Italian Cheese

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Recipes and pairings - Articoli e Novità


Pecorino cheese

The "Dolce di Cardo" cheese is born from the union of an ancient recipe and innovative production methods. It is a pecorino cheese, with a soft consistency, a delicate flavour, a white\ pale yellow colour depending on the aging, curdled with rennet obtained from wild cardoon, which is also used as a nourishment for the sheeps together with some mediterranean essences and locally produced fodders. "Dolce di Cardo" is a truly niche product derived from an ecosustainable agriculture, in which the cardoon active principles (epatoprotector, proteolytic and antioxidant), the use of living lactobacillus which metabolize lactose in a partial or total way depending on the aging, the low level of sodium, are peculiarities that make this product tasty, easy to digest, nutritious and adapt to people of every age.

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Parmigiano Reggiano Vacche Rosse

The Red Cow, so called thanks to their characteristic light red coat, produces a milk particularly rich in proteins, casein and calcium, which makes it particularly fir for the production of the Parmigiano Reggiano. The Parmigiano Reggiano Vacche Rosse has a 24 months aging at least with very high nutritional qualities and properties. The Parmigiano Reggiano Vacche Rosse production is regulated by the Disciplinary of the Safeguard Consortium of Parmigiano Reggiano. The aged Parmigiano Reggiano furnish a good quantity of animal fats and amino acids, most of them essentials. Its proteins are more easy to digest. The Parmigiano Reggiano is also known for its high tolerability by allergic subjects too; in fact, we remember, its production disciplinary excludes the presence of contaminants. Differently from milk, Parmigiano reggiano doesn't contain lactose, this makes it adapt for the intolerants too. The Parmigiano Reggiano vacche rosse production started during the 90s, still guaranteeing cheese with an high biologic value nowadays.

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La Bruna Caseificio "only cheese starting from raw milk coming from the cows nourished in a natural way"

The cows, all of brune race, are all bred within lands in which they graze free during the hot months (from April to November). No corn silage is used, but only herbs and hay of the near mountain gazing lands enriched by nobel cereals coming from the bordering zones. Only raw milk is processed in order to maintain all the nutritive and organoleptic properties of the raw material. The refinement of our cheeses, among which Castelmagno DOP and Ranchera DOP, in made only in the seasoning cave. The cheeses can reach different seasonings, from 4 months to 18 for the Castelmagno DOP.

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The Pecorino cheese

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.

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Artisanal Cheese Producer Esposito: wise moves passed down through generations

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.

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 FORUM
Do you mail the ricotta by overnight fed ex?
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User: mother999@hotmail.com ( 17/10/2017)
Category/Topic Fresh Ricotta - Caseificio Pugliese


What is the smallest ammount of crescenza cheese can I order?
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User: Ron Merlo ( 29/09/2017)
Category/Topic Crescenza (Stracchino)


Hi OIP.
It would be very practical to know how long your cheeses will last in my refrigerator ? Estimated from right after production.
Thank you.
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User: ( 29/06/2017)
Category/Topic Auricchio Provolone Classic



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