So rich in facets, Puglia knows how to fascinate anyone. Every corner of this land has a different history to make it unique. As they say that behind each cheese there is a pasture of different green, under a different sky with different processing secrets handed down over time. With the Box “LA SELEZIONE IL PARCO I FORMAGGI” you can taste one of the ancient arts of our territory.
Description
“Blu di Bufala” is one of the Italian delicacies that distinguishes us worldwide for quality and taste. If you like intense cheeses, but not too strong, pungent, but with elegance, this is the cheese for you. The sweet taste of Buffalo’s milk is combined with the marbling that gives spiciness. 2017 was an important year for the blue di Bufala, awarded at the World Cheese Award as the second-best cheese in the world. The characteristic shape of this cheese is square and has a dry and wrinkled crust of an amber grey on the outside. The dark color of the crust is evoked inside by the blue veins that mix with the cream white of the creamy paste, the lactic scent precedes an average intense and savory taste. In the preparation of “Blu di Bufala”, Penicillium Roqueforti is used, a selected mold that will give rise, when ripened, to the marbling. In the mouth are perfectly perceived, at the beginning of the tasting, the delicacy of butter and cream, gradually, then, emerge the aromas of Penicillium, the fungus, and the undergrowth. Intensity and elegance meet in the “Blu di Bufala”.
Serving and Conservation
Just for its double nature, this is a perfect cheese to taste in “meditation” mode with a great Passito; sublime when combined with fig’s mostarda. Another combination is that with linden honey. Cheese and honey and if you want to exaggerate, you can add toasted hazelnuts. If you prefer to use “Blue di Bufala” for cooking, well, you can indulge yourself. You can start with the most classic risotto creamed with “Blu di Bufala”, to switch to polenta with this blue. Melted on the baked pumpkin is a show for the palate. On a pizza with red onions will make you touch the sky with a finger…
Keep “Blue di Bufala” in the cooler part of the refrigerator, inside a wrapper that allows the passage of air, not in plastic films that can cause the fermentation of the cheese. In any case, avoid excessive heat and cold. Remove it from the fridge at least an hour before serving so that it is at room temperature.
Food Card
Ingredients: buffalo milk, salt, rennet
Allergens: milk and milk products (including lactose)
Internal appearance: light cream with a typical grain
External appearance: dry, grey amber-colored crust, not edible, square
Primary packaging type: vacuum
Secondary packaging type: polystyrene
Ripening: minimum 45 days
Deadline: 60 days
Storage temperature: 2 ºC to 4 ºC
Origin of milk: Italy
Weight (g): 350 approximately
Description
Camembert is originally from France, of a Norman village named after him. Legend has it that a peasant, following the confidences of a priest, invented a soft cheese with crust and that this then transmitted the secrets of the processing to her daughter. Cheese with a very soft texture and a very delicate flavor, the Buffalo Camembert is a real gem much appreciated even by the most refined French. An extraordinary encounter between the camembert, with an intense and sweet taste, and the buffalo milk rich in fat, which lends itself magnificently to this cheese giving it a slightly fruity taste, with an almost acidic aftertaste and a lush texture. Each cheese has its history and features that make it unique. The flowery and edible crust of the Buffalo Camembert gives ancient sensations, it keeps a kind heart, delicate and structured at the same time by the sweet and little salty flavor that we are sure will convince you. No tear, initially creamy and fluffy will gradually take you far away. The surface is dry, ivory-colored, with the classic signs of the frame used during ripening that gives straw-yellow veins. The pasta has an elastic, soluble and slightly adhesive structure. The aroma is reminiscent of melted butter and for true connoisseurs, the crust gives a mushroom sensation. The creamy texture, the intense aromatic notes, the intense and very persistent taste make the Buffalo Camembert a small treasure trove of art.
Serving and Conservation
After maturing for 15-20 days, the Buffalo Camembert is ready to be tasted. Excellent eaten hot so that the heart melts. Valuable as an appetizer, suitable as a main course, or for the end of the meal as the French love. It rests beautifully on a good Tuscan wine but also dreams of the soft body of a malvasia. The crust is edible, with the Camembert of Buffalo you eat everything! Store it in the least cold part of the refrigerator, inside a wrapper that allows the passage of air, not in plastic films that can cause the fermentation of the cheese, if necessary cover with a cloth the cut part. In any case, avoid excessive heat and cold. Remove it from the fridge at least an hour before serving so that it is at room temperature.
