- La Dispensa
- Olive Oil
- Taralli & Breadsticks
- Truffle Oil
- Truffle Honey & Jams
- Balsamic Vinegar
- Pasta Polenta & Risotto
In the past cheese was consumed by farmers and the simpler people, whose meal would very often consist of “bread and cheese”. Antica Cascina dedicates this treasure to these simple folk who always appreciated what little they had: Tentazione del Frate (Temptation of the Monk). Semi-seasoned sheep's milk cheese, paler and drier than its neighbor Pecorino Toscano, Tentazione del Frate has a delicate, buttery flavor with an appealing sweetness. It is so delicious it would tempt even a monk! Try it with a drizzle of honey, to enhance its natural sweetness.
The “Riccio” is a half-cooked paste cheese exclusively produced with mountain milk coming from Val Cavallina, Lombardia. Aged approximately 30 days, its rind is white, the palate has an agreeable musky scent. A real treat!
This cheese is produced with mountain milk from the Cavallina Valley , in Lombardia. It belongs to the half-cooked paste cheeses category (rennet is warmed up at 48 C degrees). The mild, aromatic paste is light in color, with slight holes; the shiny crust is pale brown. The cheese is very carefully aged for 45 days in underground facilities at controlled humidity. Red markings enhances its features, and guarantees authenticity. Lovely!
Mielito is a truly unique, delicious, and beautiful cheese produced with cow's milk from the Veneto region of Italy. A small amount of honey is added to the milk. After 30 days, the wheel is covered with natural beeswax, and aged for another 30 days. Amazing!
Mild, slightly spicy, with a lovely aromatic flavor. Ortler, made with cow's milk, has a firm consistency that easily crumbles. Ortler semi-hard cheese is named after the highest mountain in South Tyrol and the Eastern Alps: the majestic Ortler. Gorgeous on the palate, when accompanied by a smooth glass of Pinot Noir.
This is the classic aged ("stagionato") Pecorino cheese, PDO, made from sheep’s milk. Aged for at least 120 days, it has a pale straw-color with small holes throughout, it is hard and crumbly in texture, with buttery and nutty flavor. This is a wonderful table cheese that pairs well with big Tuscan red wines, or as part of an antipasto spread, or shaved on salads. Sprinkle it with a little freshly-ground black pepper, and drizzle with honey for an unusual dessert.
Grana Padano was awarded PDO (Designation of Protected Origin) status by the European Union in 1996 which regulates the production, quality and locations where Grana Padano is to be made. Produced from the raw cows' milk of two milkings, and then partially skimmed, Grana Padano is cooked twice and bathed in brine before it is left to age. Grana Padano is a deeply straw-colored cheese with an intensely sweet, nutty flavor and a granular texture. The unique grainy texture of Grana Padano is due to the presence of protein crystals formed during maturation. Great as an appetizer, and also grated on pasta, risotto, and soups. For a savory snack pair with olives or cured meats.
Fontal is a cow’s milk cheese originating from the Italian Alps where it has been made for centuries. It is very similar to Fontina d'Aosta, but has evolved into a distinct cheese of its own, and can be produced in a wider area of Italy. Pale-straw color, with tiny holes distributed throughout, Fontal has a mild, nutty and milky flavor that leaves behind a sweet aftertaste. It is made from partially skimmed, pasteurized milk. Fontal is fun as a snack with Bibanesi crackers, and it is a fabulous cheese for melting. Use as a gourmet alternative to mozzarella when making pizza, sandwiches, fondue or raclette.
Castelrosso comes from the Piedmont region of northern Italy. It is produced from highly acidic, pasteurized milk of Bruno Alpina and Pezzata Rosso red cows (referring to the red patches on their hides). As it is processed, the Castelrosso Cheese (also referred to Toma Brusca), is formed into small wheels weighing 6 to 8 pounds each to be aged in underground cellars for approximately 1 to 3 months; the cheese rests on white pine shelves, ripening from the outside in. An earthy aroma emits from the cheese that is only slightly pungent. The rind covers a bright white, firm but crumbly textured inner core, that begins to soften as it matures. Castelrosso Cheese has a mildly rich flavor with a soft tangy and fruity overtone. It accompanies well with a hard salame, as an appetizer cheese, or it can be used in baked foods. Castelrosso Cheese is also commonly used for making sauces served over pasta and gnocchi. Pairs well with a lighter-bodied red wine or a smooth chardonnay.
