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The best and most typical Italian cheeses from all of the twenty cheese producing regions in Italy More Italian Cheese Hereicon

Bigio
bigioicon

Italian Cheeses
This semi-hard cheese is traditionally matured for five months and then matured under ash for an additional two to three months. Bigio, is a unique sheep’s milk cheese brought to us from Italy by Il Forteto. This method of aging is done to speed the process, according to an old farmer’s tradition, and continues today. While ripening under the thick layer of ash, moisture is absorbed, preventing the formation of mold on the rind and acidity is removed, leaving a sweet and tasty pecorino cheese. 
  • Made from sheep’s milk.
  • Price: $11.99
  • Weight: 1 pound

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From a cheese and dairy specialist
A reference about cheese covering every aspect of the subject and including over 300 varieties from around the world. The seven major styles of cheese, their histories, tasting and buying tips, storing and serving, as well as wine suggestions. Cheese
Italian Cheese Board
Americans tend to use Italian cheeses in their cooking, and they are wonderful for this purpose. This board, however, allows you to taste three Italian cheeses independently, without the masking of other foods. Italian Cheese Board

Italian Cheese: Asiago d'Allevo, Asiago Pressato, Bigio, Brillo Pecorino, Brillo Treviso, Boschetto al Tartufo, Castelmagno, Cream Cheese, Fontal, Fontina, Gorgonzola, Mozarella, Parmiggiano Regiano, Pecorino Romano, Provolone, Ricotta Salada, Ubriaco al Vino, Ubriaco di Amarone, Italian Cheese Board, Italian Cheese sampler and much more Cheese here!

Italian Food    Cheese    Cheese recipes    French Food

 
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