Italian Regional Cheese!

Asiago d'Allevo

Northwest of Venice, tucked beneath the Dolomite Mountains, artisan cheesemakers produce Asiago using traditional methods. You'll find no computer-controlled machinery or temperature-controlled rooms there, just cows and grass, men and women, and lots of Asiago. A light beige cheese peppered with small holes, Asiago d'Allevo has a slightly fruity flavor and an engaging aroma. Aged for up to five months, it is firm enough to shave or shred, and thus is often used in cooking and in salads. We however, just love to enjoy it straight!

* Made from raw cow's milk, aged over 90 days.

Recipes for Asiago d'Allevo

Fried Chicken Asiago

Ingredients:
2 boneless chicken breasts
Asiago, finely grated
flour
salt and pepper

Directions:
Chop the chicken into 1 inch pieces.
Wash and pat dry, leaving the chicken damp.
In a plastic bag, mix one part flour, a half part Asiago, salt and pepper.
Put the chicken pieces in the bag and shake, making sure all the chicken is covered.
Fry the chicken in a very hot pan lined with enough oil to cover the chicken.
Fry until golden brown and arrange on plate.
Sprinkle with leftover grated Asiago and lemon juice.
Serves 2.

Banon

Banon is a northern Provençal cheese that comes in a 3.5-ounce mini wheel, traditionally wrapped in chestnut or grape leaves and tied with raffia. Predominantly a goat's milk cheese, Banon also has small amounts of cow's and sheep's milk blended into its recipe. It is best after having ripened for a few weeks, during which time it develops a smoother texture and richer flavor. Ripening often results in a small amount of edible blue mold under the wrapper. This mold helps to develop the flavor of the cheese. This cute little cheese has a woodsy, fruity flavor that goes well with fresh fruit and sweet dessert wines.

· Made from pasteurized goat’s, ewe's and cow's milk.

Bigio

Bigio, is a unique sheep’s milk cheese brought to us from Italy by Il Forteto. This semi-hard cheese is traditionally matured for five months and then matured under ash for an additional two to three months. This method of aging is done to speed the process, according to an old farmer’s tradition, and continues today. While ripening under the thick layer of ash, moisture is absorbed, preventing the formation of mold on the rind and acidity is removed, leaving a sweet and tasty pecorino cheese.

Boschetto al Tartufo Bianchetto

Boschetto is about as amazing as a cheese gets. Its base is a sweet, tender and mild cheese made from a careful balance of cow’s and sheep’s milk. Mixed throughout are shavings of rare white truffle that transform the cheese into a powerfully addictive delicacy. The master cheesemaker at Il Forteto has struck a precious harmony between the pronounced, pungent taste of the extremely scarce (and expensive) white truffle and the blended milk cheese. The result is a scent and a flavor that simply bowls you over with delight. To separate this product from the rest of their product line, Il Forteto hand-packs each finished piece in its own wooden basket.

* Made from pasteurized ewe and cow's milk.

Bra

Although it is named after a small town in the Italian province of Cuneo in Piedmont, this cow’s milk D.O.C. cheese was never actually made there. The farmers and herdsmen in this area, however, let it mature in their cellars and sell it everywhere. Bra is most closely linked to the nomadic herdsmen of Italy who come from the valleys of Italy to winter on the plain of Cuneo. They provide the milk for the cheese and often even make and/or age the cheese. Bra is available in soft and hard versions. The type that we carry is aged for approximately six months to develop a piquant, yellow-orange paste that is hard enough to grate and is, therefore, wonderful for use in baking, as well as being a flavorful table cheese.

· Made from raw cow’s milk, aged over 60 days.

Recipes for Bra

Omelette with Truffles and Bra Cheese

Ingredients:
2 teaspoon butter
3 eggs
1 green onion, thinly sliced
1 button mushroom, sliced
2 tablespoons grated Bra cheese
2 shavings black truffle, broken into pieces, or 1/2 teaspoon truffle oil
salt and pepper

Directions:
1. In a medium saute pan, heat the butter over medium heat.
2. In a small bowl, gently whisk the eggs. Pour them into the hot saute pan.
3. While eggs are cooking, sprinkle the green onions, button mushrooms, Bra cheese and truffle pieces over them. Season the omelette with salt and pepper.
4. Once the eggs are almost fully cooked, fold the omelette in half and cook 2 minutes longer until eggs are set. Serve immediately.
Serves 1

Brillo di Treviso

Brillo di Treviso combines these two Italian classics, cheese and wine, in beautiful harmony. This wine-washed cheese comes to us from Venice, where it is made from pasteurized cow’s milk and washed with red wine. Because the cheese is made in individual one-pound wheels, each bite tastes distinctly of robust, fruity Italian red wine. The vivid, burgundy-colored rind encases an ivory interior of semi-soft cheese with a slight tang that nicely compliments the wine. The attractive mini-wheel is wrapped in rustic brown paper that is imprinted with Brillo’s logo. Ideal as a table cheese, Brillo also melts beautifully.

· Made from pasteurized cow’s milk.

Brinata (Sheep's Milk Brie)

Brinata means early morning frost in Italian. This cheese is the world's only sheep's milk brie. Made from a complex production process with only the purest sheep's milk, Brinata has an edible, delicate white mold rind and a soft, smooth texture. It tastes like an exquisite brie, but with a slight sheepy tang and a bit more moisture. Flown in to us bi-weekly straight from the fields of Mugello in Tuscany, you won't find a fresher imported cheese anywhere else in the U.S.A.

· Made from pasteurized sheep’s Milk.

Buffalo Milk Ricotta

We were really surprised when we first tasted this ricotta by how flavorful it is. We had hesitated in carrying a ricotta online because we love to buy cheese made that day and to eat it right away. The buffalo milk used to make this fresh cheese lends it an intensity of flavor that rivals any ricotta, no matter how fresh. Actually, ricotta is made only from the whey, the liquid part of milk that is a by-product of cheese making. When cooked, the protein particles in the whey fuse together to create the characteristic curd of ricotta, which means, “recooked.” In Italy, ricotta is often made with sheep’s milk, but in America it is usually made with cow’s milk and is fairly neutral. Our product is different in flavor from both of those varieties, but can be used in the same ways. It can be eaten as is, like cottage cheese, or served with fresh fruits and vegetables. It is also wonderful for cooking, in pasta dishes, or in baking for products such as ricotta cheesecake.

· Made from buffalo whey.

Cacio di Fossa

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 it’s 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.

Caciotta Dei Boschi

Caciotta Dei Boschi, an elegant table cheese made from scarce Roman sheep's milk and rare black truffle shavings, is made by the highly regarded Lopez Company, a family owned and operated business that has been making cheese in the Roman countryside for several generations. Caciotta is a name used all over Central Italy that denotes a farmhouse sheep's milk cheese. This Caciotta is quite tangy and sharp, as are all sheep's milk cheeses, and highly aromatic with a distinctive, lingering aftertaste, thanks to the truffles. Caciotta Dei Boschi also contains bits of Porcini mushrooms, which serve to further augment the earthy character of this Italian masterpiece.

* Made from pasteurized ewe's milk.

