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(14 Customer Reviews)
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Parmigiano Reggiano (1 Pound) by igourmet.com
By: igourmet
Our price:
- The world's most famous hard cheese
- Often imitated, never duplicated
- Quite versatile, serve it grated or chunked
- Made from unpasteurized milk
- Imported from Italy
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Product Description
The Italians are horrified by our usage of this, the world's most famous hard cheese. Thought of here in the States as purely a grating cheese, the rest of the world savours Parmigiano-Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks... just sweet, fresh milk in its pristine state... then the artisan's ancient skills... and then nature's own good time (aged from 18 to 36 months). What you see today is just what the knights, serfs, saints and kings of old ate! And please, don't compare it to the pre-grated "Parmesan" cheese found in the green can in aisle 4 of the grocery store. Made from raw cow's milk, aged over 18 months.
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(5 Customer Reviews)
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Sap Sago (4 Ounce) by igourmet.com
By: igourmet
Our price:
- imported from Switzerland
- cow's milk
- grate over steamed veggies
- clover added to create a green hue
- conical, sharp tasting grating cheese
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Product Description
This unique cheese, sometimes called Glarner Schabzieger, has a mysterious green hue. This color is due the addition of clover. Not only does this herb add an interesting tint, it also gives the cheese a unique sharpness. Sap Sago is made to be a grating cheese and is not commonly eaten straight. It is excellent grated over steamed vegetables, especially cauliflower, broccoli or potatoes. In Switzerland, this conical cheese is often grated and blended with butter to create a piquant spread for bread or crackers.
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(3 Customer Reviews)
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Myzithra (1 Pound) by igourmet.com
By: igourmet
Our price:
- Imported from Greece
- Difficult to find
- Dry enough to grate
- Use Like Ricotta Salata
- Bold, assertive flavor
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Product Description
Because of Greeces less-than-fertile terrain, most of its cheeses are made from sheeps milk. Feta is, of course, the best-known Greek cheese, but fresh sheeps milk cheeses are common, as well. One of the most common of these ricotta-style cheeses is Myzithra. It has a much more interesting flavor and texture than most of the ricotta available in this country. The flavor is rather nutty, and the texture is cottony and drier than ricotta. This cheese works wonderfully in cooking, especially blended into pasta dishes. Our version of Myzithra is actually the pressed and dried version. It is similar to an Italian ricotta salata and is a popular grating cheese in Greece. The cheese is quite crumbly and salty, so a little bit can add a lot of flavor to your dishes.
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Pecorino Romano by Zerto (1 Pound) by igourmet.com
By: igourmet
Our price:
- Grating cheese with a bite
- Excellent over pasta, rice or steamed vegetables
- Original wheel is over 60 pounds!
- Made from pure sheep's milk
- Imported from Sardinia, Italy
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Product Description
Pecorino Romano is Italy's oldest cheese, dating back to ancient Roman times. This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant. Romano is an integral part of many southern Italian dishes, especially those that include pasta, tomatoes, potatoes, and other vegetables. A bit drier and saltier than northern Italian "Grana" cheeses (Parmigiano Reggiano and Grana Padano), this cheese is excellent grated over pasta dishes but is not recommended as an eating cheese. For an eating Romano, please try our Pecorino Romano Genuino by Lopez, which is still made in Lazio, the region surounding Rome.
