Italy A World of Cheese - Atalanta Corporation

Italy A World of Cheese 

Although there are over 450 different recorded cheeses made in 

Italy, most people are familiar with just a few, whether it be soft, 

moist mozzarella, sharp, oily provolone or dry, flaky parmesan. 

Italian cheeses are very regional, and to appreciate them fully one 

must understand the geography and the culture of the country. 

Each region in Italy produces various specific varieties from the 

northern Alps to the boot and islands, and when it comes to cheeses, 

regional exclusivity is the norm. 

We are proud to present a selection of our specialty products 

2

LIST OF CHEESES IMPORTED FROM ITALY BY 

ATALANTA CORPORATION BY REGIONS 

VENETO 

Trugole 

Asiago Pressato Asiago Allevo 

Asiago Allevo Oro del Tempo 

Grana Padano Dop Gran a Padana Stravecchio Oro del Tempo DOP 

Asiago pressato DOP Asiago allevo DOP Montasio DOP 

Monte Veronese DOP, Monte Veronese d‟Allevo, Orodel Tempo 

Piave 

Caprino LAttebusche, Caprino black pepper, Nevegal 

Latteria Perenzin 

Robiola, CAciottona 

Montasio Stravecchio DOP 

Milefoglie al Marzemino 

Peppered Goat‟s Milk Caciotta 

Formajo Ciok, vino rosso, prosecco, capra traminer 

Affine Goat CHese, Castel medoeval cheese 

Montecurto 

Wine Jellies 

Amarene Cherries 

Mustards 

Suaces 

Quince Jelly, Quince Jam 

La CaseariaUbriaco Amarone, Ubriaco Piave 

Ubriaco Prosecco, Recioto di gambelalra, Brillo di Treviso 

Ubriaco Fragoal Clinto, TOrcolato di Breganza Vento d‟Estate 

Briscole al Barbera, Perla Grigia, Cenerino 

Black Pepper, Conciato Barrique Foglie Noce 

Abbirrato, Speziato al tartufo 

TRENTINO ALTO-ADIGE 

Trentino Cheeses (highly flavored, delicate, semiaged) 

Stelvio, Alta BAdia 

Lagrein 

Dobbiaco, Vezzena 

FRIULI VENEZIA GIULIA 

Baita, Spilimbergo 

3

VAL D‟AOSTA 

Fontina Val d‟Aosta 

Fromadzo 

Fonduta 

Bleu d‟Aosta, Marmottino 

PIEDMONT 

Nocciolini Chivasso 

CastelMagno DOP, CasteliI, Toma Macagno 

Sola o Sora, TOma Valcavera, Cravot 

TOma Piemontese 

Raschera DOP 

Bra Tenero, Bra Duro 

Blu Moncenisio, Toma d‟Alba 

La Tur 

Rochetta 

Robiola Bosina 

Brunet, Bonrus 

Langherino, Val Belbo 

Toma, Bianchina 

Feja 

Tomini Boscaiolo, Tomini Misti 

Robiola, Robiola w/Herbs 

Tomino “Fior di Crema” 

Toma Bianca, Alpino, Ghiotto Freschi 

La Botera,Tumin Rutulin 

Bianco sottobosco, Caprino cremoso 

Robiola Contadina 

Ocelli Tuma della Paja, Tuma del trifulao 

Tuma Langarola, Robiola di Mondovi, Crutin 

Crava Ocelli 

Ocelli Fresh, Ocelli Tuuffle Butter 

Caseificio Reale 

Abit CAseificio Albese 

Abit CAseificio Albese 

LIGURIA 

Pesto 

TUSCANY 

Pecorino Toscano DOP, Pecorino Toscano Stagionato, Pecorino Toscano DOP Stravecchio Oro Antico 

Brillo Di Vino 

Pecorino Re Nero 

Boschetto Tartufo 

4

LAZIO 

Crema di Roma, Crema di Roma w/red or black pepper 

LOMBARDY 

Pizzino 

Strachinut, Crescenza 

Arrigoni Valtaleggio 

Colombina 

Quercino 

Bitto DOP 

Matusc, Tronchetto 

Tre Signori, San Tumas 

Piattone, Scimudin 

Vero Caprino, Pra de L‟O 

Formai de Mut, Rosa Camuna 

Taleggio 

Roccolo 

Rossini 

Gorgonzola 

Gorgonzola dolce, mountain, naturale 

Torta Mascarpone 

Valotellina 

Valtellina Casera 

Matusc 

Strachitunt, Crescenza 

PUGLIA 

Burrata 

Canestrato Pugliese DOP 

BASILICATA 

Pecorino Lucano 

CAMPANIA 

Buffalo Mozzarella 118 

Caciotta Bufala 119 

5

SARDINiA 

SArdaformaggi 

Tamburetto del Bosco, Pecorino Muravera 

Capradoro, Pecorino Galluradoro 

Pecorino Imperatore, Pecorino Fiore Sardo 

Gran PAstore, Grottino 

Graziolino d‟Oro 

Campagnolo 

Nuraghe d‟Oro 

Terra del Sole 

EMILIA-ROMAGNA 

Lago Monate Butter 

Caseificio San Leopoldo 

Robiola, Stracchino 

Milky Kiss 

Val Trebbia 

Tronchetti e Tomini 

Scamorza bBianca, Affumicata 

6

VENETO 

7 

VENETO

The seven communes of the Altopiano of Asiago 

VENETO 

Map of the area from Vicenza to the Altopiano of Asiago (Regione: Veneto) 

8 

VENETO

TRUGOLE 

The high plains of the area known as ASIAGO includes seven districts or boroughs; it is often 

referred to as the “Switzerland of Italy” . It is well known for it‟s rich grasses and pastures, and 

for the magnificent pine trees that surround these seven boroughs. 

It is situated in the pre-alps, north of Venice at an altitude between 1,000 – 2000 meters. In the 

higher zones are the “Malghe” (or mountain pastures) where the cows graze and where a quite 

extraordinary cheese is produced. 

In the smallest of the boroughs is a pasture by the very name of “TRUGOLE”: a small pasture, 

very beautiful, with some of the richest and most varied grasses and surrounded by a forest of 

immense fir tress. It is here that they make a cheese, which is very similar to an Asiago Cheese, 

but which has a more accentuated and pleasing taste precisely due to the variety of herbs and 

grasses that the cows have been grazing on. 

Agriform is now recreating in one of their own smaller cheese plants the same exact conditions 

in order to produce a cheese having all the characteristics of these wonderful cheeses from the 

higher plains. It is called “TRUGOLE” named for the rich pasture which gave origin to this 

cheese. 

This is an “artisanal” type cheese, worked by hand, with milk carefully selected from the cows 

that eat only the forage from the grasses of this particular area. 

The cheese maker uses only carefully selected cultures and the method of production faithfully 

follows the traditional method from the mountains. 

The curing and aging is also carried out in a very special manner. Each day the wheels will be 

turned and treated with water and salt to preserve the soft texture of the paste. 

The cheese has a soft and mellow texture, a rather accentuated eye formation and a definite 

pleasing taste reminiscent of the rich milk from which it is made. 

Weight: 13 – 15 kilos per wheel (approximately 30 lbs) 

VENETO 

9 

VENETO

BRENTA STAGIONATO #059066 1/12 LB AGRIFORM 

Brenta takes its name from the river Brenta that runs through Trentino Alto- 

Adige and the Veneto Region to the Adriatic Sea. It is a cheese born of the 

ancient cheesemaking tradition of Northeastern Italy, particularly in the 

Veneto). It is a creamery type of cheese. The milk is collected locally from the 

Italian Alps where the variety of grasses is unique. Brenta’s flavor is sweet, fullbodied, 

and herbaceous, but not overpowering. It tastes of fresh milk. Brenta 

ages for at least two months and its texture is semi-hard to hard. 

10

ASIAGO PRESSATO DOP and 

ASIAGO d‟ALLEVO DOP /Veneto 

Area where ASIAGO is produced: 

The provinces of : 

“Vicenza”, “Padova” “ Treviso” “Trento” 

Asiago is the most diffused and most important cheese in the region of its origin and 

production which is the Veneto. 

This historic cheese dates back to the year 1000. 

It takes it‟s name from the town of ASIAGO which is north of VICENZA, at the center of 

an area called the “Altopiano del Asiago” (translated as the high plateau of Asiago). 

This is a superb picturesque area in the pre-alps of the Dolomite Mountains, and which 

is made up of 7 communes known for fertile land, rich grazing pastures and magnificent 

fir trees. 

VENETO 

11 

VENETO

VENETO 

Today Asiago is still made in this area, but production is also allowed and 

officially recognized by the Consorzio in the provinces of Vicenza, Padova, 

Treviso and Trento as well. 

There are two types of ASIAGO: the official Consorzio of Asiago strictly 

controls and oversees the production of both types of this cheese. Each wheel 

is marked with the official seal of guarantee of the Consorzio. 

“ASIAGO PRESSATO DOP” (fresh Asiago) which represents today 75% of the 

total Asiago production in the region. This cheese is made with whole, 

pasteurised milk; it is aged for a period between 20 days to 40 days. It is semicooked, 

and takes the name of Pressato because after production it is actually 

pressed down to help eliminate the whey. It is delicate and fresh tasting, and 

the texture is semi soft with a marked eye formation, white or tending towards 

a slight straw coloring. Delicious as a table cheese, it is excellent when used 

in cooking as well because it lends itself to a variety of dishes due to it‟s 

exceptional melting quality. 

Weight: wheels weigh 13 – 14 kgs 

“ASIAGO d‟ALLEVO DOP”: the word “allevo” literally means cured and cared 

for which is exactly what happens to the cheese. The Asiago d‟Allevo is made 

with partially skimmed raw milk. 

It can be eaten after two months of aging (this is considered young), and it will 

be fragrant and delicate. 

When it is 5 – 6 months old, now called “mezzano” meaning ½ year – referring 

to the time it has been aged. It is now more pronounced in taste. 

If left to age 10 or more months it is then considered “vecchio” (old/aged) or 

“stravecchio” (extra aged). at which point it has acquired a very particular 

almost piquant taste reminiscent of dried fruits and nuts. 

Asiago d‟Allevo is eaten as a table cheese, or can be shredded or grated in 

cooking. 

Weight: wheels weigh 7 – 8 kgs 

Facts: Originally this cheese was called a “pecorino” because it was made 

with sheep‟s milk, but starting in the 16th century herds of cows were brought 

to graze on these rich pastures and from that time on Asiago has been made 

exclusively with cow‟s milk. 

12 

VENETO

053780 ASIAGO, D/ALLEVO 12 MOS ITAL 1/20 LBS 

Region: Veneto Producer: Agriform 

This cheese is an Asiago d’Allevo which differentiates it from 

the fresh type of Asiago. Allevo literally means “cured or 

cared for”, and that relates exactly to the process of the aging 

of the cheese. 

It is made with partially skimmed cow’s milk, hence a medium 

fat cheese. It is straw colored, grainy in consistency with very 

small eye formation. It has a hard rind embossed with the 

name Asiago around it and also will have the seal of the 

official Consorzio which guarantees it to be a true DOP 

(protected origin) cheese. 

The “Oro del Tempo” label is a guarantee of the extra aging of 

this Asiago. “Agriform” – the producer of this cheese, selects 

certain wheels of exceptional quality and will very carefully 

age them a minimum of 12 months. The result is an 

exceptional cheese with a wonderfully full flavor, with hints of 

the varied mountain grasses, of dried fruits, berries and nuts. 

This is a cheese that can be served for snacking, as an 

appetizer or at the end of a meal. Accompany with fresh or 

dried fruits, a fig jam or a fruit “mostarda” Very versatile 

also for cooking it will add much flavor to any dish. Try it over 

pasta or with a risotto. In the Veneto, the region of it’s origin 

it is often used to accompany the local traditional dish of 

polenta. 

Serve it preferably with a robust red wine. 

Weight: 7 – 8 kgs Pack: 1 wheel per case 

13 

VENETO

053038 GRANA PADANO, HORIZ 1/4 CUT AGRI/ZERTO 1/20LB 

The history of Grana goes on along the centuries: it can be found on the tables of the 

wonderful banquets of the Renaissance courts, but also in the years of great famine, when it 

became a fundamental support for the people living in the countryside. The productive 

techniques have been passed on through generations and have never been altered since, and 

even today, they are an assurance of the organoleptic and nutritional characteristics of this 

cheese, which have transformed it in one of the most imitated and beloved cheeses in the 

world. 

Grana Padano cheese is sone of the most popular DOC cheeses of Italy. With characteristics 

similar to those of Parmigiano Reggiano, Grana Padano matures more quickly and is often 

only aged about 1 year. The name Grana was popularly bestowed upon the cheese because of 

its "grainy" consistency. Golden in color and not short on flavor, Grana Padano is a viable 

grating cheese for almost all applications and can also be used as a table cheese. An oily rind 

encases a white or straw-colored, fine-grained cheese with crumbly fissures radiating 

outwards from the centre. The taste is sweet and savory as well as fragrant and delicate— 

perfect for enhancing dishes without overpowering. It is made by curdling the milk of grassfed 

cows that are milked twice a day. Produced all year round, the quality can vary seasonally 

as well as by year. 

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GIRA & GRATTA GRANA PADANO IN A GRATER 

The history of Grana goes on along the centuries: it can be found on the 

tables of the wonderful banquets of the Renaissance courts, but also in the 

years of great famine, when it became a fundamental support for the people 

living in the countryside. The productive techniques have been passed on 

through generations and have never been altered since, and even today, they 

are an assurance of the organoleptic and nutritional characteristics of this 

cheese, which have transformed it in one of the most imitated and beloved 

cheeses in the world. 

Inside the bottle is a fresh block of Grana Padano cheese, with a twist-style 

cheese grater cap. It allows pasta lovers to enjoy a convenient way of 

dispensing freshly grated Grana Padano cheese in a hygienic and stay-fresh 

format. 

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GRANA PADANO DOP 

Fine grained, light to straw-coloured, hard 

cheese: it has a fragrant nose and intense 

though delicate flavor 

GRANA PADANO STRAVECCHIO 

“ORO del TEMPO” DOP 

These are very specially selected wheels of the very finest 

Grana Padano, which, then are carefully “extra” aged for a 

minimum of 22 – 24 months. The result is an extraordinary 

cheese, very fragrant, intense while still retaining its special 

delicate, fruity and light characteristics. Each cheese is one 

of a kind, labeled with the unmistakable seal “ORO DEL 

TEMPO” with the serial number of the dairy , the place of 

origin, the month of production and the number assigned to 

the product, all which guarantees the utmost quality of the 

product. 

VENETO 

16 

VENETO

058972 ASIAGO MOUNTAIN PENNAR 1/28 LB 

Straight from the heart of the Veneto plateau Agriform offers the 

matchless Asiago di Montagna produced by the famous dairy Caseificio Pennar, 

in Asiago. It is a unique cheese. Its producer is one of the most prestigious 

dairies worldwide, where cheese-making tradition is faithfully kept and is 

synonym of man’s deep bond with this magnificent land of green pastures and 

immense fir woods: the Sette Comuni (Seven-Municipality) Plateau. 

This cheese is unique in its aging process, a winning combination of 

underground aging chambers. 

Caseificio Pennar’s fresh Asiago di Montagna gave its producers the first 

important sign international recognition: the gold medal at the PARIS 

INTERNATIONAL EXPOSITION in 1930. Since then this cheese’s quality, 

guaranteed by land, milk and tradition, has always remained at the top to 

offer the best Asiago because it is made where it originated. 

In the last three regional CASEUS VENETI contests (2005 – 2006 – 2007) 

Caseificio Pennar’s Fresh Asiago di Montagna won two gold medals and a silver 

one; in 2005 it also won the prestigious CASEUS MONTANUS award, once 

again receiving a gold medal. 

17

ASIAGO 

PRESSATO DOP 

ASIAGO 

D‟ALLEVO DOP 

MONTASIO DOP 

Delicate and sweet, this is the “Fresh” 

Version of Asiago. Partially cooked, made 

with whole cow‟s milk, it is aged between 

20 – 40 days. A delicious table cheese, it also 

melts very well, making it an excellent 

ingredient in cooking. 

This historic cheese takes its name from a 

plateau of the same name in the alps . 

Made with partially skimmed unpasteurized 

cow‟s milk. When aged between 4 - 6 months 

it is known as “mezzano”. Over 10 months 

it will be considered stravecchio”. All the 

fragrance of mountain milk, make this an 

excellent table cheese, as well as the basis of 

countless regional dishes. 

VENETO 

Characteristic table cheese from VENEZIA 

GIULIA and NORTH-EAST VENETO. It is a 

semi-hard, cooked cheese made with partially 

skimmed cow‟s milk. Aged 2 months it is 

“fresh”,light, fairly sweet. Between 5 – 6 months 

it is called “mezzano”, - becomes more 

pronounced in flavor as it ages. Over 10 months it 

is known as “stravecchio”, now a “full” flavored 

cheese it is also used for grating over local 

dishes. 

18 

VENETO

MONTE VERONESE DOP 

This “historic” cheese is made in the foothills 

north of Verona, an area known as “Lessinia”, 

where a partiularly mild climate allows the cows 

to graze on the rich grasses for many months of 

the year. Monte Veronese is a semi-cooked, semihard 

cheese made with “WHOLE” cow‟s milk and aged 

for 2 months. It has a very delicate, mild, pleasant 

flavor. 

MONTE VERONESE “D‟ALLEVO” DOP 

This version – the Monte Veronese “d‟ALLEVO” is 

made with “PARTIALLLY SKIMMED” cow‟s milk and 

usually aged for 5 – 6 months. It will have a 

stronger, more pronounced flavor. 

“ORO DEL TEMPO” Cheeses by Agriform 

Asiago d‟Allevo DOP 

Montasio DOP 

Piave Stravecchio / “red label” 

aged minimum 12 months 

These are ALL carefully selected wheels which then will be aged for a 

minimum of 10 months and even over 12 months. (Red labelled Piave 

guaranteed over 12 months age) 

VENETO 

The Asiago Pressato DOP, - being a fresh cheese and with more moisture 

content will be aged an extra 2 – 3 weeks over the usual 1 month aging period. 

The GRANA PADANO STRAVECCHIO DOP is aged a minimum of 22 months 

Each of the above, will have a very full and robust flavor. 

Serve with fresh or dried fruit, fruit mustards and/or wine jellies etc 

Used traditionally in the cooking of the area of their origin. Grate them over 

pasta, risotto, salads, or incorporate them in sauces. They will enhance any 

dish! 

19 

VENETO

PIAVE 

VENETO 

Based in Busche, a town in the Province of Belluno, Italy, LATTEBUSCHE is a 

cooperative that has been active in the dairy industry for 40 years. Over seventy 

percent of all milk processed is actually collected in this uncontaminated area, 

rich in grazing land which borders on the magnificent natural park of Italy’s 

spectacular and beautiful “DOLOMITE” mountains. 

PIAVE 

Sold under the brand name "Piave" since 1960, this is the typical "creamery" 

cheese borne of the Belluno cheesemaking tradition. It is Lattebusche's bestseller, 

and is widely known and appreciated not only in the Veneto Region, but 

also throughout Northern and Central Italy. Characterized by a sweet, full-bodied 

flavor that intensifies with age and made from milk produced on mountain pastures 

only. Piave is an excellent cheese for its flavor and high nutritional value. 

Delicious as a table cheese, it is excellent as a cheese to enhance any dish in 

the kitchen. Piave cheese is always the perfect choice for the everyday meals of 

those who love the healthy taste of tradition. 

Fresh Piave: - 2 months aged / Blue Label 

Mezzano Piave - 5 – 6 months aged / Blue label 

Vecchio Piave - 8 – 10 months aged / Blue label 

Stravecchio Piave – 12 months or longer aged / “RED LABEL” 

Weight: 5 – 6 kg Pack: 1 per case 

PIAVE “ORO DEL TEMPO” / Red Label 

GOLD MEDAL WINNER / VERONA 2005 

CASEUS MONTANUS - “OLYMPICS” OF MOUNTAIN CHEESES 

Category – Buon Italia – Best Italian “mountain” Cheese for export 

The Piave Oro del Tempo is also called Stravecchio meaning extra aged. These 

wheels have all been aged a minimum of 12 months. The cheese now is harder, with 

a definite, grainy texture. A really delicious cheese for snacking or can be 

grated over salads, pasta, rice or any other favorite dish. The extra age on the 

cheese gives it a wonderful taste reminiscent of nuts, dried fruits and berries. 

20 

VENETO

CAPRINO (goat‟s) Cheese / Veneto 

This cheese a typical example of the traditional goat 

cheeses produced high in the Dolomite Mountains of the 

North Eastern corner of Italy. Traditionally, in the past, goat 

milk was abundant in this area, but became scarce as the 

goats became almost extinct. Today demand is high and 

the goats once again roam freely in the rich mountain 

pastures. This cheese made by the Cooperative 

Lattebusche is a blend of goat and cow‟s milk. It has a 

distinctive flavor; sweet and delicate when young, it 

becomes more intense with age. 

Weight: 2.2 kgs Pack: 2 wheels per case 

CAPRINO al PEPE NERO (with Black Pepper) 

This cheese is the same cheese as the Caprino but is 

aged with the addition of whole black peppercorns: it is 

characterized by a pleasantly piquant and unique flavor. 

The expert blending of the two milks, the addition of the 

peppercorns and the careful aging give us a cheese that 

is aromatic with hints of the acidity of the goat milk, yet 

retaining all the sweetness of the cow‟s milk. Pair it with 

fresh pears, a light wine or even a “wine” jelly. 

Weight: 2.2 kgs Pack: 2 wheels per case 

NEVEGAL 

VENETO 

A typical "creamery" cheese from Belluno , with a delicate 

flavor. Made with pasteurized whole COW‟S milk from the 

mountain pastures. It is mainly used as a table cheese, yet 

it melts very well when cooked and is therefore perfect to 

make countless dishes. 

Also delicious cubed in a salad. 

This is a fresh cheese aged approximately 1 – 2 months. 

Weight: 5 – 6 kgs Pack: 1 per cs 

21 

VENETO

LATTERIA PERENZIN 

VENETO 

About the Producer 

This artisanal cheese Producer high in the foothills of the Dolomite Mountainsin the 

Region of Veneto has been and is still a ―family affair‖ The Perenzin family firm has 

been making traditional cheeses for 4 generations, 

Their motto: ―we regard the cheeses we make as ―creatures‖, rearing them to just the 

right stage of maturation. The singular merit of our company is its’ ability to keep 

―creating‖ new cheeses: innovative products, certainly -but always firmly linked to local 

history and traditions ― 

Enthusiasm, thorough knowledge of the trade in all its aspects, and an appetite for study, 

research and experiment have combined to place Perenzin among the premier Italian 

dairy enterprises in terms of product range. 

Stringent hygiene controls are applied at every step of the process, so that the 

wholesomeness of our cheeses will always be assured. 

A modern and innovative packaging system enables us to give fresh products a longer 

shelf life without recourse to preservatives. 

The result is the production of some of the finest and most unusual cheeses on the 

market today. They can be found in the most prestigious stores in Italy and other 

European countries. 