Conciato al Pepe Nero

Made from sheep’s milk and aged for 6 months, this pecorino is certainly firm enough to grate but is also great as a table cheese. Concerto al Pepe Nero translates to “dressed in black pepper” and is the perfect description for this fine selection from Venice. This cheese is entirely coated with coarse black pepper that offers a distinct bite with a little heat.

Crema di Roma

Lopez is widely considered to be one of the finest producers of Pecorino Romano. This Roman cheese producer also makes several other cheeses. Among them is this cow’s milk table cheese, Crema di Roma. The cheese has a surprising depth of flavor for a cow’s milk cheese. In fact, upon first bite it might conjure up images of the sheep’s milk Romano for which Lopez is so well known. The cheese is intended to be table cheese, meaning it should be eaten out of hand. It is, however, slightly crumbly and certainly firm enough to grate.

CURD: 1. When it coagulates, milk separates into a semisolid portion (curd) and a watery liquid (WHEY). CHEESE is made from the curd. 2. A creamy mixture made from juice (usually lemon, lime or orange), sugar, butter and egg yolks. The ingredients are cooked cool, the lemon (or lime or orange) curd becomes thick enough to spread and is used as a topping for breads and other baked goods. Various flavors of curd are available commercially in gourmet markets and some supermarkets.

Fontal

Made from pasteurized cows milk, this semi-soft table cheese pays homage to the classic Italian mountain cheese - Fontina Val d'Aosta. Like true Fontina, Fontal offers a nutty flavor and leaves behind a sweet aftertaste. It is a fabulous cheese for melting and a gourmet alternative to Mozzarella when making your own pizza!

Fontina Val d'Aosta

Fontina is the symbol of agriculture in Italy's tiny, French speaking Aosta Valley region. The cows that produce the milk for Fontina Val d'Aosta graze on high-altitude Alpine pastures dotted with wildflowers and native herbs. Fontina is a great cooking cheese, as it melts evenly without losing any flavor. But, it is best noted for its value as a savory and fruity table cheese.

* Made from raw cow's milk, aged over 60 days.

Gorgonzola Dolce

From Italy's Lombardy region comes the most imitated blue cheese in the world. Many cheeses falsely claim to be gorgonzola, but they always leave you singing the blues. Authentic Italian Gorgonzola comes in two varieties; Dolce - meaning sweet, and Mountain - the sharper and firmer version. Almost spreadable, Gorgonzola Dolce is supple and luxurious with an unmistakable tangy creaminess. Its pale white interior is laced with streaks of blue, giving Gorgonzola Dolce a striking appearance to match its piquant flavor. Enjoy Gorgonzola Dolce as a table cheese, spread thickly on a piece of crusty baguette, or as an ingredient in your favorite salad dressing.

* Made from pasteurized cow's milk.

Recipes for Gorgonzola Dolce

Gorgonzola Spread (for fruit)

Ingredients:
2 packages (3 oz. Each) cream cheese, softened (or 6 oz. Mascarpone cheese)
1 or 2 oz. Gorgonzola cheese, cut up (about 1/4 to 1/2 cup)
3 tablespoons almond flavored liqueur
2 tablespoons chopped toasted almonds
Sliced pears or apples tossed in orange juice

Directions:
1. In medium bowl, thoroughly combine cream cheese, gorgonzola cheese, almond liqueur and almonds.
2. Cover and chill at least 1 hour.
3. Serve with sliced fruit.
Makes about 1 cup spread.

Gorgonzola Celery Stalks

Ingredients:
Crisp white celery
4 oz. (1/2) cup gorgonzola
6 oz. (2/3) cup mascarpone or 2 packages cream cheese

Directions:
Wash and cut celery into 3 or 4 inch pieces. Thoroughly blend the gorgonzola and the mascarpone (or cream cheese). Fill the celery pieces with the cheese mixture and serve as an appetizer.

Gorgonzola Nut Canape

Ingredients:
1/2 cup (4 oz.) gorgonzola cheese
1/2 cup (4 oz.) butter
3 to 4 oz. Chopped walnuts
Rye bread (sliced)

Directions:
Blend together with the aid of a fork the gorgonzola and butter until smooth and creamy. Add the chopped nuts and mix well. Trim crust off bread and cut into 1 inch squares. Spread cheese mixture on the lightly buttered bread squares, arrange on plate and serve.

Grape & Gorgonzola Salad

Ingredients:
1/2 small melon
8 lettuce leaves
4 oz seedless green grapes
3 oz red grapes, seeded
DRESSING:
185g (6 oz) Gorgonzola, crumbled
8 teaspoon fruity sauce
1/4 teaspoon chilli sauce
squeeze of lemon juice
GARNISH:
Sprigs of parsley
Few frisee and radicchio leaves
Little paprika

Directions:
1. First make dressing by combining all ingredients in a bowl. Set aside.
2. Cut melon into 4 slices; remove rind and seeds.
3. Place 2 lettuce leaves each on 4 individual plates.
4. Arrange melon and grapes among the leaves.
5. Put a spoonful of dressing on top of each salad and garnish with parsley, frisee and radicchio leaves.
6. Sprinkle a little paprika over dressing just before serving.
Serves 4
Note: To make a thinner dressing if required, add a little single (light) cream of milk until the desired consistency is reached.

Snails alla Gorgonzola

Ingredients:
4 dozen snails
70g of butter
150 gr Gorgonzola
2 egg yolks
nutmeg
finely chopped parsley

Directions:
1. Cream butter and Gorgonzola in a bowl. Add the egg yolk and a pinch of nutmeg, mixing well.
2. Put a little of the mixture in the empty snail shells, put a snail in each one and fill with more mixture pressing it well inside.
3. Put in the oven in an oven-proof dish for a few minutes.
4. Garnish with a pinch of parsley and serve
Serves 4

Gorgonzola Rice Balls

Ingredients:
200g of rice
100g of potatoes
200g of Gorgonzola
30g of butter
2 eggs
breadcrumbs
2 tablespoons of grated Parmesan
flour, salt

Directions:
1. Boil the potatoes and rice separately in the salted water. When cooked, drain the potatoes and rice.
2. Wash the rice and put it in a bowl.
3. Mash the potatoes, add to the rice with the breadcrumbs, egg and parmesan. Mix well and shape into balls the size of small oranges.
4. Put a piece of Gorganzola in the middle and fill the hole.
5. Dip the Rice balls in flour and then fry in boiling oil.
6. When completely browned put them on a piece of kitchen towel to drain.
Serve on a plate with garnish
Serves 4

Ham Rolls Stuffed with Gorgonzola

Ingredients:
12 Slices of ham
200g Gorgonzola
2 green celery stalks
1 Head of parsley
A few chive stalks
Worcester sauce
Cream and Salt
1/2 clove of garlic, figs (optional) and salad or melon or fresh fruit and salad.

