cheese guide - Italicatessen

Transcription

CHEESE
GUIDE
2016
HARD CHEESE
Italian Hard
Cheese Rossi
Made with unpasturized
milk.Similar to Grana Padano with firm and granular
texture. Ideal for grating.
Code
C005W
“OroNero®”: raw milk cheese, a semi-
GranOro
soft, slow-maturing with fine granules
texture. It is produced with milk from
family cows is aged less than nine
months. Ideal with a glass of Prosecco
as appetizer or in a cheese platter.
Italian hard Cheese made
with unpasturized milk.
Similar to Grana Padano
with firm and granular
texture. Ideal for grating.
Description
Cut
Italian Hard Cheese Rossi F.lli
Wheel
Weight
(Kg)
Aging
(Mts)
35
9
C005
Italian Hard Cheese Rossi F.lli
1/8
4
9
CP001W
GranOro 12 Months
Wheel
35
12
CP001
GranOro 12 Months
1/8
4
12
C006
OroNero® (Black Gold) Gennari
Wheel
8
9
C022
MIX Grated
Bag
1
na
C023
Mix 100% Italian
Bag
1
na
Milk:
Unpasturized
Texture:
Semi-Hard,
fine granules
Origin:
Parma, Emilia
Romagna
Cheese Cutters and Knives
GRANA PADANO DOP
Area of production Grana Padano (DOP)
A hard semi-fat cheese, cooked and
matured slowly, made through natural acid fermentation of the curd. The
base is raw milk ― from cows milked
twice daily and fed essentially on
green or preserved fodder ― which is
left to stand and is partially skimmed
by allowing the cream to rise. It is
produced all year round.
Code
Description
Cut
Provinces of: Alessandria, Asti, Biella, Cuneo, Novara,
Turin, Verbania, Vercelli (Piedmont) Bergamo, Brescia,
Como, Cremona, Lecco, Lodi, Mantua, Milan, Monza, Pavia, Sondrio, Varese (Lombardy) Trento, Padua, Rovigo,
Treviso, Venice, Verona, Vicenza (Trentino/Veneto) Bologna, Ferrara, Forlì Cesena, Piacenza, Ravenna and Rimini
(Emilia Romagna).
Weight
(Kg)
Aging
(Mts)
C002W
Grana Padano DOP 11m
Wheel
35
11
C002H
Half
16
11
C002
1/8
4
11
C002
1/16
2
11
C003W
Wheel
35
18
C003H
Half
16
18
C003
1/8
4
18
C00316
1/16
2
18
C024
Grana Padano DOP Grated
Bag
1
11
Cheese Graters
We carry a range of
cheese graters. Ask for
further details.
PARMIGIANO REGGIANO DOP
PRODUCTION AREA
Parma, Reggio Emilia, Modena, Bologna (on the left
bank of Reno River), Mantova (on the right bank of
the Po river). (All in Emilia
Romagna)
Code
Parmigiano
Reggiano
cheese has a very long
tradition. Historical documents show that 800
years ago Parmigiano
was already very similar
to that produced today.
For one kilogram of
cheese, about 16 litres of raw cow’s milk
is required. After 12
months
of
ripening,
each and every chease
is inspected by the Consorzio Parmigiano-Reggiano according to high
quality standards. The
consortium set rules
for Cattles, Feed, Process, Aging and Quality. Unanimously considered The King of
Cheese.
