Primosale with truffle
58,60 Afl.
Fresh sheep’s milk cheese stuffed with truffle. Savory taste with truffle aroma. 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 stuffed with truffle. Savory taste with truffle aroma. Maturing 3/5 days. Vacuum-packed. Forms available 1.5 kg
Additional information
| Brands | Biopek |
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Quick Comparison
| Settings | Primosale with truffle remove | Fontina vera Aosta ca 2kg remove | Gran moravia cheese whole wheel remove | Blu di Capra goat cheese remove | Grana Padano cheese 2,3 Kg ca remove | Cacion Nero di Pienza goat cheese 2,8 Kg remove | ||||||||||
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| SKU | 197002 | |||||||||||||||
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| Price | 58,60 Afl. | 67,10 Afl. | 45,90 Afl. | 65,90 Afl. | 54,00 Afl. | 64,50 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 stuffed with truffle. Savory taste with truffle aroma. 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. |
| Ingredients • Pasteurized Italian goat’s whole milk
• Selected milk enzymes
• Dehydrated sea salt
• Animal rennet
• Selected Penicillium moulds |
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| Content | Fresh sheep’s milk cheese stuffed with truffle. Savory taste with truffle aroma. 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. | Gran Moravia is a hard cheese produced with traditional copper vats and then slowly and long aged.
Milk used to produce Gran Moravia comes from the farms of the Gran Moravia Eco-Sustainable Chain, traceable and certified by DNV according to UNI EN ISO 22005:2008.
Gran Moravia has an intense and nutty taste. The flavor of Gran Moravia enriches any single dish. It is ideal both as table cheese or grated, in shaves or cubes, and it can be served as a fancy starter, as an appetizer or at the end of the meal together with seasonal fruits.
| Our Blu di Capra is the ideal product for those modern consumers who have become increasingly aware of the nutritional and health aspects related to cheese consumption, but, at the same time, are not willing to give up taste and quality. BLU DI CAPRA IGOR is the perfect combination of delicate flavor and high nutritional value. While its flavor is the result of the right balance between the characteristic goat’s milk scent and the fragrant notes of its blue-veins, its high nutritional value is due to the high content of vitamins and calcium, low content of cholesterol, and high digestibility. For its Blu di Capra, IGOR has carefully selected the best ITALIAN producers of goat’s milk. This selection process has allowed the production of a uniquely flavored top-quality cheese that meets the needs of even the most demanding consumers. Blu di Capra Igor: a healthy trendy treat. NUTRITIONAL VALUES ENERGY 359 kcal TOTAL FAT 29 g SATURATED FATTY ACIDS 18,6 g CALCIUM 432 mg CARBOHYDRATES 0,46 g PROTEINS 23 g SALT 2,48 g | Grana Padano, granted DOP on 12 June 1996, is one of the few kinds of cheese that can compete with the King of Cheeses; Parmigiano-Reggiano. Created by the Cistercian monks of Chiaravalle in the 12th century, it is still made throughout the Po River Valley in northeastern Italy.The cheese is made from unpasteurised, semi-skimmed cow’s milk from two milkings and generally aged for two years. At the end of the cheese-making process, Grana Padano develops a firm, thick and deeply straw-coloured rind protecting the fragrant, dry, flaking interior. Grana means “grainy” in Italian, which is reflected in the fine granular texture with an intensely sweet flavour. As Grana Padano ages, the flavours become pronounced, savoury and complex, and the texture becomes more crumbly. Though similar to Parmigiano, Reggiano Grana Padano is inexpensive cheese. Moreover, Grana is less crumbly, milder and less complex than its long-aged sibling. Grana Padano is manufactured in cylindrical wheels measuring 35 to 45 cm in diameter and 15 to 18 cm in height. It is sold at different ripening stages: Grana Padano (9 to 16 months), Grana Padano oltre 16 mesi (over 16 months) and Grana Padano Riserva (over 20 months). Try pairing the cheese with a Barolo, Zinfandel or Gavi white wine. | Pecorino Cheese Cacio Nero di Pienza is a typical cheese from Tuscany produced exclusively with 100% Italian sheep’s milk. It is a semi-cured cheese with a maturation of about 60/70 days. It is produced in Val D’Orcia and in the province of Siena. A semi-hard cheese with a white coloured paste. The taste is different from the classic pecorini, it is more delicate, dry and intense. The black colour is used for the most cured cheeses. How to enjoy it It is a perfect cheese to be enjoyed plain, excellent if served with cured meats and other Tuscan cheeses. It is delicious for appetizers such as soufflés with Cacio di Pienza, for traditional recipes such as Pici with cacio e pepe or for variations of traditional dishes such as Cacio di Pienza fried with bread ! It can also be tasted diced to add flavour to salads. The best wine to combine with this cheese is a medium to full bodied red wine such as a Barbera d’Asti DOC. | ||||||||||
| Weight | 2 | |||||||||||||||
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