Extraordinary Food of Distinctive Quality
Slices of white melon are gently cooked in a process that has been used to preserve fruit for over 400 years. Just before bottling, a small amount of mustard essence is added to heighten the sharp flavor. Perfect with aromatic cheeses like Provola, Bitto or Bra.
Slices of pear are gently cooked in a process that has been used to preserve fruit for over 400 years. Just before bottling, a small amount of mustard essence is added to heighten the sharp flavor. The most appreciated by those who love traditional mostarda. beside meat and cold cuts, it can be served with…
Small whole figs are gently cooked in a process that has been used to preserve fruit for over 400 years. Just before bottling, a small amount of mustard essence is added to heighten the sharp flavor. Delicious when combining with Salame or with fresh and blue cheeses, Burrata or Mascarpone.
Traditional cheesemaking at its finest, every Parmigiano Reggiano fan should try the cheese made with the milk from Red cows (Vacche Rosse) as it was originally. Grana d’Oro’s Parmigiano Reggiano is made on the Catellani family’s single farm from their herd of 120 cows; they have been farming for over 80 years and are credited…
Parmigiano Reggiano made with brown cow (Bruna Alpina) milk isn’t too far a cry from its Red cow and Fresian brethren, but for true afficiandos the difference is palpable: a bit sweeter with a very delicate complexity. Valserena’s variation on the classic ingredient cheese deserves to be highlighted in a simple risotto or grated liberally over…
Like the spicy notes in Gorgonzola blues? Take it further with this hybrid: creamy young blue cheese + hot red pepper flakes. This playful riff knocks Pepper-Jack out of the ring!
The original “fonduta” melter, this cheese has kept many an alpine skier satisfied. Nuanced flavors of grass, hay and hazelnuts make for a perfect melting cheese.
Sweet and tangy, with a frosting-like texture, this is the ultimate after-dinner cheese. The youngest, softest iteration of this cheese is delicious on its own or in classic Italian recipes. Try with chocolate and honey, and a sipping glass of Nocino.
After 35 days aging in pine boxes with periodic brine brushings, Taleggio Castel Regio is ready to wow customers, both new and long-standing. Fresh and bright flavors highlight the quality of the milk and make for a perfect version of this Italian classic.
The oldest Parmigiano Reggiano dairy in Parma and one of only four members of the Consorzio di Sola Bruna (Brown Cow Consortium). Valserena is a 5th generation producer operated today by Giovanni Serra and his sister Antoinetta – who is a veterinarian and knows each cow by name. Valserena is one of the last farmstead…