• Country Origin: Italy
IMAGE 1- Grana Padano A typical product of the Po Valley, Grana Padano is a fine and delicious cheese that is a symbol of “Made in Italy” gastronomic excellence throughout the world. Made from low-fat raw cow's milk, it is a hard semi-fat cheese, fine grained, white or straw yellow in colour, enclosed in a hard, dark ... / IMAGE 2- Parmigiano Reggiano A cheese of the greatest quality, famous throughout the world, produced in the provinces of Parma, Reggio Emilia, Modena, and part of Mantua and Bologna. Made from low-fat raw cow's milk, it is a hard, granular and semi-fat cheese that is white or straw yellow in colour with a natural straw yellow rind. It is characterized by a rich, delicate and full flavour that is never sharp. / IMAGE 3- Asiago Stagionato It's a hard, semi-cooked, semi-fat cheese made with thermised cow's milk typical of the Asiago Alpine plateau. It has a smooth, regular rind; it has a compact and granular straw coloured paste with a few small or medium size holes. Depending on the different agings, it is characterized by either a more sweet taste (Mezzano) or by a more intense and fragrant taste (Vecchio). / IMAGE 4- Asiago Fresco It's a fresh cheese originating from the Asiago Alpine plateau. It is a semi-hard, semi-cooked cheese made with pasteurised cow's milk, white to slightly straw yellow in colour, with marked and irregular holes and a thin and elastic rind. Rich in live milk enzymes, it has a delicate, supple and pleasant taste with a delightful aroma of milk. / IMAGE 5- Piave Presentation It is the most famous cheese typical of Belluno province. Created from the experience of local master cheese makers, it is still produced following traditional methods using pasteurised cow's milk. Thanks to the processing and the quality of the raw materials, Piave cheese obtained Protected Designation of Origin (PDO) status in May 2010. It has a sweet and intense flavour which becomes more pronounced as the cheese ages. It’s offered in various stages of maturation: Fresco (fresh), Mezzano (medium), Vecchio (mature) and Vecchio Oro del Tempo (extra mature). The Fresco type is a white cheese with a soft and light coloured rind. In the more matured versions, the rind is thicker and more consistent and tends to be more brownish in colour while the paste becomes straw yellow. / IMAGE 6- MONTASIO It is a typical table cheese from the region of Friuli Venezia Giulia and northeastern Veneto. It is a semi-hard cooked cheese made with thermised cow's milk, compact, white or straw-yellow in colour with regular uniform holes. Initially the light brown coloured rind is smooth, elastic and compact, becoming dry over time. The paste becomes more close-textured and flaky as the cheese matures. Three different types of Montasio are available: - Montasio Fresco (fresh), aged from 2 to 4 months; it has a mild and mellow flavour with hints of milk; - Montasio Mezzano (semi-matured), aged 5 to 10 months; it has a stronger full-bodied flavour; - Montasio Stagionato (matured), aged at least 10 months; characterised by very aromatic and pleasantly sharp tones. / IMAGE 7- This is a typical table cheese from the mountainous areas located in the northern part of Verona province. It is a semi-hard, semi-cooked cheese, slightly straw yellow in colour with widespread tiny holes and a thin and elastic rind. Monte Veronese is produced in two varieties that vary by the length of their maturation period and by the type of milk used. A fresher cheese is based on whole cow’s milk (raw or pasteurized) and is aged a minimum of 25 days, but preferably 30 or 40 days (period in which the best organoleptic properties are obtained). An aged product made with partially skimmed cow’s milk that is matured more than 2 months. The fresh variety has a sweet, delicate and pleasant taste, while the aged version has a more intense, fragrant taste that becomes sharper as it ages. / IMAGE 8- GORGONZOLA Gorgonzola is a cheese belonging to the marbled family because of the presence of green mould veining. Made from pasteurized milk, Gorgonzola is a raw cheese of a pale straw-yellow colour. It is made in a sweet version, which is creamy, soft and slightly sharp tasting, while in the sharp variety the ageing makes the texture more veined and firmer and the flavour is sharp and strong. / IMAGE 9- PROVOLONE A semi-hard stretched-curd cheese, originally from Southern Italy, but produced in the Po Valley since the second half of the 1800s. Made from whole cow’s milk in various shapes, it is straw-yellow in colour with possible very small holes, more evident in mature cheeses. The flavour can be sweet or sharp depending on the rennet used and the maturation period. / IMAGE 10- Pecorino Romano A cooked, hard cheese obtained from whole sheep’s milk that is made in Sardinia and Lazio. It has a thin crust of an ivory or natural straw-yellow colour, sometimes capped in black. The texture of this white cheese is firm, friable and crisp or slightly holed. This table cheese is aromatic, tasty and slightly sharp tasting; the grating type is sharp and intense tasting. / IMAGE 11- GRATED MIX Gran Primo grated mix is obtained from a selection of aged hard cheeses, including Grana Padano. It comes in 1 kg packs for catering and in 100 g stand-up re-sealable packets for the end-user. It's ideal for adding flavour to classic Italian pasta dishes. / IMAGE 12- Mascarpone It’s a delicate fresh and creamy cheese with a sweet taste and a persistent buttery aroma. It’s available in two sizes: 250 g and 500 g.