Directions:
1. Remove crust from the Gorganzola, cut and mix with a fork adding 1 or 2 teaspoons of cream, to obtain smooth cream.
2. Wash and finely chop the celery stalks with 2/3 washed parsley. Cut the chives with scissors.
3. Add these three ingredients and the peeled and chopped garlic, to the Gorganzola, mixing well.
4. Season with a pinch of salt and shake of worchester sauce. Mix well.
5. Lay the slices of ham one by one and spread a layer of gorgonzola cream inside. Roll up.
6. Decorate with figs or other fruit and salad.
7. Cover and put in fridge for about an hour before serving.
Serves 4 people

Asparagus with Gorgonzola

Ingredients:
800g of Asparagus
50g of butter
200g of Gorgonzola

Directions:
Wash the asparagus and scrape off the stringy outside.
Cut them all to the same length and boil, tied together, in salted water with the juice of half of lemon.
Drain and arrange on an oven dish, cover the tips with the sliced Gorgonzola and cook at 200 till brown in oven.
Decorate as wished
Serves 4

Meatless Tortelloni with Gorgonzola

Ingredients:
200g plain flour
200g corn flour
2 eggs
150g of cottage cheese (or ricotta)
150g of spinach
50g of Parmesan
salt, pepper, nutmeg
100g of Gorgonzola
50g of cream
3 Teaspoons of Olive Oil

Directions:
To prepare the Tortelloni:
Make the dough with the flour, beaten egg, a teaspoon of salt and oil. Leave it to rise for about 1/2 hour, then roll out.
Filling:
Cook the spinach and sieve it, add the ricotta and the corn flour, mixing it together well.
Boil the Tortelloni and put them in a hot serving dish.
Mix together the cream and Gorgonzola and pour over top of Tortelloni.
Add paremsan and serve
Serves 4

Gorgonzola Dumplings

Ingredients:
150g of Gorgonzola, cubed
300g of Potatoes
100g plain flour
10g of Spinach
2 eggs
butter-cream
salt, nutmeg

Directions:
Dumplings:
1. Mix part of the flour with half the potatoes and the boiled and strained spinach. Add the rest with the remaining potatoes.
2. Leave to cool
3. Mix to a soft dough, cut in long finger thich tubes and divide into 2cm long pieces.
4. Put them in boiling lightly salted water and take them out when they come to the surface.
Sauce:
Melt the Gorgonzola with cream and butter, add the dumplings and mix carefully
Serve at once
serves 4

Cordon Blue with Gorgonzola

Ingredients:
4 slices of Veal
100g of breadcrumbs
2 eggs
1 tablespoons ,br> 200g of Gorgonzola
4 slices of ham

Directions:
Beat the veal well and cover them with ham and cubed Gorgonzola
Fold the veal over in an envelope, flour them and dip into egg and breadcrumbs.
Fry in pan with oil and butter for 10 minutes
Serve with roasted potatoes and garnish with vegetables
Serves 4

Scampi with Gorgonzola

Ingredients:
12 medium scampi
200g of rice
200g of Gorgonzola
200g of cream
1 Tablespoon of Mustard
Salt and pepper
1 onion
1 clove of Garlic

Directions:
1. Heat seafood stock
2. Chop the onion and put in pan. Add the rice and cover it with the stock.
Boil in a serving dish- as soon as the stock boils, cover the serving dish and put into oven
3. Cook until the stock has been absorbed
4. Clean the scampi, removing heads and shells
5. Fry them with garlic
6. Add the cream, the gorgonzola, mustard, salt & pepper
7. Mix carefully under low heat. Take the rice out of the oven and put into serving dish. Pour the sauce and the scampi in the middle
Serve very hot with a separate tomoato sauce
Serves 4

Mont Blanc

Ingredients:
800g of chestnuts
200g Gorgonzola
200g full cream cheese
200g of whipping cream

Directions:
1. Skin and peel the Chestnuts. Boil in slightly salted water.
2. Add the whipped cream, the full cream cheese and the gorgonzola together. Mix well.
3. Drain chestnuts and arrange them on a serving dish
4. Cover with the cream, top make a conical shape
serves 4

Grana Padano - Stravecchio Oro del Tempo

Stravecchio Oro del Tempo is a superior, aged Grana Padano produced by Agriform near Venice. This cheese earns Grana Padano that extra prestige that it typically lacks when compared to the older Parmigiano Reggiano because it is aged for a full 22 months. This aging makes the flavor of Stravecchio more intense and complex. Like all precious things, every Stravecchio cheese is one of a kind. Its excellent quality is ascertained when it reaches the aging department and every week thereafter until the twentieth month. At those points, with skill and experience, experts select the cheeses that deserve to become prime Grana Padano, which is honored with the certificate of origin and guarantee. Stravecchio Oro del Tempo is distinguished by the unmistakable seal and label with the serial number of the diary, the place of origin, the month of production and the number of the product.

· Made from raw cow’s milk.

GRUVIERA: Gruviera cheese; Groviera [groo-vee-YEHR-uh] This Italian version of the Swiss GRUYERE has a sweet, nutlike flavor that is very like the original. It can be used in any manner suitable for Gruyere.

Mascarpone Casa Leonardi

This Italian cream cheese is a native of the Lombardy region of Italy, which is also home to the fashion center of Milan and the town of Gorgonzola, or blue cheese city, as we like to call it. The best-known use of this ultra-rich dairy product is in tiramisu, which means “pick me up” and is a delicate dessert made with mascarpone, liqueur and ladyfingers. It is also delicious straight, topped with fresh berries, or in a savory spread when mixed with anchovies, mustard, and herbs. The distinction 'cream cheese' is only half correct regarding mascarpone. It is made from the cream of cow’s milk, but no cheese starter or rennet is used in its production. Rather than being churned like butter, mascarpone is made by draining the moisture from heavy cream using a small amount of citric acid and finely woven cloth. The result is an extremely smooth, slightly sweet fresh “cheese” that is similar to Devon Cream or Clotted Cream.

Montasio Oro del Tempo

Montasio is a pasture-terraced mountain located to the northeast of Venice in the Friuli-Venezia region of Italy. The cheese Montasio was originally made by the monks who occupied the monastery that owned those pastures in the thirteenth century. Today, the cheese is a DOC cheese, which means its properties and production are protected by law. Montasio can now be made legally in all of Friuli- Venezia Giulia and parts of Veneto. Made in large wheels and aged for one year, the flavor of this cheese is sharp, nutty, and slightly fruity. Since the mountain milk from which Montasio is made is high in butterfat, the cheese has a richer flavor with hints of butterscotch.

* Made from unpasteurized cow’s milk, aged for twelve months

Monte Veronese

Skilled artisans hand craft Monte Veronese Latte Interno in Lessinia, the picturesque mountain area above Verona. Lessinia uniquely represents almost all the climactic zones existing in Italy. Monte Veronese is a typical Italian table cheese produced only with full-cream cow’s milk. It is a semi-hard, semi-cooked, white or slightly straw-coloured cheese with a scattering of tiny, diffused holes. Monte Veronese is aged approximately 30 days to create a sweet yet delicate and pleasant flavor.

* Made from pasteurized cow's milk.

Mozzarella di Bufala

The history of Mozzarella is linked to that of the water buffalo. Nobody really knows exactly when the first water buffaloes came to Italy, but one account claims that it was in the year 596 AD when they were brought across the Mediterranean. This oft-copied but never duplicated gem is a fresh, drawn-curd cheese made from whole buffalo's milk. It is porcelain-white in color, spherical in shape with a very thin glossy rind. Mozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Southern Italy. Each ball comes vacuum-packed in its own brine filled pouch. If you've never had the real Mozzarella before, it's definitely time you tasted this sublime delicacy.

