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Rustico with Red Pepper / Black Pepper / Lemon 1 Tasting Notes, 1 by Experts
Each Rustico is made from the same base with the addition of either whole black peppercorns, crushed red pepper or lemon peel. These cheeses strike the perfect balance between cheese and pepper. It is easy to incorporate them into everyday cooking, and they can be enjoyed as a snack, melted on pizza or on a cheese plate.
Rustico with Red Pepper / Black Pepper / Lemon 1 Tasting Notes, 1 by Experts
Each Rustico is made from the same base with the addition of either whole black peppercorns, crushed red pepper or lemon peel. These cheeses strike the perfect balance between cheese and pepper. It is easy to incorporate them into everyday cooking, and they can be enjoyed as a snack, melted on pizza or on a cheese plate.
Rustico with Red Pepper / Black Pepper / Lemon 1 Tasting Notes, 1 by Experts
Each Rustico is made from the same base with the addition of either whole black peppercorns, crushed red pepper or lemon peel. These cheeses strike the perfect balance between cheese and pepper. It is easy to incorporate them into everyday cooking, and they can be enjoyed as a snack, melted on pizza or on a cheese plate.
Pecorino Pepato Aged 1 Tasting Notes, 1 by Experts
Pepato is a hard sheep's milk cheese aged for 6 months. Ours is creamier than most as it is made with Roman milk. The name means with pepper as the cheese has whole black peppercorns in it. Traditionally used for grating.
Pecorino Pepato Aged 1 Tasting Notes, 1 by Experts
Pepato is a hard sheep's milk cheese aged for 6 months. Ours is creamier than most as it is made with Roman milk. The name means with pepper as the cheese has whole black peppercorns in it. Traditionally used for grating.
Pecorino Pepato Aged 1 Tasting Notes, 1 by Experts
Pepato is a hard sheep's milk cheese aged for 6 months. Ours is creamier than most as it is made with Roman milk. The name means with pepper as the cheese has whole black peppercorns in it. Traditionally used for grating.
Pecorino Pepato Aged 1 Tasting Notes, 1 by Experts
Pepato is a hard sheep's milk cheese aged for 6 months. Ours is creamier than most as it is made with Roman milk. The name means with pepper as the cheese has whole black peppercorns in it. Traditionally used for grating.
Genuine Fulvi Pecorino Romano 1 Tasting Notes, 1 by Experts
Made from 100% sheep's milk collected in the countryside of Rome and produced nearby in our plant, Fulvi is aged 10 months to 1 year and coated in black wax as per tradition. Fulvi is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the milk coupled with using whole milk are factors in our producing cheese that is less salty, thus allowing you to enjoy the rich flavor of the cheese.
Genuine Fulvi Pecorino Romano 1 Tasting Notes, 1 by Experts
Made from 100% sheep's milk collected in the countryside of Rome and produced nearby in our plant, Fulvi is aged 10 months to 1 year and coated in black wax as per tradition. Fulvi is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the milk coupled with using whole milk are factors in our producing cheese that is less salty, thus allowing you to enjoy the rich flavor of the cheese.
Genuine Fulvi Pecorino Romano 1 Tasting Notes, 1 by Experts
Made from 100% sheep's milk collected in the countryside of Rome and produced nearby in our plant, Fulvi is aged 10 months to 1 year and coated in black wax as per tradition. Fulvi is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the milk coupled with using whole milk are factors in our producing cheese that is less salty, thus allowing you to enjoy the rich flavor of the cheese.
Genuine Fulvi Pecorino Romano 1 Tasting Notes, 1 by Experts
Made from 100% sheep's milk collected in the countryside of Rome and produced nearby in our plant, Fulvi is aged 10 months to 1 year and coated in black wax as per tradition. Fulvi is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the milk coupled with using whole milk are factors in our producing cheese that is less salty, thus allowing you to enjoy the rich flavor of the cheese.
Cacio de Roma 1 Tasting Notes, 1 by Experts
Cacio de Roma is a classic caciotta table cheese eaten in Italy. Caciotta have been produced for centuries all over Italy using every type of milk. The Sini Family began making Cacio de Roma over 35 years ago on a small farm in the countryside of Rome. They use same day sheeps milk collected from local shepherds. Once the cheese obtains its form and some texture, it is bathed in sea salt for 24 hours and then aged on wood in cellars.