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(3 Customer Reviews)
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Grana Padano - Stravecchio Oro del Tempo (1 Pound) by igourmet.com
By: igourmet
Our price:
- A world-class hard cheese
- Quite versatile, serve it grated or chunked
- Hints of pineapple and strawberry
- Made from unpasteurized milk
- Imported from Italy
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Product Description
Stravecchio Oro del Tempo is a superior, 22-month aged Grana Padano produced by Agriform near Venice. This masterpiece compares beautifully with its better-known cousin Parmigiano Reggiano. The flavor of Stravecchio is intense and complex, with fruity overtones that evoke pineapple or strawberry, depending on the season. Like all precious things, every Stravecchio cheese is one of a kind, and each wheel is branded with a unique serial number. Agriform tests the quality of each wheel of Stravecchio every week until the twentieth month of aging. The end result of this rigorous testing process is that only the cheeses that deserve to become prime Grana Padano Stravecchio are stamped with the certificate of origin and guarantee. Made from raw cows milk
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Argentine Sardo (8 ounces) by igourmet.com
By: igourmet
Our price:
- A grating cheese with a distinctive taste
- Grate over pasta, rice, soup or steamed vegetables
- Shave thinly over salads or enchiladas
- Made from pasteurized milk
- Imported from Argentina
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Product Description
While this cow's milk cheese from Argentina cheese borrows its name from a Sardinian sheep's milk cheese, it has truly made a name for itself. Argentine Sardo is a hard, sharp, salty grating cheese that enhances any pasta dish, adds flavor to a hearty soup or livens up your favorite medley of steamed vegetables.
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(1 Customer Reviews)
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Parmigiano Reggiano (8 ounce) by igourmet.com
By: igourmet
Our price:
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Product Description
The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of as purely a grating cheese. The rest of the world savours Parmigiano-Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time (aged from 18 to 20 months). What you see today is just what the knights, serfs, saints and kings of old ate! - Made from unpasteurized cow's milk.
- Photo depicts whole 80 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Locatelli Pecorino Romano (1 Pound) by igourmet.com
By: igourmet
Our price:
- A world famous grating cheese
- 100% pure sheep's milk
- Imported from Italy
- Sharp and tangy
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Product Description
Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese whose production is overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the US is Locatelli. Aged for a minimum of 9 months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups and salads. As a dessert, serve it chunked, drizzled with honey and paired with ripe pears.
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Cacio di Fossa (8 Ounce) by igourmet.com
By: igourmet
Our price:
- Made from pasteurized sheep's milk
- Imported from Italy
- Millenium Cheese of Italy
- excellent as a table cheese
- grate over pasta and risotto
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Product Description
Hailed as the "Millenium Cheese of Italy," Cacio di Fossa literally means "cheese of the pit." During the wars between Charles VIII of France and Ferdinand of Naples the inhabitants of Sogliano al Rubicone would hide their cheese in underground fossas. This tradition carries on according to a special and somewhat complicated ritual. In mid-August, before each cheese is tied in a burlap sack and placed in fossas dug in the porous ground (tufo), they are disinfected with fire and lined with hay. The fossas are flask shaped, about 3 meters deep and 2 meters wide. Each sack is marked with the owners name and stacked in layers on planks of wood and separated by sand. They are packed close together so no air can get in. The fossa is then hermetically sealed. Over the months they have undergone a total re-fermentation losing practically all the whey. On November 16th this revered cheese is harvested during the holiday of Santa Caterina. The cheese is pulled from the ground, cleaned, wrapped in its characteristic rustic brown paper, secured with a string and sold during the festivities by some, while others jealously cling to their formaggio. Fossa has an intense and somewhat piquant flavor that makes it excellent as a table cheese with fresh fruit and honey, or grated over pasta or risotto.
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Kosher Parmigiano Reggiano (9.6 Ounce) by igourmet.com
By: igourmet
Our price:
- Kosher for Passover
- aged from 18 to 36 months
- Imported from Italy
- delicious on your favorite pasta
- excellent in omlettes
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Product Description
Parmigiano-Reggiano as a delicious, full-flavored eating cheese. It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks... just sweet, fresh milk in its pristine state... then the artisan's ancient skills... and then nature's own good time (aged from 18 to 36 months). What you see today is just what the knights, serfs, saints and kings of old ate! This product is Kosher for Passover too. Its production is controlled from the beginning of the milking through the aging process. This Kosher Parmigiano is made in Italy under the supervision of the Beth-Din from Milano.