22 

VENETO

059082 SAN PIETRO HONEYWAX PERENZIN 1/13 LB 

Only the richest fresh milk from the surrounding mountain pastures makes it 

into these wheels. San Pietro is similar to a Montasio, this particular hard 

version is aged for 18 months. The extra aging gives it a particularly aromatic 

flavor reminiscent of dried fruits, berries, grasses, and nuts with a tangy, 

almost citrusy mid-palate. Semi-hard, compact paste of pale straw yellow 

color, with evenly distributed eyes of uniform size. After a maturing period 

of at least 18months the cheese is hand cured with natural beeswax for 3-4 

months . 

The products becomes sweet, aromatic, honey flavored with a soft and 

unique texture.

MONTASIO STRAVECCHIO DOP 

VENETO 

Producer Latteria Perenzin - Veneto Region / Province of Belluno 

Montasio is a traditional cheese made both in the Region of Friuli as well as in the 

Region of Veneto where production is allowed exclusively in the provinces of Belluno 

and Treviso. 

This particular MONTASIO “STRAVECCHIO” (extra aged) from the Latteria Perenzin is 

produced exclusively with the rich fresh milk from the surrounding mountain pastures, 

and is cured with “extra” care. It is aged a minimum of 14 – 15 months, all of which 

gives it a particularly aromatic flavor reminiscent of dried fruits, berries, grasses and 

nuts. 

A historical note: the name “Montasio” originally came from the Carnia Mountains or 

“montagne” and the first producer was a 13th century monk from the Abbey of Moggia 

in these same alps. 

It is a cooked cheese: the paste is hard, with regular eye formation and the name 

MONTASIO will be embossed all around the rind, as well as the fire branded seal from 

the official Montasio Consorzio. 

Delicious grated over risotto, pasta, polenta, soups etc. This very special version of 

Montasio cheese with its extraordinary aromatic flavor is perfect to serve as a table 

cheese, to snack as an appetizer, or thinly sliced on a buffet table accompanied by fruit 

mostarda, fig jam or fresh pears. 

Wines: Locally it wil be paired with a Merlot as “Ronco Antico Merlot” from Friuli or a 

Raboso del Piave both full, rich, with hints of vanilla and grasses 

24 

VENETO

MILLEFOGLIE AL MARZEMINO 

The name of this cheese literally translates ―thousand layers with marzemino‖ .This would 

be a modern version of the Ubriaco (drunken) type cheese. 

It is cured by soaking it in Marzemino Wine. The cheese, an aged Montasio (about 7 – 8 

months) which has been pierced with holes allowing the wine to diffuse itself in the actual 

paste of the cheese. The Montasio has also been cured in a particular manner so that it will 

form layers thus assuring an even distribution of the wine. It must be mentioned that the 

wine used ―Marzemino di Refrontolo Passito‖ is very unusual, of a rare and very small 

production coming from the same area as the production of the cheese. It is a ―passito‖ 

version of Marzemino Wine, of an intense ruby color, delicate, fruity, quite sweet hence used 

also as a dessert wine. 

The rind of the cheese is smooth, straw colored with evident ―ruby colored‖ traces from the 

wine. The paste is more ivory colored, with visible layering and traces of the wine. The 

aroma is intense due to the marzemino. The taste of this delicious and unusual cheese is a 

perfect combination of the slight hint of ―piccante‖ from the cheese itself blended with the 

sweetness of Marzemino Refrontolo Passito‖. 

Ingredients: whole milk, rennet, salt, Marzemino di Refrontolo Passito wine 

Wine pairing: ideal if served with the same wine as used in the cheese, or can be served 

with a full, fruity, passito red. 

Store in the refrigerator well wrapped to avoid drying. 

VENETO 

25 

VENETO

PEPPERED GOAT‟S 

MILK CACIOTTA 

AGED GOAT CHEESE 

―Capra Affine (cured) with Pepper and Extra Virgin Olive Oil‖ 

New on the market, this goat cheese comes from the Veneto Region. It is produced in 

the foothills of the famous range of Mountains known as the Dolomites, specifically in 

the area known as Belluno Mountains, which lie due North from the famous City of 

Venice. 

Here the goats roam freely and the milk reflects the varied grasses, flowers and herbs of 

these rich mountain pastures. 

Made with pure goat’s milk, the cheese is first aged for a period of 3 – 4 months. It 

will then begin the second phase of maturing. 

For approximately 3 – 4 weeks the rind will be carefully cured – each cheese being 

individually rubbed daily by hand with the finest extra virgin olive oil, and then with 

large grains of fresh black pepper. This perfect blend of a very fine cheese with its’ 

delicate and never too strong aroma from the goat’s milk, together with the extra virgin 

olive oil and black pepper give us an unusual, very delicious and very interesting 

cheese. Serve as a table cheese or on a cheese buffet, and if it must be paired the best 

combination would be fresh fruit, particularly fresh pears. 

Wine Pairing: if possible with a rather sweet fruity ―passito‖ wine – this would be a 

sweet desert wine – for example the local venetian ―Raboso Passito‖. 

VENETO 

26 

VENETO

054932 CAPRA UBRIACO AL TRAMINER 1/12.5# 

Goat’s milk cheese aged in the must of Traminer wine 

Capra Ubriaco al Traminer by Perenzin - Select Cut 

The creation of this Italian cheese was 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 goat's milk cheese of semi-hard consistency from Valle del Piave, Capra 

Ubriaco al Traminer is uniformly textured or eyed to a limited degree, and 

steeped in red grape must for ten days. Grape residues cling to the 

characteristically dark rind, which is dried thoroughly before final vacuum 

packing. This gives it an aroma that brings to mind aged balsamic, which is 

also a wonderful accompaniment to this classic cheese by the Perenzin 

family. 

The Perenzin family firm has been making traditional cheeses for the past 

four generations, winning a gold medal at the Brussels ―Salon des Arts 

Ménagers‖ in 1933. All processes are strictly craft-based, and supervised 

directly by Carlo Piccoli, a seasoned professional with twenty years 

experience acquired in all areas of the dairy chain: milk collection, 

cheesemaking, curing, and affining.

054923 CACIOTTONA CAPRA BIO STAGIONATA 4/2.25 KG 

Caciottona Capra by Perenzin - Select Cut 

Emanuela Perenzin and Carlo Piccoli, the producers of the fine Perenzin cheeses from the Veneto, 

have just won their first gold medal of the year! Their Aged Caciottona di Capra Bio was recently 

awarded the gold at Biocaseus 2008. From the ―Valle del Piave‖ in the Province of Belluno, this 

Caciottona is made with pure organic goat's milk and is Bios certified. It is a semi-hard cheese— 

white, compact and crumbly to a degree, with a pleasantly persistent goat aroma. Underneath the 

mild hints of pasture is a full-bodied and well-rounded flavor. Produced by rennet coagulation, 

Caciottona is already tasty after a short period of ripening, but this version is aged for 6 months or 

more to produce a distinct piquant flavor. 

The goat's milk comes from the Veneto region in the foothills of the Dolomite mountains where the 

Perenzin family has been producing cheese for four generations. Here the animals roam freely and 

their milk reflects the varied grasses, flowers and herbs of these rich mountain meadows with its 

floral, tangy flavor. 

GOAT ROBIOLA BIO 

Cheeses from the LATTERIA PERENZIN / Veneto 

Silver medal winner at the 2005 Mountain Cheese Olympics fresh cheeses category. 

Rich in starter culture, this is a cheese made in small 

moulds — without milling the curd — typified by a 

delicate and slightly acid flavour and a mild goat 

aroma. Eaten typically as fresh as possible, but will 

keep perfectly well for up to 2 months, thanks to the 

acid coagulation process. Robiola blends well with 

aromatic herbs or spices. Available between February 

and December . 

Ingredients: organic goat’s milk, rennet, salt 

Certified 100% organic – Codex Code IT CDX 

057109 T003895

FORMAJO CIOK 

A cheese of semi-hard consistency, smooth 

texture, with small eye formation and which has 

been cured in grape must for 10 days. This 

practice is 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. 

These cheeses are made from cow‟s milk and/or 

goat‟s milk and will be cured with the “must” 

from a variety of wines. All milk is produced 

exclusively by cows or goats that graze on the 

fertile Alpine foothills of the Provinces of 

Belluno and Treviso. 

FORMAJO CIOK VINO ROSSO 

Cow‟s milk cheese aged in the must of a local Red Wine 

FORMAJO CIOK AL VINO PROSECCO 

Cow‟s milk cheese aged in the must of Prosecco Wine 

CAPRA UBRIACO AL TRAMINER 

Goat‟s milk cheese aged in the must of Traminer wine 

VENETO 

MILLEFOGLIE AL MARZEMINO 

Cow‟s milk cheese; in this modern version of a traditional ubriaco, the wheel is first pierced and 

thensteeped in Marzemino di Renfrontolo raisin wine. The cheese used for this speciality undergoes a 

particular treatment designed to induce a flaky stratification allowing the wine to penetrate the paste. 

29 

VENETO

AFFINE GOAT CHEESE 

CASTEL MEDIEVAL CHEESE 

Specialty caciotta cheeses made 

from pure goat‟s milk. Three types, 

reflecting imagination and tradition: 

Hay-flavored: delicious grassy scent 

and unique sweet aroma. 

Walnut leaf: heady walnut scent and 

strong flavor. Aged in walnut leaves 

Peppered goat‟s milk caciotta with 

Pepper and Extra Virgin Olive Oil. 

A free interpretation of how a cheese 

from the Middle Ages might have 

been. Delicious on its own, but 

equally enjoyable as an 

accompaniment to walnut bread, or 

with a little chestnut honey and a 

glass of raisin wine. 

This is truly a very unique and most 

Interesting cheese! 

Ingredients: Whole cow‟s milk, 

rennet, salt. 

VENETO 

30 

VENETO

054947 FORMAIO CIOCK AL VINO ROSSO PERENZIN 1/15LB 

An artisanal 10month aged Montasio cheese submerged in wine must ( blend of 

Cabernet and Merlot) for about 10 days. After this process the cheese is being let dry for 

a week. 

The process is controlled by the master cheese maker Carlo Piccoli who run the 

family owned business together with his wife Emanuela Perenzin. 

The aromas of the wine together with the pleasant aromatic flavor reminiscent of 

dried fruits, berries, grasses, and nuts of the cheese make this harmony of flavors 

unmistakable and unique. 

Wine pairings include Merlot such as Ronco Antico Merlot from Fruili or a Raboso 

del Piave. 

All milk is produced exclusively by cows or goats that graze on the fertile Alpine 

foothills of the Provinces of Belluno and Treviso. 

31

These little wine jellies are made in the foothills of the mountains north of the 

City of Verona. 

A small production created and scrupulously produced by artisans. These 

unique jellies are made solely with the following ingredients: Wine, Pectin and 

Sugar. 

VENETO 

They are a perfect accompaniment for cheeses, game, fowl and even foie gras. 

32 

VENETO

RECIOTTO DI SOAVE 

From one of the best wines of the northeastern regions 

of Italy, this jelly is made from the wine of a small 

producer at the foothills of the Alps in the Veneto region. 

It matches well with fresh delicate cow cheeses, such as 

Monte Veronese or Taleggio. 

RECIOTTO DI VALPOLICELLA 

From a sweet red wine produced on the hills west of 

Verona, in the Valpolicella area, which is also famous for 

the Amarone wine. This wine jelly has sweet perfumes of 

mature cherry. It 

goes well with medium seasoned cheeses and cheeses 

matured with wine. 

MARSALA 

From the southern Italian island of Sicily, this wine jelly 

carries the warmth of the hot summer sun. This jelly is best 

matched with seasoned spicy cheeses, blue cheeses with a 

semi-hard paste such as Stilton and Gorgonzola. 

VIN SANTO 

Made from one of the most famous wines from Tuscany, 

this jelly has a warm golden-amber color. It is best with 

Pecorino cheesamedium ageing, and Pecorino matured in 

caves. Also a good match with foie-gras. 

VENETO 

33 

VENETO

“AMARENE” / Wild Black Cherry 

Prunus cerasus or sour cherry is a bush or small tree attaining a height of 4-5 m with 

leaves that are somewhat hard and smooth, while the drupes are a more or less dark 

red with a skin that separates from the flesh. The flesh is very juicy, tart and 

sometimes a little bitter. 

Perhaps originally from Asia Minor, the Romans became acquainted with it in the 

imperial era, a little after the sweet cherry, a species that was imported from Asia by 

Lucullus. 

It is currently cultivated in various forms: the visciolone sour cherries, also called wild 

dwarf or amarelle cherries, which are slightly bitter, and the viscioline sour cherries, 

also called marasca or morello cherries, which have sharp-tasting flesh. 

There are many forms within the above-mentioned varieties that are distinguished 

according to their vegetative characteristics and in particular the size of the fruit, colour 

of the skin and flesh, organoleptic properties, etc. 

Fruit bearing is at its peak towards the 8th – 10th year from planting. This cultivation 

has both qualities and defects. The former include: easy, fast entry into production and 

abundance; the latter include: difficulty of adaptation of the plant to the ground, 

difficulty of pollination, high harvesting cost. 

Luigi Lazzaris Company & Amarena Cherries 

Since l970 Ice cream sales have risen considerably and the request for related 

products became urgent. For this reason, the Company Lazzaris entered this market 

with approximately 30 products specifically targeted towards the sales of ice cream, 

and one of these is the Amarena Cherry. 

The company selects the finest amarene cherries which are grown in Emilia, and 

these are then cooked and candied to guarantee the complete consistency and aroma. 

Once the cherries have been candied they are immersed in the syrup made from 

amarena cherries and sugar and then packed accordingly. These cherries are an ideal 

complement to vanilla ice cream, but they also go well with all flavors of ice cream. 

The syrop cam also be used for “granite” (this is a crushed ice drink very popular in 

Europe – especially Italy) and for other thirst quenching drinks. 

VENETO 

34 

VENETO

AMARENE CHERRIES IN SYRUP from LAZZARIS 

HOW TO SERVE; whole or, cut into small pieces 

Over ice cream Add to yoghurt In Sangria With fresh cream, or, top off ―whipped‖ cream 

Decorate cakes, use to fill ―crepes‖, spread over puddings Add to chilled grapefruit or 

pineapple, Add to shakes or 

Eat them as they come out of the jar! 

SUGGESTIONS: 

― thirst‖ quenchers 

1/3 Amarena syrup, 2/3 cold water, chopped ice, decorate with whole fruit or slices of orange 

or 

2 parts fresh orange juice, 1 part Amarena Syrup, ice cold soda 

To ―warm‖ you up in cold weather! 

1 part Amarena Syrup, 4 parts cognac, decorate with orange peels 

―after dinner drink‖ 

1 part red vermouth 1 part dry vermouth, 2 parts vodka, finish with a dose of Amarena 

VENETO 

35 

VENETO

Mostarda, a more or less spicy preparation, was derived from a very old country recipe. 

Rural families, in the 17th Century, around the Christmas holidays, used to prepare a special 

dressing by mixing flour, mustard, vinegar and candied fruit together with wine must. It is, in 

fact, from the latter ingredient that the recipe adopted the name of mostarda. 

Since then, mostarda has been developed and influenced by a number of different cultures, 

who have populated the north of Italy over the last few centuries. 

Today, the ingredients that characterise mostarda are four and they are: quince, sugar, 

candied fruit and mustard oil. 

In accordance with traditional recipes, they are combined in different ways and, 

consequently, lead to the production of different kinds of mustards: “Veneta Mostarda”, “ 

Mantova Mostarda”, “Fruit Mostarda” (or Cremona Mostarda). 

Although mostarda was only originally conceived to enrich meals during the Christmas 

holidays, it has been put on the table for decades now, throughout the whole year, combined 

with traditional recipes and accompanying new dishes. 

available in: 

glass jar 250g 480g 920g 1000g 

Tins 5 kg 10 kg 

Wooded tubs 700 g 6 kg 12 kg 25 kg 

VENETO 

36 

VENETO

These sweet, spicy specialties, which masterfully combine the highest quality fruit pulp 

and mustard oil, lets you put your own creativity into action in inventing various 

accompaniments or uses, both hot and cold. 

Quince Sauce: completely natural and rich in nutrition, this sauce is ideal to garnish 

cold hors d'oeuvres (such as tartlets and canapés), different kinds of savory pastry (cold 

pies and vol-au-vents) and sweet pastry (puff pastry and tarts). 

It is good on its own spread on bread, as an accompaniment to main courses, cheeses 

and in the preparation of other delicious recipes. 

Fig Sauce: the fig is a fleshy and very sugary fruit, which has been used over the years 

to embellish simple dishes or to adorn aristocratic dining tables. 

It is an excellent accompaniment to game, hams of all kinds and fresh or slightly mature 

cheeses 

Orange Sauce: a combination of the highly perfumed orange fruit and first-class pure 

quality mustard oil, it has a typically sweet and sour taste and sublimely accompanies 

roast duck and chicken, game and fresh, creamy cheeses. 

Pear Sauce: goes perfectly with Parmesan type cheese or, in any case, with all mature 

and pungent tasting cheeses. The pear is a very fragrant, juicy fruit, which is rich in 

natural sugar, rapidly absorbed by the system and contains mineral salts and 

antioxidant compounds; it is a fruit that is easily digested and has numerous refreshing 

qualities, which makes it ideal for everyday consumption. 

Apricot Sauce: the ideal accompaniment to tasty dishes such as those prepared with 

cold cuts like speck, salami, mortadella, etc., as well as game. It also goes well with 

hamburgers and in preparing nouvelle cuisine inspired dishes. 

Its very particular, unmistakable taste means that it is also good to eat on its own, 

spread on buttered toast. It has a low energy content and is an excellent source of fiber. 

Available in: 

Glass jars 50 g 120 g 250 g 400g 780 g, Tins 5 kg. Wooden tubs 6 kg. 

VENETO 

37 

VENETO

QUINCE JELLY 

This product is made of fresh quince pulp and sugar - no additional artificial food colorants or preservatives are 

used - lovingly dried in accordance with an ancient recipe; Lazzaris Cotognata is completely natural and packaged 

in both cakes and glass jars. 

Lazzaris' Cotognata is packed into elegant, heat-sealed palstic container, which guarantees its freshness and 

flavor and makes for easy use to put on plates. 

It is delicious on its own and excellent together with creamy and fresh cheeses. 

It is a good and nutritious snack for children and a panacea to be eaten daily by the elderly. 

QUINCE JAM 

The Venetian San Martini are made of cotognata and 

prepared in medallion form to be given to children as 

gifts on 11th November every year, as dictated by 

tradition. 

Just like the flower cotognata, which Venetians call 

"Persegada", which is made into various objects and 

animals weighing between 30 and 40 grams. 

Quince Jam is as exquisite to taste as the fresh fruit itself. The quinces used to produce the Quince Jam and the 

Lazzaris Cotognata are mainly grown on the farms belonging to the Company where they are carefully selected 

and checked in order to 

obtain the best quality quince pulp possible. Available in” Glass jar 450 gr 

VENETO 

38 

VENETO

WINE CURED CHEESES AND OTHER SPECALLY CURED CHEESES 

(La Casearia / Treviso) 

These cheeses come from LA CASEARIA near Treviso. This is a family company which 

for generations have been curing some of the finest local cheeses, and are the 

originators of many and of the finest of the “Ubriachi” (wine cured) cheeses and of 

cheeses matured under ash and “barricati” (cured in barrels). 

“UBRIACO A L‟AMARONE” 

This cheese is a Monte Veronese D.O.P – a semi 

cooked “pressed” cow‟s milk cheese aged over 5 – 

6 months. It is then carefully cured with the “must” 

from the grapes used to make “Amarone” wine. 

The area of production of the Monte Veronese 

cheese (in the hills north of Verona) is the same as 

that which produces the Amarone, - one of Italy‟s 

most historic and prestigious wines. The cheese 

has the definite flavor of the Amarone wine, an 

aroma of fruits tending towards candied and/or 

unsweetened cherries with a slight hint of musk. 

Some wheels may have a thin vein-like line running 

through the center. This is rare and remarkable - it 

sometimes happens that the wine will diffuse itself 

naturally into this quite extraordinary cheese. 

Weight: approx 6 – 8 kg. Pack: 1 wheel per case 

“UBRIACO DEL PIAVE” 

VENETO 

This is a “latteria cheese from Friuli. Aged about 4 

months it has been cured with the must from 

cabernet and merlot wine. – both wines from the 

area near the historic Piave River, which takes it‟s 

source in the Dolomite mountains and runs into the 

Adriatic just north of Venice. This was the very first 

of these type of “Ubriachi” cheeses! Best if served 

with the same type of wine with which it has been 

cured. 

Weight: appprox. 5 – 7 kgs. Pack: 1 per case 

39 

VENETO

“UBRIACO AL PROSECCO” 

This cheese is a “Carnia” type, a typical cheese from the 

Veneto and Friuli region. It is produced in the mountain 

areas. It is a semi-cooked, cow‟s milk cheese aged 

approximately 4 – 5 months. It then will be cured with the 

must of the Prosecco wine. The actual Prosecco used for 

this particular cheese comes from the very limited area of 

“Cartizze” – an area well known for the exceptional 

quality of this type of wine. The paste of the cheese is 

white and compact, with a smooth, straw colored rind. 

The taste is very delicate with an aroma of citrus and a 

pleasant, fresh note of acidity, characteristic of this type 

of wine. Weight: approx. 5 – 7 kgs. Pack: 1 wheel per 

carton 

“UBRIACO AL RECIOTO DI GAMBELLARA” 

This cheese is an extra aged (minimum 12 months) 

“Stravecchio” Monte Veronese D‟Allevo D.O.P., which has been 

produced with partially skimmed cow‟s milk and which has been 

cured with the “must” or the “vinacce” of the prestigious white 

Recioto wine. This wine is known for it‟s amazing sweet round 

body which is obtained from the pressing of the “recie” 

(translated the “ears” in local dialect) and which refers to the 

wings of the large bunches of grapes which have been the 

longest exposed to the sun, thus having the highest sugar 

content. The result is a wine that will be succulent and robust. 

The cheese has a trace of piquant acidity typical of the raw milk. 

The influence of the sweet wine gives the cheese a wonderfully 

intense yet delicate taste. It brings up hints of apricot, hazelnut, 

a touch of caramel, cherries, 

“BRILLO DI TREVISO” 

VENETO 

Brillo means slightly inebriated, hence this little 

Fresh cow‟s milk cheese which has been immersed directly 

in the wine, was given the name “Brillo”. Local Fragola and 

Merlot wines are used for the red and Prosecco for the white 

Brillo. This cheese with it‟s delicate aroma make it perfect for 

serving as an aperitif to accompany a glass of preferably 

young or fresh white wine. A nice addtion fo a cheese platter 

and excellent when Included in some prepared dishes and 

salads. Weight: 500 gr. Pack: 15 per case 

40 

VENETO

. “UBRIACO DI FRAGOLA – CLINTO” 

A cow‟s milk “latterie cheese worked much in the 

same manner and technology as a Montasio 

Cheese so typical of the traditional “latterie” (these 

are traditional local dairies) in the Friuli Region . 

The cheese is then cured with the “must” of the 

local Veneto wines, Fragola and Clinto from which 

it gets it‟s particularly fruity taste and aroma so 

typical of these wild and uncultivated vines used in 

the maturing process. Some of these historic 

vines, now somewhat in extinction give this 

cheese a very special meaning. This delicious 

cheese has a very thin edible rind of an intense 

purple coloring and the cheese itself is white or 

slightly straw colored with small eye formation. 