Cacio de Roma 1 Tasting Notes, 1 by Experts
Cacio de Roma is a classic caciotta table cheese eaten in Italy. Caciotta have been produced for centuries all over Italy using every type of milk. The Sini Family began making Cacio de Roma over 35 years ago on a small farm in the countryside of Rome. They use same day sheeps milk collected from local shepherds. Once the cheese obtains its form and some texture, it is bathed in sea salt for 24 hours and then aged on wood in cellars.
Cacio de Roma 1 Tasting Notes, 1 by Experts
Cacio de Roma is a classic caciotta table cheese eaten in Italy. Caciotta have been produced for centuries all over Italy using every type of milk. The Sini Family began making Cacio de Roma over 35 years ago on a small farm in the countryside of Rome. They use same day sheeps milk collected from local shepherds. Once the cheese obtains its form and some texture, it is bathed in sea salt for 24 hours and then aged on wood in cellars.
Cacio de Roma 1 Tasting Notes, 1 by Experts
Cacio de Roma is a classic caciotta table cheese eaten in Italy. Caciotta have been produced for centuries all over Italy using every type of milk. The Sini Family began making Cacio de Roma over 35 years ago on a small farm in the countryside of Rome. They use same day sheeps milk collected from local shepherds. Once the cheese obtains its form and some texture, it is bathed in sea salt for 24 hours and then aged on wood in cellars.
Drunken Goat (D.O. Queso de Murcia al Vino) 1 Tasting Notes, 1 by Experts
This semisoft goat cheese, from the village of Jumilla, is soaked in Doble Pasta wine (Mourvedre grape) for 72 hours. Lorenzo uses the finest Murciana goats milk from the region to produce the cheese. Aged for roughly 75 days, it has a sweet, smooth flavor. The first Queso de Murcia al Vino imported to the U.S. The rind is an attractive violet color.
Drunken Goat (D.O. Queso de Murcia al Vino) 1 Tasting Notes, 1 by Experts
This semisoft goat cheese, from the village of Jumilla, is soaked in Doble Pasta wine (Mourvedre grape) for 72 hours. Lorenzo uses the finest Murciana goats milk from the region to produce the cheese. Aged for roughly 75 days, it has a sweet, smooth flavor. The first Queso de Murcia al Vino imported to the U.S. The rind is an attractive violet color.
Drunken Goat (D.O. Queso de Murcia al Vino) 1 Tasting Notes, 1 by Experts
This semisoft goat cheese, from the village of Jumilla, is soaked in Doble Pasta wine (Mourvedre grape) for 72 hours. Lorenzo uses the finest Murciana goats milk from the region to produce the cheese. Aged for roughly 75 days, it has a sweet, smooth flavor. The first Queso de Murcia al Vino imported to the U.S. The rind is an attractive violet color.
Drunken Goat (D.O. Queso de Murcia al Vino) 1 Tasting Notes, 1 by Experts
This semisoft goat cheese, from the village of Jumilla, is soaked in Doble Pasta wine (Mourvedre grape) for 72 hours. Lorenzo uses the finest Murciana goats milk from the region to produce the cheese. Aged for roughly 75 days, it has a sweet, smooth flavor. The first Queso de Murcia al Vino imported to the U.S. The rind is an attractive violet color.
PataCabra 2 Tasting Notes, 2 by Experts
This unique goat's milk cheese is made in the brick shape of a Pata de Mulo. Julian makes this washed-curd cheese, which is wonderful young as well as aged. It is quite pungent yet smooth. The rind turns from a reddish, slightly sticky one into a faded, pale orangey brown.
PataCabra 2 Tasting Notes, 2 by Experts
This unique goat's milk cheese is made in the brick shape of a Pata de Mulo. Julian makes this washed-curd cheese, which is wonderful young as well as aged. It is quite pungent yet smooth. The rind turns from a reddish, slightly sticky one into a faded, pale orangey brown.