Description
Weight
(Kg)
Cut
Aging
(Mts)
C010W
Parmigiano Reggiano DOP Mezzano
Wheel
35
11
C010
1/8
16
11
C01016
1/16
4
11
C011W
Parmigiano Reggiano DOP 24 Months
Wheel
35
24
C011H
Half
16
24
C011
1/8
4
24
C01116
1/16
2
24
C012W
Parmigiano DOP EXTRA 24 mts Gennari
Wheel
35
24
C012H
Half
16
24
C012
1/8
4
24
C01216
1/16
2
24
C01232
1/32
1
24
C015
1/32
1
36
C016
1/32
1
48
C013
Parmigiano DOP ORGANIC 24 Months
1/8
4
24
C01316
1/16
2
24
C01332
1/32
1
24
C020
Parmigiano Reggiano DOP Grated
Bag
1
24
C021
Parmigiano Reggiano DOP Shavings
Bag
1
24
EWE HARD CHEESE
Pecorino Romano is a hard, cooked cheese, produced with whole fresh sheep milk, exclusively from the production area. It may be inoculated with natural cultures of autochthonous milk bacteria and coagulated with creamy
lamb rennet. The cheese itself is compact or with small eyes. The taste of the softer kind is aromatic, slightly
sharp and salty. Pecorino Romano is the traditional ingredient for Amatriciana and Carbonara. (Origin: Sardinia)
Code
Description
Cut
Weight
(Kg)
CA050W
Pecorino Romano DOP
Wheel
10
CA050
Pecorino Romano DOP
1/4
5
CA030
Ricotta salata
Wheel
2
CP218
Formaggio di Fossa DOP
Wheel
1.3
CP218H
Half
0.7
CA029
Pecorino Romano DOP Grated
Bag
2.5
FORMAGGIO DI FOSSA DOP (AGED IN SEALED TUFO PITS)
Tasted slowly with a glass of Recioto, accompained with honey or figs jam or grated on gnocchi and pasta, this cheese is
a true delicacy. (Origin: Romagna)
FRESH CHEESE
Ricotta (Cow, Ewe and Mixed)
Ricotta is an Italian sheep milk or
cream-cheese cow milk whey cheese.
Ricotta (literally meaning "recooked")
uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of
cheese production.
Like Mascarpone, ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannoli. There are also kinds of cookies that include ricotta as an ingredient.
In Italian households and dining establishments, ricotta is often beaten smooth and mixed
with condiments, such as sugar, cinnamon, orange flower water and occasionally chocolate
shavings, and served as a dessert. T his basic combination (often with additions such as
citrus and pistachios) also features prominently as the filling of the crunchy tubular shell of
the Sicilian cannoli, and layered with slices of cake in Palermo's cassata.
Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient
in Naples' pastiera, one of Italy's many "Easter pies". Regional variations may be sweet or
savory.
Ricotta is also commonly used in savory dishes, including pasta, calzoni, pizza, manicotti,
lasagne, and ravioli.
It also makes a suitable substitute for mayonnaise in traditional egg or tuna salad and as
a sauce thickener.
Creamy Cheese (Cow and Goat)
Top Quality Cow and Goat robiola. Perfect for
canapees, antipasti, sandwiches, panini, cooking, cheesecakes. Try them mixed with olives
pate’!
Mascarpone is an Italian triple-cream cheese
made from crème
fraîche. It can be used in
desserts (Tiramisu’ the
most known, but also in
Risottos and other cooking preparations.
Code
Stracchino Stracchino
is a type of Italian cow’smilk cheese, typical of
Lombardy. It has a soft,
creamy texture and normally a mild and delicate flavour. In Liguria is
used for famous Focaccia di Recco
Capri’ and Fioroni Mauri
Description
Kg
Milk
C051
Mascarpone
2
Cow
C052
Ricotta Cow
1.5
Cow
CA039
Ricotta Mixed Ewe + Cow
1.5
Ewe + Cow
CLXXX
Ricotta 100% Ewe
1.75
Ewe
C053
Stracchino / Crescenza
1
Cow
CM042
Creamy Cheese Cow
1
Cow
CM043
Creamy Cheese Goat
1
Goat
CM040
Capri 7 logs
0.560
Cow
CM120
Capri Goat 7 logs
0.560
Goat
CM121
Fioroni
0.540
Goat
CM122
Fioroni Herbs
0.540
Goat
ITALICATESSEN PROMISE
We are commited to bring to Ireland the best possible value as far
as Italian products are concerned. We are also proud to be leaders in
importing both volume and niche top quality products.
We achieve this thanks to:
Our People
The passion and knowledge we all put in our food and wines make us
unique. This is not only the winning formula that allows us to build
strong partnerships with our customers and our suppliers, but also
the ONLY formula that make us happy of doing what we do, everyday.