Weight: 5-6 kgs Pack: 1 wheel per case 

“UBRIACO AL TORCOLATO DI BREGANZA” 

VENTO D‟ESTATE 

VENETO 

This cheese is an ASIAGO d‟ALLEVO D.O.P. aged 

a minimum of 12, even as long as 18 months. 

Each wheel is carefully selected then cured with 

the “must” of this exceptional dessert wine from 

Breganza in the Province of Vicenza. This wine 

with it‟s golden color, has a definite and 

penetrating aroma reminding us of the “passito” 

grapes from which it is made. – a sweet pleasing 

taste, full, warm and lightly alcoholic. All these 

characteristics of the Torcolato wine have been 

transmitted to this cheese giving it an aroma and 

rare indescribable delicate taste. 

Weight: 8 – 9 kgs Pack: 1 wheel per case 

This can be translated as the “Breezes of Summer”. 

This locally produced “artisanal” type cheese which 

is then aged in “Barrique” (or barrels) covered in 

freshly cut hay from the “Monfenera” a mountain 

priarie north of Treviso. The result is an incredible 

cheese which literally reflects the scents of grasses, 

herbs and wild flowers which it has absorbed during 

the maturing process. This cheese is more often 

made with cow‟s milk, but at times with sheep‟s milk 

depending upon the availability of the latter. 

Weight: approx 2 kg / 4¼ lbs. Pack 4 per case 41 

VENETO

“BRISCOLE AL BARBERA” 

This cheese is a rather hard, round 

shaped and of a beautiful deep ruby 

color. Of local “artisanal” 

production, it is made with a blend 

of cow and goat‟s milk. It is 

compact in consistency, white to 

ivory in color with very slight eye 

formation. It is cured with the 

“must” of Barbera wine and after 

resting a number of months in oak 

barrels it develops a very intense 

bouquet – “dry, full bodied with a 

pleasant softness”. 

The cheese starts out with a slightly sweet taste, then acquiring a slightly stronger 

taste as it continues to mature in the “must”. 

The result is a fullness and a unique balance, reminding one of dried fruit, hazel 

nuts and grasses, especially hay and milk. (Briscole is the name of a card game 

in Italian. Actually the producer of this extraordinary product was playing cards 

one evening with friends, sipping Barbera wine while nibbling on a local cheese. 

And so the “Briscole al Barbera “ cheese was born!) Weight: 2 – 4 kgs Pack: 4 

wheels per case 

PERLA GRIGIA 

“CENERINO” 

VENETO 

This is the “ORIGINAL” and genuine cheese made 

“under ash”. Antonio Carpaneda, master 

“affinatore” of the Casearia is the creator of this 

particular cheese, but today for technical reasons 

the name used for this cheese is “PERLA GRIGIA” 

meaning gray pearl. This is a cow‟s milk cheese 

produced locally. It is quite soft and smooth with 

the distinct characteristic of actual pieces or, small 

slices of black truffle incorporated into the paste 

of the cheese itself. It is rubbed with spices such 

as cinnamon and ash on the rind. Both the 

process of the aging and the very special 

ingredients make this a most unforgettable and 

unique cheese. Primarily a table cheese, it is 

delicious also used in the preparation of many 

dishes. Weight: approx. 3 – 4 kgs / 5 lbs Pack: 

2 wheels per case 

This is the same cheese as the Perla Grigia, but in a small version, very adaptable to 

cheese plates and baskets. Weight 500 gr. Pack: 15 pcs. per case 

42 

VENETO

CONCIATO AL PEPE NERO 

This is a pure sheep‟s milk cheese, locally 

produced and aged with black pepper on the 

rind. Very distinct and unusual taste due to 

the combination of the sheep‟s milk and black 

pepper. Weight: approx 3 kgs Pack: 2 

wheels per case 

“CONCIATO IN BARRIQUE CON FOGLIE DI NOCE” 

VENETO 

This can be made with sheep‟s milk cheese, or, 

sometimes a cow‟s milk cheese will be used, but it is 

the particular “sheep” culture (or starter) that will give 

this cheese it‟s unusual taste. This is a locally 

produced “artisanal” type cheese which then is 

“barricato” or (aged in barrels) in layers of walnut 

leaves. It is seasonal, quite unusual and has a very 

interesting and pleasant taste reminiscent of the 

fragrance of the walnut leaves. 

Weight: 2 .5 kg Pack: 2 per case 

43 

VENETO

ABBIRRATO Province of Treviso 

(fresh cheese infused in beer) 

Producer: La Casearia 

This is a semi-soft “farmhouse” cheese made with 

pasteurized cow‟s milk and which has been aged with 

an extra strong beer. This beer from a special cuvee is 

highly fermented which has had a second fermentation 

in the bottle. The cheese has a rich copper color from 

the malt and from its infusion in the beer. It has a 

delicate aroma, and its buttery consistency combined 

with the distinct taste of the beer makes it a very 

unique and interesting cheese. 

Weight: 450 gr. / 16 per cs- 

SPEZIATO AL TARTUFO 

Province of Treviso Producer: “La Casearia” 

VENETO 

This is a semi-soft cheese made with whole pasteurized cow‟s milk. The texture is 

light in color, tender yet compact with shavings of black truffle incorporated 

directly into the cheese. It has a very slight almost non-existent and edible rind. 

After a first brief time of aging the cheese is 

washed , then treated with extra virgin olive oil on 

the rind and with a very special mixture of spices 

(nutmeg and cinnamon) which gives to the cheese 

an intense perfume and aroma. This combination 

of, a very delicate cheese, the earthy aroma of the 

black truffle and the covering of unique heady 

spices give us a finished product of unforgettable 

finesse. Serve thinly sliced or cubed with 

crackers. This cheese will also be a wonderful 

addition to numerous dishes in the kitchen. 

Not only does it melt beautifully, but the black truffle will become even more intense 

and aromatic when heated, Add it into a white sauce, or a meat sauce shave over a 

plate of pasta; use it to finish off a risotto. 

Or, just serve melted over small “crostini” (little toasts) as an appetizer. It pairs well 

with both white or red wines, preferably with an intense and persistent bouquet. 

44 

Weight: 5 kg wheels /1 per case 3 kg. wheels /2 per cs 450 gr./16 per cs 

VENETO

059730 BLUE, BASAJO CASEARIA 2/3 LB 

Blue cheese aged with a dessert wine from the southernmost Italian island 

“Pantelleria”. 

The cheese undergoes a traditional aging of about 3 months, during this 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” result 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 and a perfect combination between the 

spiciness of the cheese and the sweetness of the “Passito di Pantelleria 

“wine. 

45

LA CAPRERIA 

La Capreria is a small farm located near the Monti Berici, province of 

Vicenza, in the Veneto region. The many plains of lush grasses in this 

area make for prime grazing land. 

The milk is produced by a herd of approximately 200 goats and it is 

processed in a small dairy located on the farm. La Capreria’s farm is 

entirely self-sufficient. In fact, it produces all the forage required to feed 

the herd. 

The control of the supply chain is key for this company; in this way they 

can assure a 100% guarantee of quality as well as an entirely natural 

product. 

The goats graze freely in these pastures, and their diet does not include 

any silage or fodders. The attention to diet is one of the most important 

characteristics of La Capreria’s cheese making philosophy. The 

producers believe that the feeding is the key to obtaining the best milk, 

and therefore the best cheese. 

All the products from La Capreria are certified EU organic. 

46

058761 TOMMASINO W/HERBS 12/170 GR 

Fresh goat’s milk cheese obtained with a lactic-presamic 

coagulation (lactic prevalent). The milk is left for a few hours 

without rennet for a distinctive taste. Slightly acidic, it is 

aromatized with fresh herbs produced on the La Capreria farm. 

Shelf life: 45 days 

Ingredients: Goat’s milk, salt, rennet, herbs 

058762 TOMMASINO 12/170 GR 

Fresh goat’s milk cheese obtained with a lactic-presamic 

coagulation. The milk is left for a few hours without rennet for a 

distinctive taste. This cheese is so light and delicate, it can be 

recommended for infants or for people who are intolerant of 

cow’s milk. It has very low cholesterol to boot. 

Tommasino can be consumed with olive oil as a table cheese, but 

it can be used also in the preparation of cakes and sauces. 


Ingredients: Goat’s milk, salt, rennet 

47

054960 ERBE DEI BERICI 24/550GR 

Soft cheese made from three milks – cow, sheep and goat 

and covered with local aromatic herbs cultivated on La 

Capreria’s farm. In addition to the fresh herbs, this cheese 

takes its flavor from the slight presence of Penicillium on 

the crust. The rind is edible, and the paste has a rich and 

persistent aromatic flavor with a fresh aftertaste of herbs. 


Ingredients: Goat’s milk, cow’s milk, sheep’s milk, salt, 

rennet. 

058759 ORGANIC MEZZANO,CAPRERIA 8/1.1 KG 

The word Mezzano means ―half‖ in Italian, and it suits this 

cheese well as it is a combination of both cow’s and goat’s 

milk. Mezzano is the product of two fermentations (lactic 

prevalent), and it is aged for two to three months. The end 

result is a cheese with a compact texture and a pronounced 

taste. Lactic fermentation relies on the natural coagulation 

of the milk or on a starter coagulant (called a culture to 

firm the curds and bring out flavor) with this method, the 

curds take 16 to 18 hours to form. 

The other main type of cheese is rennet curd cheese 

(Cheddar), which instead relies on rennet as a coagulant and 

takes a mere 45 minutes to firm. 

Lactic coagulation is the best way t preserve and maintain 

the flavors of goat cheeses. The result is a cheese with a 

pleasantly sour taste and all the flavors of an high quality 

Bio Milk. 

Shelf life: 3 months 

Ingredients: Goat’s milk, cow’s milk, salt, rennet. 

48

VERDE DI MONTEGALDA 

A blend of sheep’s and goat’s milk with molds developed internally 

from Penicillium Roqueforti to enhance the ―cave‖ flavor of the 

cheese. The forms are aged in a cave-like environment with a humid 

and steady temperature for more than 70 days. 

Ingredients: Sheep’s, goat’s milk, salt,rennet 


BLU DI CAPRA 

Goat’s milk cheese with a strong flavor due to a full 60 days of cave 

aging. Its marbling of blue mold comes from the internal development of 

Penicillium Roquefort within the crevices of the cheese. Blu di Capra 

comes in a cylindrical shaped form. 

Shelf life:70days 

Ingredients:Goat’s milk,salt,rennet, Pennicilium Roqueforti. 

GROTTE DI MONTEGALDA 

A unique washed rind goat’s milk with a square shape. In true 

washed rind style, it boasts a compact paste with a pronounced 

flavor. 

Shelf life:70days 

Ingredients:Goat’s milk,salt,rennet, Pennicilium Roqueforti. 

49

COOPERATIVA CA’VERDE 

ORGANIC FARMING BIO PRODUCTS 

059012 MEDITERRANEO BIO CAVERDE 2/4 LB 

059013 CARMAGNOLA BIO CAVERDE 2/4 LB 

Ca’ Verde translates as green farmhouse. This 

cooperative was founded by a group of young people 

that decided to live closer to the rhythms of nature. Over 

the years the coop became an important reality for the 

production of natural products. 

This land is located in a very favorable microclimate 

between the Alpes and the lake of Garda beneficiating of 

the Mediterranean climate and a more rigid and 

continental climate. 

CA Verde is so committed to the respect of nature that 

all its production comes for organic farming ( EU 

certified) from the milk to the herbs used with eh 

cheeses). 

Another interesting characteristic of these products is 

that the rennet used to coagulate the curd comes from 

vegetable sources therefore all CaVerde products are 

suitable for vegetarians. 

A unique cheese (totally organic) made from cow’s milk from the 

“cooperativa CaVerde” with various herbs. 

It is produced with whole pasteurized milk, coagulated with microbial rennet. 

The fresh flavor of a young cow’s milk cheese is combined with local 

Mediterranean herbs: fresh arugula, various aromatic herbs and red pepper 

to add some spiciness. 

Ingredients: pasteurized cow’s milk, arugula (1,5%), red hot peppers and 

herbs (0,5%) sea salt, microbial rennet. 

Aging process : 60days 

Young cow’s milk cheese sweet and delicate flavor. 

Ideal for summertime to pair with salads and vegetables. 

Cheese made from cow’s milk with fennel seeds and red hot peppers. 

Round form. Soft crust and soft paste. 

Aging process: 60 days 

Ingredients: Raw pasterized cow’s milk, arugola (1,5%), red hot 

peppers and herbs (0,5%) sea salt, microbial rennet.

059014 MONTEGROLA COW/GOAT BIO CAVERDE 1/17 LB 

059011 CAPRA GOAT BIO CAVERDE 2/3 LB 

059010 CACIOTTA NERA BIO CAVERDE 2/3 LB 

Montegrola takes its name from the mountain of the Grola 

whicha re located near the coop. 

It is a combination of the strong flavor of goat’s milk and the 

delicate taste of cow’s milk . 

The rind is constantly (every 2 weeks) treated with oil during 

the aging process. 

The flavor is spicy 

Pair it with the local Amorone della Valpolicella mostarda. 

Ingredients: 50% cow’s milk 50% goat’s milk. 

Aging 5-6 months 

The first cheese produced since 1978 

100% goat’s milk cheese with a very distinctive but not 

overpowering goat’s milk taste 

Like other goat’s milk cheeses this products is easy to digest 

. 

Best during march through december when goats have more 

milk. 

Aging: 3months 

A special characteristic of this cheese is the dark crust that covers it. 

The crust is made with olive oil and woodchips. 

This antique practice protects the cheese, preserves the softness and 

the fragrance, intrudes the long aging process. 

It’s taste is intense and very sharp when it ages. It can be 

accompanied by fruit with balsamic vinegar and superior red wine 

from Valpolicella. 

It is advised to leave it out some hours in room temperature prior to 

consummation. 

Aging : 6 months

TRENTINO-ALTO ADIGE 

52 

TRENTINO-ALTO ADIGE


Trentino-Alto Adige, 

This region with borders on Austria and Switzerland, is split into two distinct 

provinces. 

Trentino, around the city of Trento (or Trent) to the south, is historically Italian in 

language and culture. 

Alto Adige, around the city of Bolzano (or Bozen) to the north, is known as Südtirol 

to the prominent German-speaking population. The South Tyrol, historically part of 

Austria, is officially bilingual. 

53 

TRENTINO-ALTO ADIGE

STELVIO/STILFSER 

Alto Adige / Sudtirol Producer: Milkon Dairy 

Stelvio is a typical mountain cheese made with 

fresh pasteurized milk from the high alpine 

pastures around the Stelvio valley which is located 

at the foot of the Stilfser Pass (2,758 meters). Made 

in the finest artisanal tradition it received the 

prestigious DOP (Protected Origin) recognition in 

2003, which certifies both the quality and historical 

authenticity of the cheese. 

It has a red-brown rind, straw-colored paste and 

irregular small sized holes. Its soft, slightly elastic 

texture and the typical intensely aromatic flavor 

make it a unique specialty of its kind. This is a 

"big" cheese and does share some similarities to 

Epoisses but with a firmer texture. It has been aged 

for 60 days 

Great to melt on sandwiches or an alternative for 

Fondue and a great addition to any cheese tray. 

Best paired with medium to full bodied wines such 

as Lagrein, Pinot Nero. 

Weight: 8-10 kg per wheel Pack: 1 wheel / cs 

ALTA BADIA 

Alto Adige / Sudtirol Producer: Milkon Dairy 


This cheese takes it‟s name from the beautiful Alta 

Badia valley in the heart of the Dolomite mountains. 

It is made with fresh whole milk from just a few 

selected dairy farms. 

After 180 days of ripening, it takes on the typical 

light brown rind and has a firm cheese consistency. 

The paste is slightly straw colored, very flavorful and 

aromatic. It is used frequently in local dishes as it 

melts well, or served as a table cheese it pairs well 

with light fresh fruity reds like the native wine from 

the region called Schiava. 

Weight: 8.5 kg Pack: 1 [per case] 

54 

TRENTINO-ALTO ADIGE

LAGREIN / Region: Alto Adige 


The “Lagrein” wine-flavoured cheese is produced with the pure 

mountain milk from the High Venosta Valley. Made according to 

the traditional methods handed down through generations, it is 

characterised by irregular cracks and by a pleasurable elastic but 

compact consistency. It is cured with the world renowned 

“Lagrein” wine of this region, and this fine balance between the 

cheese and the wine and spices give it an unmistakable aromatic 

and intense taste. 

Weight: 2 kg Pack: 1 per case 

55 

TRENTINO-ALTO ADIGE

DOLOMITENKONIG 


Dolomitenkönig 

its name comes from the legendary King Laurin, the protagonist 

of local, enchanting, 

mythological tales - is a noble, soft-textured, cutting cheese • It 

has a full flavour with just a dash of 

sweetness and a light yet original hint of walnut • Made 

exclusively using the high-quality milk of Pusteria 

Valley and following an ancient local recipe, its characteristic 

feature is its slightly convex shape and 

unmistakable holey texture. 

Aged for 60 days 

1/case 

56 

TRENTINO-ALTO ADIGE

DOBBIACO “TOBLUCH” 

This cheese from the mountains of Alto Adige / 

Trentino takes it „s name from it‟s place of origin 

and production - “Passo del Dobbiaco” – a high 

mountain pass in the Val Pusteria of the “Sud 

Tyrol” which borders on Austria. 

It is made with whole pasteurized cow‟s milk, and 

can be eaten fairly fresh, or aged if preferred, when 

it has developed a stronger taste. It is light to straw 

color and it is always made in the shape of a 

rectangular loaf. It is used mostly in cooking. 

Sliced thinly, it is delicious carefully heated in a 

non-stick pan, lightly grilled, or breaded and fried. 

Weight: 5 – 6 kgs Pack: 2 per case 

VEZZENA / Trentino 


This cheese takes it‟s name from the mountain pass 

“Vezzena” in the high alps of Trentino. The pastures on 

this pass and surrounding it are particularly fertile and 

rich with a large variety of flowers, herbs and wonderful 

grasses, all of which are reflected in the milk from the 

local “Rendene” cows that graze on these beautiful 

pastures. This is a cheese made principally during the 

summer months. The rind is smooth and hard and the 

paste is straw colored with small and sparse eye 

formation. 

Made with raw skimmed milk from the Rendene Cows, it can be eaten fresh after two 

months of aging, but it is best when aged over 1 even 2 years. With an intense taste, 

slightly “piccante”, dry with hints of grasses and underbrush. A very prestigious and 

historical cheese, it was the favorite cheese of the Habsburg rulers of Austria, and it is 

said that it was always present on the table of Emperor Franz Josef. Today it is one of 

the cheeses which is highly recognized for its qualities by the slow food movement. It 

pairs well with a full bodied red wine. Weight 5 – 7 kgs 

Pack: 1 per case 

57 

TRENTINO-ALTO ADIGE


This is a very beautiful somewhat secluded region where the Alps almost touch 

the Adriatic and which borders on the neighboring countries of Austria, Slovenia 

and Croatia. 

58

BAITA 

The region of Friuli Venezia Giulia is Italy‟s most 

northeastern corner which borders on the neighboring 

country of Slovenia. It is a region rich with local tradition, 

down to earth and natural cuisine, game from it‟s beautiful 

mountains, wonderful wines and the famous San Daniele 

prosciutto. 

Baita is the fruit of 10 years of work. It is a masterly blend 

of Friuli‟s cheese-making tradition and avant-garde 

technology. The characteristics of the form, its weight, size 

and the optimal seasoning have been taken into account in 

the production in order to obtain that unique characteristic 

flavor which is its distinctive feature. It is made with whole 

cows milk, the rind 

Sis smooth, of golden yellow color and the paste may have small and sparse eye formation. The 

cheese is marked with its name on the side and the label with its screen-printed trademark is very 

colorful. Ideal ripening can last from 3 – 5 months but its qualities are further highlighted with 

aging for over 12 months. The taste and aroma, full yet delicate, makes it a perfect blend between 

afresh and a mature cheese. Weight: 11 – 13 kgs Pack: 1 per case 

SPILIMBERGO 


This cheese is a “Carnia” type – which historically is the 

type of cheese made exclusively in Friuli. It is a product 

of the “latterie”, - the revolving dairies where 

traditionally local cheeses have been produced 

throughout the years. This particular “Carnia cheese” 

takes it‟s name from the dairy of it‟s production - 

“Latterie Spillimbergo”. Made with fresh whole cow‟s 

milk, it has a smooth, regular light colored rind which 

will become darker as it ages. The paste of the young 

cheese will be somewhat soft with small eye formation, 

becoming harder, more grainy and slightly darker as it 

ages. Light and delicate, easy to cut when aged around 

3 months. As it matures it acquires a fuller flavor, and 

this is a cheese that is sometimes left to age up to 12 

months. But these wheels being limited in number are 

hard to find unless reserved in advance. Serve as a 

table cheese accompanied by fresh fruit or honey. In 

Friuli, the Carnia cheeses are often used in the local 

dishes. 

Weight: 6.5 – 7 kg Pack: 1 wheel per case 

59

VAL D‟AOSTA 

60

FONTINA VAL d‟AOSTA D.O.P. 

(made exclusively in the Mountain Pastures – limited production - special order) 

Winner Silver Medal – Verona 2005 Olympics of Mountain Cheeses 

Category: Best Italian Cheeses for Export 

VAL D‟AOSTA 

One of Italy‟s most famous cheeses. Historical documents already mention it as early as the 13th century. This 

cheese is mentioned in the accounts of the Feudal Lords who governed the Valle d‟Aosta as far back as 1267, 

and it is actually referred to by the name “Fontina” in the records of the Great Saint Bernard Hospice in 1717. 

(story has it that it was created by the legendary semi-god SARVADZO which means “wild” in local dialect! ) 

Made in the Aosta Valley, the most northwest region of Italy which is also the smallest region of Italy, an 

autonomous territory bordered by the French and Swiss alps. The local inhabitants speak both Italian and 

French, and are particularly proud of their heritage and of the magnificent mountains which surround them, 

which include some of the highest peaks in all of Europe –ie. Mont Blanc and the Matterhorn! 

From early June to November the cows graze on the mountain pastures. Much of the cheese is made directly in 

these mountains where the grasses are particularly rich and varied with all sorts of flora. During colder months 

it is made in the lower valley where the cows receive only all natural feed. The aging (minimum 2 – 3 months) is 

done in caves carved directly into the mountain, and in a few cases in what used to be two small military 

fortifications left over from the second world war. The FONTINA VAL D‟AOSTA is the only cheese in Italy that 

can be called officially “FONTINA” by government decree. It received the nomination of DOC in l955, and it was 

one of the very first cheeses to receive the prestigious DOP by the European Community in l996. Every phase 

of production and curing of Fontina is governed by the Consorzio which will stamp every wheel with the official 

seal. 

