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Buedel Food Products Co. 708-496-3500 Pecorino Romano Pecorino Romano #053015 1/45 lb Pecorino Romano is beyond doubt one of the oldest cheeses in existence, dating back to the first century A.D. in ancient Roman times. Traditionally, it is a sheep’s milk cheese made in the outskirts of Rome. However, much Pecorino Romano today comes from Sardinia where land and sheep are abundant. 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. Romano is made from sheep's milk. It is straw-white in color and has a very sharp flavor. With its fine flavor, sheep’s milk Romano’s popularity as a grating cheese has grown significantly in the U.S. Since sheep only give milk for 6-7 months a year all production must satisfy the public's demand for the entire year. Pecorino Romano 1/4 Cut Wheel, #053066 Zerto 1/12 lb This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia. Pecorino Romano Organic Cuts #053741 2/18 lb Lopez The original production area of Pecorino Romano is Lazio, the section of Italy that surrounds Rome. The term "Genuino" can only be applied to Romano that is made in Lazio. Lopez is one of only four remaining Pecorino Romano Genuino producers, the rest, including Locatelli, have relocated to Sardinia. Their special Romano, made from milk taken from their own herd of sheep that live just outside the city of Rome, has a grainy, crumbly texture that is much more flavorful than inferior varieties. A little goes a long way. We enjoy it grated into soups, salads, pastas and gratin casseroles. Sprinkle it over fresh vegetables to add that extra zest. Other Pecorino Romano Cuts #053059 1/60 lb Zerto Genuine #053020 16/10 oz Zerto Pecorino Romano C/W Specialty Cheeses by Region The Regions of Italy SPB012407WI 41 Northern Italian cuisine is characterized by less use of olive oil, pasta and tomato sauce and more use of butter (or lard ), rice, corn (for polenta) and chesses for cream sauces. Of course there are exceptions to these rules such as the olive oils of the Liguria and the Lakes regions. Pasta in the north is by no means non-existent, but it does have to share time with delicious risotto and polenta. Northern Italian regions include: Val d'Aosta, Piedmont, Veneto, Trentino-Alto Adige, Friuli-Venezia Giulia, Liguria, and Lombardy Much of what the rest of the world considers Italian food hails from the central regions of Italy. Velvety smooth olive oils, world-famous cheeses, savory cured meats and rich tomato sauces grace the tables of this sun-scorched area. Beef dishes can be found more often here and the hills of Tuscan and Umbria are known for their wild boar. Both coasts share their love of locally caught seafood and the rugged interior is known for hearty mountain fare. Central Italian regions include: Emilia-Romagna, Tuscany, Umbria, Marche, Latuim (Lazio) & Rome and Abruzzi and Molise. From the Pizza of Naples to the countless types of dried and fresh pasta, the food of the south is the soul of Italy. Here you will find rich and spicy tomato sauces and the almost exclusive use of olive oil in cooking. In fact some of the best olive oil comes from this region, but very little of it is exported. The south is home to citrus fruits, fields of durum wheat for pasta, olive groves and vineyards. The sea is used to its fullest extent with all manner of seafood enjoyed from tuna to anchovies, clams to sea urchins. Southern Italy regions include: Campania, Apulia (Puglia), Basilicata, Calabria, Sicily and Sardinia.
Buedel Food Products Co. 708-496-3500 Val d'Aosta Fontina Val d'Aosta #053031 1/19 lb Take a look at a map of Italy and high up in the northwest region you'll find the famed Val d' Aosta region bordering France and Switzerland. From these breathtaking Italian Alps comes one of Italy's most celebrated cheeses. Fontina, made from whole milk from cows grazing these mountainous meadows, is pressed, scalded, and matured for three months, giving us a polished straw-colored gem with petite eyelets. Its flavor sets it apart from all comparable cheeses. Elegant and nutty, with a mild honey-like taste, this savory cheese is often compared to the prestigious Gruyère but you may find Fontina sweeter and more buttery smooth. The pasteurized cow's milk Italian Fontina is milder and creamier, and is one of the best melting cheeses available anywhere. Made so close to Switzerland, Fontina is widely used in most fondue recipes, but is quite tasty when eaten right off the wheel. For an exotic change of pace, try Fontina and porcini mushroom on pizza. D.O.P. Fonduta Tins # 053883 12/19 oz This "Fonduta" is a creamy, meltable processed version of "Fontina" cheese, noted for its distinctive, sweet taste. Fonduta 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 in the microwave. Use as a sauce over pasta, polenta, and other dishes. It melts well over vegetables and works as a traditional fondue dip, but best of all is Fonduta served with crusty bread. Also: Fonduta in Glass Jars #053866 12/280 gr Fromazdo Val d'Aosta #053862 2/2 kg The “Fromadzo” (a dialect word for cheese) is made from cow's milk, drawn at least twice a day, though a small dose of goat's milk is sometimes added. The cheese comes in cylindrical form and its rind shows a reasonably firm consistency. The outer rind is pale yellow which tends to turn to grey mottled with red as the cheese ripens. The paste has a close texture and is white if the cheese is fresh; if aged, the paste will be a lighter or darker shade of yellow. The flavor is distinctive, fragrant and semi-sweet if the cheese is fresh. The riper version has a stronger and slightly salty taste and sometimes a sharpish tang. Valle d'Aosta Fromadzo has a pleasantly milky smell and is redolent of mountain grasses, especially if made during the summer months. For the "low-fat" version, the fat content cannot exceed 20 per cent of dry matter; in the "semi-fat" version, the fat content may vary between 20 per cent and 35 per cent. D.O.P. Piedmont Bra Medio Tenero #053080 1/10 lb This cheese takes its 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 where it was used in “pesto alla genovese.” A semi-fat cheese, made of cow’s milk (two day milking), with added of ovine and goat milk. 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, and small eye formation with a white to ivory color. Bra Duro #053869 1/10 lb Quaglia Bra Duro is a much harder and much more savory cheese than Tenero as it is aged for a minimum of 6 months. Made with partially skimmed milk with a small addition of sheep and /or goat's milk, it has a harder, thicker, darker rind than the Tenero type, and the cheese itself will be yellow or “ochre” color. The production of this cheese is overseen by its own consorzio. 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 Piedmont. It can be used as a table cheese, but is popular for grating over dishes. It pairs well with Barbera wine. Castelmagno #053722 1/6.5 kg 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. Castelmagno is rare and is 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 eaten at 2 – 3 months of age, but some still prefer it more piquant, even marbled with blue veins. SPB012407WI 42
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