* Made from pasteurized buffalo's milk.

Recipes for Mozzarella di Bufala

Bruschetta

Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
2 red onions, cut into a small dice
Fresh basil leaves (12-15), chiffonade
1 tablespoon Balsamic vinegar
3 large tomatoes, diced
8 oz. fresh buffalo mozzarella, cut into small cubes
1 loaf of Italian bread, sliced
¼ cup olive oil
Salt and pepper to taste

Directions:
1. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic and onion and sauté it for 2-3 minutes.
2. Add salt, pepper, and basil and sauté for another minute.
3. Add balsamic vinegar and tomatoes and cook for two minutes.
4. Remove the pan from the heat and add the mozzarella cheese to it. Do not let the cheese melt.
5. Cut the bread slices into 4 pieces and brush them generously with olive oil and bake in 350-degree oven for about five minutes or until golden.
6. Top each slice with a spoonful of the tomato mixture and serve.

Serves 6-8

Oro Antico Riserva

Oro Antico Riserva
Each Oro Antico Riserva is handmade by the master cheese-maker at Il Forteto by taking a select, young, delicious, authentic Pecorino Toscano, burnishing it with olive oil and aging it in a stone cellar for six months. During aging, more olive oil is applied to the rind as the cheese gets harder and tangier. Finally, each cheese is given a seal of red wax to indicate its special heritage. Oro Antico Riserva has a grainy texture due to the aging process whereby most traces of moisture escape from within the cheese. Made from 100% ewe's milk, the flavor is delivered to the back of your tongue with delicate force, imparting overtures of wild herbs and lemon grass. Because sheep's milk contains a very high percentage of butterfat, Pecorinos are very flavorful but have a tendency to "cry" when they reach room temperature.

* Made from pasteurized ewe's milk.

Parmigiano Reggiano

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 got! 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.

Recipes for Parmigiano Reggiano

Artichoke Salad with Parmigiano Reggiano

Ingredients:
2 raw artichokes, pared down to the hearts
1 tablespoon lemon juice
1/4 lb. Parmigiano Reggiano, thinly sliced
3 tablespoons Olio Carli Extra Virgin Olive Oil

Directions:
Cut artichoke hearts into very thin lengthwise slices. Sprinkle the artichoke slices with the lemon juice. Combine with the other ingredients and toss.
Serves 4 to 6 people.

Insalata di Fromaggio

Ingredients:
1/2 lb. Parmigiano Reggiano, thinly sliced
1 roasted pepper cut lengthwise into strips
2 oz chopped green olives
1 cup diced hearts of palm or celery hearts
2 Tbsp Olio Carli Extra Virgin Olive Oil
1 Tbsp balsamic vinegar
salt, to taste
pepper, to taste

Directions:
Combine all ingredients, toss and serve.

Serves 4 to 6 people.

Rigatoni al Prosciutto Cotto

Ingredients:
6 oz Prosciutto Cotto (Italian Cooked Ham), diced
4 oz whole milk Mozzarella, diced
1 cup cream
1 pound Rigatoni
6 oz freshly grated Parmigiano Reggiano
salt
2 tablespoons butter

Directions:
Place the ham and mozzarella in a saucepan.
Add the cream and Parmigiano Reggiano.
Turn on the heat to low and cook for a few minutes until the cream is slightly reduced.
Drop the rigatoni into boiling salted water and cook until al dente (firm to the bite).
Drain immediately.
Transfer to a butter smeared baking dish.
Add the sauce and toss thoroughly.
Place in a preheated oven at 400 degrees and bake for 15 minutes.
Allow to settle for a few minutes until serving.

Serves 4 to 6 people.

Turkey Filets with Parmigiano Reggiano

Ingredients:
1 lb. breast of turkey, cut into slices
1 egg, lightly beaten
1 cup breadcrumbs
1 tablespoon butter
5 oz. Parmigiano Reggiano, cut into slivers
vegetable oil

Directions:
Dip each turkey slice on both sides in the egg and then into the breadcrumbs.
Heat the oil in a skillet over medium heat and cook the turkey slices.
When done, transfer to a butter smeared baking dish, cover with Parmigiano Reggiaino and place in an oven preheated to 400 degrees for 10 minutes.
Serve immediately.
Serves 4 to 6 people.

Rotolo di Vitello

Ingredients:
1 1/4 lb. boned breast of veal
1/4 cup Olio Carli Extra Virgin olive oil
6 to 7 sage leaves
Salt and pepper
1/4 ham, not smoked
1/3 cup shelled peas
1/4 freshly grated Parmigiano Reggiano
1 whole egg
The juice of one lemon

Directions:
Rub the veal with one tablespoon olive oil. Sprinkle with salt and pepper.
Combine the sage leaves, chopped ham, peas, Parmigiano Reggiano and the egg and spread the mixture over the veal.
Roll up the meat tightly and fasten with string. Place the meat in a baking dish, pour over it the lemon juice and remaining olive oil and cook in preheated oven at 375 degrees for one hour or until tender at the pricking of a fork.

Serves 4

Eggplants Reggiano

Ingredients:
4 medium eggplants
Salt and pepper
1 cup flour
Vegetable oil
2 tablespoons butter
1/2 cup canned Italian peeled plum tomatoes
1 cup freshly grated Parmigiano Reggiano
10 to 12 fresh basil leaves

Directions:
Peel the eggplants and cut into lengthwise slices.
Set the slices in a pasta collander and sprinkle with salt.
Let stand for 1 hour. Pat dry the slices and dredge in flour. Fry in very hot oil.
Line the bottom of a buttered bake and serve dish with a layer of fried eggplant slices. Top this layer with tomatoes, grated Parmigiano Reggiano, a few basil leaves and dot with butter.
Continue building up layers of eggplant, tomatoes, cheese and basil leaves. Dot the top most layer with remaining butter.
Place in a preheated oven at 400 degress for 15 minutes. Allow to settle before serving.

Serves 4

Provolone Eggplant

Ingredients:
1 large eggplant, cut crosswise into 12 discs
12 slices Provolone Piccante
12 tablespoons grated Parmigiano Reggiano
1 cup Italian salad dressing
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 cup of your favorite tomato sauce

Directions:
Lightly oil large baking sheet.
Brush both sides of 12 eggplant discs generously with dressing; arrange on prepared sheet.
Sprinkle rosemary and oregano over.
Let stand at room temperature for about 15 minutes.
Preheat broiler.
Broil eggplant discs on baking sheet until brown and cooked through (about 5 minutes per side), then let cool.

Preheat oven to 450F. Top each eggplant disc with 1 rounded tablespoon tomato sauce.
Place 1 Provolone slice atop each eggplant disc and trim to fit.
Sprinkle each with 1 tablespoon Parmigiano Reggiano.
Bake until cheeses melt and eggplant is heated through (about 5 minutes).

Serves 4

Sausage, Tomato and Basil Risotto

Ingredients:
Make this with the most flavorful sweet Italian sausage you can find.
Use either fresh or canned peeled and chopped plum tomatoes, but be sure to use fresh basil.