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Pecorino Grand Old Man (8 Ounce) by igourmet.com
By: igourmet
Our price:
- Pecorino "Grand Old Man" comes from the small Renaissance town of Pienza, north of Sienna
- For over 50 years the Putzulu family has been making pecorinos in Pienza
- Aged for over 15 months
- Has a full, rich nutty and fruity flavor
- Perfect for grating over pastas, shaved over salads or for dessert with honey drizzled on top
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Product Description
Pecorino "Grand Old Man" comes from the small Renaissance town of Pienza, north of Sienna. Pienza overlooks the Orcia River valley. This area of Tuscany is famous for its pecorinos. In fact, each year in September, the locals celebrate Festa del Cacio, a pecorino cheese festival. For over 50 years the Putzulu family has been making pecorinos in Pienza. Their "Grand Old Man" is based on their grandfather's recipe. Aged for over 15 months, this outstanding pecorino develops a full, rich nutty and fruity flavor. The aged, crumbly texture makes it perfect for grating on pastas and risottos, shaved onto salads, or for dessert with Tuscan acacia honey drizzled on top, but we think it is just perfect on its own. Made from pasteurized sheep's milk. Photo depicts whole 12 lb. form of cheese. We cut and wrap this item by the 1/2 pound. Please contact us if you would like to purchase the whole form.
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3 lb. Wedge of Grana Padano Stravecchio Oro Del Tempo - 3 pound (3 pound) by igourmet.com
By: igourmet
Our price:
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Product Description
We are now offering a special three pound cut of this essential Italian cheese! Stravecchio Oro del Tempo is a superior, 22-month aged Grana Padano produced by Agriform near Venice. This masterpiece compares beautifully with its better-known cousin Parmigiano Reggiano. The flavor of Stravecchio is intense and complex, with fruity overtones that evoke pineapple or strawberry, depending on the season. Like all precious things, every Stravecchio cheese is one of a kind, and each wheel is branded with a unique serial number. Agriform tests the quality of each wheel of Stravecchio every week until the twentieth month of aging. The end result of this rigorous testing process is that only the cheeses that deserve to become prime Grana Padano Stravecchio are stamped with the certificate of origin and guarantee. - Made from unpasteurized cow's milk.
- Wheel is 80 lb. form of cheese.
- We cut and wrap this item into 3 lb. wedges.
- Please contact us if you would like to purchase the whole form.
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Argentine Reggianito (8 ounces) by igourmet.com
By: igourmet
Our price:
- A grating cheese with a distinctive taste
- Grate over pasta, rice, soup or steamed vegetables
- Shave thinly over salads or enchiladas
- Made from pasteurized milk
- Imported from Argentina
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Product Description
Second only to Brazil in area, Argentina is home to endless miles of grazing pastures. Their pasture fed cows produce 5,100 million liters of milk per year! After 50 years of independence, a huge flood of Europeans moved to Argentina due to her open immigration policy. Many Italians came as migrant workers for the harvest season to make their money to return to Italy in the off-season. Other Italians chose to stay. They missed their precious Parmigiano Reggiano, so they began trying their hand at making it locally using traditional Italian methods. Reggianito means little Reggiano because the wheel is reduced to 15 lbs. from the enormous 80 lb. drum the Italians produce. This was done because it was too difficult for the oxen to move the large wheels from the farms outside Buenos Aires into the city. Reggianito is cured longer than any other South American hard cheese, leading to a rich, enhanced flavor. This cheese tastes a little saltier than its namesake, but don't be confused. The white crystals in the cheese are not salt grains, they are crystallized free amino acids. This gives the cheese a lovely grainy texture. Reggianito is perfect for cooking or grating over pasta. If you like Parmigiano Reggiano, give this Argentinian version a try.
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Asiago d'Allevo Oro del Tempo (1 Pound) by igourmet.com
By: igourmet
Our price:
- Tangy with hints of butterscotch
- Excellent over polenta
- Try it grated or chunked
- Made from pure unpasteurized milk
- Imported from Italy
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Product Description
This reserve stock, slow-ripened Asiago is aged for a full year as opposed to regular Asiago d'Allevo's six months. Made in small batches from partially skimmed raw cow's milk, this cheese takes on a distinct but pleasant sharpness with hints of butterscotch as a result of the additional six months of time spent in the cellar. It has a texture that is firm enough to grate yet allows it to be served as a table cheese as well. We love this cheese as part of a traditional northern Italian meal, grated over risotto, polenta or pasta.
