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Fresh Cheese
Ricotta – Cow – 1.5 kg
$63.73 Select options This product has multiple variants. The options may be chosen on the product pageFresh Ricotta cheese is delicate and cool. Produced in Lombardy, it is obtained from the serum of cow’s milk, exuberating the classic freshness of the ricotta. The most well-known Italian ricotta was originally made in the Lazio region but is, by now, widespread throughout the peninsula.
The aspect is very soft, granulose, white paste with weeping serum once cut into. The taste is delicate and milky.
It is often used in desserts such as cheesecake, cannoli and pastiera. It is also used as a topping in pizza, calzone, and pasta. Pair it also with blueberry jam!
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Fresh Cheese
Buffalo Mozzarella DOP 250 gr – 8 pcs per box – 2.5 kg box
$250.13 Select options This product has multiple variants. The options may be chosen on the product pageBuffalo mozzarella is produced in Campania. The buffalo milk, collected every morning at 3 am at the buffalo farms, is brought to the Dairy and is discharged into large circular tanks. Here, the milk is heated up to a temperature of 35-45 degrees. Then rennet is added. After about 30 minutes the cheesemaker makes a first break of the curd, making a cross on the surface with a knife. After about three / four hours of maturation, the curd grows into a uniform and elastic mass, which will then be spun with hot water. Boiling water at 100 ° C is poured into the spinners. Their content is then mixed with a stick, leading to the formation of a uniform paste (‘filatura’, ‘spinning’). Then the forms are created and salted.
It could be eaten on its own or with tomatoes or ham.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Fresh Cheese
Mascarpone Sterilgarda Cheese – 2 kg tub
$64.67 Select options This product has multiple variants. The options may be chosen on the product pageMascarpone is produced in Lombardy by a process known as acid-thermal coagulation of milk cream by adding acetic or citric acid and processing it for 5 or 10 minutes at temperature up to 90-95 °C. This method of coagulation, coupled with a dripping of serum, results in its creamy consistency.
It is usually eaten on its own or used to prepare dessert, such as tiramisu. During the Christmas time it is also consumed with Pandoro or Panettone. A vast variety of uses!
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
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Balsamic Vinegar
Crema gourmet Balsamic Modena IGP Lemon 180 mL
$9.89 Select options This product has multiple variants. The options may be chosen on the product pageExtremely versatile product – Just up to your fantasy on what recipe to use it!
Ingredients: concentrated grape must, Balsamic vinegar of Modena (35%), modified maize starch, lemon juice, natural flavor.