Our Suppliers
We put a lot of enphasis in selecting and constantly auditing our
suppliers. Suppliers and Products approval is a central element of
our business and our Quality Manual is very strict on the steps to be
taken before introducing a new product or producer.
Our Customers
We are proud to work with all the best food establishments in Ireland.
Thanks to the customers who share our same values we keep growing in high and low times.
The energy that is generated when our customer, us, our supplier
and the final consumer are all together putting passion and love in a
specific product is so strong and fulfilling.
FRESH MOZZARELLA
Fiordilatte
Code
Description
Kg
C610
Cow Mozzarella Ovoline 50g
0.5
C615
Cow Mozzarella Bocconcini 125g
1
C630
Cuor di latte Cherry 10g
1
C640
Fiordilatte Agro Pontino Artisan 250g
1
C645
Fior di Latte 350gr with little head
1
C648
Smoked Mozzarella 250gr
1
C670
Mozzarella sheet (to stuff) 1kg
3
PPF30
Burrata
2.5
Burrata
BUFFALO MOZZARELLA
Buffalo mozzarella (Italian: mozzarella di bufala) is a mozzarella made
from the milk of the domestic water buffalo rather than from cow milk.
Code
Description
Kg
C650
Buffalo Mozzarella DOP 20g
1
C655
1
C660
1
MOZZARELLA
for PIZZA
R
Julienne
Fiordilatte Diced
EA
LM
O
ON ZZA
LY REL
!
LA
Ingredienti:
latte vaccino, sale, caglio,
fermenti lattici selezionati.
Code
Description
Kg
Case
CV001
Cow Mozzarella Julienne Casaro Bag
2.5
4
CV004
Cow Mozzarella Log Casaro
1
6
CV101
Fresh Fiordilatte Diced (small) Tray
2.5
4
CV104
Fresh Fiordilatte Log Tray
3
6
CM201
Cow Mozzarella Log Mauri
1
5
CV301
Smoked Mozzarella Log
5
6
Smoked Scamorza
SEMI-SOFT CHEESE
BRA TENERO DOP
Semi-soft DOP cheese from Piedemont
region. Salty and fragrant taste. Aged 2
months.
Well accompanied by red wine.
BRA Duro DOP
Semi-hard DOP cheese from Piedemont
region. Salty and fragrant taste. Aged 6
months.
CASTELMAGNO DOP
RASCHERA DOP
Semi-hard cheese from Piedemont region.
Raw curd with a fine and delicate flavour,
slightly spicy and salty if well matured.
Aged at least 1 month. Good in a cheese
board, sliced or diced in sandwiches or salad
or melted in Risotto, vegetables, etc.
TOMA DOP & TESTUN
Semi-soft DOP cheese from Piedemont
region. Salty and fragrant taste.
Aged 2 months.
Tuestun is a Toma with a much longer
aging.
Code
Description
Cut
(Kg)
Aging
(Mts)
CP030W
Bra Tenero DOP
Whole
8
2
CP030H
Bra Tenero DOP
Half
4
2
CP030
Bra Tenero DOP
1/4
2
2
CP031W
Bra Duro DOP
Whole
8
6
CP031H
Bra Duro DOP
Half
4
6
CP031
Bra Duro DOP
1/4
2
6
CP042W
Raschera DOP
Whole
8
1
CP042H
Raschera DOP
Half
4
1
CP042
Raschera DOP
1/4
2
1
CP046
Toma DOP
Whole
2
2
CP046L
Toma DOP
Whole
5
2
CP050
Toma w Truffles
1/4
2
2
CP040
Castelmagno DOP
1/4
2
2
CP060
Testun Vacca
1/4
2
6
Castelmagno is a semi-hard, half-fat
cheese produced from whole cows
milk, obtained from cattle of the
Piedmontese breed fed in the Mountains on fresh forage or hay from
mixed meadows or pasture.
Aside from being eaten on its own
Castelmagno can be part of countless recipes, such as in fondue or
veloutees and can be eaten along
with gnocchi, rice, pasta, polenta,
thinly sliced raw beef meat (carpaccio) or grilled vegetables.
Castelmagno cheese is one of the
world’s most popular Italian cheeses.
This cheese has very ancient origins
dating back to the twelfth century.