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Asiago d'Allevo Oro del Tempo (8.0 ounce) by igourmet.com
By: igourmet
Our price:
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Product Description
This reserve stock, slow-ripened Asiago is aged for a full year as opposed to regular Asiago d'Allevo's six month span. As a result of the additional maturation, this cheese takes on a distinct but pleasant sharpness with hints of butterscotch. Its texture is firm enough to grate, yet allows it to be served as a delicious table cheese as well. We recommend this cheese as part of a traditional northern Italian meal, grated over risotto, polenta, or pasta. - Made from unpasteurized cow's milk.
- Photo depicts whole 20 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Black Wax Parmesan by Zerto (8 ounce) by igourmet.com
By: igourmet
Our price:
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Product Description
Cheese from Argentina has been gaining attention as of late, due to Argentina's unique cultural upbringing. While the recipes used to form the cheese are descended from Western European settlers, the cheese itself shows off the beautiful and flavorful taste inherent in the milk from grass-fed cows. Following in this tradition is this parmesan imported from Argentina, which showcases the milk's unique terroir. This hard table cheese has a salty, nutty, and slightly tangy flavor, due to its careful aging. Produced by the legendary cheese makers at Zerto, this cheese is enrobed in black wax once it has aged to its peak perfection. This seal keeps the cheese from continuing to age and lose moisture as it makes its way up the coast from South America. Somewhat crumbly, this cheese grates easily and is the perfect topping for pastas, soups, or hors d'oeuvres. - Made from cow's milk.
- Photo depicts whole 15 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Classic Italian Hard Cheese Comparison (1 Pound) by igourmet.com
By: igourmet
Our price:
- Assortment of two classic Italian hard cheeses
- Parmigiano Reggiano and Grana Padano Stravecchio
- Compare these two heavyweights head-to-head
- Both are excelleent chunked or grated
- Imported from Italy
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Product Description
In order to understand the subtle difference between Grana Padano and Parmigiano-Reggiano, you need to taste them side-by-side. That is why we have created this special offering, containing 1/2 pound of each. Enjoy them chunked and drizzled with thick 4-Leaf Balsamico, thinly sliced over Caesar salad or Carpaccio, or grated over soup or pasta. Each of these cheeses has a long, storied history and the two have been rivals for centuries. Let the debate continue!
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Crotonese (8 ounces) by igourmet.com
By: igourmet
Our price:
- An excellent grating cheese
- Serve it grated or sliced thinly and drizzled with olive oil
- Pair with Brunello
- Made from pure sheep's milk
- Imported from Calabria, Italy
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Product Description
From Calabria in southern Italy comes Crotonese, a pure sheep's milk cheese made in four pound wheels. Crotonese has that famous pecorino flavor and is both sweet and salty. Like most ewe's milk varieties, its surface is a bit oily due to the natural oils in the milk. Formed in woven molds, the rind takes on a ribbed pattern that makes a nice presentation. Excellent as a snacking cheese, Crotonese is an excellent partner for Brunello wine.
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Grana Padano - 5 Year Stravecchio (8 ounce) by igourmet.com
By: igourmet
Our price:
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Product Description
This special cut of Grana Padano has been aged for a full five years. Over that time, the cheese has mellowed into a smooth taste on the palate, with a long, lingering nutty finish. The fruit flavors Grana Padano is famous for are still there, but they have deepened into a taste of dried apricot with a salty tang. While still a perfect grating cheese for pasta, risotto, or shaved into salad, the best way to compare this five year Grana is as a simple dessert cheese with honey. - Made from unpasteurized cow's milk.
- Whole form is 75 pounds.
- We cut and wrap this item by the 1/2 pound.
