Smooth, soft white cheese originally from milk of water buffalo (bufala), though cow’s milk fior di latte may also use the name. It is rubbery when fresh, eaten the same… [Read More]
Fresh goat’s cheese.
Ligurian fresh soft cow’s, goat’s or ewe’s milk cheese lightly ripened.
Leftover pieces of goat cheese are mixed and sealed in pots with brandy, olive oil, chili, vinegar, salt, and peppercorns to create this spicy cheese dish.
Blue-veined cow’s or goat’s milk cheese made along the Italy-France border
A DOP cheese produced in Urbino. It is made from sheep’s milk and aged for one 20 to 30 days.
Strong Lombardian blue-veined cow’s milk cheese, made in and around the town of Gorgonzola.
Do you know what Alta Badia cheese is? The Garrubbo Guide is interested in all things Italian, so every so often we will post a small piece of history on… [Read More]
Ingredients – Goat Cheese 10 Oz – Chive (3 table spoons chopped) – Olive Oil – Bell Peppers (one red and one yellow) – Salt – Pepper Ingredienti – Formaggio… [Read More]