1 lb. sweet Italian sausage, with casings removed and crumbled
4 - 5 cups light chicken broth, preferably homemade (bouillon cubes will serve well also)
2 tablespoons Olio Carli olive oil
1/2 cup finely chopped onion
1 small clove garlic, minced
1 cup uncooked Italian Arborio rice
1/2 cup peeled, seeded, and chopped fresh or canned plum tomatoes, drained
1 tablespoon chopped fresh basil
2 tablespoons unsalted butter
1/4 cup fresh grated Parmigiano Reggiano, plus more to taste
Salt to taste
Freshly ground black pepper to taste
2 tablespoons packed torn fresh basil leaves

Directions:
Brown the sausage in a heavy skillet, stirring and breaking up into small pieces with the side of a fork.
Spoon out 1 tablespoon of the sausage fat and set aside.
Drain and discard the remaining fat and set aside the browned sausage.

Heat the chicken broth in a small saucepan until boiling.
Adjust the heat to maintain a steady simmer.

Combine the reserved sausage fat and olive oil in a heavy saucepan and heat over low heat.
Add the onion and saute, stirring, until golden about 8 minutes.
Add the garlic and saute 1 minute more.
Stir in the rice and saute over low heat, stirring, about 2 minutes.

Add enough of the hot broth (about 1/2 cup) to just cover the rice.
Adjust the heat to maintain a steady simmer and cook the rice, stirring constantly, until almost all the broth has been absorbed, about 3 - 4 minutes.

Add another ladle of broth (about 1/2 cup).
Cook, stirring constantly, until all the broth has been absorbed.
Continue adding the broth, about 1/2 cup at a time, and cooking and stirring.
Add the next ladleful when the broth is absorbed and the rice begins to pull away from the sides of the pan as it is stirred.
Add the tomatoes, chopped basil, and half of the reserved cooked sausage during the last 10 minutes of cooking.
Cook until the rice is creamy and firm but not chalky in the center when it is tasted.
The total cooking time is about 25 - 35 minutes. Remove from the heat.
Stir in the butter, cheese, and salt. Briefly reheat the reserved browned sausage.
Spoon the risotto onto the plates, divide the warmed sausage evenly among the bowls.
Sprinkle with the ground pepper and basil leaves.
Serve with additional grated cheese on the side.

Risotto with Saffron (Risotto allo zafferano)

Ingredients:
15 oz. Italian Arborio rice
1 1/2 quarts broth (preferably meat broth)
1 onion (finely chopped)
2 oz. butter
Saffron (about 1/4 teaspoon)
salt & pepper
Parmigiano Reggiano to taste

Directions:
Saute the chopped onion in two tablespoons butter.
Add the rice, stir and seize it.
Begin adding the broth (about a ladle at a time).
While always stirring with a wooden spoon continue to slowly add the broth as it becomes absorbed by the rice.
Add salt to taste; this may or may not be necessary depending on the taste of the broth.
It may be that the broth itself contains the necessary amount of salt.

When the Risotto is almost cooked, add the Saffron (which has been diluted in a half cup of broth).
Continue stirring until totally cooked.
Remove from heat and immediately add the remaining butter.
Stir well. This is called "mantecare" the risotto, which is the key to achieving a smooth and creamy texture.

Serve immediately very hot.
The risotto can be sprinkled with the grated cheese, with more grated cheese served on the side to be used according to taste.

Note: a perfect risotto should always be moist with a smooth texture.
Preperation time: 25 minutes. Cooking time for the risotto: 16 - 20 minutes.
Serves 4

Risotto with Mint (Risotto allo menta)

Ingredients:
12 oz. Italian Arborio rice
5 oz. Peeled tomatoes
3 oz. Tuna (in oil)
1 onion
1 clove garlic
2 tablespoons Olio Carli olive oil
mint leaves (3 - 4)
2 quarts hot broth (chicken, beef or vegetable)
salt & pepper to taste

Directions:
Crumble the tuna & cut up the mint leaves.
Combine the two and hold on the side.
These will be added to the risotto at the end of the cooking.
Finely chop the onion an garlic and saute them in a stainless steel pot together with the oil.
Add the tomatoes, stir and then let cook over medium heat for about 10 minutes.
Salt to taste, then add the rice and stir.

Start adding the hot broth, about a ladle at a time as the rice absorbs the hot liquid.
Continue to stir the risotto as it cooks.
When cooked and just before serving add the tuna and the mint leaves.
Stir well and serve hot.
This type of risotto is never served with cheese.

Preperation time: 30 minutes.
Cooking time for risotto: 16 - 20 minutes.
Serves 4

Risotto with Strawberries (Risotto allo fragole)

Ingredients:
15 oz. Italian Arborio rice
3/4 oz. Strawberries
1 1/2 oz. Butter
1 1/2 oz. Parmigiano Reggiano, freshly grated
1 onion (finely chopped)
1/2 pint of cream
2 quarts of hot broth (vegetable, chicken or beef)

Directions:
Clean & wash the strawberries in water and vinegar then strain them.
In a pan mix the cream and the strained strawberries.
Stir well with a wooden spoon and cook over low heat for about 4 minutes.
In a stainless steel pot saute the chopped onion with a tablespoon of the butter. (optional: the butter can be mixed with a tablespoon of oil if so desired).
Add the rice and stir.
Once the rice is seized, slowly add the broth (about a ladle at a time).
Keep adding the broth as the rice absorbs the hot liquid, stirring continually with a wooden spoon.
When the risotto is 95% cooked, add in the cream and strawberry mixture.
Stir well.
When cooked, remove from heat and add the remaining butter.
Stir well (this is called "mantecare" the risotto).
The grated cheese can either be added directly to the risotto or served on the side.

Preparation time: 30 minutes.
Cooking time for the risotto: 16 - 20 minutes.
Serves 4 (Blueberries can be substituted for strawberries if desired)

Alfredo's Risotto Milanese

Ingredients:
1 veal or beef bone
1/4 cup plus 2 tablespoons butter, divided
1/2 cup of chopped onion
1 pound Italian Arborio rice
1 1/2 teaspoons saffron (1 gram)
1/2 cup dry white wine
8 cups beef consomme or stock
approximately 1 cup grated Parmigiano Reggiano

Directions:
This "historic" and most famous dish from Milan dates to 1574 and owes it's origin to the wedding feast of the daughter of a Flemish Master Glass worker who had been called to Milan to work on the Duomo.
One of his young apprentices particularly adept at mixing his colors had used saffron to create a brilliant golden color for the glass.
This same student mostly in a joking manner is known to have given some saffron to the inn keeper where the feast was to be held asking that it be used in making the first course of rice.
This colourful dish appeared to the surprise of all the guests and to this day it can be savoured in any restaurant in Milan.
It is served either as a first course, or as an accompaniment to another Milanese specialty, "Osso Bucco". (braised veal shanks).

Place marrow bone in a heavy saucepan over low heat. Cook for 20 to 30 minutes until marrow is melted.
Use right away or cool and refrigerate until ready to use.
Combine marrow and 2 tablespoons butter in a 6 quart saucepan.
Sweat onion in butter for 10 minutes until softened.
Add rice and saffron. Stir to coat rice with butter.
Add wine and cook to evaporate. Add 1/2 cup beef consomme. Boil rice stirring constantly until consomme reduces.
Continue adding stock 1/2 cup at a time, stirring almost continuously until rice is tender but still firm, about 16 minutes.
Rice will be suspended in liquid, not dry.
Remove from heat.
Add remaining 1/4 cup butter. Add cheese and stir. Serve right away.