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Grana Padano Fresco (8 ounce) by igourmet.com
By: igourmet
Our price:
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Product Description
This young version of Grana Padano has a distinctly sweeter, fruitier flavor than the traditional Oro Del Tempo. This sweetness makes it the perfect table cheese to serve with fruit or fresh bread, or drizzled with honey or an aged balsamic. For a luscious treat, lightly warm this cheese and serve over a salad of mixed greens, grilled radicchio, and a splash of vincotto. The richness of the Grana Padano Fresco will temper the bitterness of the radicchio, while the vincotto's depth brings the dish together.
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(3 Customer Reviews)
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Grana Padano in Grater (250 Gram) by igourmet.com
By: igourmet
Our price:
- contains a large chunk of grana padano
- extremely easy to use
- just turn the bottom and evenly grated cheese comes pouring out
- keeps the grana fresh
- Imported from Italy
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Product Description
This nifty item makes storing and grating Grana a breeze. A large chunk of 18 month old Grana lies inside of a container with a built in grater. Just turn the bottom and perfectly grated cheese comes out of the bottom. Just put the cap back on and put it back in the refrigerator. Keeps the Grana fresh and aromatic for use on spaghetti, lasagne, soups, veggies, and risotto.
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Grana Padano Stravecchio Oro del Tempo (8 ounce) by igourmet.com
By: igourmet
Our price:
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Product Description
Stravecchio Oro del Tempo is a superior, 22-month aged Grana Padano produced by Agriform near Venice. This masterpiece compares beautifully with its better-known cousin Parmigiano Reggiano. The flavor of Stravecchio is intense and complex, with fruity overtones that evoke pineapple or strawberry, depending on the season. Like all precious things, every Stravecchio cheese is one of a kind, and each wheel is branded with a unique serial number. Agriform tests the quality of each wheel of Stravecchio every week until the twentieth month of aging. The end result of this rigorous testing process is that only the cheeses that deserve to become prime Grana Padano Stravecchio are stamped with the certificate of origin and guarantee. - Made from unpasteurized cow's milk.
- Wheel is 80 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Grated Pecorino Romano-5 Lb Bag
By: Cheese Express
Our price:
- Romano is a large, oily, cylinder of sharp-as-the-devil, aged sheep's milk cheese - an irreplaceable cheese in the cuisine of southern Italy.
- The intense flavor is considered peppery, very sheepy, and overly salty.
- Romano and the rest of the hard, souther sheep's-milk cheeses customarily used for grating make for rather overwhelming, overpowering eating cheeses.
- Romano is grated over pasta, combined with all manner of vegetables, and nibbled on its own.
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Locatelli Pecorino Romano (8 ounce) by igourmet.com
By: igourmet
Our price:
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Product Description
Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese; its production overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the U.S. is Locatelli. Aged for a minimum of nine months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color, with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups, and salads. As a dessert, serve it chunked, drizzled with honey, and paired with ripe pears. - Made from pasteurized sheep's milk.
- Photo depicts whole 15 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Mannoni Imported Pecorino Romano - 1lb. Grated
By: Mannoni
Our price:
- Aromatic and sharp in taste
- Aged 8 - 12 months
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Product Description
Mannoni Pecorino Romano is produced in the Sardinia region of Italy. The taste is aromatic and pleasantly sharp. The sharpness depends on the period of maturation, which varies. Mannoni Pecorino is aged approximately 8 - 12 months.
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Myzithra (8 ounce) by igourmet.com
By: igourmet
Our price:
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Product Description
Because of Greece's less-than-fertile terrain, most of its cheeses are made from sheep's milk. Feta is, of course, the best-known Greek cheese, but fresh sheep's milk cheeses are common, as well. One of the most common of these ricotta-style cheeses is Myzithra. It has a much more interesting flavor and texture than most of the ricotta available in this country. The flavor is rather nutty, and the texture is cottony and drier than ricotta. This cheese works wonderfully in cooking, especially blended into pasta dishes. Our version of Myzithra is actually the pressed and dried version. It is similar to an Italian ricotta salata and is a popular grating cheese in Greece. The cheese is quite crumbly and salty, so a little bit can add a lot of flavor to your dishes. - Made from pasteurized sheep's milk.
- Photo depicts whole 2 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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