PataCabra 2 Tasting Notes, 2 by Experts
This unique goat's milk cheese is made in the brick shape of a Pata de Mulo. Julian makes this washed-curd cheese, which is wonderful young as well as aged. It is quite pungent yet smooth. The rind turns from a reddish, slightly sticky one into a faded, pale orangey brown.
PataCabra 2 Tasting Notes, 2 by Experts
This unique goat's milk cheese is made in the brick shape of a Pata de Mulo. Julian makes this washed-curd cheese, which is wonderful young as well as aged. It is quite pungent yet smooth. The rind turns from a reddish, slightly sticky one into a faded, pale orangey brown.
Malvarosa 1 Tasting Notes, 1 by Experts
A beautiful sheeps milk cheese from Valencia, formed in the shape of a servilleta as it is aged knotted in a cheesecloth. Enrique uses a rare and native breed of sheep, the Guirra, and the result is a buttery, smooth, exciting cheese.
Malvarosa 1 Tasting Notes, 1 by Experts
A beautiful sheeps milk cheese from Valencia, formed in the shape of a servilleta as it is aged knotted in a cheesecloth. Enrique uses a rare and native breed of sheep, the Guirra, and the result is a buttery, smooth, exciting cheese.
Malvarosa 1 Tasting Notes, 1 by Experts
A beautiful sheeps milk cheese from Valencia, formed in the shape of a servilleta as it is aged knotted in a cheesecloth. Enrique uses a rare and native breed of sheep, the Guirra, and the result is a buttery, smooth, exciting cheese.
Malvarosa 1 Tasting Notes, 1 by Experts
A beautiful sheeps milk cheese from Valencia, formed in the shape of a servilleta as it is aged knotted in a cheesecloth. Enrique uses a rare and native breed of sheep, the Guirra, and the result is a buttery, smooth, exciting cheese.
Sottocenere with Truffles Mitica (SO-toh-CHEH-nay-ray) 1 Tasting Notes, 1 by Experts
An exotic semisoft raw cows milk cheese, Sottocenere has been aged in ashes to preserve it, as per Venetian farmers tradition. Sergio then jazzed up the ashes by using nutmeg, cloves, coriander, cinnamon, licorice, and fennel; the cheese itself has black truffles in it. The rind is aromatized with truffle oil. An original of our artisan and imported exclusively by us.
Sottocenere with Truffles Mitica (SO-toh-CHEH-nay-ray) 1 Tasting Notes, 1 by Experts
An exotic semisoft raw cows milk cheese, Sottocenere has been aged in ashes to preserve it, as per Venetian farmers tradition. Sergio then jazzed up the ashes by using nutmeg, cloves, coriander, cinnamon, licorice, and fennel; the cheese itself has black truffles in it. The rind is aromatized with truffle oil. An original of our artisan and imported exclusively by us.
Sottocenere with Truffles Mitica (SO-toh-CHEH-nay-ray) 1 Tasting Notes, 1 by Experts
An exotic semisoft raw cows milk cheese, Sottocenere has been aged in ashes to preserve it, as per Venetian farmers tradition. Sergio then jazzed up the ashes by using nutmeg, cloves, coriander, cinnamon, licorice, and fennel; the cheese itself has black truffles in it. The rind is aromatized with truffle oil. An original of our artisan and imported exclusively by us.
Sottocenere with Truffles Mitica (SO-toh-CHEH-nay-ray) 1 Tasting Notes, 1 by Experts
An exotic semisoft raw cows milk cheese, Sottocenere has been aged in ashes to preserve it, as per Venetian farmers tradition. Sergio then jazzed up the ashes by using nutmeg, cloves, coriander, cinnamon, licorice, and fennel; the cheese itself has black truffles in it. The rind is aromatized with truffle oil. An original of our artisan and imported exclusively by us.
Blu di Bufala 1 Tasting Notes, 1 by Experts
This semifirm buffalo milk blue is from Bergamo. Rare to find an aged buffalo milk cheese, this one is distinctive and full bodied. Bruno and his brother of Quattro Portoni decided to raise water buffalo in 2001 and moved onto making cheese in 2005. The cheese is a balance of sweetness with a slight tang in its lingering finish. It is delicate and will often turn gray early on and will not be the same each time. A must have.
