragrant due to the delicate balance of the two milks. It is important to serve at room Temperature in order to better savor the fullness of it’s taste.

Asiago Pressato D.O.P. This is the youngest version of the DOP cheese Asiago. Produced in the Po Valley Near Treviso, Asiago Pressato is a milder, sweeter Asiago with a springy, pale interior. It is classified as an Italian DOP cheese, meaning that it is protected by government standards regarding where the cheese is produced and the techniques used. Made from pasteurized whole milk and aged only for 20 to 40 days, this young cheese has a full, creamy flavor.

Asiago D’Allevo D.O.P. This is a semi-fat cheese with semi-cooked paste produced in the province of Vicenza, Trento and some areas around Padua and Treviso. It is made exclusively with semi-skimmed cow’s milk. The paste is compact, with small to medium size scattered holes.

Buffalo Mozzarella A fresh stringy textured cheese with Porcelain-white colour. It has an extremely thin rind, delicate taste and smooth finish. When cut, it produces a white watery fluid with the aroma of milk enzymes. The milk is brought in, curdled then drained to eliminate the whey. After this the curd is cut into small peices, then ground up. At this point, reduced to crumbles, the curd is put into a mold and immersed in hot water, where it is strirred until it takes on a rubbery texture. The cheesemaker kneads it with his hands, like a baker making bread, until he obtains a smooth paste, a strand of which he pulls out and lops off, forming the individual mozzarella ("mozzare" in Italina means to lop off"). These in turn are put into cold water and then to soak in brine. The cheese absorbs as much salt as is necessary to take on consistency. In the end, it must not be soft and mushy when cut but fibrous and elastic, so that if poked it springs back to its original shape. Mozzarella, prepared in the evening is ready the next morning, oozing with the freshness and richly flavoured. Enjoy this cheese fresh, or use as an ingredient for Mediterranean dishes like pizza, pasta, vegetables and tomatoes. In the summer months serve with fresh tomatoes and basil. This cheese unique of its kind, has become an essential ingredient of a whole vast range of Italian recipes. The uses are just endless.

Burrata Burrata is a specialty from the Region of Puglia. Originally it was made with Buffalo Milk, but today it is made with cow’s milk, - combining the milk from the evening and the morning milking. The exterior of the cheese is “pasta filata” – which we know as mozzarella. The interior is filled with fresh cream and shavings of fresh mozzarella. Pack: It is wrapped with leaves from the local plant called “vizzo”. This delicious cheese is very fresh and should be consumed within 15 days of production. Available: 2 types: classic burrata / fresh cream & mozzarella                                  classic burrata with the addition of truffles Individually wrapped in a sealed plastic tray. 6 pcs per case

Capricco Fresco This product is only called Cappricio we do not import the Rugiada even though it is mentioned on the picture. Pleasant fresh cheese made from cow's milk coagulated with rennet and left to rest for a day at 15 degrees celcius. The curds produced in this way are mixed with salt and packaged into the characteristic cylindrical forms. Capriccio Fresco has no rind and the cheese is white, soft and ideal for spreading on toast or tasting on its own or seasoned with extra virgin olive oil, pepper and aromatic herbs, or with a few drops of balsamic vinegar. It has a delicate flavour and soft consistency, this product is an excellent ingredient for quickly prepared cold dishes. Capriccio cheese is presented packed in practical heat-sealed trays.

Caprino Very fresh, creamy and easy to spread. This cheese which is made with 100% pure goat's milk reflects the perfect and incomparable light and delicate quality of the fresh "caprino" which is particular to this region of Italy.

Ciock Al Vino Roso A cow’s milk cheese of semi-hard consistency, uniformly textured or eyed to a limited degree, which is soaked in red grape must for 10 days. Grape residues cling to the characteristically dark rind, which is dried thoroughly before final vacuum packing for distribution. Inspired by the centuries-old custom of hiding cheeses in fermenting grape must, to conceal them from raiders in time of war... or from the master’s accounting ledger… A cow’s or goat’s milk cheese of semi-hard consistency, uniformly textured or eyed to a limited degree, steeped in grape must for 10 days. Grape residues cling to the characteristically dark rind, which is dried thoroughly before final vacuum packing.

Crescenza / Stracchino This cheese is known also as Stracchino coming from the word “stracche” which means tired. Originally it was only made when the cows descended from their alpine pastures in the early autumn – “stracche” or tired. Today it is made year round and is one of Italy’s basic ingredients in many classic dishes. It is sweet, delicate, with the aroma of fresh milk. It can have a slightly “acidic” flavor. This cheese has a limited shelf life, hence should be used within a certain time period after of production. Best consumed at room temperature, it is excellent spread on crackers or crostini, add a drop of olive oil, fresh herbs. It is a classic and delicious topping on pizza. Make it one of the “quattro” formaggi of your pasta sauce! (four cheese pasta sauce)

Formajo Ciock Al Vino Rosso Inspired by the centuries-old custom of hiding cheeses in fermenting grape must, to conceal them from raiders in time of war ... or from the master's accounting ledger. .. A cow's or goat's milk cheese of semi-hard consistency, uniformly textured or eyed to a limited degree, steeped in grape must for 10 days. Grape residues cling to the characteristically dark rind, which is dried thoroughly before final vacuum packing. Milk production area Alpine foothills

Gorgonzola DOP GORGONZOLA Is one of the most famous marbled cheeses with Denominazione di Origine Protella (Protected Designation of Origin). Made with cows' milk exclusively in some provinces of Lombardy and Piedmont, the "DOLCE" type is a soft and almost creamy cheese, straw-white in colour with light grey-green veining and the typical sweet, but at the same time slightly bitter flavour which makes it unmistakable. In the "PICCANTE" type, the cheese is more consistent and less moist and the greater amount of the mould and its homogeneity characterise the flavour which becomes penetrating and strong. In both types the rind is coarse, moist and tends toward a reddish colour when it is mature. An excellent base for the most traditional of cuisine, GORGONZOLA is traditionally accompanied by good bread and full-bodied red wine, and is superb with pears or peaches. Used in cooking, it gives a touch of taste to pasta dishes, salads, potatoes and steaks.

