Toma is one of the most famous Italian cheeses. Its name is derived from the process of cheese making. 'Toma' actually means 'cheese made by the farmer himself'!
It is produced primarily in Aosta Valleys and Piedmont regions of Northern Italy. Famous as the region's specialities, this soft or semi-hard cheese is made from Italian cow's milk.
Closely related to the French tome, Toma comes in a variety of types. Every type is usually named after the region and the place where it is made. Toma Piemontese variety, which has PDO status (Protected Designation of Origin) under EU, comes from Piedmont legislation while Toma di Gressoney, which is recognized as ‘Prodotto AgroalimentareTradizionale’, comes from Gressoney Valley.
When grilled and served with melet, burgers, sauces and casseroles, the cheese tastes best. It also goes well with Peaches, honey, fruit compotes, Fig jam, Toasted nuts, Balsamic syrup, and Sautéed Greens.

Toma

Cherry Grove Farm

Il Pistacchio di Pura Pecora

Casatica is a full-fat pasteurized buffalo milk cheese made by Quattro Portoni in Bergamo, Italy. It is a semi-soft cheese with an attractive flowery/bloomy rind and a pristine white, soft paste. Flavours are delicate and creamy, evocative of the richness of buffalo's milk.

Casatica

Azienda Agricola Gritti Bruno E Alfio S.s. Societa Agricola

Quadrello di Bufala is a water buffalo milk cheese produced by the Caseficio Quattro Portoni Company in the Lombardy region of Italy. Made from pasteurised milk, Quadrello di Bufala is a washed-rind cheese high in fat and protein. It shares several attributes with Taleggio or Brescianella Stagionata, except that it is made from the milk of water buffalo.
The texture of Quadrello is deliciously creamy, sticky and elastic with small holes and softness near the crust. Its semi-soft paste is straw yellow in colour, while the pale orange rind is dotted with occasional white mould and deep incisions that occur because of drying on straw mats. The flavours are sweet and grassy with aromas of earth, mushroom and strong pungency. Quadrello di Bufala pairs well with Riesling, Cider, Farmhouse Ales and Malbec.

Quadrello di Bufala

Piave is an Italian cow's milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave is produced in the Dolomites area of Belluno province of Veneto. Also called, Parmesan's Cousin due to apparent similarities in flavour, Piave is a hard, cooked curd cheese sold at five different maturation periods. As a thumb's rule, Piave is dense in texture without any open holes. The colour of the pate is white in fresco, which becomes straw coloured as the cheese matures. A sweet tasting cheese intensifies with aging. The rind is soft and clear when fresh becoming hard and brownish colour in advanced ages. The holes are also absent in aged Piave. Depending on the type, texture and flavour of the Piave, the cheese goes well as a grating as well as a table cheese. Its mild, sweet and delicate taste can be paired with Zinfandel or full-bodied red wine like Barolo and Amarone.

Piave

Lattebusche Sca

Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on the Italian island of Sardinia. The cheese which is said to have originated during Bronze Age was awarded DOP status in 1996.
As per DOP standards, the cheese is made with milk sourced from a single flock of local Sardinian breed. Nowadays, there are industrial versions where a blend of cow's and sheep's milk or even pasteurised milk is used to prepare Fiore Sardo.
The cheese, after a total aging of six months, has a natural, golden-yellow to dark brown rind and a sour, damp smell. Upon slicing, the pate reveals a compact, dense, straw yellow or white colour. It is wonderfully rich in flavour, with caramel sweetness, salty tang and a hint of fruit. The spicy flavour of the cheese intensifies depending on the length of maturation.
Less aged Fiore Sardo pairs well with young red wines such as Cannonau di Sardegna DOC while matured version could be served with Malvasia di Bosa or Moscato di Sorso Sennori.

Fiore Sardo

From Italy, comes Quartirolo Lombardo, a PDO (Protected Designation of Origin) cheese associated with the Stracchino family of cheeses. The PDO designation requires the production area of the cheese be limited to specific part of Lombardy, sandwiched between the Po plain and the pre-Alpine valleys between Bergamo and Lecco.This old cheese belonging to the 9th century is produced with cow's milk and shaped in square or rectangular bricks. It is soft, white, chalky with a slight lumpy texture that softens as the cheese ripens.

The colour of the pate is white to pale straw, which will darken upon ripening. The thin and soft rind is pinkish white when young, turning a reddish gray-green on the aged ones. Quartirolo Lombardo is ripened between 5 to 30 days for soft PDO Quartirolo Lombardo and more than 30 days for Ripe PDO Quartirolo Lombardo. The taste is distinctive, slightly sour and aromatic in the fresh cheeses, which intensifies as the cheese ages. The delicate and fragrant flavour of the younger days becomes stronger and typically aromatic upon ripening.Quartirolo Lombardo is a typical table cheese that goes well with salads, cold dishes, fruits, walnuts and honey. It goes well with many local wines including Barbera d'Alba, Dolcetto delle Langhe, Nebbiolo d'Alba, and Pinot Bianco del Collio.

Yuri

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