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Italian mature cheese

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Complex would be an understatement. This pecorino is for all the Truffle lovers. We invite you to take your time sampling your way through the menu, enjoying every bite. Made from unpasteurized cow 's milk Country of origin: Italy Family: Parmesan Type: hard , artisan Texture: flaky and grainy Rind: natural Colour: yellow Flavour: fruity, nutty, sharp Aroma: strong Vegetarian: no. Buon Appetito!
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Italian Cheese Guide

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Italian Cheeses

After draining, a smooth, slightly sweet and fresh cheese remains. This cheese is a good alternative to its pound relative — Provolone Piccante. Production method. Maturing takes about 40 days and Taleggio is often used in cooking risottos especially as it has a delicious almost fruity flavor. Italian cheeses can be diviided into four categories: hard semi-soft, soft, and fresh. This cheese is characterized by its pale white coloring and streaks of blue.
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Grand Old Man is left with a crumbly texture and a rich, fruity and nutty flavor after its fifteen-month maturation. Crescenza is a rich, creamy, fresh cheese that is also known as Stracchino. Today, the bulk of the cheeses are pierced with needles to encourage the growth of the mold Penicillium roquefortii. A soft and delicate flavor is the result of a day aging process. The pear-shaped Scamorza has a stretchy, stringy texture.
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Common to the area, Piacentinu is flavored with whole black peppercorns. Fresh cheeses, such as Mascarpone, Mozzarella, Primo Sale and many others, have a delicate taste, white color and soft consistency. Caciotta Dei Boschi is sharp and tangy with an aromatic scent. Watch next sexy flappers pics
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