Italian Fly-In Program

Tenerone di Capra Very soft and savoury cheese. The crust has yellow colour and it becomes red when the seasoning time increase. Very good when it is at room temperature.

Tenerone 3 latti Very soft and savoury cheese. The crust has yellow colour and it becomes red when the seasoning time increase. Very good when it is at room temperature.

Pecorino Gran Reserve Our latest addition to our Italian line is an award winner: "Best pecorino cheese" = Tutto Food Milan, 2009. Made from pure sheep's milk in the mountainous area right at the toe of the Italian boot (Region: Calabria). This cheese is aged for more than 8 months and has a texture similar to a Parmesan type cheese; Earthy, sharp and aromatic. This cheese has a unique texture and flavour profile. The producer, Fattoria della Piana, uses milk exclusively from its member dairies that are all located in the mountainous area near the provinces of Reggio Calabria and Vibo Valentia to create this artisanal cheese.

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.

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.

Robiola Spalmabile 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 Rosa 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.

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.

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.

Capra 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.

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.

Rosso Imperiale 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 Around the 1950’s, a family named Arrigoni began to produce Taleggio – a cheese that dates back to the 11th century – in the historic Bergamo province of Italy. This ancient family became one of the original producers of this ancient cheese, which is one of the first soft cheeses ever produced. But before being widely recognized as Taleggio (a name taken from the Taleggio Valley where the cheese was said to first be made within Bergamo), the cheese was simply called stracchino. When cows grazing in the Alpine pastures made the long journey back to the plains, they would be exhausted, yes, but would still provide milk to make Taleggio. “Stracch” means “tired” in Italian, so the cheese was first known as stracchino. Arrigoni Taleggio DOP is made from full-cream cows’ milk and hand salted according to traditional techniques, then ripened in pinewood boxes for about 50 days, in mountain caves for optimal climate conditions. During the maturation process, the cheese is brushed with brine weekly to encourage the development of micro-organisms that create Taleggio’s characteristic soft, thin, pink edible rind and uniquely sweet, pungent aroma. Arrigoni Taleggio DOP has a very creamy, pale yellow paste with an intense but delicate sweet buttery, slightly acidic flavor. Arrigoni’s strict attention to every detail of production ensures the finest quality Taleggio. Traditionally Taleggio is enjoyed at the end of a meal, but adds great flavor to pizza or melted in meat and pasta dishes. Taleggio pairs well with fruit, honey, bold red wines and rich white wines. Fate brought Arrigoni and Taleggio together so everyone could eat happily ever after.