There are three very important factors which make Fontina such a special cheese:first, the territory where it is 

made; this valley in the heart of the Alpine Chain with it‟s particular climatic, agronomic conditions and with 

it‟s mountain pastures which extend up to 3000 meters in altitude; 

second, the milk that comes “only” from the Valdostana cows, an autochthonous breed limited to this area and 

which are recognized to have a milk which is more abundant and different from any other breed; 

third, FONTINA is made with “ultra” fresh, raw, whole milk. (The cows are milked twice a day which permits the 

milk to be transformed immediately into the cheese making process, therefore it undergoes no transitional 

treatment prior to making the cheese.) The cheese is hand salted before it goes through its very carefully 

monitored aging period. It has a wonderful full and aromatic flavor reminding us of the rich and varied mountain 

forage. The flavor becomes stronger as it ages. Delicious as a table cheese, it also serves as the basis for 

many local and typical dishes of this picturesque valley. 

Weight” 14 – 16 kg Pack: 1 wheel per carton 

61

FONDUTA VALDOSTANA 

Fonduta is a specialty from the Aosta Valley in northwestern Italy. 

Made from real Fontina and other delicious ingredients, this 

ready-to-serve preparation comes in an easy-open jars or tins 

and can be heated on the stove or in the microwave. Considered 

to be the Italian version of Fondue, it can also be used as sauce 

for polenta, pasta, rice, meat and vegetables. 

Ingredients: Fontina DOP (50% min), eggs, butter, milk, salts. 

We suggest you simply heat it up 

and serve it Fondue-style with crusty 

bread. 

FONDUTA IN GLASS JARS 12/280 GR 

FONDUTA TINS 12/19OZ 

62

FROMADZO D.O.P. 

This too is an historic cheese produced in the Aosta 

Valley. Also made with raw milk, but contrary to Fontina 

which is made with whole milk, this Fromadzo is made 

with partially skimmed cow‟s milk. As a result this 

cheese will have a very low percentage of fat on dry 

matter, - between 20 – 30%. The wheels are smaller than 

those of Fontina, and the cheese has a slightly more 

complex and pungent taste. This may come also from the 

fact it is permitted to add a percentage of sheep or goat‟s 

milk in the making of the cheese. For many years it 

seemed as though this cheese was becoming extinct, but 

fortunately in recent years this has changed. Today it is 

gaining rapidly in popularity; a delicious table cheese it is 

also used in cooking. 

Weight: 4 – 5 kgs Pack: 2 per carton (special order 

only) 

FONDUTA 

This is a ready to serve preparation made with real Fontina. 

It comes in an easy to open can and it can be heated either 

on the stove or microwave. Use as a sauce, over pasta, 

polenta and other dishes, but this Italian style Fondue is best 

served with crusty bread. 

Weight: 500 grams 


VAL D‟AOSTA 

63

BLEU D‟AOSTE 

GOLD MEDAL – Verona 2005 

Olympics of Mountain Cheeses / Category : Blue cheeses 

Producer: “Centrale del Latte” 

This cheese comes from the most northwest 

region of Italy, the Valle d‟Aosta. It is made 

with whole cows mountain milk, and aged 

between 90 to 120 days. This new cheese 

recently introduced to the marketplace has 

already won a prestigious award. At the 

OLYMPICS OF MOUNTAIN Cheeses which this 

year took place in Verona, Italy (Oct. 2005) it 

was awarded the Gold Medal - category of 

Blue Cheeses! 

It has a rough gray rind, a white to straw colored paste marbled with the blue 

mold which gives it a definite distinct and very interesting taste. 

Weight: 2 – 3 kgs / Pack 2 wheels per case 

MARMOTTINO 

This little cheese named “Marmottino” 

after the little “marmots” that abound in the the 

mountains of this valley. It is made with whole, 

pasteurized milk and aged from to 20 to 40 days 

and has a soft, rather creamy consistency. The 

rind is smooth with a light gray color. The 

delicate and sweet taste reminds of the fresh 

mountain milk, with a hint of the forest and 

mushroom. The size (approximately 1 lb) make 

this a perfect cheese to serve on any cheese 

platter. 

Weight: 500 grams Pack: 6 per case 

VAL D‟AOSTA 

64

FORMAGGIO AL GINEPRO (with Juniper Berries) 

Made with fresh whole, pasteurized cow‟s milk this 

cheese is aged between 35 – 45 days. The 

consistency will be semi-soft, compact with the 

possibility of some small eye formation and white 

to light straw in color. The rind is smooth, with an 

off white to light brown color. The fresh taste of 

this cheese is enhanced by the addition of juniper 

berries which are characteristic of this valley. 

Weight: 3 ½ kg Pack: 2 wheels per cs 

CASTELLO 

Made from whole, pasteurized cow‟s milk, this 

cheese will be aged from 60 up to 120 days. It has a 

rather chalky and somewhat crumbly consistency. 

The longer aged wheels may have a presence of 

natural blue marbling. The rind is rather rough, 

which can vary from gray to a reddish color 

depending on length of time it has been aged. The 

taste is quite pronounced and rich with a variety of 

aromas. (This cheese can substitute if so desired 

for the famous Castelmagno DOP cheese from the 

neighboring region of Piemonte. ) 

Weight: 2 kg Pack: 2 

per case The famous breed 

of “Valdaostana “ cows 

grazing in the mountains 

65

PIEDMONT 

Piedmont is one of the largest regions in Italy. It almost entirely covers the 

northwestern section of Italy. Turin for centuries was the capital of the Savoy 

Dynasty and, for a brief period, also of united Italy. Along with its world-famous 

DOCG and DOC wines and cheese, Piedmont offers choice meats and rice, which is 

one of the region's most important export products. Also, the grand centuries-old 

tradition of Piedmont gastronomy is full of delicious, genuine recipes . 

66

053864 ROBIOLA ROCCAVERANO 4/400GR 

059050 ROBIOLA PURE GOAT ROCCAVERANO 6/250 GR 

The origins of this cheese go back to the time of the Celtic Liguri 

tribes. In later times, Pliny the Elder and Pantaleone da 

Confienza speak highly of its qualities and provide descriptions 

of its manufacture. Robiola di Roccaverano is a cylindrical, fullfat, 

fresh cheese that undergoes neither ripening nor ageing. It is 

made from a blend of up to 85 per cent cow's milk and at least 15 

per cent goat's or sheep's milk obtained from two milkings in one 

day. The milk is partly skimmed. There is no rind to Robiola di 

Roccaverano which has a fine-grained consistency. It is milkywhite 

in colour, and the aroma and taste are delicate, savoury and 

slightly sour. The production area encompasses many town 

districts in the provinces of Asti and Alessandria 

This cheese is so named for the ―ruby‖ crust that 

turns rosy with age. According to the ancient 

Roman scribe Pliny the Elder, Robiola is ―a cheese 

of delicate and savory flavor with a light note of 

acid that disappears after a few days of affinage.‖ 

The modern day Robiola harkens back to cheeses 

of 2,000 years ago; it has a compact paste that is 

soft, succulent and complex—pleasing to the nose 

as well as the mouth. 

Ingredients: Goat’s milk, salt, rennet.

059054CAPRICCIO ROCCA AGED ROCCAVERANO 6/200 GR 

059053 CAPRICCIO GOAT AGED ROCCAVERANO 6/180 GR 

Ingredients: Cow’s milk, Goat’s milk, Sheep’s milk, salt, rennet. 

Capriccio is a unique small robiola ( 150gr) with a soft and very delicate paste. Capriccio 

in its two versions (goat and three milks) is a unique addition to sophisticated dishes. Ideal 

with white sparkling wines like Prosecco. Soft thin bloomy rind. 

059055 PREGIATA CAPRA GOAT ROCCAVERANO 12/100 GR 

Ingredients: Goat’s milk, salt, rennet. 

Characterized by a soft thin bloomy rind. 

Pregiata is distinguished by a savory paste 

(gradually more intense towards the rind) and 

a creamy heart. 

Ingredients: Goat’s milk, salt, rennet.

059052 CAPRICCIO FRESH GOAT ROCCAVERANO 9/150 GR 

059049 REGINELLA LANGHE ROCCAVERANO 6/250 GR 

059051 ROBIOLA ROCCA ROCCAVERANO 6/250 GR 

Very fresh and delicate cheese characterized 

by a soft creamy and spreadable paste. 

Capriccio is a unique small robiola ( 150gr) 

Capriccio in its two versions is a unique 

addition to sophisticated dishes. Ideal with 

white sparkling wines like Prosecco. 

Rind less 

Ingredients: Goat’s milk, salt, rennet. 

Bovine and ovine milks harmonize to produce one 

of the most popular cheese styles in the region. 

The modern day version harkens back to cheeses 

of 2,000 years ago; it has a compact paste that is 

soft, succulent and complex—pleasing to the nose 

as well as the mouth. 

Ingredients: Cow’s milk, sheep’s milk, salt, 

rennet. 

From the tradition of the Langhe area. 

This bloomy rind Robiola in characterized by 

pleasant, aroamtic and fruity taste. 

Soft and creamy paste. 

Ingredients: Cow’s milk, sheep’s milk, goat’s 

milk, salt, rennet.

COMPANY OVERVIEW: 

NORTH - SOUTH CONNECTION 

The Caseifico Pugliese Conrado history started forty years ago when the Radicci 

family moved from Apulia Region to Piedmont Region,linking Apulian dairy 

tradition with the best high quality raw material: the Piedmontese milk. 

In the 1997 the Caseificio Pugliese bought the Caseificio Conrado,an ancient 

companyfounded in the 1933,so in 1997 the Contrado Group was founded. 

QUALITY AND FRESHNESS COMMITMENT 

Conrado is the first Italian Company to use and to make cheese using high 

quality milk, following a restrictive Italian law, that establish restrictive 

parameters for HQ milk. 

The Company mission is quality: 

1. Selection of area where the milk comes from ( Piedmont Region) 

i. Piedmont is know for the production of High quality milk 

ii. 39 selected stables 

1. Selection of milk using restrictive parameters 

i. Content of casein 

3. Freshness: Milk is collected and processed daily 

CONTROLS 

Every year we do more than 30.000 analysis on raw materials, milk and cheeses. 

In order to guarantee the total quality of the cheese. 

Our first cheese laboratory startedin the early ’70 at Feletto in the Canavese 

Valley,after that,year by year the Company increased the business,until opened 

in May 2006 an important factory in Lauriano, considered one of the most 

advanced in Europe, keeping the artisanal and the tradictions of dairy 

prodduction. The alliance between the tradition modernity is considered our 

winning idea.

SCAMORZA BIANCA WHITE #053987 10/250 GR CONRADO (PIEDMONT) 

SCAMORZA BIANCA SMOKED #058976 10/250 GR 

058977 SCAMORZA BIANCA TRAYS CONRADO 4X4/250 GR 

058988 SCAMORZA SMOKED TRAYS CONRADO 4X4/250 GR 

Scamorza is a traditional cow’s milk cheese of southern Italy, but this version comes 

from Piedmont. The Conrado family, originally from Puglia, combine the 

cheesemaking knowledge and traditions of southern Italy with the high quality milk 

from Piedmont in the north. Conrado makes both Bianca (white) and affumicata 

(smoked) varieties. The white Scamorza is especially pliable; its consistency lies 

somewhere between that of fresh Mozzarella and Caciocavallo. Scamorza undergoes 

the same process of kneading and pulling that Mozzarella does. Once the curd has 

been stretched to the desired consistency, the cheesemaker forms it into a ball and 

“strangles” the neck with twine. The result is a pear-shaped cheese that resembles a 

beggar’s purse. It hangs up to dry for a week or two. The fragrance is delicate and the 

taste is sweet or slightly savory. Scamorza makes a wonderful melting cheese on 

pizza or over grilled vegetables. Sliced Mozzarella-style, it also works on an antipasto 

platter. This is an air shipment product with 2 months shelf life. It comes in both 

plain and smoked, and is vacuum-packed. 

Beverage Suggestion: Beaujolais 

TOMINI IN OIL WITH HERBS #058981 9/150 GR CONRADO (PIEDMONT) 

TOMINI IN OIL WITH RED PEPPER #058982 9/150 GR CONRADO 

The tomino is a traditional style of fresh, soft cow’s milk cheeses from the Piedmont region 

of northwestern Italy. According to an Italian law from the beginning of the century, to be 

called high quality milk, the suppliers of the milk have to meet certain parameters with 

their product including a high content of fat (the more fat content, the better it is.), high 

protein content and the purity of the milk with regards to bacteria count. The Tomino is so 

named for its small size. These tomini are completely rindless and are packed in sunflower 

oil. Their young age and creamy milk, along with the oil treatment, makes them ideal for 

spreading. They are excellent served alongside a salad, as a snack with crackers or bread, 

or as topping for bruschette or grilled meats. In a pizza bianca, they make an interesting 

substitute for ricotta. 

Beverage Suggestion: Pinot Grigio or any other light white wine 

71

058985 PIZZICOTTI SMOKED CUPS CONRADO 8/200 GR 

These smoked Bocconcini are “mouthful” size, but called Pizzicotti, 

named for pizzico, or “pinch” in Italian. Once the cheese is stretched and 

pulled, it is pinched into bite-size nuggets and then smoked. The recipe is 

based on a traditional pasta filata Mozzarella style, but the cheese has a 

texture similar to that of Scamorza. The container holds seven pieces, and 

the pieces weigh approximately one ounce each. 

Although the label pictured above reads “Pugliese,” the U.S. package is 

under Conrado. There is, however, a Pugliese connection. The Conrado 

cheesemakers of Puglia headed north to Piedmont, bringing with them 

the fine cheesemaking traditions of the south. Once settled, they began 

to make both northern and southern style cheeses with the premium 

quality milk of the rich northern pastures. 

Great for appetizers and savory snacks! 

72

058980 TOMINI PIEMONTESINI CONRADO 8X2/85 GR 

These small tomini are typical of the Piedmont region of 

northwestern Italy. They are made with cow’s milk, have a 

thin white mold rind, and are soft inside. The name “tomini 

da cuocere” translates as “little tomas for cooking.” While 

they may be enjoyed plain, it is customary to use these little 

cheeses for cooking, generally whole or cut in half. 

Cook carefully so that the tomino will not lose its shape. 

Once heated, it becomes extra soft and runny on the inside. 

There are many different ways to prepare tomini, and each 

chef will have his or her own recipe. They are delicious 

grilled or cooked in a Teflon pan with pears and walnuts. 

They may also be breaded and fried (as shown in the 

picture), lightly sautéed in oil, or wrapped with bacon or 

prosciutto.

Shelf life 45 days 



CASEIFICIO REALE 

Caseificio Reale is a fine producer of piedmontese style fresh cheeses. Their aim is to reproduce 

with fidelity the ancient cheese-making processes held once in farmhouses of Piedmont (a region 

well known for its culinary tradition). 

Their aim is to use old recipes of the place re-examined by the experience of technicians, 

observing a total naturalness, without adding preservatives, food dyes, additives. 

Here is a selection of fresh cheeses from Caseificio Reale 

058755 LA CORTE REALE 3 MILKS 6/200 GR 

La corte was the center of paisan’s houses “le cascine” where adults were 

performing their jobs and children were playing. One of the most important 

source was the milk and therefore the cheese-making. 

Fresh and delicate Cheese with a perfect smooth combination of flavors. 

Cow, sheep, goat’s milk 

058756 CAMILLA REALE GOAT 6/200 GR 

Fresh and tender caprine milk cheese with a slightly 

acid aftertaste characteristic of goat‟s milk cheeses. 

Pure white color. 

Ingredients: Goat‟s milk. 

058757 PAGGETTO REALE 2 MILKS 10/130GR 

Paggetto or Paggio was the name given to the young boys that were educated to the 

art of good manners but also to the art of fighting. 

This Paggetto lke these young boys is the combination of acreamy anddelicate paste 

and a strong flavor. 

Il Paggetto is a soft cheese with the crust almost absent, color ivory-white with 

a slight formation of Pennicilliun CAndidum (white mold) on the surface.The 

paste, initaially compact, becomes creamy and tends to melt in the mouth and 

assumes the typical white yellow color. 

Ingredients: Cow , Sheep‟s milk, salt rennet 

74

054987 ROBIOLA DAMINA 12/280GR 



Robiola In Piedmont and Lombardy (north-western) Italy 

defines and indicates a very popular family of fresh 

cheeses produced using cow, goat, sheep‟s milk 

together or a combination of these. The name Robiola 

derives from the Latin word Robium“ruby-colored” 

referring to the fact that the crust becomes redish with 

the maturing process. 

The first written document dates back to the Romans 

where “Plinio il Vecchio” the most famous 

historian of the empire who described the cheese as 

“delicate with a pungent hint that goes away with the 

aging”. Damina produced with vaccine and ovine milk is 

a reproduction the paisan mast common fresh cheese. 

The paste is creamy and compact. The crust is reddish. 

058778 PAGLINA REALE 12/240 GR 



Ancient piedmontese cheese of uncertain origin.The name 

Paglina derives from the word Paglia (straw); in fact this 

cheese was aged in on straw beds. The paste is compact but 

also creamy. It melts easily in the mouth with a smooth and 

delicate taste. It is a combination of cow‟s milk and sheep‟s 

milk. After a few days the paste becomes creamier and the 

crust thicker. 

75

CASTELMAGNO DOP “Monterosso” 

This cheese is referred to as the “King” of Italian Cheeses. A historic cheese, dating from 1277. It was the law at 

the time for the farmers to pay rent to the local landowner in the manner of a determined number of wheels of 

cheese per annum. Historic documents also tell us that this cheese was present on the table of Charlemagne as 

well as that of the Popes at Avignon. 

Rare and made in very small quantities in a “very “limited area: only three small mountain towns in the 

Province of Cuneo. Often referred to as the “noble” cheese of Italy, it has a particularly characteristic taste, 

intense and persistent, which recalls the fresh hay and varied grasses from the mountain pastures and the aging 

in the local caves and special cellars. It has a crumbly consistency and a rough dark rind. Today it is usually 

preferred at 2 – 3 months of age, but some still prefer it more piquant, even marbled with blue veins.There are 

many imitations of this cheese, therefore it is Important to assure oneself that the mark of the consortium 

appears on the wheel. This “Great” cheese of Piedmont is well paired with the “Great” local wines of the same 

area such as Barolo and Barbaresco. Cow’s milk with sheep and goat milk added. 

Weight: approx. 5 kgs. Pack: 4 per carton (can be sold 1 per cs 

CASTELLI 

This resembles a Castelmagno but as it is not made In the required limited area it cannot be called a DOP. Same 

consistency as the Castelmagno . 

Pack: 1 wheel per case 

TOMA MACAGNO (special order) 

This a typical Toma from the Northern Plains of 

Piemonte – Produced in the area of Biella. Named for 

the Macagno mountain where historically this cheese 

was aged under a layer of local herbs. Whole cow’s 

milk, very aromatic and tasty, it is eaten both fresh and 

aged. (It was the favorite cheese of Queen Margherita 

of Savoy.) It is made with whole cow’s milk.. 

Weight: 3 – 4 kgs Pack: 2 x carton 

PIEDMONT 

76

SOLA O SORA 

This cheese is also produced high in the Tanara Valley. 

Although aged a minimum of two months, it is very creamy, 

with a delicate, mellow flavor, somewhat similar to 

Raschera. The shape is original: square with the imprint of 

the linen cloth that it has been wrapped in during the aging 

process. Named by the local inhabitants who thought it 

resembled the“suola” (the sole) of a shoe.. 

Cow‟s milk with the addition of sheep and goat‟s milk. 

Weight: 3 – 4 kgs Pack: 2 x cartoni 

TOMA VALCAVERA La Botera 

–aged goat (creamy with cultured rind) 

Made with pure goat‟s milk, it is aged in caves of “tufo” 

(this is a porous stone) in the high mountains. It is rich 

with a variety 

of tastes, with a hint of cream. The rind is dark from the 

cave aging, with different natural molds which should not 

be taken off, The rind is not consumed. Interesting with 

full flavor. 

Weight: 2 – 3 kgs. Pack: 4 x carton 

CRAVOT La Botera 

PIEDMONT 

Produced by La Botera, a small farm situated in Langhe 

(The Langhe are the pre-alps in the Province of Cuneo).) 

It is made from raw milk always of the “highest” quality. 

The milk in the Piedmont comes mainly from the white 

Piedmontese breed of cows, which are renowned for their 

superb quality of milk. The cheese is then aged in 

mountain caves for approximately 4 months: as a result, 

the rind develops a smooth texture, with a rather varied 

pigmentation of gray. The texture of the cheese itself is 

semi-soft, delicate yet with all the intense flavors of the 

mountain pastures. Weight: variable 4 – 6 kgs. Pack: 1 x 

cartoni 

77

PIEMONTE (Piedmont) 

TOMA PIEMONTESE DOP 

This cheese is made in almost the entire territory of the Piedmont. It is a semisoft 

typical cheese of this region. It can be made with whole cow‟s milk, or can 

also be made with partially skimmed cow‟s milk. This is just one of the large 

family of “TOMA” cheeses of which there are many varieties, the greater number 

being produced historically in the Piedmont. There is also a type of Toma 

produced in the Valle d‟Aosta, as well as on the Western side of the Alps in 

France where it is known as “Tomme de Savoie”. Of all the Toma type cheeses 

in Italy the TOMA PIEMONTESE is the only one that has been registered as DOP. 

The origin of the name is unsure: it possibly can come from the Piedmontese 

dialect which means to fall and here it would refer to the precipitation of the 

caseins of the cheese after the coagulation of the curds. Or it can simply come 

from the French name “Tomme”, The Piedmont Region geographically borders 

on France; the local dialects of the two countries resemble each other and many 

of the words and names are similar. Produced in two sizes and aged 

approximately two months, the TOMA PIEMONTESE has a natural gray coloured 

rind, and is sweet, delicate and aromatic in taste. It becomes more pronounced 

as it ages. 

Serve it with a wine whose bouquet will be reminiscent of fruit and flowers, a 

soft and warm aroma that will fully bring out the very pleasing taste of this 

cheese. (Sugggestions: Grignolino d‟Asti (AT) or Bardolino Superiore di Corte 

Gardoni (Vr). 

The cheese comes in two sizes: Weight 2 – 3 kgs, Pack: 2 per case 

Weight 8 – 9 kgs. Pack: 1 per case 

PIEDMONT 

78

RASCHERA D.O.P. 

This cheese is produced in the Province of Cuneo which is in the 

southern part of the Piedmonton.It takes it‟s name from a Mountain 

lake in the Alps where it was first produced. Today it is produced 

both in the alpine pastures as well as in the lower plains. 

The area of production is carefully distinguished by different 

symbols which are authorized by the Consortium: one for the cheese 

produced in the mountains above 900 meters, known as “Raschera 

d‟Alpeggio” and another for that which is produced in the plains. It is 

produced in the classic round wheel, but more often it will be in the 

traditional square form. It was the custom to bring the cheese down 

from the mountains on the back of a mule, the square shape being 

easier to manage than the round one. Made with partially skimmed 

cow‟s milk, it will have some goat and/or sheep‟s milk added. It is 

delicate, fragrant with a distinct aromatic taste. Delicious as a table 

cheese, it is often used in preparing local dishes which are 

outstanding. It pairs well with a young wine, warm, soft with a fruitlike 

bouquet such as a local Barbera d‟Asti. 

Weight: 6 –8 kgs Pack: 1 wheel per case 

PIEDMONT 

79

BRA TENERO D.O.P. & BRA DURO D.O.P. 