Serves 6 - 8

Pasta with Chicken and Sun Dried Tomatoes

Ingredients:
1/4 cup olive oil
3 large boneless chicken breast halves, cut into 1-inch cubes
1 onion, chopped
1 garlic clove, chopped
1/2 teaspoon fennel seeds
1 carrot, peeled, cut into matchstick-size strips
1/4 cup finely chopped drained Il Fortetto oil-packed sun-dried tomatoes
12 ounces fettuccine, freshly cooked
1 cup freshly grated Parmigiano Reggiano

Directions:
Heat oil in heavy large skillet over medium-high heat.
Add chicken and saute until brown and cooked through, about 6 minutes.
Using slotted spoon, transfer chicken to large bowl.
Keep warm. Add onion, garlic and fennel seeds to skillet and saute until onion is tender, about 6 minutes.
Stir in carrot and sun-dried tomatoes and continue cooking until carrot is crisp-tender, stirring occasionally, about 2 minutes.
Transfer mixture to bowl with chicken.
Add pasta and Parmigianno Reggiano and toss well.

Serves 4.

Gnocchi with Tomato Porcini Cream Sauce

Ingredients:
3/4 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons (1/4 stick) butter
1/3 cup whipping cream
1 1/4 cups purchased marinara sauce
1 pound fresh potato gnocchi or 8 ounces dried gnocchi pasta
1/2 cup freshly grated Parmigiano Reggiano cheese

Directions:
Place porcini in medium bowl.
Pour 1 cup boiling water over. Let stand until porcini are soft, about 30 minutes.
Remove porcini from water, reserving soaking liquid.
Finely chop porcini.
Melt butter in heavy medium saucepan over medium-high heat.
Add porcini and saute 3 minutes.
Add cream and 3/4 cup soaking liquid, leaving any sediment behind in bowl.
Simmer until liquid is reduced to 3/4 cup, stirring occasionally, about 4 minutes.
Stir in marinara sauce; bring to simmer. Season with salt and pepper.

Cook gnocchi in large pot of boiling salted water until tender but still firm to bite.
Drain and add gnocchi to sauce and toss to coat.
Divide among 4 plates.
Serve, passing Parmigiano Reggiano separately.

Serves 4.

Baked Asparagus

Ingredients:
1 Lb asparagus, washed
1 Tablespoon of Olive oil
salt and freshly ground pepper
1 oz. of Parmegiano-Reggiano slivers
1 Teaspoon of Balsamic Vinegar

Directions:
1. Preheat oven to 400F. Place asparagus and olive oil in a large baking dish, roll evenly until coated.
2. Arrange in a single layer. Season with salt and pepper
Cover with foil, bake 12-15 minutes until asparagus is tender. Remove from oven
3. Make 1/4 cup of thin Parmigiano-reggiano slivers over asparagus and return the dish to the oven. Continue baking just until cheese softens, about 2-3 minutes
4. Place the asparagus on warmed plates and sprinkle with several drops of balsamic vinegar.
Serve Immediately
Serves 4

Linguine with Prosciutto

Ingredients:
2 tablespoon of olive oil
1/4 cup red onion, finely chopped
1 teaspoon of salt
1 12 oz can of evaporated skimmed milk
1 teaspoon grated lemon zest
3 ounces of Proscuitto di Parma, thinly sliced
10 fresh basil leaves
1/4 cup fresh parsley
4 fresh mint leaves or 1/4 teaspoon dried
1 lb Linguine
3/4 cup freshly grated Parmegiano-Reggiano
Ground pepper

Directions:
1. Heat olive oil in large sautee pan over medium. Add onion and salt. Saute for 5 minutes until onion soften. Add evaporated milk and the grated lemon zest. Cook 1 minute and remove from heat.
2. Cut Proscuitto into thin strips. Set aside.
3. Combine basil, parsley and mint and set aside.
Cook Linguine in rapidly boiling water. Just before pasta is done, briefly return the sautee pan to medium heat and warm the sauce.
4. When the pasta is al dente, drain and add to sautee pan along with herbs and Parmegiano.
5. Toss the pasta until the cheese melts and a light sauce forms. Add proscuitto, season with pepper and toss.
Serve immediately
Serves 4 - 6

Penne With Raw Tomato Sauce

Ingredients:
1 Lb plum tomatoes
3 ounces Parmigiano reggiano
3 oz fresh Arugula
1/3 cup extra virgin olive oil
1 teaspoon minced garlic
16 fresh basil leaves
1 teaspoon of salt
1 Tablespoon aged Balsamic Vinegar
1 Lb Penne

Directions:
1. Bring 2 gallons of water to a boil. Drop in tomaotes, then remove after 30-45 seconds. Save water to cook pasta.
2. Peel tomatoes and remove core. Cut tomatoes around their equators and squeeze the seeds. Dice tomato fresh into 1/2 inch pieces and place in a large pasta bowl.
3. With a vegetable peeler make thick shavings of Parmigiano Reggiano. When the cheese gets too small to shave, grate the rest. Put the grated cheese and 1/2 the shavings into the bowl along with the tomatoes.
4. wash and stem the arugual leaves. Dry and tear into small pieces. Add to bowl along with remaining ingredients, except pasta. Toss well.
5. Add 2-3 Tablespoons salt to boiling water. Cook pasta and drain. Toss pasta with sauce until well coated. Serve topped with the shavings of Parmigiano reggiano. Add pepper to taste
Serves 6

Parmigiano-Reggiano "Ice Cream"

Ingredients:
1 cup heavy cream
2 cloves of garlic, peeled & sliced in half lengthwise
1/4 teaspoon of nutmeg
2 cups grated Parmigiano-Reggiano
Aged Balsamic Vinegar, we suggest our Carli Balsamic Vinegar from Modena

Accompaniments:
Multigrain raisin or crusty French Bread
Red Grapes
Pear or apple slices
Walnuts
Spicy greens such as Arugula

Directions:
1. Bring Cream, garlic and nutmeg to a boil in a heavy saucepan over medium-high heat, watching constantly. Remove garlic from cream.
2. Add Parmigaino Reggiano, 1/2 cup at a time, stirring constantly until all cheese is incorporated
3. Continue stirring until all cheese is melted, about 1 minute. Remove from heat, pour into a shallow heat resistant dish and cool to room temperature. Cover dish and refrigerate until cheese stiffens
4. Scoop portions of "Gelato" with an ice cream scoop onto 6 salad plates. Garnish with your choice of accompaniments listed above. 5. Drip a few drops of aged balsamic vinegar over the gelato and serve.
Serves 6

Fettuccine Alfredo

Ingredients:
8 tablespoons unsalted butter
1/2 pint of heavy cream
1 lb fresh fettuccine
1 cup freshly grated Parmigiano Reggiano
Ground pepper and nutmeg to taste