SEMI-SOFT CHEESE
PERLA VINACCE
Toma aged in grapes skins (Piedmont)
PERLA Chilli Pepper
Toma with chilli pepper (Piedmont)
Code
Description
Cut
(Kg)
CP110W
Formaggio Perla Vinacce
Whole
8
CP110H
Half
4
CP110
1/4
2
CP112
Formaggio Perla Chilli Pepper
Whole
8
CP112
Half
4
CP112
1/4
2
C110
Fontina Valle D'Aosta DOP
Whole
8
C110
Half
4
C110
1/4
2
CF020
Fontal Italiano Stella Alpina
1/4
2
CF022
Fontal Italiano SA (Natural Rind)
Whole
8
CF022
Half
4
CF022
1/4
2
CP025
Asiago DOP Pressato
Whole
15
CP025
Asiago DOP Pressato
1/4
4
CP026
Mezzano Asiago
Whole
8
CP026
Mezzano Asiago
Half
4
CP026
Mezzano Asiago
1/4
2
CP150
Montasio Mezzano DOP
Whole
8
CP150
Half
4
CP150
1/4
2
CP080W
Formaggio Ubriaco
Whole
8
CP080H
Formaggio Ubriaco
Half
4
CP080
Formaggio Ubriaco
1/4
2
Refrigerated
Cheese Carts
FORMAGGIO UBRIACO
Montasio like cheese aged in grapes
skins (Veneto)
FONTINA VALLE D’AOSTA DOP
Fontina della Valle d’Aosta DOP is
a mountain cow cheese from the
western Alps (Mont Blanc). This
very special cheese is worldwide
famous for its strong and sweet
taste which develops with maturation. Fontina is protected by a
consortium which guarantees the
quality from milk to maturation.
FONTAL STELLA
ALPINA
Semi-soft cheese
similar to fontina but
milder. Stella Alpina is
a top quality ITALIAN
Fontal. Ideal for panini,
fondue, pizza.
MONTASIO MEZZANO DOP
Montasio is a cheese from
Veneto region. Montasio
cheese has a firm, delicate,
fruity flavor with just a hint
of nuts.Aged 6 to 10 months.
Very good with red or white
wines, but also in panini,or in
a number of recipes.
ASIAGO PRESSATO &
ASIAGO MEZZANO DOP
Asiago is a cheese from
Veneto region. Pressato is
smooth and semi-soft, quite
mild. Aged about 1 month.
Mezzano is aged 4 to 6
months, it is harder
and stronger.
SEMI-SOFT CHEESE
Scamorza
Is a cheese that melts wery
well. Can be white or smoclked. Typically fried and
served with prosciutto or
tomatoes or mushrooms, etc.
It is also nice in panini or
melted on pizza.
Our scamorza is Top Quality.
The smoked one is naturally
smoked unlike most other
products in the market which
are done using liquid smoke.
ITALICATESSEN SERVICES
We are commited to partner with our customers to
promote quality products and eating. Italian Cheese
is a broad and incredible resource for all.
Our support includes:
RESTAURANTS
- Cheese Platters and Carts development
- Serving, Cooking and Pairing suggestions
- Special Event Products
- Specials and Special Offers
- Sourcing of specific products
SHOPS
- Cheese Counter development and management
- Staff Training
- Specials and Special Offers
- In Store Tastings and Events
- Informative and Promotional literature
- Sourcing of specific products
CUT & SLICING
For your convenience we cut, slice and vacuum or
MAP pack most of our products.
Code
Description
(Kg)
CP162W
Cacio Semistagionato
13
Origin
Sicily
CP162
Cacio Semistagionato block
2
Sicily
CP160W
Cacio Stagionato
13
Sicily
CP160
Cacio Stagionato block
2
Sicily
CF010
Scamorza Log
2
Calabria
CF012
Scamorzina
0.3
Calabria
Cacio Ragusano is an ancient cheese made in the Sicilian countryside where they still use ancient techniques and traditional wood
and copper tools. The hand-made cheese begins with fresh whole
raw milk and natural rennet. After the milk sets, the curd is broken with a forked wooden stick (ruotula), then cooked drained, and
pressed. After a few hours, the curd is cooked again then removed
and allowed to rest in the traditional wooden "mastredda" for 20
hours. When matured, Ragusano is cut into long strips, cooked and
mixed in the wooden "staccio." Using a wooden club (manuvedda),
the cheesemaker stretches and kneads the curd to create an oval
ball, returns it to the mastredda and forms it into the characteristic
shape of Ragusano. A day later, the cheese is immersed in brine for
about 15 days then hung in pairs by hand-made cords (liame) in the
cool, fresh (maizze) where they remain up to two years.
