|
Shop by Department
|
Gourmet Products |
|
|
|
|
Italian Cheese buying made easy
Fine Italian cheeses including fresh mozzarella and many
specialty cheeses. A journey of discovery and pleasure through the Cheeses of
Italy. With a wealth of information on cheese families, maturing, the art of
cutting, and the vocabulary of cheese. |
Italian
Cheese
|
|
|
Some of our favorite Italian Cheeses, More Italian Cheese Here! |
 |
Mozarella:
Mozzarella di Bufala has a springy texture and a pleasantly sourish taste with
a faint mossy smell, reminiscent of the humid grazing fields of Southern Italy.
Each ball comes vacuum-packed in its own brine filled pouch.
More Info! |
 |
Parmigiano Reggiano:
Parmigiano-Reggiano is a delicious, full-flavored eating cheese. It began life
seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena,
part of Bologna and part of Mantua.
More Info! |
 |
Brillo di Treviso:
Brillo di Treviso combines these two Italian classics, cheese and
wine, in beautiful harmony. This wine-washed cheese comes to us from Venice,
where it is made from pasteurized cow's milk and washed with red wine or
Prosecco.
More Info! |
 |
Castelmagno:
The most important Piedmontese cheese, Castelmagno takes its
name from the town of Castelmagno, where it has been produced since
ancient times.
More Info! |
 |
Fontina:
Fontina is the symbol of agriculture in Italy's tiny, French speaking Aosta Valley region. The cows that produce the milk for Fontina Val d'Aosta
graze on high-altitude Alpine pastures.
More Info! |
 |
Ricotta Salata:
Ricotta Salata can be used in salads, pasta dishes and is ideal for grating. Also
try Ricotta Salata crumbled over sauteed vegetables and sauces.
More
Info! |
 |
Asiago d'Allevo:
Asiago d'Allevo Oro del Tempo is made exclusively with semi-skimmed cow’s
milk. The paste is compact, with small to medium size scattered holes. Matured
for a minimum of 10 months. More Info! |
 |
Bigio:
Bigio is a versatile cheese, hard enough to grate yet excellent served
sliced or chunked as well. This cheese from Italy is traditionally matured
for five months. More Info! |
 |
Boschetto al Tartufo:
Brillo di Treviso combines these two Italian classics, cheese and
wine, in beautiful harmony. This wine-washed cheese comes to us from Venice,
where it is made from pasteurized cow's milk and washed with red wine or
Prosecco.
More Info! |
 |
Provolone Piccante:
We sell the Piccante version, which is less available and more interesting
than the mild Provolone most Americans have come to know. Provolone Piccante is
also an excellent melting cheese.
More
Info! |
 |
Ubriaco al Vino:
An amazing cheese, it is like having your wine and cheese all in one bite!
We recommend you drinking red wine with it, better still if it's a Merlot or
Cabernet.
More
Info! |
 |
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.
More Info! |
|
|
Authentic Italian cooking
In Italy, a meal is a long, lavish affair not to be rushed, and Bugialli's
Italy mimics the structure of a traditional meal: the first chapter is for
antipastis; next come soups, pastas, and risottos--right through to final
chapter and the last course of dessert.
Traditional
Italian Recipes |
|
|
|
We start with a young Pecorino Toscano. It has a smooth, semi-soft texture and a flavor that hints of the wildflowers and herbs of the Tuscan countryside. Next, Gorgonzola Dolce is the sweeter, less-aged version of the classic, Italian blue. It is a deliciously creamy blue with a sweet, salty tang. Finally, Fontina Val d’Aosta is the fruity table cheese from the French-speaking Aosta Valley.
Italian Cheese
Board |
|
|
|
Italy produces a wide range of exquisite, flavorful cheeses that rival any in the world.
More Italian Cheese Here!
|
|
|
|
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!
|
| |
This site was last updated on
07.06.2007
More information: Site Map
Copyright © 1997-2007 eGourmetChef.com All Rights Reserved.
|