Directions:
As the water for the pasta first begins to boil, melt the butter in a large saute pan over low heat
Add the cream to the butter and let it warm. At the same time, salt the pasta water and cook the fresh pasta until al dente
Drain the pasta and mix thoroughly with the butter and cream, keeping the saute pan over low heat
Add the PArmigian reggiano and toss until sauce thickens slightly. Season with ground pepper and nutmeg
Remove from heat and serve immediately with additional grated Parmigiano reggiano at the table
Serves 4-6

Truffle Filet

Ingredients:
1/2 lb field greens or lettuces of your choice
6 Tablespoons extra olive virgin oil
2 Tablespoons of red wine vinegar
Salt and freshly ground pepper
2 oz od Parmigiano Reggiano
4 5oz filet mignon steaks
White Truffle Ool to drizzle

Directions:
Wash and dry the greens. Whish together olive oil, vinegar, salt and pepper. Set aside
Make shavings of Parmigiano Reggiano with a vegetable peeler. Set aside
Grill individual steaks to your liking. When steaks are done, toss greens with dressing.
Divide salad among plates and center a steak on top
Salt and pepper to taste
Drizzle each steak with White Truffle Oil
Top each serving with Parmigiano Reggiano slivers and serve immediately
Serves 4

Caesar Salad

Ingredients:
3 to 4 medium garlic cloves - crushed
1/4 cup fresh lemon juice
1/4 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 teaspoons Worcestershire sauce
1 tablespoon anchovy paste
1/4 cup fresh grated Parmigiano Reggiano
1 cup extra virgin olive oil
garlic croutons
12 whole anchovy filets
1 head of romaine lettuce

Directions:
In a food processor or in a large bowl, whisk together garlic, lemon juice, salt, pepper, Worcestershire sauce, dijon mustard, anchovy paste and cheese until well blended and salt is dissolved.

Slowly add the oil in a thin stream until it is incorporated.

Dressing should have a light, mayonnaise-like consistency. Makes about one cup.

Place clean romaine lettuce in a large bowl, sprinkle on about half of the cheese, a few tablespoons (or to taste) of dressing and toss.

Add more dressing if desired, the remaining cheese, sprinkle on croutons and lay whole anchovies on top.

Serve immediately.

Basic Garlic Bread

Ingredients:
1 loaf of French Bread, 18to 24 inches long
8 cloves of fresh garlic, peeled and put through a garlic press
1/2 cup St. Dalfour Marinade
1/2 cup grated Parmigiano Regianno

Directions:
Preheat oven to 350 degrees F.

Cut French Bread into 4 equal sections, then slice each section in half lenghthwise.

Mix garlic and Marinade together in a bowl.
Liberally brush Marinade mixture over each of the eight pieces of bread.

Sprinkle with Regianno

Bake in oven for 15 minutes, remove and serve immediately.

This also makes a great finger food when cut into bite sized pieces.

Serves 4

Maccheroncini del Casale with walnut sauce

Ingredients:
2 oz unsalted butter
3 oz grated Parmigiano Reggiano cheese
3 oz unshelled walnuts
1 tablespoon pine seeds
1 garlic clove
2 tablespoons olive oil
salt and pepper to taste

Directions:
Finely chop the walnuts, the pine seeds and the garlic and fry them slightly in butter at medium heat.

Continue cooking and add two tablespoons of the pasta cooking water, the Reggiano and the olive oil stirring in slowly.

Drain the pasta and pour the sauce over it.

Serves 2

Panzanella

Ingredients:
2 cups cubed Italian bread, about half of one small loaf
¼ cup olive oil
2 cups mixed salad greens
2 medium, ripe tomatoes, cut into wedges
½ red onion, thinly sliced
½ cup fresh basil, cut into thin strips
¼ cup Gaeta or Niçoise olives
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
salt and freshly ground pepper to taste
¼ cup thick shavings of Parmigiano Reggiano

Directions:
1. Preheat oven to 400 degrees Fahrenheit. In a large bowl, toss cubed bread with ¼ cup olive oil. Spread the bread evenly on a baking sheet and bake in preheated oven until golden, about 5-10 minutes. Remove and allow to cool.
2. In a salad bowl, combine salad greens, diced tomatoes, sliced onions, basil, and olives.
3. In a small bowl, whisk together ¼ cup olive oil and balsamic vinegar. Toss the dressing mixture with the salad mixture and season with salt and pepper. Just before serving, toss in the shavings of Parmigiano Reggiano.
Serves 2-4

Autumn Squash Risotto with White Truffle Oil Ingredients:
4 tablespoons unsalted butter
1 large onion, minced
½ pound butternut squash, in ½-inch dice
Approximately 4 ½ cups light homemade chicken broth, or 2 cups low sodium canned chicken broth mixed with 2 ½ cups water
1 ½ cup Arborio rice
1/2 cup white wine
salt and freshly ground black pepper
¼ cup freshly grated Parmesan cheese
1 tablespoon minced parsley
white truffle oil

Directions:
1. Melt three tablespoons butter in a large pot over moderate heat. Add onion and sauté until softened, about 10 minutes. Add squash and stir to coat with fat. Add ½ cup chicken broth, cover and adjust heat to maintain a simmer. Cook until squash is tender, about 10 minutes.
2. Put remaining broth in a small saucepan and bring to a simmer; adjust heat to keep broth hot but not boiling.
3. Add rice to onion and squash and cook, stirring, until rice is hot throughout. Add wine and cook, stirring, until wine is absorbed. Begin adding the hot broth ½ cup at a time, stirring frequently and waiting until each addition has been absorbed before adding more. Adjust heat so that mixture simmers gently, not vigorously. I should take 20 to 22 minutes for the rice to become al dente- firm to the tooth but with no hard core. The mixture should be creamy- neither soupy nor stiff. You may not need all the liquid; if you need a little more, use boiling water. Season with salt and pepper. Cover and let stand 3 minutes, then stir in remaining tablespoon butter, the cheese and the parsley.
4. Divide among 4 warm bowls. Top each serving with ½ teaspoon white truffle oil, but pass additional oil at the table for those who want more.

Recipe taken from Fresh from the Farmers’ Market by Janet Fletcher (Chronicle Books, 1997)

Autumn Squash Risotto with White Truffle Oil

Ingredients:
4 tablespoons unsalted butter
1 large onion, minced
½ pound butternut squash, in ½-inch dice
Approximately 4 ½ cups light homemade chicken broth, or 2 cups low sodium canned chicken broth mixed with 2 ½ cups water
1 ½ cup Arborio rice
1/2 cup white wine
salt and freshly ground black pepper
¼ cup freshly grated Parmesan cheese
1 tablespoon minced parsley
white truffle oil

Directions:
1. Melt three tablespoons butter in a large pot over moderate heat. Add onion and sauté until softened, about 10 minutes. Add squash and stir to coat with fat. Add ½ cup chicken broth, cover and adjust heat to maintain a simmer. Cook until squash is tender, about 10 minutes.
2. Put remaining broth in a small saucepan and bring to a simmer; adjust heat to keep broth hot but not boiling.
3. Add rice to onion and squash and cook, stirring, until rice is hot throughout. Add wine and cook, stirring, until wine is absorbed. Begin adding the hot broth ½ cup at a time, stirring frequently and waiting until each addition has been absorbed before adding more. Adjust heat so that mixture simmers gently, not vigorously. I should take 20 to 22 minutes for the rice to become al dente- firm to the tooth but with no hard core. The mixture should be creamy- neither soupy nor stiff. You may not need all the liquid; if you need a little more, use boiling water. Season with salt and pepper. Cover and let stand 3 minutes, then stir in remaining tablespoon butter, the cheese and the parsley.
4. Divide among 4 warm bowls. Top each serving with ½ teaspoon white truffle oil, but pass additional oil at the table for those who want more.