This cheese takes it‟s name from the town of Bra in the Province of Cuneo. 

Traditionally the picturesque town of Bra was the central marketplace for the 

shepherds who would bring their products from the mountains and the 

surrounding area to sell. Often the cheese would go to the neighboring region 

of Liguria and was used in the Pesto. There are two type of Bra: 

BRA DURO 

\this is a semi-soft cheese usually made 

with whole milk (but can also be made 

with partially skimmed milk.) It is 

pasteurized, has a delicate and fragrant 

flavor and has been aged for 

approximately 45 days to two months. It 

has a smooth thin rind, a consistent 

texture, small eye formation with a white 

to ivory color. 

Much harder and savory cheese as it is aged for a minimum of 6 months. Made with 

partially skimmed milk and with a small addition of sheep and /or goat's milk. It will 

have a harder, thicker, darker rind than the Tenero type, and the cheese itself will be 

yellow or “ochre” color. 

The production of these cheeses is overseen by it‟s own consorzio and not only are 

strict rules imposed in the production plants, but the cows receive only natural feed. 

Historically this type of cheese has been made in the surrounding area for centuries. 

Today it is considered one of the most important cheeses made in the Piedmont. 

There is also a “Bra d‟Alpeggio” still made in the mountains - this particular Bra is 

made exclusively with the rich milk from the PIEDMONTESE BREED of cows. Both 

types can be used as a table cheese, but it has also been customary to grate the Bra 

Duro over local dishes. Pairs well with the local Barbera wine, full and rich in tanin.\ 

Weight: 6 – 7 kgs (for both types) Pack: 1 wheel per case 

PIEDMONT 

80

BLU del MONCENISIO 

/ Piemonte (special order 

Made in the “Val di Susa” high in the mountains bordering on France ; an 

“artisanal” type cheese, it is made with whole cow‟s milk and is aged for 90 days. 

It has an intense and piquant taste. Serve with rustic bread, it pairs well with fruit 

mustards, honey and/or fresh fruit. Suggested wines - a full bodied aged red, or 

a sweet white wine. 

Weight: 2 .2 kg 

Notes: A version of this cheese is made directly in the mountain pastures 

which will be labeled “alpeggio” but very limited quantities as the time of 

production is only during the summer months. 

TOMA D‟ALBA 

(special order – air program) 

This cheese comes from the Province of Cuneo southern Piedmont. It is named 

for the picturesque city of Alba, of which the surrounding area is historically 

recognized for some of Piedmont‟s finest cheeses as well as some of the most 

famous wines of Italy (Barola, Nebbiolo, Dolcetto etc.) This “artisanal Robiola” 

is available either plain or with generous slices of the local white truffles. 

Although very fresh, it is soft yet consistent, with a slightly sweet but tending 

towards acid taste. The truffles will of course enhance the taste. Made with 

whole pasteurized cow‟s milk, it has been aged not more than ten days. Serve 

preferably with a white “fruity” wine, with a fig or possibly an orange jam or fruit 

mustard. 

Weight: 200 – 300 grams Pack: 4 pieces per tray 

PIEDMONT 

81

ATALANTA CHEESES : Air Program 

PIEDMONT 

Cheeses from Caseificio Alta Langa 

LA TUR 

CASTELBELBO 

PIEDMONT 

Fresh cheese made with three milks: 

cow, sheep and goat. La Tur (in 

Piedmontese dialect) means The Tower 

– this cheese is named for the tower in 

the village of it‟s origin. The cheese is 

soft, delicate and the perfect blend of 

the three types of milk give it a very 

particular taste. It will become slightly 

softer and more runny as it ages. 

Delicious and Unique it is aged about 10 

days. 

Shelf life – approx. 45 days. 

Pack: 6 x 230 gr. (8 0z) per case 

Straw coloured, it becomes slightly red with aging. 

This cheese is a creamy blend of the three milks 

following an old farmers‟ recipe. 

The product is packed in small boxes of cardboard, 1 

pieces per box. The gross weight of the box is approx. 

1.2 kg. 

INGREDIENTS: Cow milk, sheep milk, goat milk, cream, 

rennet, salt 

82

ROCHETTA: 

ROBIOLA BOSINA 

Fresh cheese made with three 

milks: cow, sheep and goat. 

Slightly straw colored and 

delicate, creamy with a very 

distinct taste due to the mixture 

of the milks. Named for a 

neighboring village. Aged about 

10 days. 

Shelf life approx. 45 days. 

Pack: 6 x 300 gr. (10 oz) per case 

PIEDMONT 

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. 

Shelf life 45 days. 

Pack 8 x 220 gr. 

83

BRUNET 

Made with 100% pure goat‟s milk, 

creamy and slightly straw colored. 

Very tasty yet very delicate! 

Shelf life approx. 45 days. 

pack 6 x 300 gr. per cases 

BONRUS 

Blend of cow and sheep‟s milk. This 

is a semi-aged cheese (21 days) 

which develops a fine edible rind as 

it ages. Straw colored with slight 

orange and white nuances. It is 

delicate with a flavorful and distinct 

taste becoming more robust as it 

ages. 

PIEDMONT 

84

LANGHERINO 

Blend of cow and sheep‟s milk. Soft 

ripened type cheese, slightly straw 

colored with a fine white edible rind. 

This cheese is light and delicate. As it 

matures it becomes softer, creamier and 

more fragrant and flavorful. The small 

size of this cheese (125 gr.) makes it 

practical both for cheese plates and/or 

retail. 

Shelf life: approximately 45 days 


VAL BELBO 

PIEDMONT 

Blend of cow, sheep and goat‟s milk. Produced 

faithfully according to the century old traditions 

of these high valleys, this perfectly blended 

cheese is light and sweet with hints of grasses 

from the rich and varied pastures where the cows 

have grazed. 

It is light, sweet with a hint of acidity from the 

goat‟s milk. Delicious eaten as is, it becomes 

truly incomparable with a slight addition of olive 

oil and fresh pepper! 


Pack: 6 x 330 gr. (11 0z) per case. 

85

TOMA 

BIANCHINA 

Blend of cow and sheep‟s milk. The 

“Toma” is one of the most typical 

cheeses of the Piedmont Region. 

This is a fresh yet slightly firmer 

cheese, with the very particular taste 

from the blending of the two milks. 



Made with 100% pure goat‟s milk, this is a 

very fresh soft cheese, sweet yet with the 

distinct influence of the goat‟s milk. 

Creamy and spreadable it can be eaten as 

is or with a touch of olive oil and fresh 

pepper. 


Pack: 

PIEDMONT 

86

FEJA 

PIEDMONT 

This cheese is made with a blend of the purest 

raw, cow and sheep‟s milk. It is carefully aged 

for a minimum of three months. Slightly straw 

colored it has a fine white rind, it‟s taste is 

vigorous yet delicate with the particular quality 

of a raw milk cheese. To best appreciate this 

fine cheese it should be eaten at room 

temperature. 


Pack: 1 x ¼ kg. per case 

87

“TOMINI BOSCAIOLO” (Tomini da cuocoere) 

These small “tomini” are typical of the Piedmont region. They are made 

with cow‟s milk , have a thin white mold rind and are soft inside. They are 

called “tomini da cuocere” meaning they are for “cooking”. It is very 

customary to use these little cheeses for cooking, generally whole or cut in 

half. Cook carefully so that the tomino will not lose it‟s shape, but it will 

become extra soft and runny on the inside. There are many different ways 

to prepare them and each chef will have his own recipe. For example, they 

are delicious cooked in a teflon pan with pears and walnuts, or, breaded 

and fried, lightly sauteed in oil, or, wrapped with bacon or stuffed with 

prosciutto. 

Pack: 2 x 100 gr. per tray, 6 trays per carton. 

Pack 4 x 100 per tray/ 6 trays per case 

Pack 6 x 100gr per tray, 4 trays per carton. 

TOMINI MISTI 

Fresh little tomini, sprinkled with herb 

and/or pepper. They are perfect for 

spreading on toast, crackers and 

canapes. They can be used to 

decorated any platter or buffet table. 

Pack: 6 trays of mixed tomini per 

carton 

PIEDMONT 

88

TOMINO “FIOR DI CREMA” (Pasta del Tomino) 

This is the fresh paste of the classic Tomino from the “Piemonte” Region 

of Italy. The soft consistency makes this a perfect product to use in 

“panini”, or spread it on toasted “crostini” – add a drop of olive oil , 

pepper 

or herbs! 

Perfect for filling ravioli, manicotti and countless other uses in cooking. 

Color: white 

Taste: delicate and sweet 

Consistency: soft, spreadable 


Ingredients: cow‟s milk, rennet, salt 

Pack: 2 x 1 kg plastic tub per case 

PIEDMONT 

89

TOMA BIANCA 

Small soft ripened cheese with white mold 

rind. Smooth paste with a delicate taste 

becoming more flavorful as it ages. This 

cheese is also very good cooked on the 

grill or in a teflon pan. The exterior will 

remain whole while the interior will become 

soft and creamy. 

Weight: 100 gr. 

Pack: 26 x 100 gr. 

ALPINO 

Soft ripened white mold cheese. Delicate, fresh 

taste which becomes more pronounced as it ages. 

Shelf –life approx. 4 weeks 

Pack: 12 x 280 gr. per case 

GHIOTTO FRESCHI 

Very fresh soft creamy cheese. Spread on 

toast or crackers or dribble with a touch of 

olive oil and pepper. Two “caprini” little rolls 

of cheese per cup. 

Pack: 6 x 200 per case 

PIEDMONT 

90

ROBIOLA (Fresh) 

Very fresh, delicate and creamy cheese, typical of the Piedmont Region. It has a 

fresh, fragrant, sweet taste. Can be used in a multitude of ways: delicious on crackers 

- plain or mixed with herbs, chives, black pepper and/or chili pepper etc., Use in 

preparations for desserts - mixed with syrup and/or fruit; it is a wonderful ingredient 

in the kitchen – with various preparations for pasta, risotto, vegetables; a very 

sophisticated and delicious topping for pizza or as a filling for pastries. 

“Twin Pack”- 2 x 100 gr. / 12 per tray 

Pack: 12 X 100 Gr. per tray Bulk: 4 x 1 kg tray per case 

10 trays per case 

ROBIOLA (Fresh) WITH HERBS 

PIEDMONT 

This is the same fresh creamy robiola 

but mixed with herbs . All the taste of 

fresh cream and milk combined with 

the rich aroma of herbs. Delicious! 


91

CHEESES FROM LA BOTERA 

Piedmont - Province of Cuneo 

High in the Langhe of Southern Piemonte (the Langhe would be the “pre alps” to the 

majestic mountains that border both on Italy and France ) is the farm of LA BOTERA. Here, in 

the pure mountain atmosphere are produced a variety of artisanal and traditional cheeses 

both fresh and aged, all so special to the Piedmont, but in particular to the province of 

CUNEO. Made with the pure mountain milk from the Piedmontese cows and from local 

goats who graze on the rich pastures in the summer months and, in winter, feed only on 

natural hay. The cheeses are all made by hand, cured individually, many in local mountain 

caves, and, then once matured will also be packed only by hand. These cheeses are true to 

the tradition handed down from generation to generation, yet the strictest sanitary rules are 

observed and continual laboratory testing guarantees the quality and the purity of these 

unique cheeses. 

TUMIN RUTULIN 

PIEDMONT 

Made with whole cow and goat‟s milk, it has the full 

flavor of the rich variety of grasses, herbs and 

flowers found in the mountain pastures. The cheese 

will be aged a minimum of one month, but 

sometimes it is preferred ripened for a slightly 

longer period of time. It is available plain, or rolled in 

the red leaves from the barolo vines, wild herbs, 

sesame seed with the addition of tips of mint, and 

/or the ash from juniper leaves. Perfect for a cheese 

platter, it is delicious served with crostini or rustic 

bread. It is a wonderful addition in the mixing of 

risotto, of pasta or oven baked tarts. 

Weight: 350 grams Pack: 3 per wooden box 

92

BIANCO SOTTO BOSCO 

Producer: La Botera 

Bianco Sottobosco is truly a special cheese, a 

delicate crumbly mixture, a perfect balance of cow 

and goats milk whose taste is enhanced by 

generous pieces of the renowned truffles from Alba. 

The aging process is most important and occurs in 

a cool cantina or cave, lined with the porous stone 

called “tuffo” and where the ideal constant 

temperature is maintained not artifically but by the 

thick stone walls. During the aging process, the 

distinct aroma of the truffles emerges and only 

when the cheese is fully impregnated with this scent 

is it ready. 

Ingredients: Cow and goat milk, truffle pieces, salt 

and rennet. 

Weight: 500 gr. Pack:6 pcs per case 

CAPRINI CREMOSO 

PIEDMONT 

This is the traditional small Caprino typical of the 

Piedmont. In the Langhe - the “pre-alps” of the 

mountains which divide Italy from France local dairy 

farmers have been producing these small creamy 

cheeses for more than a century. White, soft and easy 

to spread, they are made with pure alpine goats milk, 

Available with truffle from Alba, but can be ordered with 

herbs, black pepper or porcini mushrooms. 

Serve with crostini, sprinkle with a few drops of extra 

virgin olive oil. Delicious with fresh fruit, honey or if 

possible with the traditional Piedmontese “Cogne” – a 

cooked fruit jam with a grape and plum base. 

Weight: 100 gram piece 

Pack: 6 pieces packed in a wooden box 

93

054642 ROBIOLA CONTADINA 4/0.75LB 

PIEDMONT 

An “artisanal” cheese, this fresh robiola is produced locally in the Langhe of Southern 

Piedmont. Truly a farmhouse cheese, this is a perfect example of the typical and traditional 

fresh cheeses from this area. Soft and creamy, it has the full taste of rich milk from the 

Piedmontese breed of cows along with a hint of mushroom and musk, - a rather “woodsy” 

aroma. The edible rind is covered with a soft white bloom. Pair it with a wine that will 

compliment and exalt these characteristics in the cheese. A dry fresh wine but with a light 

fruit and “grassy” characteristic as could be a local “Arneis” produced in the nearby hills. 

Serve with “rustic” bread, dried fruits or fresh figs in summer. 

Weight: 350 grams (12 oz) Pack: 4 pieces per tray 

94

Behind every cheese 

There is a meadow 

Of varying green 

Under a varying sky… 

There are different herds 

With their stalls 

And transhumance; 

There are secrets 

Of working 

Transmitted over the centuries. 

(Italo Calvino, PALOMAR, 1983) 

Beppino OccelliThanks to his hard work and his dedicated passion, Beppino 

Occelli has been able to follow the evolution of taste in the sector since he 

initiated his activity in 1973. In some cases he has even anticipated his times, 

first of all in the production of butter, obtained strictly from the best cream, 

but also in the production of cheese: from the renowned Tuma dla Paja to the 

exclusive Escarun, unanimously acclaimed to be an authentic and 

incomparable delicacy. He relishes in the discovery of flavour; at one time he 

also dealt in white truffles. His personal history is rich in intuition, projects 

and satisfaction, but also in sacrifice and misunderstandings caused by the 

imposition of industrial logic and the cultural impoverishment of the mountain 

and the countryside. The Beppino Occelli story is explainable through his 

deep and lasting love affair with his native territory. He knows every nook and 

cranny and is entirely convinced of the enormous potential of the land. 

95

053829 TESTUN W/BAROLO MUST 

PECORINO TESTUN OCELLI 1/15LB 

GOAT TESTUN 

PIEDMONT 

The word “testun” means stubborn in Cuneo dialect. In fact it is the harder one among all cheeses from 

Mondovi (ie:”Robiola”, “ Raschera”, “ Ormea”, “ Valcasotto”) and it is the one which ripens the longest - 

from four to twelve months on average, but there are some wheels that age for even up to two years. 

The ingredients are pure sheep or goat’s milk (sometimes little quantities of cow’s milk are added) and 

the paste is broken in little pieces, the size similar to a hazelnut, and then it is pressed. The milk from 

alpine pastures confers to the cheese perfumes of flowers and grass - depending on the meadows, it can 

have an aroma similar to thyme, cammomile and mint, and scents of liquorice and caramel that enhance 

the refinement. With the passing of months the Testun acquires extraordinary characteristics and 

becomes a great cheese. Its color is straw-yellow and its consistency is slightly crumbly, so it is also 

perfect for the preparation of foods,: for example as a filling for the “ravioli” or to enrich rice and 

gnocchi. 

Some Testun wheels are chosen to be ripened in small oak barrels with the “must” (the pressed grapes ) 

of Nebbiolo – such as those used for Barolo wine. The already excellent cheese is enriched with fruity 

wine flavors which enhance its complexity. These are the wheels that become the 

Famous “TESTUN al BAROLO”! 

It was awarded first prize in 1999 by experts on Slow Food for the best “drunken” cheese in Italy. 

96

#058966 TESTUN CHSTNUT LEAVES 1/13LB ( CASTAGNO) 

In the Cuneo dialect, the word testun means “stubborn” and is related to the Italian 

word testa for “head.” Testun is truly a thought-provoking cheese; it brings so many 

images to mind, it simply must be tasted to be understood! 

Testun cheese is one of the hardest and oldest cheeses from Mondovì in the 

Piedmont. It ripens from four to twelve months on average. Although it is 

categorized as a sheep’s milk cheese, sometimes a bit of cow or goat sneaks into the 

mix. No matter what, Testun reflects the essence of alpine pastures. It is filled with 

flavors of flowers and grass, and depending on the source meadows, one may even 

taste thyme, chamomile and mint. 

This version of Testun has been wrapped in chestnut leaves. During the aging, the 

leaves turn brown, but since they envelop the cheese, they retain their moisture and 

potency. The chestnut aroma penetrates the cheese, lending it a nutty flavor that is 

both sweet and savory. 

Testun has a crumbly texture that is great for breaking off into chunks, and it is also 

suitable as a filling for ravioli or a topping for rice and gnocchi. 

97

054500 OCCELLI “FRESH” BUTTER 24/125GR 

Occelli butter is made from the freshest cream from the rich 

Piedmontese milk which is collected daily. The amazing freshness and 

exquisite taste of this butter reflect all the varied rich grasses and 

flowers from the mountain pastures where the cows have grazed. The 

most utmost care goes into producing this butter; it is still made today 

in the traditional manner, but always under the strictest sanitary 

conditions.The Occelli butter as been as judged as the “finest” in the 

world. It is a true experience to taste this wonderful product! Pack: 

125GR/250GR 

It is made using seven different creams from seven different pastures. 

These creams are combined according to Beppino Occelli’s secret 

recipe: one gives the flavor, one gives the color etc.. 

It is slightly straw coloured in spring and summer, when the herds are grazing on the flowering meadows, but 

becomes almost white in winter when the herds are feeding on hay. Tradition dictates that the mountain symbols 

imprinted on the pats, the packaging and the sealing, should be done by hand. These are tangible signs of the 

passion and dedication applied to the authentic traditions of cheese making and gastronomy. 

83% FAT CONTENT MINIMUM 

Each piece of butter will be stamped with the 

wooden mold and wrapped by hand! 

OCCELLI TRUFFLE BUTTER 

PIEDMONT 

1 st in test made on butters from all over the world, The Wine Spectator, USA 2000 

1 st in test made on European butters, The Guardian, GB 2002. 

This same butter is mixed with pieces (never aroma) of black 

truffle which give this product an incomparable taste. Serve 

on toast and/or fresh bread, and/or use it as a rich 

accompaniment to a special dish or incorporate into a sauce. 

An amazing experience! 

98

ATALANTA CHEESES – AIR PROGRAM CONTINUED 

053758 TUMA DELLA PAJA 3X4/270GR 

Fresh soft ripened cheese made from sheep and cow’s milk 

and goat’s milk with the addition of cream from cow’s milk. 

Paja” means straw in local dialect. In past times these 

typical fresh cheeses were always ripened on straw or 

‘paglia” from whence comes the name paglietta. This 

cheese is the “paglietta” par excellence, having won awards 

world wide. The subtle aroma of sheep’s milk is 

extraordinary. Delicate, fresh buttery and nutty. Aged 

approx. 14 days. 


1st prize “BEST CHEESE” at the International Fancy Food 

Fair in New York USA, 

053759 TUMA DEL TRIFULAO OCCELLI 3X4/330GR 

PIEDMONT 

Fresh soft ripened cheese made with goat and cow’s milk 

and black truffles. Named for the “Trifulao” – the name 

given to the truffle hunter, so typical of the Langhe area of 

the Piedmont. This cheese is a typical fresh Toma of the 

region, with a slightly buttery consistency. The finely 

chopped Black Truffle gives it a very distinct aroma and 

delicious taste. Aged 14 days. Pack 4 x 300 gr. per tray. 

3 trays per carton. 


Ingredients: Cow’s milk, Goat’s milk, black truffle, vegetable 

extract, rennet. 

. 

053850 CRAVA 100% FRESH GOAT CHEESE 3X4/330GR 

A “Tuma” made from pure goat’s milk has always been 

quite rare in the Langhe, making this cheese quite unusual 

and unique. Made with 100% pure goat’s milk, it has a 

white and fairly compact texture and a delicate aroma 

typical of the goat’s milk. It will become more intense as it 

ages. This cheese is traditionally paired with a full bodied 

red wine, but it is equally delicious accompanied with a 

well structured white wine!

053757 TUMA LANGAROLA 3X4/330GR 

This is a classic cheese from the Langhe, produced 

traditionally during the colder months when the sheep 

have less milk. It has a buttery texture with a distinct 

taste from the sheep’s milk, while the white mold rind 

gives it a nutty taste. Tuma Langarola is best served with 

young red wines. It is also excellent served in summer 

salads or sliced on hot bread. 

Ingredients: Cow’s milk’ sheep’s milk, salt, rennet. 


053763 ROBIOLA DI MONDOVI OCCELLI 3X4/400GR 

Fresh cow’s milk cheese typical of the area. Named for the 

town of it’s origina, Mondovi, it is still produced in the local 

farms of the area. As it ripens it develops a soft white edible 

mold. A soft delicate cheese it becomes more creamy 

around the edges, while keeping a firmer consistency in the 

center. Aged 14 days. Shelf life 3 – 4 week. Pack: 4 x 300 gr. 

per tray. 3 trays per carton. 

053856 CRUTIN W/TRUFFLES 10/.70 LB 

Small cylindrical wheel of cheese made from a mixture of cow and 

goat’s milk and flavored with specks of truffle. It is rather crumbly in 

texture and of an intense flavor resulting from the extraordinary 

blend of the black truffle and the goat’s milk. An exquisite table 

cheese which deserves to be accompanied by an aged wine, it also 

will serve as a sumptuos ingredient in stuffing or sauces. Aged: min. 

1 month. 

Ingredients: Cow’s milk, goat’s milk, salt, rennet vegetable extract. 

In times gone by in the Langa lands cheese was left to mature in the 

"crutin" small cellars hollowed out of the tuff where the cheeses 

100 

were hung from cords, allowing air to circulate and protecting them 

from rodents.

058919 BIANCO LANGA OCCELLI 12/170 GR 

A velvety flowering white mould forms around this 

soft yielding cheese that has been enriched with 

slivers of truffle. On maturation the cheese 

becomes delightfully creamy. It is symbolic of its 

birthplace and it announces to the world the 

aromas and flavours of Alba and the Langa. It is best 

served as an aperitif or to end a meal. 

