Boschetto al Tartufo Bianchetto Cheese

March 13, 2014 12:21:00 PM EDT

Boschetto Al Tartufo Bianchetto

Sometimes going with a tried and true cheese that has already won awards is the way to go and that is what you get when you go with Boschetto Al Tartufo Bianchetto. The harmony between the pronounced flavor of glorious white truffle and the delicate sweetness of the tender cow and sheep's milk paste are just two of the reasons why this cheese was voted one of the best in the 1998 Cheese Show in France.

Boschetto Al Tartufo Bianchetto is a sweet and mild cheese made from the blend of cow's and sheep's milk. This cheese is produced by the Il Forteto Cooperative in the Tuscan town of Mugello, Italy. Cow's and sheep's milk are combined with truffle, and aged for less than sixty days, so it is very fresh. The cheese and the truffle complement each other beautifully: sweet, savory, pleasantly briny cheese, and woodsy, garlicky truffle, with neither overpowering the other.

Mixed throughout are shavings of rare white truffles which builds character in the cheese by providing rustic and earthy undertones in the flavor. This ensures that even if the chunk of cheese you get does not have a truffle in it, the flavor is infused throughout. What a treat to have truffles in your cheese, giving it that something extra special and extra bit of unique taste. Its semi-soft, pleasantly toothsome texture will bring about a sigh of relief and an exclamation of, "Ah, nice!" upon tasting.

The mild aroma and creamy texture of the cheese along with the mushroomy taste of the truffles create a harmonious blend of fresh and rustic flavors.  Pair this Boschetto Al Tartufo Bianchetto with a nice fruity red wine for a perfect combination to enjoy anytime.

0 Comments | Posted in Cheese By Mike Vlachos

Academia Barilla Pecorino Sardo Gran Cru

September 6, 2013 12:11:42 PM EDT

Academia Barilla Pecorino Gran Cru
In the heart of Parma's magnificent mile, just steps away from the city's historical monuments and main shopping streets, is Academia Barilla , dedicated to the art of Italian gastronomy. They believe that gastronomy is not mechanical, consisting simply of cutting, cooking, and mixing, but is cultural. The diversity in a country's cuisine does not exist solely in a list of recipes, but is represented in the identities of a country and her people, including both extraordinary cuisine and downright strange customs to an outsider. A place's cuisine exists in the memories of a people, in those who have passed along the knowledge and wisdom for centuries in the preparation of food, transforming oftentimes "poor" or marginal ingredients into masterpieces of taste and good health.

Their philosophy is to defend and safeguard Italian food products made by reputable artisans and certified denominations from poor-quality imitations, to promote and spread the understanding of these products and their role in traditional, regional Italian cuisine and to develop and support Italian gastronomy by investing in the restaurant industry's understanding and application of Italian culinary philosophy

Academia Barilla's products are made with the best ingredients and support local artisans, regional differences and innovation, while maintaining the most genuine traditions and the importance of educating people about taste, by means of cooking courses, gourmet food tours, and line of Academia Barilla products such as Academia Barilla Cheese.

For gourmet food lovers the Academia provides the not-to-be-missed opportunity to work alongside Academia Barilla chefs, allowing you to improve your kitchen techniques in practical, hands-on cooking classes.

The newest Academia Barilla Cheese offering is known as Academia Barilla Sardo Gran Cru which is aged for 20 Months. The texture of the cheese is velvety and compact and melts in your mouth. It is sweet and delicate with notes of herbs and wild Sardinian flowers. This particular Academia Barilla Cheese is perfect to eat alone as a snack, or paired with fruits. The flakes are a nice complement to appetizers, pasta dishes and entrees.
0 Comments | Posted in Cheese By Mike Vlachos