BREBIDOR & CAPRIDOR
Semi-soft cheese with edible rind made
with ewe or goat milk. Comes in small
300g wheels.
PROVOLONE AURICCHIO
Auricchio is available in a variety
of tastes obtained by different processing methods and aging times:
DOLCE (Mild) preserves the delicate flavour of the fresh milk. Perfect for sandwiches and panini or
melted on pizza or other baked
dishes.
CLASSICO PICCANTE (Sharp)
made Auricchio the number one.
Unique unmistakable decisive flavour obtained thanks to Auricchio
special rennet.
GIOVANE (Young) Shorter aging
than the Classico, flavoursome but
delicate taste.
STRAVECCHIO Extra-Aged hits
the spot with more refined cheese
lovers.
Code
Description
In the year 1977, at San Giuseppe Vesuviano (Naples),
the Auricchio company was born. Its founder was Gennaro
Auricchio, the creator of the special rennet which endows
Auricchio provolone with that flavour which is unique in the
whole world, Mr Gennaro Auricchio’s firm rapidly made a
name for itself: already at the end of ‘800 it crossed the
Ocean and landed in the USA, in Little Italy’s shops. Its
renown and size were increasing steadily so that Cremona’s
production was added to Naples’ first dairy. Auricchio is the
World Leader in the provolone market, and rank amongst
the top Italian companies in the dairy products sector.
Cut
Weight
(Kg)
CA001
Provolone Auricchio Dolce (Mild) Salami
Whole
6
CA001H
Half
3
CA002
Whole
20
CA010
Provolone Auricchio Classico (Sharp) Salami
Whole
6
CA010H
Half
3
CA011
Whole
30
CA012
Whole
100
CA015
Provolone Auricchio Classico (Sharp) Mandarino
Whole
10
CA018
Provolone DOP Auricchio Stravecchio (Aged)
Whole
20
CA018S
Provolone DOP Auricchio Stravecchio (Aged)
Slice
2
CA019
Caciocavallo DOP Auricchio Stravecchio (Aged)
Whole
2
CA020
Provolone Auricchio Dolce Vacuum
Whole
4
CA020H
Provolone Auricchio Dolce Vacuum
Half
2
CA021
Provolone Auricchio Smoked Vacuum
Whole
4
CA021H
Provolone Auricchio Smoked Vacuum
Half
2
CA022
Auricchio Classico Vacuum
Whole
4
CA022H
Auricchio Classico Vacuum
Half
2
CA023
Auricchio Giovane (Young) Bell
Whole
0.5
CA024
Auricchio Giovane (Young) Flask
Whole
0.8
CA032
Auricchio Giovane (Young) Salami
Whole
0.27
CA033
Auricchio Giovane (Young) Salami
Whole
1.3
WASHED RIND SOFT CHEESE
Taleggio DOP
Taleggio is a washed rind and smear-ripened Italian cheese that is named after Val Taleggio. The
cheese has a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. Its
crust is thin and studded with salt crystals.
First, the acidified milk is brought to the lab from milk calves. The cheese is set on wood shelves in
chambers, sometimes in caves as per tradition, and will mature within six to ten weeks.
It is washed once a week with a seawater sponge, in order to prevent mould infestation, and to
prevent the cheese from forming an orange or rose crust.
Mild and delicate, melting and creamy to the palate, aromatic in
its subtleness, Bontaleggio is the Mauri cheese par excellence,
the real D.O.P. Taleggio.
Typical of Lombardy tradition it is today popular with an increasing number of consumers even on the other side of the Alps.