This pecorino cheese is typical of the Maremma area, in Tuscany. It is produced with pasteurized sheep’s milk, rennet and salt, and matured for 60 to 70 days; it has a firm, fairly dry texture. Flavor is deeply aromatic, with a sweetness typical of sheep’s milk. The finish is spicy. By the way… Tiburzi was a 19th century brigand who held cult status in Maremma – a bit like an Italian Robin Hood, except he wasn’t as nice …..
This Tuscan caciotta made with sheep’s milk, is characterized by its hexagonal shape. It is soft to cut, white and has an unmistakable sweet, and gentle flavor. It is excellent as an appetizer, accompanied by a glass of Prosecco.
Canestrato belongs to the Pecorino cheese family, and this particular one, is produced in Tuscany, near Grosseto. It is named after the “canestro” (basket) used to mold the curd resulting in the basket pattern showing on the cheese itself! Semi hard, with slightly sharp flavor, beautiful on the palate accompanied by a robust red wine.
Pecorino Romano, which received Protected Designation of Origin (PDO) status under European Union law, is one of the most ancient types of cheese as well as the most famous outside of Italy. Production of Pecorino Romano is allowed only on the island of Sardinia, in the Lazio region, and in the Tuscan Province of Grosseto. The history of Pecorino Romano dates back to the Roman times (hence the name, romano) when it was a part of the staple diet of soldiers at war. Dry-salted by hand, the wheels get a salting numerous times, to deliver a fabulous taste. Its lengthy aging time from eight to 12 months results in a dry and granular texture and a strong taste. When young, the cheese has a soft and rubbery texture with sweet and aromatic flavor. The flavor becomes sharper and smokier when aged for eight months or longer. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Pecorino Romano has a bold, pungent flavor and is a great addition to any cheese board!
Highly nutritious and full flavored, Parmigiano-Reggiano cheese delights the real food lover, both as a dish on its own, and as a dressing for other foods. Aged 24 months, the secret of such goodness originates in the place of origin, in the natural feed, and in the high quality milk with no additives. Both the production of milk and its transformation into cheese take place in the provinces of: Parma, Reggio Emilia, Modena , Bologna, to the west of the Reno River, and Mantua, to the east of the Po River. Enjoy its delightful range of flavors and textures: nutty, sweet, grassy, creamy, grainy, fruity. Taste it with honey-drizzled pears, stirred into a creamy risotto, or as a real treat on eggs with shaved truffles. Also try shavings of Parmigiano Reggiano on a bed of spicy arugula dressed with extra virgin olive oil and aged balsamic vinegar.
Semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio. A very famous Lombardian soft cheese, with a pronounced penetrating aroma. Aged in caverns for over two months, Taleggio has a thin crust, and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang. Characteristic flavors of Taleggio are rich, buttery, salty and fruity.
Asiago is a D.O.P (protected designation of origin) cheese produced from the pasture-land in the Po River Valley to the Alpine meadows on the Asiago plateau and in the province of Trent in northeastern Italy (regions of Veneto and Trentino Alto Adige). Asiago Pressato ("dolce" or "fresco") has an aroma slightly reminiscent of yogurt and butter. It is soft to the touch, but not sticky or greasy. Its pale straw yellow color is indicative of its freshness; aging period of only 20 days. The flavor is sweet, with a touch of acidity due to its freshness. Asiago is great sliced to prepare panini ; it can also be melted on a variety of dishes and cantaloupe.
Originally, Montasio was made by monks living in a monastery on the Montasio mountain northeast of Venice in the Friuli-Venezia Giulia region of Italy. Montasio is now protected by the D.O.P. and can be produced in all of Friuli-Venezia Giulia and parts of Veneto. Unpasteurized cow’s milk is used to make large wheels of this nutty, slightly fruity cheese.
Ubriaco is a traditional, Italian cheese made in northern Italy’s Veneto region. Affectionately called "drunken cheese", it is a semi-hard raw cow's milk cheese that is pressed but not cooked. It is aged for six months in cellars and then immersed in Raboso grape must for several weeks. During the immersion period the cheese absorbs the grape must flavor, aroma and its deep ruby red color. The resulting cheese has a pale yellow interior paste with small holes and hints of red color at the inner surface of the rind. The flavor has hints of black berries and sour cherries and finishes with a pleasant mild peppery zing. This is a wonderful table cheese that should be served with a meal as a cheese course. It also shines as an addition to salads, thinly sliced and added to a roasted vegetable sandwich or served with grapes or figs, and a crusty bread.