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Fiore Sardo Cheese

info@almagourmet.com (Alma Gourmet Ltd.) — Mon, 21 Jun 2010 19:39:22 -0500

Price per 9lb Fiore Sardo DOP is a cheese of very ancient origins that predates the Roman conquest of Sardinia. Fiore Sardo is older than Pecorino Romano and is mentioned by, among others. Fiore Sardo enjoyed great popularity in the nineteenth century when it was the only cheese to be exported from the island. It was particularly sought after by merchants in Naples, Leghorn and especially Genoa where it was used in the preparation of pesto. Pecorino Fiore Sardo is made using ancient and special artisan techniques. It is an uncooked hard cheese made from fresh whole sheep's milk curdled using lamb or kid rennet. The mixture is poured into moulds that will give the cheese its characteristic shape. After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia. The average weight of the finished product is 9/lb: sometimes a bit more, sometimes a bit less depending on the conditions of manufacture. The rind varies from deep yellow to dark brown in colour and encases a paste that varies from white to straw-yellow. The sharpness of the flavour depends on the length of maturation. Pecorino Fiore Sardo is a genuine product and makes a superb table cheese after only a few months of ageing. If aged for more than six months, it becomes an excellent grating cheese. The ratio of fat to dry substance is at least 40 per cent. The area of manufacture encompasses the entire island of Sardinia.

Castelmagno Cheese

info@almagourmet.com (Alma Gourmet Ltd.) — Wed, 16 Jun 2010 16:45:18 -0500

Price per 14/lb weel. Castelmagno Cheese �DOP 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. It 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 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 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).

Casera Cheese

info@almagourmet.com (Alma Gourmet Ltd.) — Mon, 21 Jun 2010 20:50:55 -0500

Price per 18lb. Valtellina Casera Cheese DOP�is closely related to the spread of local shift-work dairies in the province of Sondrio. The first-mentioned dairies date back to 1500 and attest to the ancient origins of this cheese. In the following centuries, dairies began to appear in all the towns and villages of the province and became meeting places and centres of community life. Valtellina Casera is made from semi-skimmed cow's milk. It is a cylindrical, semi-cooked and semi-fat cheese made exclusively from the milk of traditional breeds of cow. The rind of the cheese is compact and pale yellow; darker yellow if the cheese has been aged. The rind encases a close-textured firm cheese riddled with a profusion of small eyes. The colour of the paste ranges from white to pale yellow, depending on the length of maturation. The flavour is sweet and distinctive with just a hint of dried fruit. The delicate flavour becomes stronger as the cheese is aged. A block of Valtellina Casera will weigh anything from 7 to 12 kilos. The cheese is used in many traditional recipes such as Pizzoccheri, Scia, Taroz and others. It may also be used as a tasty and delicate addition to a summer salad and many other dishes. It is excellent when eaten alone, especially if it has been slightly aged and is accompanied by a glass of Valtellina DOC red wine. The milk for the production of this cheese may be from any area within the province of Sondrio.

Caprino Fresh Goat Cheese Amaltea 16/3oz

info@almagourmet.com (Alma Gourmet Ltd.) — Wed, 17 Feb 2010 15:54:32 -0600

Caprino Fresh Goat Cheese Amaltea 16/3oz each tray

Brunet Cheese

info@almagourmet.com (Alma Gourmet Ltd.) — Mon, 21 Jun 2010 20:12:55 -0500

Price is per 9oz BRUNET DELLA LANGA- GOAT'S Cheese Goat�s milk (100%) Brunet is named after a breed of goat in the Piedmont region. This cheese is made from an old recipe created by the little farms that specialize in goat�s milk. Gentle taste, light yellow colour, soft and creamy texture, naturally aged with a straw coloured surface. Very delicate and soft but with the character of goat's milk. Put out at room temperature at least one hour before consumption.

Bra Cheese

info@almagourmet.com (Alma Gourmet Ltd.) — Mon, 21 Jun 2010 20:54:39 -0500

price per 18lb Bra Cheese�DOP�derives from the small town with the same name in the province of Cuneo. In the past, merchants from Bra used to purchased the cheeses known as nostrale from the peasants of the valleys surrounding Cuneo, then age it in their cellars before re-selling it to consumers. Currently most of the production of the Bra cheese takes place in small and medium sized cheese factories located in the Cuneo Valley and the small towns of the lower plain. Cattle must be fed exclusively with either fresh of dried grass, and any kind of fodder or bin-preserved food is forbidden.