A slightly thready soft cheese, it is straw white in colour with a
reddish crust that is soft, thin and usually wrinkled. Each cheese
weighs on average 2 kg. It is aged for 40-50 days in the natural
grottoes in Pasturo in Valsassina, with attentive cheesemakers
and expert technicians following it at every stage of the production process, strictly respecting tradition.
Quartirolo Lombardo DOP
Italian creamery, semi-soft
cheese of square shape. It is
made from raw cow’s milk.
Fresh quartirolo Bonquarti’ is a great
ingredient for salads, carpaccios, appetizers, crostini, cheesecakes. Very good
also breaded and deep fried!
Quartirolo Stagionato di Monte is
perfect for a cheese platter (try it covered with sesame seeds)
Tortalpina
A cheese with a unique, unmistakable
taste, created by Mauri cheesemaking
skills. Its crust has a colour similar to
that of Taleggio, but it is creamier and
has a mild flavour. Tortalpina is aged
for 40 days in the natural grottoes in
Valsassina in Pasturo, which produces
complete proteolysis of the cheese and
its consequent soft creamy appearance,
making it increasingly more popular for
cooking.
Zucchini Flan with Taleggio di Grotta
fondue and crispy shallots
Code
Description
Cut
Kg
CM000
TALEGGIO Ho.re.ca.
Whole
2
CM001
TALEGGIO VALSASSINA
Whole
2
CM002
BONTALEGGIO Taleggio DOP
Whole
2
CM003
BONTALEGGIO DI GROTTA
Whole
1.8
CM018
BONQUARTI' Quartirolo DOP
Whole
2.5
CM004
QUARTIROLO DI MONTE
Whole
1.8
CM008
163 TORTALPINA 1/2
Half
2
CM007
150 FORMAGGELLA ARTAVAGGIO
Whole
0.5
MAURI PREMIUM MINI CHEESE
Formaggella Artavaggio
Ideal cheeses for cooking, with their
unmistakable mild taste, the result of
Mauri cheesemaking skills. With a crust
similar in colour to that of Taleggio, but
the cheese itself is creamier. Formaggella
Artavaggio, which gets its name from a
mountain locality in Valsassina, is aged
for 30 days in the grottoes in Pasturo,
where it acquires its pleasant full flavour.
Code
Description
Case
CR302
FORMAGGELLA RAW MILK
6
0.35
Kg
CR305
AGED GOAT
6
0.23
CR304
MINI BLUE CHEESE
6
0.23
CR301
GROTTOES ROBIOLA
6
0.23
CR306
BITES LAUREL
6
0.125
CR303
BITES SPICIES
6
0.12
BLUE CHEESE
Gorgonzola is a veined Italian blue
cheese, made from unskimmed cow's
and/or goat's milk. It can be buttery
or firm, crumbly and quite salty, with a
'bite' from its blue veining.
Today it is mainly produced in the
northern Italian regions of Piedmont
and Lombardy. Whole cow's milk is
used, to which starter bacteria is
added along with spores of the mould GorgonzolaArgento
Penicillium glaucum; the whey is then
removed during curdling, and the result aged at low temperatures.
During the aging process metal rods
are quickly inserted and removed, creating air channels that allow the mould
spores to grow into hyphae and cause
the cheese's characteristic veining.
BONTAZOLA is aged in Mauri’s Pasturo Grottoes much longer and slower
than usual Gorgonzola. Two exclusive
recipes give birth to the Dolce and Piccante versions.
Bontazola Dolce
Bontazola Piccante (Sharp)
Origin: Lombardy
Duetto and Torta Duetto are two refined tasty Mauri specialities
born out of the marriage of the mildness and freshness of mascarpone with the unmistakable aroma of Bontàzola.
They both represent the by now classic Mauri Gorgonzola with
Mascarpone, well loved throughout the world.
The combination of walnuts and two delicious cheeses, together
with the great care that Mauri puts into its preparation, makes
Torta Duetto a tasty refined product, market leader that satisfies
even the hardest-to-please consumers.
Code
Description
Cut
Kg
CM049W
Gorgonzola Ho.re.ca.
Wheel
10
CM049
Gorgonzola Ho.re.ca.
