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Buedel Food Products Co. 708-496-3500 Cravot #053877 1/10 lb Agriform La Botera Cravot is an aged goat cheese that is creamy with a cultured rind. Made with pure goat’s milk, it is aged in caves of “tufo” (a porous stone) in the high mountains. It is rich with a variety of tastes with a hint of cream. The inedible rind is dark from the cave aging, with different natural molds which should not be taken off. Cravot is a very interesting cheese with full flavor. Fontal #193017 2/7 lb Originally the French version of Fontina, Fontal has evolved into a distinct cheese of its own. It is generally made commercially on a large scale. It is tender with a yellow paste speckled with tiny holes. Its flavor is mild and buttery. This semi-soft table cheese pays homage to the classic Italian mountain cheese - Fontina Val d'Aosta. Like true Fontina, Fontal offers a nutty flavor and leaves behind a sweet aftertaste. Fontal #193005 4/6 lb Zerto Fontal Nazionale Regina #054581 1/8 kg Arrigoni Valtaleggio Maccagno Cow #053703 1/10 lb Maccagno is a medium maturation, semi-soft cheese from the Alpine valleys of Piedmont, north of Beilla. It is produced with pasteurized whole cow’s milk and is smooth, creamy, and sweet, with small holes. Marset #053876 1/5 lb Marset is a Piedmontese cheese, hard and brownish, aged a minimum of six months. It tastes aggressively of mountain herbs and flowers, and goes best with white crusty bread, blueberries, ripe persimmons, figs and apricot jam. Marset pairs well with a variety of beverages including deeply-flavored ale, Chimay beer from Belgium, Scotch whisky, or a fine dry Marsala Vergine. Testun (Pecorino) #053782 1/15 lb (Ocelli) Testun means “stubborn” in the dialect of the region. This cheese has been named so due to the difficulty to age it correctly. It is the also the hardest of Piedmontese cheeses. It is generally aged from 4 – 12 months, but sometimes even 2 years. It is made with a mix of sheep and cow’s milk, with a minimal amount of goat’s milk added. Testun is aged in caves in the mountains of the Cuneo Province in the picturesque “Val Casotto” valley. Very aromatic, it has a full and intense flavor recalling the mountain pastures where the cows have grazed, resulting in hints of thyme, camomille and mint. Testun has a compact but creamy texture with a definite aftertaste. This is one of the grand cheeses of the world and very rare as the production is limited. It pairs well with local Piedmontese wines such as Barolo, Barbaresco, Dolcetto. Testun al Barolo (Pecorino) #053829 1/15 lb This cheese is the same as described above, but it finishes its aging in oak kegs with the must of the famous Nebbiolo grapes that make Barolo wine. The cheese acquires a rich yet delicate fruity taste from the must which gives it an extraordinary rich and complex character. Such care goes into the production and aging of this cheese and the result is very to close to perfection. Amazing and unforgettable! Toma Piemonte Cow #053084 2/6 lb Toma is a type of cow's milk cheese produced throughout the Alpine arc of northern Italy, especially in the regions of Valle d'Aosta and Piemonte. Interestingly, it tends to crop up in those areas where the classic mountain “fontina” has less of a presence. In Valle d'Aosta it was used mainly as a substitute for meat, which tended to be scarce in the hills, and is still wonderful when cooked with polenta or soup. In Piemonte there are more than 20 types of Toma with the DOP mark awarded to those produced in the provinces in and around Novara, Vercelli, Biella, Torino, Cuneo and a handful of communes near Asti and Alessandria. Toma Piemonte Cow #053714 1/18 lb Quaglia Toma Valcavera Aged #053838 1/15 lb An aged toma cheese made with high quality raw milk with a delicate scent, and the rich and concentrated flavors of a meadow. Each form is variable weighing between 4 and 6 kg depending on how much fresh milk is available each day. The crust blooms with a range of colors. SPB012407WI 43
