Platter of Italico™

Made from pasteurized whole milk, this soft and pliable cheese has a full, earthy flavor. It takes more than 33 hours to hand make before it ever enters the aging room. Made in 10-pound blocks, it goes from the vat to a mold to a "purgatory" room (where it rests) to a brine room before being rolled into an aging cellar. There, it is hand-turned twice a week and washed with a ripening shmear. At 90 days old it is ready to be eaten.

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Appearance

Surface ripened and washed rind.

Texture

Soft and creamy texture, yet supple enough to slice, cube or melt.

Flavor

Aged 60 days to ensure a full, earthy flavor.

Serve.


Combine cubed Italico™ with chopped asparagus and diced Roma tomatoes to create an elegant risotto. Melt thinly sliced Italico™ onto homemade ravioli; garnish with a red sauce and fresh basil. Create an elegant hot dip with melted Italico™ and artichoke hearts.

Pair.


Beer: Bock, Pilsner, Lager
Wine: Chianti, Pinot Noir, Merlot, Sauvignon Blanc

Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced
Cubed iconCubed
Shaved iconShaved
Shredded iconShredded
Grated iconGrated
Crumbled iconCrumbled
Spooned/Spread iconSpooned/Spread

Performance Notes -

collection of cheese

Recipes with Italico™


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