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TUSCANY 

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PECORINO TOSCANO DOP 

053054 PECORINO TOSCANO DOP 2/4LB 

053055 PECORINO TOSCANO DOP STAGIONATO 2/4LB 

Pecorino aged over four months. The paste is 

yellowish white in colour and friable. With a 

sweet and flavoury taste. The flavours are 

complex and various 

TUSCANY 

Start with premium sheep’s milk from one of the best pecorino zones in the world— 

Tuscany—and put it in the hands of the best cheesemakers. In three weeks, a cheese 

will appear, ready to enlighten your taste buds! 

The il Forteto cooperative is one of the largest producers of Pecorino Toscano and is 

an associate of the Consorzio per la Tutela del Pecorino Toscano (Dairy #20) which 

protects Pecorino Toscano’s origins and methods of production. Forteto’s fresh 

pecorino ages between 20 and 30 days for a sweet yet pronounced flavor of sheep’s 

milk. Each bite releases a spritz of perfume from the Tuscan countryside and a taste 

that is well-developed and balanced. This cheese not only comes with the prestigious 

DOP, but it also literally earns a stamp of approval, a brand with the number 20 to 

prove it has aged at least 20 days. 

053083 PECORINO TOSCANO DOP ORO ANTICO 2/4LB 

Although this Pecorino Toscano is only 6 months old, it has developed the 

trademark grainy, oily texture and intense flavor of an Italian cheese far 

beyond its months. What is its beauty secret? Oro Antico Riserva has many! 

First is its petite size; this pecorino comes in a small compact wheel that 

weighs only 4 lbs. Less bulk means quicker ripening. 

Oro Antico Riserva also undergoes lavish Tuscan olive oil treatments worthy 

of a European spa. It is called ―Riserva‖ because, among throngs of young 

hopeful pecorinos, it has been specially selected by the master cheesemaker at 

Il Forteto for longer aging and curing. After its initial olive oil rub down, it 

goes to relax in a stone cellar for six months where it enjoys further olive oil 

baths. At last it is crowned with the red wax seal that marks it as Oro Antico 

Riserva. 

103

050951 BRILLO PECORINO DI VINO 2/4LB 

Brillo means high in and merry in the Tuscan dialect -Pecorino di vino Pecorino matured in 

wine in terracotta pitchers. After at leat four months of maturation of the Pecorino cheese 

and a very scrupulous selection the cheese is washed, dried and placed in terracotta pitchers 

(a typical Tuscan container for wine and oil) containing a mixture of Tuscan wine for 

another month. This process needs constant care such as continuous daily control until the 

cheese does not reach its right intensity of absorption of the wine which considerably 

modifies its original characteristic. When the cheese is removed although it has not lost its 

typical taste of matured Pecorino; it has become softer, sweeter and has acquired a delicate 

taste and unmistakable fragrance of wine. 

053039 PECORINO RE NERO 2/4LB 

TUSCANY 

Pecorino aged for at least three 

months. The black crust reminds us 

the peasant‟s custom to protect the 

cheese greasing it with olive oil‟s 

dregs and ashes to extend the 

conservation. 

The paste is white, friable, lightly 

rough. Very tasty, with a complete 

flavour. 

104

053081BOSCHETTO AL TARTUFO 6/1.5LB 

054607 CACIO DI BOSCO 2/5LB 

TUSCANY 

If this phenomenal truffle cheese isn’t nestled into your cold case 

already, then you—and your customers—are missing out. Boschetto 

al Tartufo Bianchetto (a.k.a. simply Boschetto, pronounced bo-ske-to) 

is a sure-fire winner year around. Appropriate for fall tables, yet light 

enough for spring, Boschetto creates a precious harmony between the 

pronounced, pungent truffle flavor and the delicate, sweet taste of the 

cow and sheep blend. A recipe for cheese addiction! 

To add to the decadence is the sheer luxury of eating a cheese made 

with the rare and completely untamable Tartufo Bianco which hides 

underground. The cheese’s name Boschetto is based on the Italian 

word bosco for ―forest.‖ During truffle season (September to 

December,) Italian truffle hunters delve deep into the woods where, 

aided by keen canine noses, they sniff out this elusive delicacy. Once 

exposed, the truffle finds its way to the Il Forteto cooperative in 

Tuscany where it blends unbelievably well with a semi-soft, youthful 

cheese of pasteurized cow’s and sheep’s milk. The truffle scent— 

elusive but penetrating, redolent of earth, wood, and garlic— 

permeates the senses as well as the silky paste of the cheese. 

Two luxury flavors—truffles and Tuscan 

sheep’s milk—come together in one cheese! 

Cacio di Bosco al Tartufo (literally ―cheese of 

the forest with truffles‖) is a premium pecorino 

studded with dark truffles. The long maturation 

balances the taste of sweet, nutty sheep’s milk 

against the strong aroma of truffle for a wellintegrated 

cheese. While Cacio di Bosco is 

over-the-top in flavor, its slightly sour paste 

and crumbly texture make it surprisingly 

versatile; it is firm enough to grate over pasta, 

risotto or even pizza, but it also sits nicely at 

the table alongside a glass of red wine. 

105

053022CACIO DI FOSSA 2/4LB 

It seems that “Cacio di Fossa” originates from the far-off 1486 when the son of the 

king of Naples Alfonso d‟Aragona was defeated by the French and consequently 

asked and received hospitality from the noble family of Forli‟. Considering that the 

income of the ducal family “Forlivese” was quite poor and so the king‟s soldiers 

who lacked food would raid the farmers and peasants around the land were 

forced hide the little supplies of food in numerous pits of vulcanic tuff which were 

plentiful around the countryside. After a few months when the “Aragonesi “ 

withdrew; the farmers dug up the pits and were surprised to verify that the cheese 

was not covered in mould but even had a better taste. 

Cheese from pure sheep‟s milk, 

obtained thanks to an original 

seasoning process, in conformity 

with a tradition dating back to the 

Middle Ages and born from the 

peasant‟s necessity to preserve the 

cheese for the whole year. “IL 

FORTETO” has put its cheese into 

the tufa‟s hollows of Sogliano al 

Rubicone, near Forli‟. In these 

hollows (high 3 mt; large 2 mt) the 

cheese is put down in sacks of cloth 

in August and drawn out in 

November. When the cheese “rises 

again”, it appears transformed : it has 

lost its round shape and the 

prolonged seasoning has caused a 

further lost of whey and fat, 

increasing the digestibility. And over 

all, the particular fermentations have 

conferred a sharp taste and an 

unmistakable flavor. 

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053705 PECORINO MARZOLINO 3/2LB 

053777 FORMAGGIOTTO 3/2LB 

053048 PECORINO BRINATA 3/2LB 

Marzolino is a table fresh pecorino (sheep’s milk cheese) 

made by Il Forteto, producers of some of Italy's finest 

specialty cheeses. Their agricultural cooperative is located in 

the farming town of Mugello near Florence and Tuscany. The 

name originates from the ancient tradition of making cheese 

in the springtime when the new blooms of spring give the 

milk an unmistakable flavor and a tender paste. This small, 

ivory-colored wheel is brimming with mild, sweet flavor. A 

truly wonderful Tuscan cheese that is delicious on a cheese 

board and melts perfectly - a classic melted on focaccia. 

Cheese from sheep’s milk, aged 15-20 days. 

With a soft crust and a white and friable paste. 

The body shows small ―eyes‖ that mark the tasty 

acidulous flavour. The taste is well characterized 

by the sheep’s milk. 

Brinata is a type of fresh pecorino sheep’s milk cheese, 

but with a rind of soft, white mold. This downy layer 

helps the cheese age like a Brie—from the outside in—so 

that the interior is creamy and complex. Brinata takes its 

name from an Italian word for ―early morning frost.‖ It 

develops its frost for around 20 days. 

Since the rind is so well-tempered and the cheese, so 

pillow-soft, Brinata works well with wines and also can 

melt on pizzas in place of mozzarella. Bon Appétit 

magazine suggests this exact cheese for a grilled pizza 

with sliced pears and walnuts. Grilling the dough before 

adding toppings gives the bread a rustic texture. When the 

flavors of the cheese, fruit and nuts warm over the smoky 

embers, a new style of pizza emerges.

054680 PECORINO WALNUT LEAVES 2/4LB 

053085 ANTICO MUGELLO 2/4LB 

053732 PECORINO BIGIO 2/4LB 

054688 PECORINO BASIL LEAVES 2/4LB 

Pecorino aged under nut tree leaves 

The idea to mingle the different tastes of Tuscany. The strong 

flavour of the nut tree and the delicacy of the pecorino gives this 

cheese a unique taste and an unmistaken flavour. 

A bright red coat of tomato! Pecorino cheese lends itself to a wide 

range of flavoring and rind treatments, including truffles, ash, 

arugula, olives, pistachio nuts, and now, tomato concentrate. 

Pecorino Antico Mugello is a pasteurized sheep's milk cheese aged 

for over two months. The crust is red from having been treated with 

a dense mixture of tomato and olive oil, lending a hint of sweet 

berries and piquancy to the cheese. Beneath the rind lies a strawcolored 

interior full of natural energy. The producers describe 

Antico Mugello as having a crackling flavor and classic, delicate 

aroma. Since the crust is crust has been covered with a protective 

film, it is inedible, but the flavor is all there. 

BIGIO‖ (means grey and ashy in Tuscany) 

―Pecorino‖ cheese has been set under ashes according to an old 

farmer’s custom. 

Forteto’s famous Tuscan pecorino comes seasoned with one of Italy’s 

most popular herbs – basil. In Basilio, olive oil plays matchmaker for 

sheep and herb, and the result is a marriage of classic Italian flavors. 

Il Forteto cuts no corners in cheese making, and their extra care shows 

in the perfect balance of this seasoned pecorino. Each wheel is 

massaged and rubbed with extra virgin olive oil to soften the rind, 

allowing the basil to cling to the cheese and infuse it with its sweet, 

herbaceous aromas. Basilio has a broad appeal, but is especially 

appreciated by those who prefer their pecorino with a breath of fresh 

Tuscan air.

053051 PECORINO BLACK PEPPER 2/4LB 

053057 PCORINO RED PEPPER 2/4LB 

054687 PECORINO HAY/HONEY 2/4LB 

Cheese obtained from pure sheep’s milk, aged over 

three months. The paste is friable, from the marked 

but sweet taste of sheep’s milk. It is rendered 

flavored by whole black pepper. 

Cheese obtained from pure sheep’s milk, aged over three 

months. The paste is friable, from the marked but sweet 

taste of sheep’s milk. It is rendered piquant by red small 

pepper 

Pecorino with honey and hay 

From a tradition of conserving cheese under hay. The long 

maturation brings the right combination of the flavor of hay, 

the delicate taste of honey and the strong and 

pronounced taste of sheep milk cheese.

054643 PESTO, PAIL 2/2.1 KG PAIL, FORTETO 

054543 PESTO 10/180GR 

LIGURIA 

The Region of Liguria is the northern- most part of the Italian Riviera. Its beaches are 

famous, it’s flowers are exported all over the world. But Liguria is also famous for it’s olive 

oil, light and fruity, and it is the ―center‖ of the cultivation of basil (basilico) in Italy. It is 

here that Pesto originated, being the traditional sauce used to complement many local dishes. 

It is called ―Pesto alla Genovese‖, named for the city of Genova which is the principal city 

of this region. 

The Pesto from Il Forteto is very special and it is the fruit of a partnership between the 

cultivator of the basil and the Forteto cooperative. Only fresh basil is used, extra virgin olive 

oil and what differentiates it from any other product is the addition of aged Pecorino 

Toscano! 

This product must be kept refrigerated in order to preserve its wonderful freshness and it will 

have a shelf life of 3 months. 

Pack: 10/180gr jars 

Bulk pack: 2/2.1kg pail 

Ingredients: Ligurian basil D.O.P. 25%, extra virgin olive oil 23.5 %, seeds corn oil, pine 

nuts 9.65%, Grana padano (Milk , salt, rennet lysozime (egg’s protein), aged Pecorino 

Toscano cheese, butter, pine nuts,nuts, salt, garlic, sugar, antioxidant: ascorbic acid. 

110

Among the lush, green hills of Tuscany, IL Forteto gathers its premium honey 

from local bee farms. These pampered bees collect nectar from flowers 

growing in the fields of the Mugello region of central Italy. 

053747 HONEY 1000 FLOWERS 12/500GR 

053746 HONEY ACACIA 12/500GR 

053743 HONEY CHESTNUT 12/500GR 

053748 HONEY SUNFLOWER 12/500GR 

The Acacia Forteto honey is made from the nectar 

collected from the flowers of the spring blossoming 

Acacia tree. The resulting honey is remarkably clear 

and pure. Drizzle it, italian style, over a shard of 

tuscan pecorino or a crumble of gorgonzola. The 

sweetness is a perfect balance to the salty tang of the 

cheese. 

Castagno (Chestnut) Honey is smooth, creamy, dark and 

rich, with the woodsy undertone of chestnuts. Although 

honey is the sweetest of foods, chestnut honey has an 

earthy, semi-sweet essence that is very sensuous. Italians 

spread it over Gorgonzola melted on bread. It is also an 

excellent choice as a glaze for sautéed chicken breasts 

or baked acorn squash. 

Girasole (Sunflower) Honey has a delicate nutty 

essence and is medium yellow in color. This 

honey is not runny enough to pour, as it has a 

crystallized, butter-like consistency. It is 

particularly suited for spreading on bread or 

matzoh as a delicious snack after work or school. 

tuscany 

tuscany

Farro 

Grain of the Legions 

Grano Farro has a long and glorious history: it is the original grain from which all others 

derive and fed the Mediterranean and Near Eastern populations for thousands of years; 

somewhat more recently it was the standard ration of the Roman Legions that expanded 

throughout the Western World. Important as it was, however, it was difficult to work and 

produced low yields. In the centuries following the fall of the Empire, higher-yielding 

grains were developed and Farro's cultivation dwindled: By the turn of the century in 

Italy there were a few hundreds of acres of fields scattered over the regions of Lazio, 

Umbria, the Marches and Tuscany. 

INGREDIENTS Farro Tritticum Dicoccum 

PRODUCTION AREA 

This product is certified with the 

EU ―organic farming‖ mark 

TUSCANY 

Importer: www.atalantacorp.com Producer :Riomaggio Firenzuola (FI) Tuscany 

PACKAGING: 12/24/500gr 

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053056 PECORINO TOSCANO STAGIONATO 1 YR 2/4lb 

Il Forteto Jams 

In addition to producing world-renowned Pecorino cheeses, our friends at Il Forteto maintain a vibrant 

farm with a number of fine, mature orchards. Until recently, their organically grown fruits were only sold 

by the bushel at the local farmer's market. Responding to repeated demand, they have started to 

preserve their orchard fruits in jars. Il Forteto offers six different fruit conserves: Peach, Apricot, Fig, 

Cherry, Blackberry and Plum. Rather than being overly sticky and sweet, these preserves taste like 

natural, spreadable fresh fruit. See the varieties listed below. 

Jam with Apricot #053803 12/1 lb 

Jam with Blackberry #053804 12/1 lb 

Jam with Cherry #053805 12/1 lb 

Jam with Fig #053806 12/1 lb 

Jam with Peach #053807 12/1 lb 

Jam with Orange #053808 12/1 lb 

Jam with Plum #054546 12/1 lb 

Black Cherry #353019 24/8 oz 

Melata di Bosco #054560 12/1 lb 

Pecorino ripened for at least one year. The 

crust recalls the cellars’ stone, the paste is 

rocky and tends to make flakes. The intense 

taste, with perfumes and flavours persistent, 

well pronounced but harmonious, is the result 

of a long and controlled seasoning process. It 

may also be grated.

LAZIO 

114

Founded by Giuseppe Lopez many years ago, this is 

one of the most historic, traditional Cheese producers 

of the Region of Rome. 

CREMA DI ROMA 

Pure sheep‟s milk typical cheese of the 

roman country-side and is so named for its 

sweetness and lightness. Only the milk from 

local indigenous herds is used in the making 

of this cheese. 

Delicate, sweet, light, yet with a definite taste 

from the sheep‟s milk. Delicious as a table 

cheese, or use it in a variety of dishes in the 

kitchen. Aged min. 2 months, Shelf life – 6 

months 

Weight: 2.5 kg each 

CREMA DI ROMA W/ “peperoncino” or “pepe nero” 

LAZIO 

This is the same cheese as the above, but with the addition of red or black 

pepper. The very small grains of black pepper are evenly dispersed throughout 

the cheese differentiating it from the usual peppercorns, and giving it a very 

homogenous taste. 

115

CACIOTTA DEI BOSCHI 

Made with pure sheep‟s milk, this cheese is flavored 

with Porcini mushrooms, champignons and black 

truffles, giving it a wonderful “woodsy” taste. 

It pairs well with either red or white wine, and will be 

an invaluable ingredient incorporated in a sauce or 

shaved over scrambled eggs, psta risotto etc. 

Weight: 1.5KG Shelf life: 6 months 

Pack 4 per case 

PECORINO ROMANO 

LAZIO 

Pecorino Romano is beyond doubt one of the oldest 

cheeses in existence. It was already around in the first 

century A.D. and is mentioned by the Roman agronomist 

Lucius Moderatus Columella whose Latin treatise De Re 

Rustica contains some tips on its manufacture. It is 

produced exclusively from the fresh milk of sheep raised on 

the plains of Latium, Sardinia and the province of Grosseto, 

and curdled using lamb rennet. The taste is aromatic and 

pleasantly sharp. The sharpness depends on the period of 

maturation which varies from five months for a table cheese 

to at least eight months for a grating cheese. 

This 

116

LOMBARDY 

117 

LOMBARDY

LOMBARDY 

North of the city of Bergamo in the Region of Lombardy is a mountainous 

valley known as the VALTALEGGIO. It is here, high in the mountains that 

ARRIGONI VALTALEGGIO produces the “finest” TALEGGIO DOP Cheese as 

well as a series of other cheeses all typical from this area. 

The Company “ARRIGONI VALTALEGGIO” opted to remain in the mountains, 

where, with passion and enthusiasm they continue to safeguard the dairy 

history and traditions of this valley. All cheeses are produced with the 

wholesome milk of the rich mountain pastures, and are all still cured and 

aged in this pure mountain atmosphere. ARRIGONI VALTALEGGIO manages 

the complete process from production, the most scrupulous sanitary 

technology, the ripening, the packaging and the distribution of it‟s products 

making it a truly “one of a kind” company. 

118 

LOMBARDY

TALEGGIO 

LOMBARDY 

Taleggio DOP is a Denominazione di Origine Protetta Cheese which is made 

exclusively with cow‟s milk. Its name is derived from the Taleggio Valley, a 

characteristic valley in the upper Bergamo area. Respecting the old 

traditions, “VERO ARRIGONI TALEGGIO” is even today salted by hand and 

ripened for more than 50 days in pinewood cases in the traditional canteens 

of the Taleggio Valley at a temperature of 3 degrees Centigrade and 95% 

humidity. During this period the “VERO ARRIGONI TALEGGIO” undergoes a 

weekly brushing with brine, in such a way to encourage the development of 

the micro-organisms that confer a characteristic pinkish color to the rind 

which is thin and soft. The cheese is melting and straw coloured close to 

the rind and more consistent in the central part. Eyes are generally absent 

or are very small and regular if present. The traditinal technique of ripening 

together with the particular micro-climate which has been created in the 

cellars over the years give “VERO ARRIGONI TALEGGIO” a characteristic 

aroma and a sweet aromatic flavor. Traditionally eaten at the end of a meal, 

nowadays it is also used as a basic ingredient for tasty dishes. It is available 

in whole cheeses of approximately 2.2kg. weight and in portions (upon 

special order) weighing approximately 250 – 350 grams. 

119 

LOMBARDY

ROCCOLO 

LOMBARDY 

Roccolo is produced in the VALTALEGGIO in the region of Lombardy. This is 

a mountainous valley, rugged and very beautiful due north of the cities of 

Bergamo and Brescia in Lombardy. The people of the area are proud of their 

valley, its history and its culture, thus they steadfastly maintain the traditions 

of their heritage. The land is fertile, and the cows graze freely on the rich 

pastures, and, the cheeses reflect all the purity and freshness of this 

mountain milk. 

Roccolo takes its name from a characteristic cylindrical building (called a 

“Roccolo”) These buildings or “huts” with their thick stone walls located 

throughout the Valley, were once a refuge for hunters. The process used to 

make the cheese closely recalls the ancient Salva cheese and is made with 

the fresh milk from the brown alpine cattle particular to this area, which graze 

on Valtaleggio‟s fodder. 

The characteristic cylindrical form is slowly and carefully aged on wooden 

boards in cellars full of molds containing a variety of aromas and colors. The 

cheese is softer near the crust and slightly dry in the center, enhancing the 

different flavors and aromas which create a special cheese. 

To appreciate the taste even more, we recommend serving it with raw and 

grilled vegetables, fruit mustard or honey. 

Weight: approximately 2,8 kilos Pack: 1 per case 

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LOMBARDY

PIZZINO 

Pizzino is avery small mediaeval town built on top of one of the rocky 

ouytcrops from which it dominates the whole taleggio valley, kissed every 

morning by the first rays of the sun. Its pastures are rich with different 

blooms which give the milk, coming only from thoroughbred brown alpine 

cow, a unique flavour and perfume. This fine milk and the ancient art of 

cheese making has produced this soft Robiola cheese, which is ripened 

slowly and naturally (for about 3 months) in wooden chests and traditional 

cellar, offering an infinite variety of nuancces to our senses and palate. 

LOMBARDY 

121 

LOMBARDY

CRESCENZA 

This cheese is known also as Stracchino coming from the word “stracche” which 

means tired. Originally it was only made when the cows descended from their alpine 

pastures in the early autumn – “stracche” or tired. Today it is made year round and 

is one of Italy‟s basic ingredients in many classic dishes. It is sweet, delicate, with 

the aroma of fresh milk. It can have a slightly “acidic” flavor. This cheese has a 

limited shelf life, hence should be used within a certain time period after of 

production. Best consumed at room temperature, it is excellent spread on crackers 

or crostini, add a drop of olive oil, fresh herbs. It is a classic and delicious topping 

on pizza. Make it one of the “quattro” formaggi of your pasta sauce! (four cheese 

pasta sauce) 

Pack: 1 kg bulk pack / 200 gram individual “gas flush” plastic tray 

STRACHITUNT “Valtaleggio” 

LOMBARDY 

This cheese which has been called the “jewel” of the Valtaleggio, dates back almost 

1000 years. Made exclusively in the area around Vedesta from the fresh milk of the 

local “Bruna Alpina” cows that graze on the rich mountain pastures. Whole raw milk 

from only one milking is used, but the actual cheese is made with the combining of 

two different curds each of which has been worked at 12 hours difference. 

Strachitunt is classified as an “erborinato” (blue veined) cheese. The wheels are 

aged in the exclusive area of production for a minimum of 60 days, and weigh 

approximately 5 kilos (10 lbs) each. The cheese is marked “STV“ by the Consorzio 

that oversees its production and guarantees the authenticity of this very unique and 

delicious cheese. 