Buedel Food Products Co. 708-496-3500 Lombardy Gorgonzola Gorgonzola takes its name from the village of Gorgonzola near Milan, which used to be an important meeting point and market for cattle drovers. Possibly the oldest blue cheese in the world, Gorgonzola is soft and buttery, aromatic and savory. It is made from pasteurized cow’s milk from Lombardy and Piedmont in northern Italy. Its distinctive, greenish veining occurs naturally when the cheese is left to ripen, then is encouraged into the center by piercing with copper wire and frequent turning. The Gorgonzolas— Mountain and Dolce—may have originated as early as Roman times and were aged in the mountain caves of the Valtellina in northern Italy. Both cheeses offer a passionate, zesty intensity of flavor. The Mountain Gorgonzola is firmer, more heavily veined, with a touch of sharpness. Dolce is a creamy, meltingly soft cheese with a smooth rich taste. An excellent table cheese, Gorgonzola also cooks well. Its flavor mellows when cooked and goes well with pasta, of course, as well as eggs, vegetables and chicken. It is ideal with crusty bread or crackers, delicious with salad, fruit, as a creamy pasta sauce, in risotto or as a pizza topping. Gorgonzola Dolce Creamy, 5 Stelle #053000 Gelmini 4/3lb An extra creamy and slightly sweet version of Gorgonzola, this Gelmini gem is delicious spread on bread or blended into risotto or creamy pasta sauces. Gorgonzola Mountain Gelmini #053013 1/14 lb The Mountain Gorgonzola is firmer, more heavily veined, with a touch of sharpness. An excellent table cheese, Gorgonzola also cooks well. Its flavor mellows when cooked and goes well with pasta, of course, as well as eggs, vegetables and chicken. Try it blended with sweet butter and used as a topping for grilled meats, or use as an ingredient for sauces and stuffings. Other Gorgonzola Packs #053729 4/3 lb Gelmini Creamy Gorgonzola (Cremamore) #054532 1/12 kg Gorgonzola Piccante #054567 1/12 kg Gorgonzola Piccante Mountain 1/4 cut #054569 4/3 lb Gorgonzola Piccante 4/3 lb cuts Other Lombardy Cheeses Taleggio Vero Arrigoni #053009 2/4.4 lb The softest, creamiest member of the famous Italian Stracchino cheeses, Taleggio was first made in the valley of the same name, located in the historic province of Bergamo. Taleggio made its debut in the international cheese markets after World War I, around the same time as its cousin Bel Paese. Its rough, rosy crust (inedible), pale yellow interior, and rich and buttery, fruity, slightly salty flavor are what give Taleggio its individuality. Taleggio's soft, incredibly flavorful interior is creamy in texture and has a pungent aroma. Taleggio is a buttery cheese that develops a more assertive and tangy flavor as it matures. Crafted in Lombardy's Val Taleggio during the eleventh and twelfth century, this cow's milk cheese, was only given its name in the last century. The most famous and flavorful Taleggio matures in the caves of Valsassina in the Como region. One of the few washed-rind cheeses of Italy. DOP Taleggio Biologico #053708 2/5 lb Arrigoni (Special Order) The best of Arrigoni production this item is characterized by the brand number CTT7 and is considered by peers to be the top quality. It’s a soft-paste cheese produced exclusively with cow’s milk with a slight rosy rind. The paste is soft to the palate; the taste is sweet and delicate with aromatic shadings. Once maturation is reached the taste gets decidedly spicier. The origin of Taleggio is ancient, probably around the 10 DOP th or 11 th century, although the first news dates back to 1200. Since 1988 Taleggio has been designated as a Denomination of Origin cheese in Italy and it obtained the European acknowledgment of Denomination of Protected Origin in 1996. In addition, this Taleggio Biologico “Organic” comes from milk obtained exclusively from organic breeds of its production area. Taleggio, Aged Quercino #054916 2/1.8 kg “Quercino” is a variety of fern which grows lushly in the undergrowth of the Pre-Alps. It is characterized by its dry salting and ripening in pinewood cases in very humid cellars, a process which can last more than 60 days. 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. Because of its more intense ripening, Quercino Taleggio is lower in height than regular Taleggio, and it has a more marked and strong flavor. Strachitunt Val Taleggio #054558 2/6 lb This cheese, which has been called the “jewel” of the Valtaleggio, dates back almost 1000 years. It is 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 and is known for its sweet and sour taste. The wheels are aged in the exclusive area of production for a minimum of 60 days. The cheese is marked “STV“by the Consorzio that oversees its production and guarantees the authenticity of this very unique and delicious cheese. SPB012407WI 44
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