Primosale with olives
59,50 Afl.
Fresh sheep’s milk cheese with olives stuffed with sweet pepper . Slightly salty tasting. Maturing 3/5 days. Vacuum-packed. Forms available: 1.5 kg
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- Type: Cheese
- MFG: On Order
Description
Fresh sheep’s milk cheese with olives stuffed with sweet pepper . Slightly salty tasting. Maturing 3/5 days. Vacuum-packed. Forms available:1.5 kg
Additional information
Brands | Biopek |
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Quick Comparison
Settings | Primosale with olives remove | Fontina vera Aosta ca 2kg remove | Pecorino Toscano ca 2 Kg remove | Burrata senza testa 2x 125 gr Valcolatte remove | Parmigiano Reggiano PDO 24 months remove | Gorgonzola piccante ca 1,5kg remove | ||||||||||||||
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SKU | 197002 | 193190-1 | 193024 | |||||||||||||||||
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Price | 59,50 Afl. | 67,10 Afl. | 67,90 Afl. | 15,90 Afl. | 65,00 Afl. | 47,50 Afl. | ||||||||||||||
Stock | In Stock | In Stock | In Stock | In Stock | In Stock | In Stock | ||||||||||||||
Availability | In Stock | In Stock | In Stock | In Stock | In Stock | In Stock | ||||||||||||||
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Description | Fresh sheep’s milk cheese with olives stuffed with sweet pepper . Slightly salty tasting. Maturing 3/5 days. Vacuum-packed. Forms available: 1.5 kg | Fontina cheese is a semisoft cow’s cheese with a gentle buttery, nutty flavor. Typically, fontina produced in the Valle d’Aosta, Italy (the cheese’s birthplace), will be slightly more pungent than renditions made in the U.S., France, or other regions of Italy. | the Pecorino Toscano (from Tuscany) was considered the best cheese of Italy, on a par with Parmigiano Reggiano; today, this product is labeled with the Protected Designation of Origin (PDO). | The burrata, a creamy cheese with a heart of stracciatella. Order before Friday, delivery next Friday |
| Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow's milk is used while preparing the cheese. Generally, it takes three to four months to attain full ripeness. This cheese has a crumbly and soft texture with a nutty aroma. It can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola) are its two varieties, which vary in their age. Gorgonzola can be consumed in many ways. It is served with wines like Bordeaux Blend (Red), Zinfandel and Sauternes. | ||||||||||||||
Content | Fresh sheep’s milk cheese with olives stuffed with sweet pepper . Slightly salty tasting. Maturing 3/5 days. Vacuum-packed. Forms available:1.5 kg | Fontina cheese is a semisoft cow’s cheese with a gentle buttery, nutty flavor. Typically, fontina produced in the Valle d’Aosta, Italy (the cheese’s birthplace), will be slightly more pungent than renditions made in the U.S., France, or other regions of Italy. Regardless of where it comes from, a hunk of fontina is always a welcome member of any well-rounded cheese plate and is an excellent melting cheese, making it perfect for pizzas, sauces, toasty sandwiches, and frittatas. It’s a cheese well worth exploring if you haven’t already, but if you don’t have any on hand or have difficulty finding it, Gruyère, provolone, Gouda, or Emmental are all perfectly fine substitutes in most any recipe calling for fontina. | the Pecorino Toscano (from Tuscany) was considered the best cheese of Italy, on a par with Parmigiano Reggiano; today, this product is labeled with the Protected Designation of Origin (PDO). | Burrata Valcolatte This product has a shelf life between 8 to 10 days The burrata, a creamy cheese with a heart of stracciatella. It’s made by a layer of spoon paste, stuffed and closed on the top. In the one without tuft ("ciuffo" in Italian) the surplus is stung. It is, nowadays, considered the most delicious product of Apulian dairy production. 2 piece per pack (125g) | Parmigiano Reggiano is the great result of a long history that began about 8 centuries ago in the abbeys of the monks. In fact, the Benedictines invented this delicious hard cheese, in the area between Parma and Reggio Emilia.
Today, Parmigiano Reggiano PDO is produced in the same places, following the same methods and using the same simple ingredients: fine milk from the area of origin, salt and natural rennet.
In 1992 it was classified as a PDO product, so it can only be produced in the provinces of Parma, Reggio Emilia, Modena and in some areas of Mantua and Bologna.
The relationship with the territory is in fact important: the climate, the feeding of the cows, the raw materials, the knowledge of the craftsmen are in fact elements that cannot be found elsewhere. Each wheel of Parmigiano Reggiano is therefore truly unique. To produce a single wheel of Parmigiano Reggiano PDO weighing approximately 38 kg, 550 liters of excellent fresh milk and at least 2 years of aging are required.
This product is known and appreciated all over the world, its success has made it the most imitated cheese, but the original is that branded by the Consortium. At the end of the ageing period, indeed, experts examine the forms one by one and those that meet the requirements of the PDO denomination are fire-branded. This seal is essential for producers and consumers, since it offers an absolute guarantee on product quality.
| ca 1.5 Kg price for Kg Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow's milk is used while preparing the cheese. Perfetto Import distributes it for the island of Aruba on order. Delivery time is one week. | ||||||||||||||
Weight | 2 | 2 | 1.5 | |||||||||||||||||
Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||||
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