Recipe taken from Fresh from the Farmers’ Market by Janet Fletcher (Chronicle Books, 1997)

Pecorino Antico Mugello

Also from Il Forteto, Pecorino Antico Mugello is a sheep's milk cheese aged for over six months. The crust is red from having been treated with a tomato concentrate, lending a hint of berry sweetness to the cheese. Beneath the edible rind lies a straw-colored interior full of natural energy. Special enzymes in the milk and its long aging process contribute to Antico Mugello's crackling, powerful flavor and delicate perfume. Exclusive to iGourmet in America in limited quantities.

* Made from pasteurized ewe's milk.

Pepato

Originating in Sicily, this aged, hard pecorino is combined with whole black peppercorns and matured to perfection. With it’s characteristic spicy taste, Pepato makes one of the tastiest table cheeses and is perfect for grating. Grate some over soups, salads, and pastas – it is an exciting alternative to the more common pecorino!

Piave

Piave cheese is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Belluno, Italy. A winding course brings the river toward the bottom of the valley, until it reaches the plain at the foot of the “prealpi venete’ mountains in the province of Treviso. Piave cheese is born from the cheese making traditions of the land surrounding the ancient river, in which the curd is cooked and the cheese is aged until it is hard. The area surrounding the river is also where the milk is collected to produce Piave. The cheese has an intense, full-bodied flavor that increases with age and makes this cheese absolutely unique. The Piave cheese we sell is a Mezzana cheese, which means it is aged between 60 and 120 days.

Pope Piox X

Pope Piox X was born in Riese, Province of Treviso, in Venice. Out of respect for this venerable saint, they named their cheese plant and favorite cheese after him in his hometown. This popular cheese is from the same family of Venetian cheeses such as Asiago and Monte Veronese, but is closest to it’s cousin Montasio. Made of pasteurized cow’s milk, it has a firm but springy body with small holes and a slightly granular texture. The taste is sharp, with a hint of fruit and a subdued earthy quality. We prefer to serve it as a table cheese with ripe pears, but it can also be used in pastas, salads, gratins, and vegetable dishes.

Provolone Piccante

Provolone is a Southern Italian cheese that can be thought of as Mozzarella’s older brother. Take some Mozzarella, form it into your favorite shape and rub it down with brine, bind it with rope and hang it from the ceiling for a few months and Voila! - you have just made Provolone. There are two varieties of Provolone. Dolce (meaning sweet) is the mild version and Piccante (meaning sharp) is its spicy, more aged counterpart. We sell the Piccante version, which is less available and more interesting than the mild Provolone most Americans have come to know. One of the great sandwich cheeses, Provolone Piccante is also an excellent melting cheese that is great in omelettes or on top of a toasted baguette.

* Made from raw cow's milk, aged over 9 months.

Raschera

Named after Lake Raschera, which can be found at the foot of Mount Mongioie in the Italian Province of Cuneo, Raschera is an official DOC (Denominazione Di Origine) cheese of Italy. Similar to Toma, if not for is squarish shape, this soft, Piedmontese cow's milk cheese has a reddish (occasionally with a yellowish hue) rind. The ivory colored cheese has a smattering of small holes, often with a blueish tinge. The cheese is typically aged for 45 to 60 days and has a delicate, nutty taste.

* Made from raw cow's milk, aged over 60 days.

ReNero Pecorino Stagionato

We discovered the agricultural cooperative Il Forteto during one of our trips to Italy. In the farming town of Mugello near Florence and Tuscany, Il Forteto makes some of Italy's finest specialty cheeses. "Pecorino" signifies sheep's milk and "Stagionato" indicates that ReNero is aged for three months. Its black protective coating harkens back to the old days, when artisan cheesemakers covered their cheeses with ash to prevent mold. ReNero is very flavorful, as are most sheep's milk cheeses, and can best be described as savory and complete. ReNero is an iGourmet exclusive, and after you taste it you'll be begging us for more.

* Made from pasteurized ewe's milk.

Ricotta Salata

A variation of Ricotta, this pure white, firm, rindless cheese originated in the hot, dry island climate of Sicily. It is made from lightly salted sheep’s milk curd that is pressed and dried, then aged for a minimum of three months. Ricotta Salata has a supple, mild taste. It’s not at all “sheepy” or salty, but rather has a nutty, sweet milky flavor. Extremely versatile, Ricotta Salata can be used in salads, pasta dishes and is ideal for grating.

* Made from pasteurized ewe's milk.

STRACCHINO: [straht-CHEE-noh] A fresh, cow's-milk cheese from Italy's Lombardy region. Stracchino contains about 50 percent milk fat. Its flavor is mild and delicate - similar to but slightly more acidic than CREAM CHEESE. Stracchino Crescenza has a somewhat higher milk fat content, which results in a slightly creamier texture.

Taleggio

The softest, creamiest member of the famous Italian Stracchino cheeses, Taleggio was first made in the valley of the same name, located in the historic province of Bergamo. Taleggio made its debut in the international cheese markets after World War I, around the same time as its cousin Bel Paese. Its rough, rosy crust (inedible), pale yellow interior, and rich and buttery, fruity, slightly salty flavor are what give Taleggio its individuality. Taleggio's soft, incredibly flavorful interior is creamy in texture and has a pungent aroma. The cheese imparts the essence of the Italian countryside in such a demonstrative manner that you could swear you were sitting among the cows on a grassy hillside in Lombardy.

* Made from pasteurized cow's milk.

Toma Piedmontese

Toma Piedmontese dates back to Roman times, but did not become identified by its name until the 11th century. The name appears to have come from the old French word “tumer,” meaning to fall or to turn. To us, Toma means the cheese is a product of several herds from the same region and implies it is made by a cheese making specialist rather than a farmer with a surplus of milk who might not be adept at cheese making. Like the Tommes of Savoie, each Alpine Valley produces its own distinctive version of Toma. Made in the Aosta Valley and Piedmont, they strain the unpasteurized milk and then rennet is added. The curds are broken up and drained, then placed in molds. They are often dried for a couple of days under a layer of mountain grasses to give them additional flavor. Toma is cheese surface ripened, meaning it ripens from the rind inward. This simple mountain cheese has a thin rind with a custard-like interior with small pores and a gentle sweet-sour nature. Toma is a perfect table cheese but can also be used for cooking. It begs to be paired with a big Piedmont red.

WHEY: whey [HWAY; WAY] The watery liquid that separates from the solids (CURDS) in cheesemaking. Whey is sometimes further processed into whey cheese (see CHEESE). It can be separated another step, with butter being made from the fattier share. Whey is also used in processed foods such as crackers. Primarily, however, whey is more often used as livestock feed than it is in the human diet.