Blu di Bufala 1 Tasting Notes, 1 by Experts
This semifirm buffalo milk blue is from Bergamo. Rare to find an aged buffalo milk cheese, this one is distinctive and full bodied. Bruno and his brother of Quattro Portoni decided to raise water buffalo in 2001 and moved onto making cheese in 2005. The cheese is a balance of sweetness with a slight tang in its lingering finish. It is delicate and will often turn gray early on and will not be the same each time. A must have.
Blu di Bufala 1 Tasting Notes, 1 by Experts
This semifirm buffalo milk blue is from Bergamo. Rare to find an aged buffalo milk cheese, this one is distinctive and full bodied. Bruno and his brother of Quattro Portoni decided to raise water buffalo in 2001 and moved onto making cheese in 2005. The cheese is a balance of sweetness with a slight tang in its lingering finish. It is delicate and will often turn gray early on and will not be the same each time. A must have.
Blu di Bufala 1 Tasting Notes, 1 by Experts
This semifirm buffalo milk blue is from Bergamo. Rare to find an aged buffalo milk cheese, this one is distinctive and full bodied. Bruno and his brother of Quattro Portoni decided to raise water buffalo in 2001 and moved onto making cheese in 2005. The cheese is a balance of sweetness with a slight tang in its lingering finish. It is delicate and will often turn gray early on and will not be the same each time. A must have.
Quadrello di Bufala 1 Tasting Notes, 1 by Experts
Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300s. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk. We are lucky enough to carry their Quadrello di Bufala. Essentially a buffalo milk Taleggio, it has a soft, ivory pink rind with a deliciously creamy paste. The flavor is rich and slightly sweet.
Quadrello di Bufala 1 Tasting Notes, 1 by Experts
Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300s. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk. We are lucky enough to carry their Quadrello di Bufala. Essentially a buffalo milk Taleggio, it has a soft, ivory pink rind with a deliciously creamy paste. The flavor is rich and slightly sweet.
Quadrello di Bufala 1 Tasting Notes, 1 by Experts
Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300s. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk. We are lucky enough to carry their Quadrello di Bufala. Essentially a buffalo milk Taleggio, it has a soft, ivory pink rind with a deliciously creamy paste. The flavor is rich and slightly sweet.
Quadrello di Bufala 1 Tasting Notes, 1 by Experts
Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300s. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk. We are lucky enough to carry their Quadrello di Bufala. Essentially a buffalo milk Taleggio, it has a soft, ivory pink rind with a deliciously creamy paste. The flavor is rich and slightly sweet.
Caro Chocolates
If we told you how we found out about this amazing chocolate producer, you would not believe us. We are proud to be the first to introduce Caro chocolate to the United States. Caro buys 100% Forastero cacao grown on the Costa de Marfil, Africa, to make this chocolate in Aragon, Spain. It is beautifully packaged in rustic paper with twine. The 68% Dark is intense, with notes of cinnamon and clove and a touch of earthiness. The Milk is creamy with toffee and caramel flavors.
Caro Chocolates
If we told you how we found out about this amazing chocolate producer, you would not believe us. We are proud to be the first to introduce Caro chocolate to the United States. Caro buys 100% Forastero cacao grown on the Costa de Marfil, Africa, to make this chocolate in Aragon, Spain. It is beautifully packaged in rustic paper with twine. The 68% Dark is intense, with notes of cinnamon and clove and a touch of earthiness. The Milk is creamy with toffee and caramel flavors.
Caro Chocolates
If we told you how we found out about this amazing chocolate producer, you would not believe us. We are proud to be the first to introduce Caro chocolate to the United States. Caro buys 100% Forastero cacao grown on the Costa de Marfil, Africa, to make this chocolate in Aragon, Spain. It is beautifully packaged in rustic paper with twine. The 68% Dark is intense, with notes of cinnamon and clove and a touch of earthiness. The Milk is creamy with toffee and caramel flavors.
Have a question for us?
Forever Cheese - Mitica
36-36 33rd Street, Suite 307
Long Island,
NY
11106
Tel 718.777.0772
Fax 718.361.6999
