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For all cheese lovers out there, there is a new ‘block’ in town. Whether you like it plain or in a dairy dish, cheese is a part of the wide range of dairy delicacies and can be added to any of your favorites. Now you can enhance your taste buds with a unique twist with CasArrigoni Cheese.
An all time favorite is to invite my friends over for a night of wine and cheese tasting. Now I can finally do it the right way with this eclectic range of choices from CasArrigoni Cheese. This cheese is unlike any other. Due to its aging process taken place in the highest of mountains in the country of Italy, this cheese is only the finest of them all. This imported delicacy can now be added to all of your dinner/wine tasting parties. The hardest part might be choosing which type of CasArrigoni Cheese you will enjoy the most!
Let your palate run wild with these different types of CasArrigoni Cheese. If you are interested in a cheese that gives you a soft texture and a divine dairy taste while having a nice surprise of apricot and almond, the CasArrigoni Rosso Imperiale Blue Cheese with Grape Pomace is the choice you would want to make. This bold blend of dairy cheese, nuts and fruits coming together in just one bite, allows you to enjoy all the different flavors of the world. Similarly, the CasArrigoni Belzeblu Gorgonzola Il Dolce Piccante spices up your palate with a distinctive taste of chili pepper. While the CasArrigoni Roccolo Cave Aged Cheese was aged in the depths of a cave, this earthy taste and appearance will go great with all types of red wines. In addition to this, the CasArrigoni Nero Imperiale Roccolo Balsamico Cheese also has this earthy aged feel to it while being infused with the elegant flavor of balsamic vinegar, which gives the cheese this sweet/sour taste all in one bite.
Dare to be bold, spicy and earthy all at once with CasArrigoni Cheese.
Balsamic vinegar is not all alike. Most homes in America that have balsamic vinegar in the pantry are not even aware of the variations in the product. Commercial grade balsamic vinegar is what most people buy.
Commercial balsamic vinegar (or balsamic vinegar of Modena) is basically an imitation of the original traditional balsamic vinegar. Made with wine vinegar, added coloring, and thickeners, these products are made to copy the thick texture and the sweet taste of aged traditional balsamic vinegar. The commercial products are not aged and are thus able to be produced on the large scale.
Aceto Balsamico Tradizionale, or traditional balsamic vinegar, is a product requiring many years of fermentation. In the European Union, 12 years is the minimum fermentation period for any balsamic vinegar to be labeled as traditional balsamic vinegar. In Modena, Italy, they identify bottles of vinegar aged for at least 12 years with a cream-colored bottle cap. A magenta-colored cap indicates fermentation for 25 years or more.
In Reggio Emilia, Italy, a red label indicates vinegar that has aged for 12 years or more, a silver label for 18 years or more, and a gold label for 25 years or more. These top quality products are derived specifically from the Lambrusco or Trebbiano grapes. Traditional balsamic vinegar is first cooked into a reduction and then transferred every year or two into successively smaller barrels as it evaporates, ferments, and oxidizes. The wood barrels made of cherry, acacia, chestnut, ash, oak, or mulberry give a woody element to the sweet and sour flavor of the grapes.
Condiment balsamic vinegar is sometimes made in the traditional way, but for less than the 12 years required for label as traditional. It could also be made in the traditional way but diluted with reduced grape juice. Sometimes it is a blend of traditional balsamic vinegar and commercial balsamic vinegar. Thus the product is generally of a higher quality than the commercial product alone, but is a good deal more affordable than pure traditional balsamic vinegar.