122 

LOMBARDY

“COLOMBINA” 

Very similar to the traditional “Italico” type 

cheese, the COLOMBINA has a thin, smooth, reddishyellow 

colored rind. The cheese is soft and lightly 

“straw” colored. It is compact when cut, but slightly 

more creamy in the center. The flavor is delicate yet 

very aromatic. Made only with pure mountain milk it is 

aged in the mountains of the Valtaleggio as well. This 

cheese is delicious served with bread or crackers, 

accompanied by fresh or dried fruit. Use it to add 

flavor to a pizza or numerous other dishes in the 

kitchen. 

Pack: 3 x 1 kg per case 

“QUERCINO” / Taleggio and Robiola 

LOMBARDY 

“Quercino” is a variety of fern which grows 

lushly in the undergrowth of the Prealps. 

Quercino “Taleggio” and Quercino “Robiola 

have the same aroma of undergrowth. 

These cheeses are characterized by their 

dry salting and ripening in pinewood cases 

which can last more than 60 days in a very 

humid cellar. Their rind is coarse and of an 

intense pink color. The cheese is soft, 

homogeneous and straw yellow in color. It 

is creamy and has a strong aromatic flavor 

typical of ripe cheeses. Lower in height 

than regular Taleggio which is due to a 

more intense ripening and hence, it has a 

more marked and strong flavor. 

Pack: Quercino Taleggio: 2 x 1.8 kg per 

case 

Quercino Robiola: 4 x 450 gr. per case each individually wrapped and packed 

in a distinctive wooden box) 

123 

LOMBARDY

ROSSINI 

A HARMONIOUS SYMPHONY OF TASTES 

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. 

Produced by: ARRIGONI VALTALEGGIO 

Via Provinciale 160 Peghera di Taleggio (BG) 24010 ITALY 

Imported by: ATALANTA CORPARATION 

LOMBARDY 

124 

LOMBARDY

LOMBARDY 

GORGONZOLA PRODUCTION AREA 

125 

LOMBARDY

LOMBARDY 

This is one of Italy‟s best known cheeses. It is also Italy‟s one and only “Blue Veined” DOP 

Cheese. It is made from pasteurized whole cow‟s milk. Once it is pasteurized, the milk is poured 

into large calders, mixed together with the”starter”cultures and Penicillin Roqueforti which will 

allow the development of the blue veining. The milk coagulates, the curd is carefully cut and 

drained and placed into molds where it will continue to drain for about a day. Then for a few 

days the cheese will go into a first aging room, and soon thereafter will be salted. Now the 

cheese will begin its longer aging period in the special “cellule”where it will be monitored daily. 

It is perforated with large needles after about 20 days, first on the top of the cheese, and then 

turned over and the same treatment with the needles will be carried out on the bottom of the 

cheese. This will allow the air to get into the cheese and the mold will develop. 

The “CONSORZIO GORGONZOLA” which is based in Novara officially oversees the production 

of “all” Gorgonzola. Each cheese is branded with the seal of the Consorzio as well as the 

number of the production plant. The official symbol “g” must be embossed on the metallic 

paper in which the cheese is wrapped. Gorgonzola is produced in both the Piedmont Region 

and the Lombardy Region. 

There are two types of GORGONZOLA 

GORGONZOLA DOLCE, sweet and creamy and aged maximum 60 days. This type of gorgonzola 

is delicate, easy to spread on crackers or crusty bread, and will have a limited amount of blue 

veining. 

GORGONZOLA NATURALE, harder, more piquant and aged a minimum of 90 days . This type 

will have much more blue veining and the texture will be harder, 

dryer and a full robust flavor. 

At the Caseificio GELMINI the whole procedure from start to finish is carried out totally by hand. 

Starting with the purest and finest milk from Lombardy, combined with the expert art of the 

cheesemaker, the perfect balance of the ingredients, the hand salting and the continual control 

throughout the aging period up to and including the packing of the cheese have made this brand 

one of the very finest in Italy today. You will find Gelmini gorgonzola in all of the top 

gastronomic stores in Italy and in the most famous and highly recommended restaurants in Italy 

and around the world. 

126 

LOMBARDY

CASEIFICIO GELMINI Products: 

Gorgonzola Dolce also known as creamy sweet 

gorgonzola., - aged between 50 to 60 days. Pack: 6 

lb wheel usually cut in ¼‟s and packed in gas flush 

plastic tray. This type of packaging assures a longer 

“fresh” shelf-life to the product. 

Gorgonzola Dolce “extra creamy”: this is the same 

sweet gorgonzola but appears to be much creamier! 

This is the exact product that one finds in Italy. Extra 

Creamy does not mean the product has more cream 

hence more fat content - but only more moisture. 

This extraordinary product has a slightly shorter 

shelflife, is more delicate, hence Atalanta imports it 

by air which make it a more costly product, but which 

also guarantees its perfect “freshness” 

Pack: Whole wheels - 12 kgs /25 lbs, or 

6 kg half wheel, & in quarters 

of 3 ½ lbs each 

Gorgonzola Mountain: this is a 6 kg / 12 lb 

wheel of the Natural Gorgonzola type. This 

cheese is aged 90 days, is less creamy yet 

maintaining a buttery consistency. This 

cheese is delicious as a table cheese, served 

with crackers, crusty bread, fresh fruit and 

perhaps a fruit mustard sauce 

LOMBARDY 

Gorgonzola Naturale: this is the more piquant 

version, hard and at times even crumbly. Aged a 

minimum of 90 days, it can be eaten even after 

120 days of aging. 

Pack: Whole wheels of 12 kgs (upon special 

request), or usually cut into the classic half wheel 

which we know so well, then cut into ¼‟s and 

packed in gas-flush trays to guarantee it‟s 

freshness and good shelf life. 

127 

LOMBARDY

GORGONZOLA E MASCARPONE 

GORGONZOLA & MASCARPONE 

Layers of gorgonzola and fresh 

mascarpone. Delicious with 

crackers and bread for either 

aperitifs or as a dessert 

cheese. Either packed 

1.2Kg or pre packed individual 

gas flush trays (aprox. 200 gr.) 

FRESH MASCARPONE 

Available 250 gr. / 500gr. 

LOMBARDY 

128 

LOMBARDY

VALTELLINA 

LOMBARDY 

This magnificent territory is situated North of Milan; a land of incredibly beautiful mountain 

valleys and majestic peaks starting just north from Lake Como and extending as far as the border 

of Switzerland. It is said that this land was settled by the Celtic tribes more than a century ago 

who discovered that farming and cattle raising were the best occupation for this rugged but fertile 

land. To this day the people of this land hold to the same traditions as their ancestors. It is a land 

rich in folklore dating back to its origins, but it has given history many scholars, philosophers and 

artists. This alpine world presents a mixed environment where glaciers and vineyards coexist. It 

boasts some of the most famous slopes for world cup skiing, yet these same slopes in the 

summer give Italy some of her most renowned wines and cheeses. 

In the summer the cows will graze on these high mountain pastures which are rich with a variety 

of flora, herbs and other wonderful grasses. In the winter, the cows are in the lower valleys, 

where they will receive only the most nutritive and all natural feed. This is reflected in all the 

finest cheeses that come to us from this land. 

The LATTERIE SOCIALE VALTELLINA in DELEBIO, producer of these cheeses, is an agricultural 

cooperative whose members include the actual farmers -producers of the milk, the expert cheese 

makers, the cheese production plant and the operation which will oversee the aging process of 

the cheeses as well. In this manner they assure the continuity of the whole cheese making 

process from the highest quality of milk, the finest and most careful production of the various 

cheeses and the most careful aging of them. The products of the Latterie Sociale Valetellina are 

recognized as being only the finest and varied that one can find in the Valtellina. Their products 

include Bitto and Valtellina Casera, (both D.O.P.) some aged and/or less aged goat cheeses made 

both with pure goat‟s milk or sometimes a mixture of cow and goat‟s milk as has always been the 

custom in this land. 

They also make a variety of fresh cheeses as well, very often of pure goat‟s milk, making this one of the 

few areas where today this is still current.. 

129 

LOMBARDY

BITTO D.O.P. 

Bitto is the best known cheese from the Valtellina. A historic cheese, with roots as far back as the Celtic 

occupation of these valleys and it is today, still made exactly as during the middle ages. 

The absolute rule has it that time of production is strictly from the 1 st of June to September 30 th , which is the 

period during which the cows are grazing in the mountain pastures,. Not only is the period of time very 

limited, the area where the cheese can be made and where the cows must graze is also very limited: just a 

few valleys surrounding the mountain stream “Bitto” for which the cheese is named. 

The cheese is made in the mountains, respecting the traditions which have been handed down from 

generation to generation. It is made in small rustic huts called “calecc‟ which are and, have been in these 

pastures for hundreds of years. 

The cows are moved from pasture to pasture so that they are constantly grazing on the richest and most 

abundant grasses and flora, and which will of course influence the taste and development of the cheese itself. 

The freshly milked cheese is immediately mixed with between 10 – 20% fresh goat milk, and then poured into 

large copper containers which will be heated over wood-burning fires. 

Then as tradition requires, it will be put into wooden forms during the period of drying and salting. The 

maturing process will begin in small alpine huts called “casere”, and later the cheeses will be brought to the 

lower valleys to finish their aging. This cheese must be aged a minimum of 70 days before it can be eaten, but 

many wheels are aged much longer, and this famous cheese is probably the only one that can age as much as 

10 years still retaining it‟s excellent qualities and taste! 

It is of a very limited production, and so much in demand that most of the wheels are reserved long in 

advance. It is a full fat cheese, semi-hard with a white to yellow straw color, becoming slightly darker as it 

ages. It is sweet and delicate when young, and after the first year of maturing it develops a sharper and richer 

flavor. Most of this cheese remains in the Valtellina being the basis for their superb dishes, but it can be found 

in the finest restaurants and the best specialty stores. 

Weight: approx 8 – 10 kgs Pack: 1 wheel per carton 

THE CALECC 

LOMBARDY 

130 

LOMBARDY

VALTELLINA CASERA 

LOMBARDY 

The Valtellina Casera historically has been tied to the system of “revolving 

dairies” characteristic of the mountain regions. In the Valtellina these dairies 

(known as latterie turnarie or “revolving”) date as far back as year 1500. Unlike 

the Bitto which is produced only at a certain altitude and only during the 

summer months under very rigid guidelines, the Casera is produced 

throughout the whole year in the lower valley. Mountain milk will be used in the 

summer but during the winter months it will be produced with milk from the 

lower valley. The feed for the cows is strictly regulated, all natural and from a 

very limited area. 

The aging of the cheese is a matter of great pride and thanks to the secrets of 

the expert cheesemaker we get a cheese with a really unique taste and aroma! 

When young – two to five months, the Casera is quite delicate, sweet and 

aromatic. When more “staggionata” - over 6 months - the flavor becomes 

intense with a definite and characteristic taste. It is also possible to have 

Casera “Riserva” which are specially selected wheels left to age over 8 months 

to 1 year. 

Young or aged, the Casera is a delicious cheese for all occasions, both as a 

table cheese and in the kitchen. In the Valtellina it is often eaten with Polenta 

and/or the characteristic pasta of the area known as “Pizzocheri”. 

It is made with partially skimmed milk. It has a compact paste, fine eye 

formation, tending towards a straw color which becomes slightly more 

pronounced as it ages as does the color of the rind. 

Pair it with a red wine – why not one of the famous reds from the Valtellina! 

Weight: 7.5 kg Pack: 1 per case 

131 

LOMBARDY

MATUSC 

TRONCHETTO 

LOMBARDY 

This cheese is made from a mixture of 

cow‟s milk and goat‟s milk. It has been 

aged a minimum of two months. It is 

semi-cooked, with a smooth paste, small 

or practically no eye formation, with a 

gray rind due to minor mold formation. 

The taste is aromatic, distinct, yet 

delicate. It is a cheese that will please on 

any occasion, be it a cheese platter, a 

snack or on an elegant buffet. It is tender 

and easy to cut. 

This delicious cheese is perfect served 

with rustic bread, dry or fresh fruit, 

honey, fig jam or fruit mustard. Pair it 

with a light red or dry white wine. 

Weight: 2.8 kilos 


This is a fresh cheese made with 100% pure 

goat‟s milk. It is aged for about 20 days. It‟s 

texture which starts out as slightly chalky will 

soften and become creamy as it ages. The 

interior of the cheese is white, which tends 

towards gray next to the rind. Initially there 

is a slight bloom of mold on the rind which 

will harden slightly as it ages. This cheese is 

a perfect example of the typical goat‟s cheese 

which has been traditionally produced in 

these mountains for many generations. The 

rind will recall an aroma of woods and 

mushrooms, while the interior reflects an 

aroma of fresh milk and yogurt with a slight 

nuance of butter. Cylindrical in shape, it is 

perfect to serve on a cheese platter. This 

very tasty cheese, when very fresh should be 

served with a well balanced white wine. 

When it becomes more piquant it will pair 

well with a sweeter or passito” wine. 

132 

Weight: 240 gr. per cheese Pack: 6 per case 

LOMBARDY

TRE SIGNORI air program 

A fresh cheese made with pure goat‟s 

milk. It has a fine white rind, and its 

consistency is soft, becoming more 

creamy as it ages. Its taste is delicate 

with a slight hint of acidity typical of the 

goat‟s milk. 

Excellent served with fresh fruit, fruit 

jams or fruit mustards. This cheese is 

also used locally in cooking: mixed with 

cream and/or yoghurt it makes a 

delicious sauce to accompany many 

dishes. 

The cheese has been aged for 20 days 

and has a shelf-life of approximately 2 

months. 

Weight: 1,6 kg. 

Pack: 2 wheels per case 

SAN TUMAS 

LOMBARDY 

This is a pure goat‟s milk cheese that has been 

aged a “minimum” of 3 months. It has a thin 

hard gray rind due to a light dry mold. It is 

tender and smooth when fresh, becoming 

slightly more chalky as it ages. The aroma of the 

goat‟s milk is delicate and light. It is 

homogenous and never too strong in taste. This 

delicious cheese is a combination of the art of 

the Valtellina cheesemakers and the sweet milk 

of the local mountain goats ( a breed now almost 

in extinction). Delicious young or more aged, 

with fruit and/or sweet preserves or possibly a 

fruit mustard. 

Weight: 2.8 kgs, 


133 

LOMBARDY

PIATTONE 

Lombardy / Valtellina (air program) 

This a soft ripened cheese made from whole 

cow‟s milk with a thin white mold rind. It has a 

hint of mushroom aroma on the rind, with a 

soft buttery interior. It has the sweet taste of 

fresh milk, which will become more intense if 

allowed to age slightly. This is a versatile 

cheese and its size is ideal for presentation on 

a cheese platter or buffet table. Serve it with 

rustic or “nut” bread, with dried fruits and 

fresh fruit as well, - pears or figs for example. 

It is delicious incorporated in sauces, and/or 

melted over cooked vegetables, or, for 

example, with a veal or pork roast. 

Serve with a white wine, or a young red wine. 

The cheese is round and rather flat – hence the 

name “piattone” . It is shrink wrapped to 

protect it. Wt: 700 gr./pc Pack: 6 pcs./cs 

SCIMUDIN Lombardy / Valtellina 

LOMBARDY 

Scimudin is a diminutive of “Scimuda” the name 

given traditionally to “latteria” cheeses produced 

in the mountains. This cheese therefore would 

be considered a small example of the more 

traditional cheeses. Medieval documents already 

mention this cheese which today is still made in 

the traditional manner while always adhering to 

the strictest sanitary controls. 

It is a soft- ripened, full fat cow‟s milk cheese with a smooth white mold, compact 

paste which tends to be slightly softer near the rind than in the center. 

It is mellow and mild with an unmistakable milky flavor, especially when very fresh. 

It will become more intense with a few weeks of age. This cheese is also used in 

many of the local dishes making it a very good example of the cheese production 

of the Valtellina. 

Shelf life :Approximately 2 – 3 months. 

Weight. 1.8 kg Pack: 2 wheels (shrink wrap) per case 

134 

LOMBARDY

VERO CAPRINO 

/ air program (“Valtellina” - Lombardy) 

This very fresh little cheese is made 

with 100% pure goat‟s milk. It is soft, 

easy to spread, creamy with ever so 

slight overtones of acidity which is 

typical of goat milk. 

Delicious as an antipasto, to serve with 

bresaola, prosciutto or even celery and 

other raw vegetables. Or just dribble 

extra virgin olive oil over it with a little 

black pepper. 

In cooking, it can be used to mix with a 

“Pasta Salad” 

As a dessert cheese, serve it with fresh 

fruit or honey. 

Pack: 2 x 80 gram per plastic tray 

6 trays per case 


PRA DE L‟O 

/ air program (“Valtellina” – Lombardy) 

LOMBARDY 

This is a very delicate, small, washed rind 

cheese. Aged for 21 days, it is a cheese 

that is soft, creamy, very tasty with hints 

of nuts and a rather sweet moldy aroma 

characteristic of a cheese with this type of 

rind. 

Serve with fresh or dried fruits, a tangy 

“mostarda” or just spread on crusty 

bread. . 



135 

LOMBARDY

FORMAI DE MUT DOP 

Formai de Mut – “Alpeggio” (Blue Label) 

produced EXCLUSIVELY in the Mt. pastures 

The name of this cheese in local dialect means “cheese 

from the mountain”. This is an artisanal type cheese, 

produced high in the Brembana Valley north of 

Bergamo. Produced year round, but the version which 

is produced directly in the mountains (only summer 

months) is quite rare. This will be distinguished with a 

blue label, while the version produced lower in the 

valley will have the red label. It is made with whole 

unpasteurized cow‟s milk, aged a minimum of 2 

months. It is delicate when young, but reaches its full 

flavor when aged a minimum of 6 months. Serve with 

fresh pears, a fig jam, or other fruit mostarda. 

Weight: 8- 12 kgs Pack: 1 wheel per cs 

ROSA CAMUNA 

LOMBARDY 

This cheese is produced in the Camonica Valley 

north of the city of Bergamo in Lombardy. It is a 

typical cheese of this area: it is considered an 

“artisanal” type cheese, is made with partially 

skimmed cow‟s milk and aged a minimum of 60 

days. It is very delicate, semi soft compact paste, 

slightly straw colored. It comes in different shapes – 

square, in a triangle (also under the name Casolet) 

and in the form of a rose (pictured herewith) which 

comes from the prehistoric graffiti discovered in the 

caves of this valley. 

Weight: 2 kg Pack: 2 per cs 

136 

LOMBARDY

PUGLIA 

137 

PUGLIA

BURRATA 

Burrata is a specialty from the Region of Puglia. Originally it was made 

with Buffalo Milk, but today it is made with cow‟s milk, - combining the 

milk from the evening and the morning milking. 

The exterior of the cheese is “pasta filata” – which we know as mozzarella. 

The interior is filled with fresh cream and shavings of fresh mozzarella. 

Pack: It will sometimes be sold in a plastic cup, but in more recent times it 

will also be wrapped with leaves from the local plant called “vizzo”. 

This delicious cheese is very fresh and should be consumed within 15 

days of production. 

Available: 2 types: classic burrata / fresh cream & mozzarella 

classic burrata with the addition of truffles 

Individually wrapped in a sealed plastic tray. 

Weight: 250gr. or 350 gr. per pc. 

6 pcs per case 

N.B. also available from the Puglia: Riccota Infornata / plain and/or 

smoked 

PUGLIA 

138 

PUGLIA

CANESTRATO PUGLIESE DOP 

This historic cheese from the Puglia Region owes its 

origin to the tradition of the “transhumance” which for 

centuries has been the seasonal transfer of grazing 

animals from one pasture to another. 

PUGLIA 

The animals would leave the plains of Foggia and Bari in early spring for the high 

mountains sometimes even as far as the Abruzzi, returning to the plains in 

September. Not only did this assure rich grazing lands for the animals, but it 

fostered trade and bartering along the journey such as that of the fiscellari,” – the 

craftsmen who wove the reed baskets or “canestre”. These baskets also served to 

mold the cheeses; the newly produced cheese would be placed in these “Canestre” 

to drain the whey, leaving the imprint of the basket weave on the rind of cheeses. 

Canestrato has been produced this way for centuries, which is still in use today and 

is even mentioned in Homers “Odyssey which dates before the 8 th century. 

Canestrato Pugliese is a hard uncooked cheese, cylindrical in shape and can weigh 

from 7 – 12 kilos. It is made from whole milk of sheep that have been primarily 

pasture fed and/or on all natural feed and not milked more than twice a day. The 

paste is straw colored, with small eye formation and the rind will be brown – gold in 

color, somewhat shiny as it has been treated with olive oil. 

It can be aged between 2 and 10 months. When young it is a delicious table 

cheese, medium aged around 90 days it is eaten with Fava Beans, pears or raw 

vegetables. More aged it becomes stronger and more intense and is used grated 

over the wonderful and varied pasta dishes from this beautiful and colorful region. 

Serve with a rather intense full red wine. 

Pack: 1 wheel per case 

139 

PUGLIA

This perfect dessert cheese is made from water buffalo milk whey, milk, 

lemon and sugar. The taste is rich with a creamy texture like the finest 

cheesecake. 

Like many other Italian products the recipe is simple. What really makes 

the difference is the high quality of the ingredients and the finest 

touch of the cheese-maker. 

This cheese is called Tricotta (Three times cooked). 

It is made by baking Ricotta (re-cooked) an Italian 

whey cheese made by cooking the whey. 

In its basic form, ricotta is fresh, creamy, slightly sweet and low-fat 

(typically around 5% fat). 

Tricotta is extremely light and delicate, and not overly sweet, can be 

part of many recipes, used as dessert, paired with espresso coffee, 

fruits, and with other sweet italian specialties. 


TRICOTTA BAKED RICOTTA FROM PUGLIA

BASILICATA 

141 

BASILICATA

BLACK TRUFFLE MOLITERNO 

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. This cheese is made from 100% raw 

sheep milk.. 

Packaging 2/2.7KG or 20/280GR 

BLACK TRUFFLE PATE‟ 

BASILICATA 

Prepared with earthy, pungent black truffles and extra virgin 

olive oil. A wonderful condiment for pasta or bruschetta 

TRUFFLE HONEY 

142 

BASILICATA

CAMPANIA 

143 

CAMPANIA

MOZZARELLA di BUFALA DOP / Buffalo Milk Mozzarella 

Region: Campagna 

CAMPANIA 

Mozzarella is one of the most popular and versatile fresh cheeses. It is a basic ingredient in a wide 

variety of Italian dishes. Originally all mozzarella was made from water buffalo‟s milk in the 

Campania regiona (around Naples), but as demand grew there were not enough water. 

buffalo to keep up the supply. They started making mozzarella at that time with cow‟s milk. 

Water Buffalo‟s milk Mozzarella is easily the best type available. While the cow‟s milk types are fine for 

cooking, nothing beats the extraordinary taste of the water buffalo milk variety when serving the cheese 

uncooked in salads. 

Mozzarella di Bufala Campana is made with 100% whole Buffalo milk, from one or 

sometimes two daily milkings. The Buffalo cows roam freely in the local pastures, and even when in the stalls 

they are allowed to move freely to a limited extent. They are fed exclusively on the prairie grasses, corn, and 

carefully selected hay, bran and straw. 

