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PIZZA BOXES

Size: 33 x 33 x 3,5 cm
Producer: Liner Italia International S.p.a
Price: 0,19 eur + vat

BURRATA CHEESE

Fresh stretched cheese, produced with buffalo’s milk and cream. External layer: Buffalo’s milk, natural whey-inoculation, rennet, salt. Filling: cream uht, pieces of buffalo’s mozzarella.

Weight: 500g.

Shelf-life: 15 days.
Price: 8,98 eur + vat

 

FRATELLI REVELLI SPA CHEESES FROM GOAT AND LAMB MILK

CAPRA SARDA (GOAT MILK CHEESE)

• Capra Sarda – Capra Sarda is similar to Medoro but produced with goat milk;
• Preparation -The curd is prepared from ewe's milk inoculated with a natural starter culture and the coagulated with calf's rennet. As the curd reaches the right consistency, it's cut into sweet corn-sized granules. Next, the curd is poured into tube-shaped moulds to obtain cylindrical cheeses with flat top and bottom. The rounds are then salted in brine bath. Then the ageing process starts and takes some months.
• Structure - Capra sarda's body is semi-cooked and semi-hard. The outer rind is straw-yellow and darker if more seasoned.
• Serving suggestion - The best way to taste it, it's a slice with some bread. Needless to say that it can also be used as an ingredient and in fact the more it seasons, the more suitable it becomes for grating.
• Shelflife - 180 days;
• Weight of the wheel - c.a. 2500 gr.

CAPRETTO SARDO (GOAT MILK CHEESE)

• Capretto Sardo – Capretto sardo is a fresh cheese from goat milk
• Preparation - The milk is heated to 30-32 C and inoculated with rennet. The soft curd is broken into grain-sized granules. After being removed from the whey, it's pressed and shaped into ovals. The curd is then salted dry-salted and inserted in a cloth-bag. The cheese ripen in cellars for about 15 days.
• Structure - The body is compact, elastic and straw yellow in color. The outer rind is faint and straw yellow.
• Serving suggestion - It can be grilled, spiced or sliced and eaten with some bread.
• Shelflife – 90 days;
• Weight of the wheel – c.a. 650 gr;

CACIORICOTTA (GOAT MILK CHEESE)

• Cheese structure - Cacioricotta body is firm and whitish while the rind is thin and browinish white in colour
• Serving suggestion - Grated on pasta - schredded and spread on a salad - Thin-sliced and heated in a sandwichjuust on valmistatud nii lehma kui lambapiimast;
• Shelf life - 150 days;
• Weight of the wheel - c.a. 260 gr. (5 pieces in carton).

PECORINO BRIGANTE (LAMB MILK CHEESE)

• Pecorino Brigante – Brigante belongs to Pecorino Sardo family but it's fresh;
• Preparation - The curd is prepared from ewe's milk inoculated with a natural starter culture and the coagulated with calf's rennet. As the curd reaches the right consistency, it's cut into walnut-sized nuggets granules. Next, the curd is poured into moulds to obtain cylindrical cheeses with flat top and bottom. The rounds are then salted in brine bath. Then the ageing process starts and takes about 20-25 days.
• Structure - Brigante's body is straw-yellow and elastic while its aroma delicate. The outer rind is straw-yellow.
• Serving suggestion - It can be tasted in slices with bread or cooked as a filling (previously thin-sliced)
• Shelflife: 120 days;
• Weight of one wheel - c.a. 1500 gr.;

PECORINO FIORE SARDO (LAMB MILK CHEESE)

• Pecorino Fiore Sardo – The masterpiece of Sardinian cheeses that can be made only by sheppard in their typical buildings called Pinnette. Its origins date back to Bronze Age.
• Preparation - Milk from one milking is poured untreated into a cheese vat and coagulated with a paste of kid's or lamb's rennet. The soft curd is broken with a curd knife, left to drain, and then cut with a cheese saw. The now firm curd is shaped in moulds whose diameter is inferior to the diameter of cheese in the center. The moulds are then immured in hot water in order to harden the outer rind and finally salted in a brine bath. After salting Fiore Sardo ages first on trellis suspended over the fireplace in the pinnetta (typical sheppard building). The shapes are stocked in underground cellars where periodically they are turned over and greased with olive oil sometimes mixed with sheep fat. The ageing lasts for 2 to 8 months
• Structure - Firm textured, compact, straw-yellow or white in colouraccording to seasoning. If aged for a long time, the structure gets rock hard and crumbly.
• Serving suggestion - It can be grated or used as in ingredient but the best way to taste it is sliced with some bread. Fiore Sardo is comparable to ParmigianoReggianoPdo in terms of prestige.
• Shelflife - 180 days;
• Weight of the wheel - c.a. 4000 gr;

PECORINO MEDORO (LAMB MILK CHEESE)

• Medoro Pecorino Sardo – Medoro has in intense aroma that evoke Sardinian meadows and pastures.
• Preparation - The curd is prepared from ewe's milk inoculated with a natural starter culture and the coagulated with calf's rennet. As the curd reaches the right consistency, it's cut into sweet corn-sized granules. Next, the curd is poured into tube-shaped moulds to obtain cylindrical cheeses with flat top and bottom. The rounds are then salted in brine bath. Then the ageing process starts and takes some months.
• Structure - Medoro's body is semi-cooked and semi-hard. The outer rind is straw-yellow and darker if more seasoned.
• Serving suggestion - The best way to taste it, it's a slice with some bread. Needless to say that it can also be used as an ingredient and in fact the more it seasons, the more suitable it becomes for grating.
• Shelflife - 180 days;
Weight of the wheel – c.a. 2750 gr

PECORINO REGNO DI SARDEGNA (LAMB MILK CHEESE)

• Regno di Sardegna - Regno di Sardegnabelongs to Canestratofamily cheese. Originally produced in Calabria and Sicily, it's now also produced in Sardinia.
• Preparation - The milk is heated to 37 degrees, poured into wooden barrel and inoculated with a paste of lamb's rennet. The soft curd is strained off and put into moulds (rush baskets). Once put in the moulds, the curd is pressed by hand. The following day the shapes are dry-salted with sea salt until each rind is covered with a salt layer. The seasoning takes place in well ventilated rooms.
• Structure - Regno di Sardegna's body is solid sometimes with small eyes, straw-yellow in color. The outer rind is wrinkled, lined by the rush basket, ochre in color
• Serving suggestion - The best way to taste it, it's a slice with some bread. It can also be used as an ingredient and the more it seasons, the more suitable it becomes for grating.
• Shelflife - 240 days;
• Weight of the wheel – c.a. 2500 gr.