Food Card
Ingredients: buffalo milk, salt, rennet, lactic ferments and penicillium allergens: lactose
Internal appearance: pearly white paste, soft
Outer appearance: flowery rind, cylindrical shape
Primary packaging type: wrapped with vegetable paper or SV
Secondary packaging type: polystyrene
Ripening: 30 days
Deadline: 60 days
Storage temperature: 2 ºC to 4 ºC
Origin of milk: Italy
Weight (g): about 380
Description
Its name comes from “Cacio”, a Latin name that began to be used from the nineteenth century to indicate all the cheeses of the peninsula. Caciotta is a cheese of long tradition, born for the need of the shepherds to create a product less spicy than “Pecorino”, that could be ready in a shorter time. The Buffalo Milk Caciotta gave birth to an encounter of softness and delicacy, with an intense perfume, unique. The taste, a particular swing between sweet and salty, opens the curtain to the tasty and typical aftertaste of buffalo milk. The Buffalo Caciotta is a semi-matured cheese, with a round shape, with a consistent pale yellow crust that surrounds the ivory of its soft but compact texture, with the characteristic sparse holes. The sweet milk, combined with the salting that precedes the maturation of this fresh Buffalo cheese, will pamper your palate with determination.
Serving and Conservation
The Buffalo Caciotta is a very tasty cheese, perfect if combined with a good wine little aromatic and tasted natural to fully appreciate the flavor. Combined with fresh or aged meats, good homemade bread and the inevitable olives will take you to the typical Apulian farm. The right extra taste note to a sandwich, salads, rice salads, pasta… Alternatively, after heating a pan well, try grilling it: the crunchiness of the crust in contrast with the soft and soft internal pasta will make you feel sensations never experienced before. To best preserve the Buffalo Caciotta it is recommended, once opened, to wrap it in a damp linen cloth, so that the slice in contact with the air does not dry but remains soft as just cut. In any case, avoid excessive heat and cold, use the less cold part of the refrigerator, removing it at least an hour before serving so that it is at room temperature.
Food Card
Ingredients: buffalo milk, salt, rennet
Allergens: lactose
Internal appearance: soft paste with sparse holes
Outer appearance: clean crust, cylindrical shape
Primary packaging type: vacuum
Secondary packaging type: polystyrene
Ripening: 30 days
Deadline: 60 days
Storage temperature: 2 ºC to 4 ºC
Origin of milk: Italy
Weight (g): about 270
Description
The Buffalo Quadrello, born from the need to consume milk in the winter, surprised everyone by winning the gold medal at the World Cheese Award for two consecutive years. The balance between sweet and salty leaves a captivating memory in the mouth as you go through all the facets of this cheese. It has aromas of macerated leaves, fermented hay with the addition of animal notes as well as butter and cream. Buffalo Quadrello is a soft cheese, produced with only whole and pasteurized buffalo milk, pressed in wooden cases from which it takes its characteristic shape. It is aged for about two months following the typical recipe of washed crust cheese that determines the orange-red color of the crust. The central part of the dough is fat and consistent, smells of cooked milk and herbs, while under the crust is softer and smells of undergrowth, straw-colored, with small diffused holes. The taste is full of Buffalo milk that, combined with aromatic freshness, will delight your palate.
Serving and Conversation
The Buffalo Quadrello is a cheese that supports the comparison with red wines also important, it does not disdain a white with an intense scent or amber or dark craft beers. It is excellent with polenta and in combination with roasts or games as an end meal. In purity combine it with nuts, hazelnuts, bread cooked in wood to enjoy in full the structure and the feeling of this cheese. Keep the Buffalo Quadrello in the cooler part of the refrigerator, inside a wrapper that allows the passage of air, not in plastic films that can cause the fermentation of the cheese. In any case, avoid excessive heat and cold. Remove it from the fridge at least an hour before serving so that it is at room temperature.
Food Card
Ingredients: buffalo milk, salt, rennet
Allergens: milk and milk products (including lactose)
Internal aspect: elastic soft paste with small holes of straw color external aspect: crust washed, square shape
Primary packaging type: vacuum
Secondary packaging type: polystyrene
Ripening: 30 g
Deadline: 60 days
Storage temperature: 2 ºC to 4 ºC
Origin of milk: Italy
Weight (g): about 300
Description
The production of Pecorino cheese has its roots in the history of Italian gastronomic culture. The purchase and its consumption contributes to keeping alive a secular tradition. It is certain that guarantees to those who taste it an unparalleled sensory and gustatory experience and also very healthy! It is said that this is the elixir of long life that has helped to make pastors one of the longest-lived populations in the world. Sheep’s milk has an unmistakable taste and taste. It has more body than cow’s milk and the palate is sweet and creamy. This characteristic is found all in the Pecorino cheese, which therefore can boast of a very delicate flavor. Sheep’s milk contains less lactose than cow’s milk. For this reason, Pecorino, from which it derives, is particularly suitable for consumption for those people who are intolerant. Pecorino contains a much higher amount of protein than the average of other cheeses. Sheep’s milk also contains medium-chain triglycerides, which help reduce cholesterol levels. It is also an enormous source of calcium and vitamin A and vitamin E. Also important is the presence of vitamin D that is not easily found in foods and for this reason, the consumption of Pecorino is a valid alternative to sun exposure, with which the organism normally produces it. Magnesium, defined by the scientific community as the mineral of miracles, is a weapon of defense against the most common diseases. Sheep’s milk is naturally rich in magnesium and this characteristic is found in the forms of Pecorino. According to a recent study by the University of Florence, sheep’s milk, and therefore the Pecorino cheese that is derived from it, is an important prevention factor both against cardiovascular diseases and against certain particular types of cancer. An exceptional product, Aged Pecorino has a strong, slightly spicy flavor, typical of mature sheep cheeses, but remains moist and soft inside. Nicknamed by us today the elixir of a long life of true gourmets!