The milk is pasteurized, then acidified with the whey from the previous day‟s batch. This is called “latte 

innesto” and it is this whey that contains the enzymes or live lactic cultures that serve to spontaneously acidify 

the milk. 

Then comes the rennet – in this case it will be liquid calf‟s rennet which is added to the milk. This will allow the 

milk to coagulate. The coagulated mass is called the “cagliata” and it will be left to rest for a short period of 

time allowing the whey to drain. 

Follows the “filatura” meaning the pulling, stretching and molding of the cheese. (This same method is used in 

the making of various cheeses of the same family, hence the name of “pasta filata” cheeses. ) This phase of 

the cheese production is the most delicate and most important of the whole production: first the coagulated 

mass is sliced and then put into vats of hot water. This will heat the cheese to a degree which then allows it to 

literally be pulled, stretched and molded. Traditionally this was always done by hand, and even today in some 

plants a part of the production is still molded by hand – as this is considered the manner for making the really 

“perfect” mozzarella, but for the most part it is modern machinery that has now taken over. The paste is 

worked – meaning stretched for a certain amount of time, always gently and with care because it is this that will 

give the mozzarella it‟s very special characteristics. It is then molded into the desired size or shape, and 

then immersed in cold water and salt for a few minutes. 

Mozzarella is then packed traditionally in the “liquido di governo” which is the water from the vat 

where the mozzarella was cooked and to which is added some diluted whey. Some producers will 

just pack in salted water and citric acid. 

The production of Mozzarella di Bufala is strictly overseen by the Consorzio of the same name, 

which assures the authenticity of the product, the method of production, the milk – only 100% milk 

from Buffalo cows, and the area of production. 

144 

CAMPANIA

Mozzarella di Bufala DOP is produced exclusively in Lazio (provinces of Frosinone, Latina, and 

Roma) and in Campagna (provinces of Caserta, Benevento, Naples, and Salerno). 

The color of Mozzarella is pearly white – with the aspect of porcelain. It is soft, tender and 

imbued with whey; there is an expression that says when the mozzarella is cut it will cry 

(piangere) or shed a tear (lacrima). The paste is “layered” with a slight eye formation, slightly 

elastic in the first 8 - 10 hours. Then is becomes softer, covered with a very thin supple rind – 

barely a millimeter of thickness. There is a slight taste of musk, slightly acid, and when cut it 

should 

have all the aroma of the live lactic cultures of the bufalo milk. A good example of the “pasta 

filata” or the paste of the buffalo mozzarella. It shows the characteristic consistency of how the 

mozzarella should look. 

Web: www.caseariacilento.it 

Product available in different sizes: 

Individual cups: 200grams / 6 cups per case 

Individual plastic pouches: 250 grams/ 12 case 

In plastic tubs: different sizes (including 500 grams) 

Bocconcini/ ciliegine (cherry-size) 

Bulk Pack: 5x 200gr per tray /2 trays per case 

CAMPANIA 

145 

CAMPANIA

BUFFALO MOZZARELLA 

Mozzarella di Bufala Campana is made with 100% whole Buffalo milk, from one or 

sometimes two daily milkings. The Buffalo cows roam freely in the local pastures, and even 

when in the stalls they are allowed to move freely to a limited extent. They are fed 

exclusively on the prairie grasses, corn, and carefully selected hay, bran and straw. 

The name of mozzarella comes from “mozzatura” – which (in dialect) is the name given 

to the actual product which has been made manually: – this manual operation is called 

“mozzando” la pasta (which refers to working / molding the paste). 

Buffalo Cows first arrived in Italy – Sicily, during the seventh century. It was around the 

year 1000 that the Norman Kings who were ruling the Kingdom of the two Sicilies 

expanded the raising of the buffalo to the rest of Southern Italy. However the first 

historical data regarding any product made from buffalo milk comes to us only around 

the 12th century. It was really during the 17th century that Mozzarella di Bufala became 

very popular and was much sought after throughout all of Southern Italy. 

CAMPANIA 

146 

CAMPANIA

SARDINIA 

147 

SARDINIA

SARDAFORMAGGI is a company that is specialized in the production of Pecorino 

Cheese and since it‟s incorporation in l963 has exclusively dedicated it‟s activities to 

the production of Pecorino Romano, pecorino table cheeses, fresh and aged ricotta, 

always respecting the full tradition of the Island of Sardinia. The production plant has 

the most modern methods and machinery for production for all type of Pecorino 

Cheeses. It is situated in the town of Budduso (province of Sassari) in the mountains in 

the northern part of Sardinia, an area well recognized for it‟s rich pastures and the 

production of the best sheep‟s milk. It is expressly because of these characteristics 

that milk from this area is superior to that of other areas in Sardinia, such as the lower 

plains where the pastures are not as fertile and rich and the forage is less varied than 

the mountain pastures. 

The cheeses of Sardaformaggi are present in all of the finest stores and restaurants in 

Italy and have a strong and faithful following with the Italian consumer as well as in 

other countries of Europe. 

SARDINIA 

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SARDINIA

TAMBURETTO DEL BOSCO 

This is a pure sheep‟s milk cheese, fresh, with a 

delicate and sweet taste. It has a soft rind with the 

“basket weave” type lines, light color almost 

tending towards slight straw color. It is a typical 

fresh table cheese. 

Round in shape, with average weight of 500 grams / 

1 lb. Aging time of 20 days. It is also an ideal 

cheese to use as an ingredient in salads to 

accompany cold dishes, or as a filling for dishes 

prepared in the oven. 

Pack 12 x 500 per case 

PECORINO MURAVERA 

This is a pure sheep‟s milk cheese, aged for 

25 days, hence soft, delicate and sweet. 

Slightly straw colored with a soft rind. It is a 

fairly small sized cheese – 800 gr., hence very 

practical for serving. 

Serve with fresh fruit, honey, fig jam or even a 

fruit mostarda. 

Weight: 500 gramms 


SARDINIA 

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SARDINIA

CAPRADORO 

This cheese from the island of SARDINIA is made with local goat‟s milk blended with 

cow‟s milk. It has a compact texture, slightly straw- colored with a pleasing, particular 

and aromatic taste, well reminiscent of goat‟s milk. It has a smooth dark yellow rind. 

It is aged a minimum of 120 days. 

To be eaten as a table cheese but also shredded or even grated in many special dishes. 

Weight: 3 kgs / 6 – 7 lbs 


PECORINO GALLURADORO 

Pure sheep‟s milk cheese with a rather hard compact paste, whitish in color tending towards 

light straw coloring. A pleasing “piquant” taste. Dry hard rind whose color can vary from straw 

yellow to almost brown. Excellent as a table cheese or to grate on special dishes. Aged 120 

days. 

The Pecorino Galluradoro DOP is an ingredient that will characterize and personalize any dish 

both in traditional Sardinian cuisine as well as any other dish of which it is a part and it lends 

itself to the most varied of uses in the kitchen. Cut into thin scales and serve with acacia honey 

or blueberry or mixed berry jam to savour the full and pleasing piquant quality of this cheese. 

It is well accompanied by a well aged, full bodied, dry red wine. It is a cheese that truly 

represents the tastes of Sardinia, and has been recognized by the European Community as a 

DOP Cheese from this Island. 

SARDINIA 

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SARDINIA

PECORINO IMPERATORE 

Pure sheep‟s milk cheese, with light eye formation, white tending to light straw 

coloring, with a particular and pleasing aromatic taste. The rind is “canestrata” 

(basket weave type lines) and brown in color. Excellent as a table cheese or for 

grating. It is a large cheese which because of it‟s shape, size and form will 

stand out in any cheese presentation. Aged 120 days. 

PECORINO FIORE SARDO 

“Fiore Sardo” (“Sardinian Flower”) cheese is produced entirely in Sardinia using 

fresh, full-cream ewes‟ milk, coagulated with the rennet of lambs or young goats. 

At this point, the curd is broken up into small pieces by hand and left to rest for 

several minutes in the pan. Next, it is brought back to a constant temperature, cut 

up and placed in steel moulds, which give the cheese its characteristic convex, 

rounded edges. To help the whey to drain, the curds are pressed manually, in 

accordance with age-old traditional procedures with slight variations from region 

to region. The final part of the process is the scalding, i.e. pouring hot whey or 

water onto the curds, which serves to give a smoother and more resistant rind to 

the finished cheese. After a further period back in the steel moulds to encourage 

the remaining whey to run, the curd is put in brine for around 36-48 hours. 

SARDINIA 

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SARDINIA

GRAN PASTORE - Antica Riserva / Selezione “Oro” 

GROTTINO 

These “very specially” selected wheels of 

Pecorino have been aged with great care for 

over 240 days. 

It is for this that it is characterized as Antica 

Riserva „ Selezione Oro translated as Aged 

Reserve, Gold Selection! 

The consistency of the paste is compact, 

white in color tending ever so slightly 

towards a straw color. The hard smooth rind 

will vary from straw color to a light brown. 

The flavor is pleasantly “piccante” meaning 

sharp, it is full, intense and aromatic. Serve 

with fresh fruit and a nice full bodied red 

wine! 

Weight: 3 kg Pack: 2 per case 

SARDINIA 

Pure sheep‟s milk cheese. The name 

“Grottino” refers to it having been aged in a 

“grotto” or cave. White in color, rather 

granular consistency with an intense flavor 

typical of cave aged cheese. 

This cheese which has been aged a minimum 

of 90 days is excellent served as a table 

cheese accompanied by honey, fig jam or 

fresh fruit, or shave on a pasta dish, risotto , 

even a salad. 

Weight: 2.7 kg Pack: 2 per case 

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SARDINIA

GRAZIOLINO D‟ORO “al tartufo “ ( with truffle) 

This small cheese made with pure sheep‟s milk, is characterized by the classic basket weave on the 

rind, and a white paste of a soft consistency. 

Aged only 20 days it is fresh with a sweet, delicate taste enhanced by the addition of truffle. A 

typical table cheese it is excellent for snacking, sliced very thin on “crostini” makes a delicious 

aperitif, or shave over a dish prepared in the oven which will bring out the full rich aroma of the 

truffle. Weight: 500 gr. Pack: 10 per case 

CAMPAGNOLO 

SARDINIA 

Made with pure sheep„s milk, this cheese has a “reddish” rind and a very colorful label which 

makes it stand out in any deli case! 

Aged for 60 days it has a white paste of a somewhat hard granular consistency. Very flavorful, it 

is an excellent cheese for snacking and/or for grating. Often used to shred over “oven prepared 

vegetable dishes”. 

It also pairs well with fresh or dried fruit , with honey, a fig jam, a fruit “mostarda” or even a Wine 

Jelly. Weight: 2.2 kg Pack: 2 per case 

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SARDINIA

“Nuraghe d'Oro” / FIORE SARDO DOP 

BRONZE MEDAL WINNER / VERONA 2005 

CASEUS MONTANUS - OLYMPICS OF MOUNTAIN CHEESES 

Category – Buon Italia – Best Italian “mountain” Cheeses for export 

TERRA del SOLE 

SARDINIA 

Fiore Sardo is an historic and typical cheese 

from Sardinia where sheep raising has been a 

centuries old tradition. This cheese is 

produced with non pasteurized, whole, 

sheep‟s milk, Its texture is rather hard, and 

after 4 months of aging can be used for 

grating. It is white or tending slightly towards 

straw color. The rind will be rather dark in 

color, this due to the smoking procedure that 

it undergoes. It is also cured with olive oil 

during the aging period to protect it from 

developing any mold. The taste is quite 

intense, becoming more piquant as it ages. 

Weight: variable 2 to 4 kgs 


This is a pure sheep‟s milk cheese aged for 

60 days. The paste is white, with a granular 

consistency and with quite an intense taste. 

The rind is smooth and light brown in color. 

A typical table cheese to be served with 

fresh or dried fruit, honey and/or a fruit 

mustard. 

Weight: approximately 2.5 kg 


154 

SARDINIA


155 

EMILIA-ROMAGNA

L’Antica Cascina s.r.l. is a company specialized in the cheese production, presently 

launching on the market a new high quality cheese line, labelled Antica Cascina AND 

made to re-discover the traditions and uses of the old technique of producing 

cheese 

L’Antica Cascina proposes much sought-after specialties where seasoning gets a 

very special meaning for us, considering the old style techniques used and the 

particular conditions of the environment too. Each cheese is considered unique, in 

fact it is manually worked in the artisan way by experienced craftsmen as a piece of 

jewellery. We always suggest the best gourmets to taste our cheeses at environment 

temperature combining them with good jams, honey, pears or fig. 

All these to improve more and more the production of our cheese of high quality 

keeping unchanged the handicraft of the products, in fact different treatment’s 

operations of some cheese still be made totally handily. Basic point of our 

processing is the exclusive utilization of natural products avoiding since the 

beginning plastic and chemical treatment to ensure our consumers the taste, the 

flavour and the aroma 

of the long ago cheeses.

059001 PECORINO SCOPAROLO ANTICA CASCINA 8/0.8LB 

"Mini Scoparolo" is a little jewel that Antica Cascina has attended to the 

minimum details, to offer in a tiny cheese the quality and the taste of a good 

sheep’s milk cheese. Whole approx. 400gr. 

Each individual wheel of cheese bares a unique identifier. Inside the golden 

brownrind is a dry and crumbly paste with hints of sweet nuttiness. 

Dry paste with an intense rustic, earthy and nutty flavour. Typical cheese of 

Tuscan tradition made in Emilia- Romgna .

058998 PECORINO GRAN CRU ANTICA CASCINA 2/3.7 LB 

059007 PECORINO GRAN CRU W/WOODEN DISPLAY 

The “Gran Cru di Grotta” cheese is born from the courage of investing in a great dream. 

L’Antica Cascina firmly believed in the restoration of the 18th Century Cave of Villa Corte in 

Brisighella and it led the rehabilitation of its environment with a total respect for the original 

materials. Inside the cave we refine the “Gran Cru di Grotta”, a selected cheese that receives 

a slow and accurate ripening with the most scrupulous respect for the microclimate and 

environmental conditions of the area. In the meantime L’Antica Cascina has the role of 

monitoring and studying the different natural changes that take place inside the cave with a 

specific survey device system. 

Experts’ hands are there to monitor the aging of this cheese, following it step by step, during 

its delicate climate and microbiological changes. All this takes place in a natural environment 

without any “cooling systems”. 

The distinctive aged rind of the “Gran Cru di Grotta” is due to the noble moulds that thrive 

undisturbed inside the Cave. 

The elegant nettle cloth the cheese is wrapped with has been appropriately created to give a 

perfect preservation to it. It would be ideal to keep the 

cheese in its wrapping also after having cut it.

059000 PECORINO, OLIVE LEAVES, ANTICA CASCINA 2/2.9LB 

Crossing the rolling hills surrounding the town of Brisighella, we cannot 

remain indifferent to the beauty of a charming landscape of prestigious 

vineyards and olive groves. 

Brisighella is renown edworldwide for its olive trees from which delicious 

oils are produced. As we deeply love nature and the produce of the land 

of Romagna, we have blended tradition with innovation to find the right 

ripening stage to highlight the organoleptic qualities of the olive tree. 

“L’Ulivo” is the result of a process carried out in the eighteenth-century 

cellar of Villa Corte, using an ancient jar and cut olive branches. 

In the silent and half-lit cellar, a slow and mild fermentation process has 

resulted in a cheese characterised by a soft and delicate taste with hints 

of olive aromas.

PARMIGIANO REGGIANO 

WE FEATURE P.R. 1 st QUALITY PARMIGIANO (SELECTED) 

P.R. EXPORT QUALITY (AGED AT LEAST 18 MONTHS) 

http://www.parmigiano-reggiano.it 

PRODUCTION AREA 

When it is said that Parmigiano-Reggiano cheese has been "a great cheese for at 

least eight centuries", it is not only highlighting its ancient origin. Indeed, it means 

pointing out that this cheese today is still identical to how it was eight centuries ago, 

having the same appearance and the same extraordinary fragrance, made in the 

same way, in the same places, with the same expert ritual gestures. 

This is a cooked and unpressed, semi-fat, hard cheese made from raw cow's milk. 

The cheese is encased within a yellowish-golden rind on which the brand name 

Parmigiano Reggiano is stencilled in small dots. This very flaky and highly soluble 

cheese is very finely grained and ranges in colour from ivory white to straw-yellow. A 

chief feature of Parmigiano Reggiano is the presence of small white crystals which 

are indicative of the lengthy ripening period. The taste is delicate, fragrant and very 

savoury with a lactic and vegetal aroma. 

160

058747 LAGO MONATE BUTTER 25/250 GR 


THE DELICIOUS TASTE OF TRADITIONAL LAGO MONATE BUTTER WAS AND STILL IS 

THE CHOICE FOR THOSE WHO WANT ONLY THE BEST. 

For Caseificio San Leopoldo “la 

Latteria”, making cheese means 

researching traditional techniques that 

are then recorded and applied, 

innovating ingredient quality inspection 

practices, researching the „natural‟ and 

the „genuine‟ and enhancing taste. 

Rediscovering the „soul‟ of each product 

is our goal. 

For this reason, we are careful not to 

forget the product that was the origin of 

our work and which today we still regard 

as the yardstick for quality and taste: 

Lago Monate Butter. 

Our butter is made exclusively with separated cream. 

It originates from scented pastures where it becomes rich in 

natural nutrients. Made in limited quantities, handled and 

packaged with care, it brings back the taste and pleasure of a 

tradition that was believed lost. 

161 

EMILIA-ROMAGNA

Sicily has been blessed with a fantastic selection of raw ingredients. 

The soil is fertile and rich in nutrients and in many places volcanic. 

Timeless traditions still survive in this land. 

SIFOR Formaggi is a company with the only purpose to select and provide to the end consumer 

traditional Sicilian cheeses. Behind this name there is a family that has been doing this for three 

generations and it will probably continue doing this for a long time in the future. 

Sicilian products are characterized by strong and distinctive flavors. From wine to fruits, 

vegetables and cheeses, Sicilian flavors are unmistakable and unique. 

162

059029 PECORINO PRIMO SALE SIFOR 2/3 KG 

058782 PISTACHIO, PECORINO SIFOR 2/3.2 KG 

058783 ARUGULA, PECORINO SIFOR 2/3.2 KG 

058784 DRY TOMATO, PECORINO SIFOR 2/3.2 KG 

058785 OLIVES, PECORINO SIFOR 2/3.2 KG 

058969 RED PEPPER, PECORINO SIFOR 2/3.2 KG 

058793 BLACK PEPPER PECORINO SIFOR 2/3.2KG 

The Sun of Sicily Pecorinos are produced in the , 

splendid hills of Western Sicily. 

This young sweet Pecorino has a compact but 

soft paste. 

It is also matured with some absolutely natural 

ingredients like Pistachio nuts of Bronte or the 

Tomatoes of Victoria or the Olives of the Belice, 

that give to this Pecorino a delicate and 

appetizing flavor. 

Ingredients: Pasteurized sheep’s milk, salt rennet, 

(arugula, dry tomato, pistachio, olives, red 

pepper, black pepper) 

Aging: 10days Shelf life: 180 days 

Milk collected from the Sicani Mountain in Sicily 

Cheese processed according to the Sicilian primo 

sale( first salting) tradition.

058791 MADONIE PROVOLA SIFOR 4/2KG 

The Provola of the Madonie is a spun paste 

cheese among the most famous of Sicily. 

It Is still produced by handicraft 

techniques from milk of cows grazing 

in the same area. The paste is compact 

and with a sweet and delicate flavour in the 

fresh Provola, while assumes after a short 

maturing a lightly spicy flavour. Is a table 

cheese, very good on the grill and to cook. 

Aging: 15 days 

Ingredients: Pasteurized cow‟s milk, salt, 

rennet. 

058792 CALCAGNO PECORINO BLACK PEPPER SIFOR 4/1.5KG 

The Calcagno is a typical Pecorino produced 

seasonally in eastern Sicily . 

Made from raw sheep milk raised to the 

pasture added with rennet of lamb or 

kidskin. 

It exists white or with chosen black pepper 

grains to the inside that confers a stronger 

flavor. 

The compact straw-colored paste after an 

absolutely natural maturing period makes it 

an inimitable cheese to grate. 

Aging: 4 months 

Ingredients: Sheep‟s milk, black pepper, salt 

rennet. 

164

058786 RAGUSANO SIFOR 1/13 KG 

The “Ragusano” is one of the oldest cheeses 

in Sicily. Originally it was known as 

“Caciocavallo” Ragusano, probably due to the 

drying phase which occurred in the foot of a 

wooden bench, and the area of production, 

Ragusa. Its ancient origins are documented in 

many writings, as from the 14th century, when 

it was quoted as a prized exchange product 

off the borders of the Reign of Sicily. 

The curdle is reduced to lumps the size of a 

grain of rice, and is separated from the whey 

and pressed. The dough obtained is put 

under maturation and dried. 

The next day the dough is cut in slices, and treated with warm water and manipulated with a stick 

and manually to give it a spherical shape; finally it is pressed with a wooden bar to give its typical 

parallelepiped shape with blunt angles. Ragusano cheese is made from milk from cows consuming 

native Sicilian pasture plants. This factor together with the antique production techniques brings 

the unique flavors of the land to the cheese. 

Ingredients: Cow‟s milk, salt, rennet. 

Aging: 4-5 months Shelf life: 180 days 

058794 ENNESE PIACENTINU SIFOR 2/3.5KG 

Legend says that this cheese was born 

at the beginning of the second 

millennium thanks to the Norman King 

Ruggero that used it as an 

antidepressant for his wife who was 

greedy of cheeses. The King, therefore, 

added saffron (an antidepressant herb) 

to a locally produced cheese and created 

the Piacentinu Ennese. Piacentinu is a 

semi-hard cheese with a straw colored 

paste with small holes 

The flavor is sweet and delicate and 

enriched by the presence of Saffron that 

gives character and tipicity. 

Aging: 90 days 

Ingredients: Sheep‟s milk, salt, pepper, 

saffron, rennet. 

165

CALABRIA 

Calabria is located in the centre of the Mediterranean, the region extends southwards from 

Basilicata and is shaped like a small peninsula surrounded by the Ionian and Tyrrhenian seas. It 

is separated from Sicily by the Strait of Messina. 

166 

CALABRIA

059733 PECORINO, GRAN RISERVA PIANA 1/13 LB 

The Region of Calabria is located on the southernmost corner of Italy, 

known as toe of the boot of Italy, nestled between the Tyrrhenian and 

Ionian Seas. The economy is still mostly rural. Fattoria della Piana is a 

company that includes several breeders and milk producers form the 

region. The Pecorino Riserva Max is their top of the line Pecorino. 

Made exclusively with selected sheep's milk coming from Fattoria della 

Piana Coop members. Aged for at least six months up to one year in 

specific cellars with controlled temperature and humidity, it is a crumbly 

cheese with a rich, typical slightly sharp sheep's milk flavor. During its 

aging process, natural fermenting agents in the milk give the cheese its 

particular flavor and texture, in other words, its typicality. 

It is the Pecorino cheese per excellence preferably to be served with cold 

dishes or as appetizer; treated in surface with extra virgin olive oil,it does 

not contain preservatives nor additives. 

It has been awarded at the World Food Exhibition "TuttoFood 2009" in 

Milan as best Pecorino aged cheese. 

167

Italy A World of Cheese - Atalanta Corporation

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