The cheese produced with sheep milk are called Pecorino. The Pecorino is one of the most spread and ancient cheese: In Italy there's a great variety of these, produced in different regions, mostly in the central and southern ones and in the islands (Sardinia and Sicily). The differentiates for the kind of milk, the processing techniques and the rennet used. The DOP denomination Italian pecorino: The Pecorino Romano, Pecorino Sardo, Pecorino Toscano and Pecorino Siciliano. The fresh pecorino have a delicate taste, while the aged ones have more intense aromatic and taste notes.
The pecorino is ideal mostly for fist courses as spaghetti alla carbonara, bucatini all'amatriciana or the cacio e pepe spaghetti.
It pairs very well with chestnut honey, served in slices with home made bread.
Caseificio Artigianale Esposito produces cheeses from buffalo milk as Mozzarella, Smoked Provola and Ricotta. Every phase of the production is rigorously respected in order to create a unique and genuine final product endowed with an unmistakable taste.
The artisanal cheese producer Esposito was born in 1997, but the Esposito family has been working in the sector for more than 30 years. Located in the Bivio Santa Cecilia locality, within the cheese making laboratory the ancient dairy art is practiced by expert hands, which knead the mozzarella through wise moves, pass down from generations by cheese making masters.
Here all the production of the Campania Buffalo Mozzarella, Ricotta and other cheese is respected applying the traditional methods.
Indeed the production is entirely hand made, this means having less productive volumes, but an excellent quality, a guarantee on taste and genuineness for the final consumer and respect for the traditions above all.
All the milk processed by the Caseificio Esposito comes from selected breeding of the Piana del Sele.
Artisanal making, made by the wise hands of the cheese making masters that guarantee the genuineness of the product.
The stracciatella is a soft spun curd paste fresh cheese. To obtain a good stracciatella, the cream must be very fresh.
Its color is white as milk, lacks of crust, fibrous structure, without holes.
The taste is fresh and lightly acid, delicate aroma.
The stracciatella derives from cow's milk mozzarella.
The Mozzarella Fior di Latte is obtained from the coagulation of fresh cow's milk brought to 35°, and the adding natural rennet to form the curd.
The mozzarella is made every day by the cheese making masters following the Apulian traditional method using a stick and a tub, then all is immersed in draining tanks to obtain a paste ready for the spinning.
The Fior di Latte shape is variable, round, nodino, braid.
The Burrata is the queen of the Apulian cheese, it is the result of a patient and careful artisanal work.
It is a little soft paste "sack", that contains a good amount of stracciatella.
As a definition, the Parmigiano Reggiano is an hard paste cheese made up of cow's milk. Without any doubt, the most famous of the world.
The cheese making masters, nowadays as in the past, carry on producing this cheese with the fine milk of the origine area (to obtain 1 kilo of Parmigiano 14 liters of milk are needed), natural curd, salt and no additives, in artisanal way, with the same passion and loyalty.
The parmigiano Reggiano naturally lacks of lactose.
The natural aging makes easy the digestion of the Parmigiano Reggiano and develops an extraordinary complexity of aromas and tastes.
Very good, easy to digest, absolutely natural.
Raschera PDO La Bruna, made up of raw cow milk only, then a 1 month aging, that always takes place in very humid stone caves.
Its taste is elegant, delicate and very aromatic, appreciated not only as a product itself but also as an ingredient for many recipes.
It is Particularly fit for being melted, so it can be used in the preparation of flavorful and creamy risotti.
Great also as a side with some cooked vegetables, or cut into small cubes in mixed salads, the Raschera is often used also to cook delicious fondues, vo-au-vent and salad cakes.
The ideal wine pairing are structured white wines and middle bodied red wines.
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