La Tur After the pasteurisation, which take place at very low temperatures ( but always according to law) in order to keep alive the bacterial flora, the milk is introduced in special cells of ripening where ferments and rennet are added. Then the curd is poured in the moulds and left to drip. When the curd is passed to the cells of ripening on special grills, the product is packed after 15 days.

Millefoglie Al Marzemino In this modern version of a traditional ubriaco, the wheel is first pierced and then steeped in Marzemino di Refrontolo raisin wine. The cheese used for this speciality undergoes a particular treatment designed to induce a flaky stratification, allowing the wine to penetrate the paste. Milk production area Alpine foothills of Treviso and Belluno

Moliterno 1yr Pecorino with truffle Unlike most truffled cheeses, the truffle shavings for this cheese are not added until the cheese is already semi-aged. This allows the cheese to develop its own character before the truffles are injected. Though the truffles are only visible in the “veins” their flavor permeates the entire pate. From Sardegna, this cheese is made from 100% raw sheep milk.

Peppered Goat's Milk Caciotta with Pepper & Olive Oil Speciality caciotta cheeses made from pure goat’s milk. Three types, reflecting imagination and tradition. Hay-flavoured: delicious grassy scent and unique sweet aroma. Walnut leaf: heady walnut scent and strong flavour. And finally, pepper and extra virgin olive oil: especially enjoyable sharp, spicy flavour.

Robiola Silver medal winner at the 2005 Mountain Cheese Olympics, fresh cheeses category. Rich in starter culture, this is a cheese made in small moulds - without milling the curd - typified by a delicate and slightly acid flavour and a mild goat aroma. Eaten typically as fresh as possible, but will keep perfectly well for up to 2 months, thanks to the acid coagulation process. Blends well with aromatic herbs and spices. Milk production area Valle del Piave, Belluno province

Rocchetta The milk is pasteurised at very low temperatures (but always according to law) in order to keep alive the bacterial flora, which marched the tastes of high-class. The curd is poured in special moulds for the ripening. The product is packed after 8-10 days.

Roccolo Valtaleggio The name Roccolo comes from a characteristic cylindrical building with stone walls located in Valle, once a refuge for hunters. This cheese contains fresh milk from the brown alpine cattle which graze on Valtaleggio's fodder. The cylindrical form is slowly and carefully aged (about 6 months) on wooden boards in cellars full of moulds containing all different kinds of odors and colors. Its shape make the cheese softer near the crust and slightly dry in the centre, intensifying the various flavours and aromas which creates this special cheese.

Rossini Blue This very new and unusual cheese comes from the region of Lombardy in Northern Italy. Made with whole pasteurized cow’s milk, it is an “erborinato” (marbled –blue veined) cheese, and is particularly unusual as it has been cured with the “must” from the passito grapes from Pantelleria. The cheese undergoes a traditional aging of about 3 months, during which time the veining becomes more pronounced and it will develop a distinct rather piquant taste but always very smooth and pleasant. The perfect blend of the blue veined cheese and the sweet grape “must” results in a cheese which is slightly spicy yet never exaggerated, and rich in hints of apricots and almonds and all the fragrance of the flowers and herbs of the varied rich mountain pastures. It is a true symphony of tastes in a crescendo of marvelous gustatory sensations. Exceptional when accompanied by a mountain chestnut honey, a bitter orange marmalade or fig jam. Excellent also in the Kitchen as a special alternative in the preparation of many dishes that go so well with the great marbled dishes.

Taleggio DOP Taleggio is a Denominazione di Origine Protetta cheese made from full-cream cows' milk. Its name is derived from the Taleggio Valley, a characteristic valley in the upper Bergamo area. Respecting the old traditions, “VERO ARRIGONI” TAGEGGIO is even today salted by hand and ripened for more than 50 days in pinewood cases in the traditional canteens of the Taleggio Valley at a temperature of 3 degree C and 95% humidity. During this period the “VERO ARRIGONI” TALEGGIO undergoes a weekly brushing with brine, in such a way to encourage the development of the mico-organisms that confer a characteristic pinkish colour to the rind, which is thin and soft. The cheese is melting and straw-coloured close to the rind, and more consistent in the central part. Eyes are generally absent, or are very small and regular if present. The traditional technique of ripening, together with the particular micro-climate which has been created in the cellars over the years give “VERO ARRIGONI” TALEGGIO a characteristic aroma and a sweet aromatic flavour. Traditionally eaten at the end of a meal, nowadays it is also used as a basic ingredient for tasty dishes. It is available in whole cheeses of approximately 2.2 kgs. and pre-cuts 300 gr. (random weight).

Vento d'Estate Vento d'estate is a "Barricato" cheese prepared under hay that comes from Monfenera, an historical mountain in Treviso. "Barricato" cheese means that the cheese is aged in wooden wine barrels for a long period of time. The barrels are turned each day. By using the same barrels used by wine producers gives Vento d'Estate it's particular fragrance and unique rich taste and savoury flavour. It is recommended with a well balanced red wine.

Walnut-Leaf Flavoured Goat's Milk Caciotta Ripened goat's milk caciotta, finished in walnut leaves. Milk production area Valle del Piave, Belluno province