1/8
1.5
CM050W
MAURI GORG. ARGENTO
Wheel
10
CM050
MAURI GORG. ARGENTO
1/8
1.5
CM052W
BONTAZOLA DOLCE Gorgonzola DOP
Wheel
10
CM052
BONTAZOLA DOLCE Gorgonzola DOP
1/8
1.5
CM054W
BONTAZOLA PICCANTE (Sharp)
Wheel
10
CM054
1/8
1.5
CM05416
1/16
0.75
CM058
DUETTO Gorg/Masc.+WALNUT
Log
1
CM059
Torta Duetto WALNUT
Half
3
BLUE CHEESE
Blumauri
A quality Blue Cheese produced
using 50% cow’s milk and 50%
goat’s milk. Its long ageing period
(90 days) together with the great
care taken during processing and
the addition of goat’s milk make
this an extraordinary, very refined
product.
Brebiblu
A quality Blue Cheese produced
using Ewe milk. Aged 60 to 120
days. This extraordinary cheese
is produced with carefully selected SARDINIAN Ewe’s Milk.
Code
Description
Cut
Kg
Milk
CM056
Blumauri
Wheel
2.5
Goat
CL004
Brebiblu
Wheel
2
Ewe
CP070
Montemoro
Wheel
2
Cow
Blu del Montemoro
Cow Blue Cheese produced in the Piedmont Mountains.
PECORINO CHEESE
GIGLIO SARDO & GIGLIO EXTRA
Semi-Hard
Pecorino
cheese produced from
an accurate
selection of
Sardinian
whole ewe’s
milks
Hard Pecorino
cheese produced from
an accurate
selection of
Sardinian
whole ewe’s
milks
PERLA NERA
Milk:
Ewe, Pasturized
Raw
Curd:
Raw
180-240 days
Aging:
15-30 days
Texture:
Hard, firm, compact,
slightly eyed
Texture:
soft, compact,
slightly eyed
White
Colour:
White
Colour:
White
Mild, aromatic, not sharp
Taste:
Taste:
Mild, aromatic,
slightly acid
Milk:
Ewe, Pasturized
Milk:
Ewe, Pasturized
Curd:
Raw
Curd:
Aging:
90-120 days
Aging:
Texture:
Semi-hard, firm, compact,
slightly eyed
Colour:
Taste:
FIORE SARDO DOP
Milk:
Ewe, unpasturized
Curd:
Raw
Aging:
180-240 days
Texture:
Semi-hard,
firm, compact,
slightly eyed
Colour:
White
Taste:
Aromatic,
slightly sharp
PECORINO SARDO DOP
FRESH & AGED
Milk:
Ewe
Curd:
Semi-cooked
Aging:
30-120 days
Texture:
Semi-hard, firm, compact,
slightly eyed
Colour:
Straw-yellow
Taste:
PECORINO ROMANO DOP
Code
Description
Aged
Weight
CL001
Giglio Sardo
Medium
2.5
CL002
Giglio Extra
Long
2.5
CL003
Fiore Sardo DOP
Long
2.5
CL005
Pec.Sardo Dolce DOP
Short
2.5
CL006
Pec.Sardo Maturo DOP
Long
2.5
CL007
Perla Nera
Short
2.5
CA050
Pecorino Romano DOP
Long
4
PECORINO CHEESE
CACIO ROSSO DI PIENZA
PRIMOSALE AROMATIZZATO
Incredible ewe’s milk cheeses
from Tuscany.
The Rosso (Red) is rubbed with
tomato paste before its short 45
day aging run begins.
This gives the cheese its notable
pink rind. A fantastic addition to
any cheese plate.
Fresh Pecorino cheese (aged 15
days) from Sicily enriched with
Chilli Pepper and Black Pepper.
Made with Pasturized ewe’s milk.
The Pecorino Toscano Dop is
available with short and long
aging.
FORMAGGIO DI FOSSA DOP
(AGED IN SEALED TUFO PITS)
Aging
Taste
Use
With
3 monts air, 3 months
in pits
Sweet, aromatic, with
pungent and
slightly bitter aftertaste
Meditation, Gnocchi,
Pasta, etc.
