Buedel Food Products Co. Specialty Cheeses, Meats & Groceries ...

Buedel Food Products Co. 708-496-3500
Bitto #053723 1/27 lb
Bitto dates back to the times when the Celts were expelled by the Romans from the plains of Italy and took refuge in
Valtellina. The name Bitto is a relative of the Celtic word bitu which means "perennial." The cheese is made from
whole cow's milk to which some goat's milk, though no more than ten per cent of the total volume, may be added.
Bitto is a cylindrical, semi-cooked, semi-hard cheese with a straw-yellow rind and a paste that varies in color from
white to straw-yellow depending on how long it has been aged. The paste is sparsely pitted with partridge-eye holes.
The taste is sweet and delicate and becomes stronger as the ripening period is lengthened. The addition of goat's
milk accentuates the distinctive aroma of Bitto. DOP
Bormino Fresh Cow's Milk Cheese #053785 2 /1.5 lb
Bormino belongs to a long dairy tradition of the High Valtellina. This cheese is characterized by
its soft paste that changes depending on the season. Its color ranges from white to straw yellow. The cheese is very
delicate and sweet with irregular, thin eyes. It is covered by a white crust that is soft and perfectly bloomy.
Capra Stagionato San Tumas (Aged Goat) #054533 2/2.2 kg
San Tumas 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 aged, with fruit and/or sweet preserves or possibly a fruit mustard.
Casolet #053737 1/16 lb
Casolet is a typical cheese of the Val di Sole region. The name comes from the original custom of making it in the home. It
is made from cows’ full fat milk and is ready after twenty days of processing. If it is produced in the Alpine summer
pastures, during the summer, it is tastier and can benefit from being matured even for as long as six months. In the Val di
Sole, which shares the prize with the nearby Valle di Non for the most abundant production of apples. An interesting cold
dish based on Casolet cheese is presented in the restaurants: a wooden bowl containing Casolet, “golden delicious”
apples (both diced,) and a few chopped walnuts.
Formai de Mut #053007 1/20 lb
Formai de Mut is a dairy product of Upper Val Brembana. Its name literally means “mountain cheese” since it’s
produced in the Alpine pastures situated between 1300 and 2500 meters above sea level. It’s a semi-cooked cheese
made with full-cream cow’s milk. Its shape is cylindrical with straight side surfaces that can be slightly convex. The
rind is pale-yellow, verging on grayish as the maturation proceeds. The paste is thick, but elastic with a delicate,
sweet-smelling taste. Formai de Mut is only slightly salted, not too savory, so as to properly reflect the fragrances of
the Alpine pastures. At least 45% fat in dry matter. The characteristics of this cheese vary according to the
maturation, which can last more than a year.
Mascarpone, Gelmini #054338 24/17.5 oz
Also: #054677 12/8.8 oz Gelmini and
#054676 6/17.5 oz Gelmini
Mascarpone is a rich, fresh cheese with the texture of a thick whipped cream that can be easily blended with shredded or
powdered chocolate, fruits or liquors to make desserts. While Mascarpone is primarily a dessert cheese, it can also be used as a
creamy base in pasta sauces.
Matusc Misto Capra #054534 2/2.5 kg
Matusc is a cheese from the Valtellina Region of Lombardy. This cheese is made from a mixture of cow and goat milk. It
has been aged a minimum of two months. It is semi-cooked with a smooth paste, small or practically no eye formation,
and a gray rind due to minor mold formation. The taste is aromatic and distinctive, yet delicate. Matusc is a cheese that
will suit any occasion, be it a casual 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.
Pizzino #053879 1/1 lb
Pizzino is a washed rind cheese with a pungent aroma and a flavor similar to a taleggio. It is named for Pizzino, a very small
medieval town built on top of one of the rocky outcrops from which it dominates the whole Taleggio Valley, touched each
morning by the rays of the sun. Its pastures are rich with different blooms which give the milk, coming only from
thoroughbred brown Alpine cows, a unique flavor and perfume. This fine milk, along with the ancient art of cheese making,
has produced this soft Robiola style cheese, which is ripened slowly and naturally (for about 3 months) in wooden chests
and traditional cellars. It offers an infinite variety of nuances to our senses and palate.
Raschera Cow #053082 1/17 lb Quaglia
This cheese is produced in the Province of Cuneo which is in the southern part of the Piedmont Region. It takes its
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. It is produced in the classic round wheel, but more often it will come in the traditional
square form. Long ago, it was customary 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 may have
some goat and/or sheep’s milk added. Raschera is delicate and fragrant with a distinct, aromatic taste. Delicious as a table cheese, it is
often used in preparing local dishes. It pairs well with a young wine, warm, soft with a fruit-like bouquet such as a local Barbera d’Asti. DOP
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