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Gourmet
Food & Beverage Review:-
| Gourmet Food
Review - Cheese |
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Asiago
aged
It is one of the most traditional cheeses of the
Italian table and it is named after the upland
of Asiago in the province of Vicenza. Since 1978
the Authority for the conservation of the Asiago
cheese has granted - thanks to its brand - the
genuineness of the product and the denomination
of origin. The Asiago is obtained from two cow
milking and is matured at cellar temperatura,
process which slightly spices up its taste. Once
ready for consumption it looks like a cylinder
with a diameter of 35 cm and a height of 10cm;
the weight varies from 8 to 12 kg. The cheese is
straw-coloured and its paste is granulose with a
medium ocellature. Its unique taste makes it a
versatile food. Peck's chefs recommend it both
in the preparation of special courses and for
tasting. |
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Bagoss
Bagolino, a village of the upper Val Sabbia in
the province of Brescia, names this particular
matured cheese, also called "grana
bresciano". The craft processing techniques
- still used today - give the characteristic
product a strong taste and an intense fragrance,
ideal for the Italian table at the end of the
meal or to be grated. Bagoss comes from cow milk
and it has the shape of a cylinder with a
diameter of 40 cm, a height of 15 cm and an
average weight of ca. 15 kg. The compact yellow
paste, sometimes slightly ocellated, the
maturation cellar process up to 2 years, Peck's
rigorous selection on the quality and the
organoleptic characteristics all make Bagoss an
irreplaceable completion to your courses.
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Bitto
One of the most precious of Valtellina dairy
products, Bitto - named after the valley
where it is produced - is one of Lombardy's
most loved cheeses. Peck, conserving its
genuineness, recommends it for its peculiar
taste both sweet and aromatic at once and
for its versatility of use in the kitchen.
Produced with whole cow milk, Bitto can
reach a width of 50 cm, a height of 8-12 cm
and a weight varying from 15 and 25 kg. It
is a fat cheese, the hardness of which grows
according to the maturation stage taking
place in cellars for a period lasting from 3
to 8 months. The taste, sweet and aromatic
when young and spicier when more matured,
together with the compactness give birth to
a grating and table cheese also used for the
preparation of Valtellina traditional
dishes.
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Brigante
aged
One of the most traditional and famous
typical products of Sardinia, selected in
the best dairies by Peck, it is the
mouthpiece of the vast regional gastronomic
culture of Italy. How can you not be charmed
by the strong, spicy and personal taste of
this cheese produced with goat's milk and
subject to a process of salting using sea
salt. A rigorous quality check on the raw
material and on the process guarantees a
perfect product, to be served on your table
or to be tasted during appetizers or simply
to end elegantly an important dinner with a
combination of fruits. |
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Caciotta
Monnalisa
This cheese is found on all Italian tables.
It is a characteristic cheese from Central
Italy, of small and medium dimensions and of
cylinder shape weighing hardly over 1 kg. It
is obtained with non-skimmed cow milk and
matured in fridge cells for a period from 10
to 40 days. The paste is uniform and milk
white, without ocells, the taste is
typically sweet and delicate. Should the
milk used be goat milk, or mixed, the taste
will be stronger. Peck selects the best
producers to lay on your table a cheese with
organoleptic properties rigorously
controlled. You will therefore have the
chance to taste and enjoy one of the most
traditional Italian diary products.
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a matcco
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