Figs Jam, Honey, Recioto
CP130
Pec. Chilli pepper - Perla
Short
2.5
Sicily
CP132
Pec. Black Pepper - Perla
Short
2.5
Sicily
CP210
Pec. Toscano DOP fresco
Short
2.5
Tuscany
CP
Pec. Toscano DOP maturo
Long
2.5
Tuscany
CP215
Pec. Cacio Rosso di Pienza
Medium
2
Tuscany
CP218
Long
1.3
Romagna
GOAT CHEESE
Code
Description
Kg
Type
CM105
FORMAGGELLA DI CAPRA "FRESCA"
0.75
soft
CM101
Fiorone Stagionato
0.4
semi-hard
CM106
FORM. CAPRA "STAGIONATA"
0.75
semi-soft
CL021
Dolce Capri'
0.5
semi-soft
CL022
Capridor Aged
4
Hard
EUROPEAN CHEESE
FRANCE
BRIE
CAMEMBERT
BUCHE DE CHEVRE
GERMANY/HOLLAND/
SWITZERLAND
ROQUEFORT
GREECE
FETA DOP & FETA CRYSTAL
Code
Description
Weight
Origin
CP810
Buche De Chevre - Perla
1
France
CP815
Feta Greca 2kg
1
Greece
CP816
Feta Crystal 2kg
1
Greece
C301
Emm. Svizz. DOP
1
Suisse
C305
Emm. Bavaria
1
Germany
C310
Leerdammer Olandese
1
Holland
C311
Maasdam Occhio di Bue
1
Holland
C315
Gruyere Svizz. 1/8
1
Suisse
C316
Gouda Ted.
1
Germany
C320
Edamer Vecchia Fattoria
1
Holland
C325
Chambrie ted. Champignon 65%
1
Germany
C326
Cambosana Champignon 65%
1
France
C330
Incorporato Salmon
1
Germany
C331
Incorporato Green Pepper
1
Germany
C332
Incorporato Walnut
1
Germany
C335
Edelpiz Granbavarese rett.
1
Germany
C336
Bergader Basil/chilli
1
Germany
C337
Dor Blu Edelpilz rett.
1
Germany
C351
Brie French 3kg
1
France
C352
1.5kg Brie French
1
France
SLICED CHEESE CATERING
We slice and pack in 500g trays any sliceble cheese
from our range.
Code
Description
SC001
Provolone Strong Sliced
SC002
Provolone Mild Sliced
SC003
Smoked Scamorza Sliced
SC006
Emmental Sliced
SC007
Edam Sliced
SC008
Fontal Sliced
SC009
Fontina DOP Sliced
SC010
Toma Chilli Pepper Sliced
SC011
Toma Sliced
SC012
Cacio Ragusano Sliced
RETAIL
ITALICATESSEN RETAIL
We offer a broad range of retail cheese and provide outstanding service in order to maximize return on fridge space.
LAUNCH PHASE
BRANDING
MERCHANDISING
Many of the most successful retail
products required months before
taking off. We understand consumer patterns and are always willing
to support our customers during
the product introduction phase.
- Special launch promotion
- Sale and return
- In store tastings
We have very prestigious brands which can
generate a lot of interest and cross selling.
We can develop strategies to optimize visibility of a brand and offer a broader range
of product for the same. For example, a
shop willing to promote Mauri brand can
add to the traditional deli counter and retail
Mauri products, branded Mozzarella, Ricotta, Mascarpone, etc.
We support our customers in:
- Selecting the right product
mix based on space available.
- Manage order quantities based
on sales analisys and shelf life
- Optimize display
- Staff training
- Promotions
- Tastings
TIP: why not to sell fresh
Cuordilatte and Buffalo Francia
at the deli counter? This top
quality product comes also in
convenient 1.5 kg trays and
buckets so you can sell fresh
mozzarella like it is sold in
delicatessen shops in Italy.
Italicatessen
Unit 40
Newtown Business & Enterprise Centre
Newtownmountkennedy
Co. Wicklow
Phone: +353 1 2011617
Fax: +353 1 2011650
Email: [email protected]
Web: www.italicatessen.ie

cheese guide - Italicatessen

Transcription

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