By
Micheal Walsh
Food
and Beverage International Magazine asked Italian cheese producer
Belgioioso Cheese, to teach us about Italian cheese varieties.
For more information on their complete line, and recipe tips,
visit their web site at www.boelgioioso.com
1.
BELGIOIOSO PEPATO
A semi-hard cheese
with whole black peppercorns. In Italian, Pepato means "with
pepper." Whole black peppercorns are added to the curd
during the cheese making process to create this delicately spiced
table cheese. Made with part skim milk and aged over five months.
2.
BELGIOIOSO PEPERONCINO
A hard cheese
with spicy red peppers. This cheese blends the mellow Asiago
flavor with the hot taste of red peppers. Similar to Pepato.
3A.
BELGIOIOSO CREAMY GORGONZOLA
A blue-green veined
cheese with a full, earthy flavor. This creamy version of gorgonzola
is aged ninety days.
3B.
BELGIOIOSO CRUMBLY GORGONZOLA
Both firm and
crumbly, this ivory colored cheese with blue-gray veins has
a stronger flavor than the Creamy Gorgonzola.
4.
BELGIOIOSO FONTINA
Aged over sixty
days, this semi-soft cheese with a sweet, buttery flavor has
a silky texture that works well with its earthy flavor. This
cheese melts easily.
5.
BELGIOIOSO MILD PROVOLONE
This mild provolone
is made with whole cow's milk and aged at least sixty days.
6.
BELGIOIOSO AMERICAN GRANA
Aged a minimum
of 14 months, it will bring an unbelievable flavor to any of
your Italian dishes.
7.
BELGIOIOSO PARMESAN
Made from part
skim milk and aged over ten months, this naturally low-fat,
hard cheese is typically grated or shredded over pasta, rice,
soups and salads. Its rich, sweet nutty flavor also makes it
perfect for sauces, snacks and desserts.
8.
BELGIOIOSO ASIAGO
Aged at least
five months, this Semi-hard table cheese with a sweet, nutty
pronounced flavor is made partly from skim milk.
CONSORZIO
CAL-ITALIA WINES
California's wine
industry was built largely through the pioneering efforts of
Italian-American grape growers and vintners. Recently, the popularity
of Mediterranean cuisine's and cultures has revived interest
in Italian grape varieties like Sangiovese and Barbera and created
new excitement for others such as Pinot Grigio, Arneis, Refosco
and Teroldego.
These
Cal-ltalia wines tend to be fruitier and brighter in acidity
than the other wines trade in California. In our opinion, they
are, quite simply, the best and most versatile companions to
the widest range of food styles. For a list of the many varieties
made in California, and descriptions of their tastes and more,
visit their web site at:
http://www.cal-italia.com/index.html
For
More Wine Reviews, please visit our web site: www.fbworld.com
Other
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Notes
