COMING SOON !!! Based on the Gorgonzola recipe with the addition of chilli pepper. It looks like Classic Gorgonzola; with its creamy,lightly veined paste, but in this case peppered with pieces of red chilli pepper. It has a striking flavour. The mild creaminess of the cheese
contrasts with the spiciness of the chilli pepper, which is toned down by the cheese, enhancing the richness of flavor. The result is a truly unique cheese !
Item #: 291828
BLU DI CAPRA/GOAT GORGONZOLA
***PRE-ORDER***Blu di Capra or Goat Gorgonzola is produced in Lombardia
& Piemonte using raw goat’s milk aged approx. 60-90 days. The color is straw-yellow with greenish blue-veining. Very tasty & a little bit sharp, the aromas are complex and persistent, but fine and
This cheese is modeled ‘”Gorgonzola Piccante”,
but made with 100% goat’s milk. There is a sharp note
of blue mould at the beginning that gently rolls away
to a creamy mid-palate and a delightfully clean,
lemony finish with hints of fresh, sweet goat’s milk !
Item #: TBD3
UPC #: PRE-ORDER
COMING SOON !!! Branzi is truly one of the Italy’s tastiest cheeses;
made from raw milk produced from Bruna Alpina cow’s
who graze on the grasses & herbs that grow exclusively
in the Alpine village of Branzi in Bergamo, Italy.
Packed full of creamy, sharp-sweet notes, with an
initial fruitiness developing into a rich, earthy piquancy !
It shares many of the same characteristics of Gruyere
and Fontina Val D’Aosta, having excellent melting qualities
while offering a superior depth of flavor. Aged for 4-6 months,
having a compact texture with a straw-yellow paste. It has complex,
nutty flavor with traces of hay, grass and honey undertones.
Branzi pairs perfectly with full bodied red wines !
Item #: 291700
Brand new cheese from the Arrigoni family based on their great experience and success in producing Taleggio. CASARRIGONI has now dared to add pieces of black truffle directly to the milk. The result is a premium,
soft cheese, enriched with flakes of high-quality black truffle.
The unique sensations one experiences in tasting "Favola al Tartufo" are perfectly summarized in the name of this cheese, which translates into
"Truffle Fairy-Tale…Produced in Lombardy (Northern Italy) throughout the year…Extremely sweet, and intense…with a slight, soft and pinkish rind, having a compact but creamy texture !
WOW !!! THE NEXT BIG HIT ON THE CHEESE CHARTS !
Item #: 291806
NABABBO DI CAPRA
STAGIANATO DI CAPRA aka TALEGGIO DI CAPRA, is a washed-rind semi-soft
goat cheese; essentially a goat's milk Taleggio, which is Creamy, Sweet & Rich with a full-bodied, mellow tanginess that is perfect with a crusty loaf of bread and a glass of wine or on a hot savory tart with
caramelized onions and a floral pint of farmhouse-style ale !
TALEGGIO DI CAPRA has a “funky-looking” rind with
yellow & gray molds…but fear not ! The mold is created
by the aging process, which occurs in damp caves
which is necessary to create the unique flavor !
Item #: 341832
ROCCOLO BALSAMICO/NERO IMPERIALE
COMING SOON !!! “ROCCOLO BALSAMICO” is a exquisite, complex Italian cow's milk cheese matured in natural caves for 6 months having a distinctive and compelling flavor that is earthy, mushroomy & slightly tangy with an intense fragrance ! The paste is dense and smooth & “soft-ripens” from the outside-in. Very recently the Arrigoni Family experimented & added Balsamic Vinegar directly to the rind & actually injecting some into the cheese, adding a slightly sour/sweet flavor & more moisture that complements the cheese creating new cheese called “ROCCOLO BALSAMICO”, that has a truly unique flavor profile
& is a novelty that every cheese lover should discover !
Item #: 291804
UPC #: TBD
Roccolo is a exquisite, complex Italian cow's milk cheese invented by Marco and Tina Arrigoni 10 years ago! Matured in natural caves for 6 months; the slow maturation process gives the base cheese a distinctive and compelling flavor that is earthy, mushroomy & slightly tangy with an intense fragrance ! The paste is dense and smooth & “soft-ripens” from the outside-in. Very recently the Arrigoni Family experimented & added Raboso; a ruby-red wine from Veneto with an intense fragrance of violets and blackberrys. This complex wine is dry and slightly sour & complements the cheese creating new cheese called “ROCCOLO DIVINO” that has a truly unique flavor profile & is a novelty that every cheese lover should discover !
Item #: 291802
This phenomenal 2011 Gold Medal Winner at the World Cheese Awards is a unique cheese produced from unpasteurized milk produced solely from the local Bruna Alpina cows.
The cheese is brined in saltwater; then placed on pine boards and left to age for six months at CASA ARRIGONI’S natural caves in Lombardia, Italy. Roccolo has an earthy, round flavor with hints of forest mushrooms and an accenting tang. The rind often develops unique colors & scents due to the moist climate in the natural caves. Directly under the rind, the cheese gets softer & creamier and slightly more golden than the dryer, flakier white center. Try Roccolo with Red Wines like Morellino di Scansano, Chianti, Pinot Noir and Cabernet Sauvignon or an interesting Ale such as La Chouffe & St. Bernardus.
Item #: 291801
COMING SOON !!! A unique product by the creative genius of CasArrigoni.
It upholds the finest Lombardy dairy traditions and contains
the fragrance and flavors of dried grape skins/must. This small blue-veined cow’s milk cheese with a piquant flavor has been aged for about 90 days and lthen cured 3 more months in passito grape must. Its piquantness is softened by a mild and pleasant taste, is enhanced with hints of apricot and almonds, a bold combination that gives the product the balanced flavors and fragrances that make it unique. The cheese has a moist rind & a straw-yellow paste with green veins moistenedd with drops of passito wine that have infiltrated during the aging proscess.
Superb when enjoyed with chestnut honey, sour orange or fig preserves !
Item #: 291826
***PRE-ORDER***Considered the inspiration for Gorgonzola & derived from the Bergamo dialect for “stracchino tondo”, and is produced with full cream raw cow's milk using the ancient method of layering the evening curd (commonly called “cold curd”) and morning curd (commonly called “hot curd”). The rough & craggy rind is grayish-brown in color. The interior is compact, straw-colored, with creamy streaks created by the union of the two curds & random blue veins. Minimum aging of 75 days. You can consider it a blue-veined cheese, with slight milky hints followed by spicy notes. An aromatic, intense flavor, varying from mild to piquant depending aging ! Fragrant and melt-in-the-mouth texture with a pleasant aftertaste of plants ! WOW…Impressive looking & even more impressive tasting !