Serving and Conservation
The pecorino cheese is perfect to be eaten alone, accompanied by some bread, but also to be grated on the pasta or in pieces to flavor the soups. The strong taste and the spicy note of this cheese go perfectly with acacia honey or compote tending to the sweet; so we recommend the compote of pears, strawberries, fresh fruit such as grapes, peppers creams, balsamic vinegar also composed of kiwi and ginger for lovers of spicy flavors. It enhances, even more, its organoleptic qualities by combining it with full-bodied wines. Ideal for seasoning pasta dishes such as pasta carbonara, bucatini all’amatriciana, spaghetti cheese and pepper, spaghetti with rocket pesto and fresh tomatoes. Keep Pecorino in the cooler part of the refrigerator, inside a wrapper that allows the passage of air, not in plastic films that can cause the fermentation of the cheese. In any case, avoid excessive heat and cold. Remove it from the fridge at least an hour before serving so that it is at room temperature.
Food Card
Ingredients: sheep’s milk, salt, rennet
Allergens: milk and milk products (including lactose)
Internal appearance: cooked paste, compact white
External appearance: straw-yellow rind, non-edible rind, cylindrical shape
Primary packaging type: vacuum
Secondary packaging type: polystyrene
Ripening: at least 9 months
Deadline: 150 days
Storage temperature: 2 ºC to 4 ºC
Origin of milk: Italy
Weight (g): about 300
Description
Caciocavallo is undoubtedly one of the historic cheeses of southern Italy. Already in 500 B.C. Hippocrates mentioned the production of cheese, discussing the Greek art of producing it. There are numerous anecdotes linked to the name of this cheese, probably the origin of the nickname “Caciocavallo” comes from the custom, as old as the cheese itself and still used today, to tie the shapes in pairs and to hang them to age on a beam. A typical product of the regions of southern Italy, including Apulia (Puglia), is made with the milk of cows mainly fed in the wild. These cows have raised grazing in the Mediterranean maquis up to the Apennine steppes in places rich in shrubs and undergrowth plants. It is so that their milk is characterized by the typical aromatic notes that we find in the smell of caciocavallo, with a different intensity depending on the seasoning that goes from a minimum of 15 days to over two years and more. Also, the taste recalls the aromatic undergrowth, pleasant, basically delicate and sweet when young, while it becomes spicy when ripened. At the end of the ripening process, the shapes can be covered with moulds under which the crust is hard and shiny, the paste is compact and of an intense golden yellow color, with small cracks that water fat. With an acute and persistent aroma and a full and pasty flavor, caciocavallo is the perfect combination of the ancient tables laid out by the farmers and the refined and charming modern kitchens.
Serving and Conservation
Excellent also to be enjoyed with bread or vegetables, whether short or medium seasoning. The kitchen is used to flavor many dishes. It goes well with white wines with an enveloping aroma and personality. If aged, it prefers medium-bodied red wines. Caciocavallo is a cheese that is particularly suitable to be melted. A typical recipe that represents it is that of the “Cacio all’argentiera”, a very quick preparation that is made by cutting the caciocavallo into thick slices that will then be golden in the pan and served at the table sprinkled with oregano and parsley, and vinegar. The legend speaks of a goldsmith who, in order not to let his neighbors know of his economic misfortune, undertook to create perfumes of rich dishes with poor ingredients. The cunning consisted in replacing the rabbit, the cheapest caciocavallo flavored thanks to the fusion of the scents of garlic with cheese, oregano and vinegar, so it seemed that nothing had changed. Keep the caciocavallo in the cooler part of the refrigerator, inside a wrapper that allows the passage of air, not in plastic films that can cause the fermentation of the cheese. In any case, avoid excessive heat and cold. Remove it from the fridge at least an hour before serving so that it is at room temperature.
Food Card
Ingredients: milk, salt, rennet
Allergens: milk and milk products
(including lactose)
Internal appearance: compact, acidic, straw-colored paste
Primary packaging type: vacuum
Secondary packaging type: polystyrene
Ripening: 90 days
Deadline: 180 days
Storage temperature: 2 ºC to 4 ºC
Origin of Milk: Italy
Weight (g): about 550
OPERAZIONE COFINANZIATA CON RISORSE DEL PSR PUGLIA 2014-2020 MISURA 19 “SOSTEGNO ALLO SVILUPPO LOCALE LEADER” Sottomisura 19.2 “sostegno all’esecuzione nell’ambito degli interventi della strategia” SSL 2014 – 2020 GAL GARGANO Intervento3.2 creazione di start-up extra-agricole.
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