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Cheese

Our selection of the great classic cheeses from around the Mediterranean, All slowly matured, pure cheese from their regions. These cheeses have been made for centuries and are continually made today in the same method as they were then.



Primula Verdi Gorgonzola


cheese

Gorgonzola traditionally comes from the northern Italian town of the same name, today there are many kinds of Gorgonzola, they are all a blue veined cheese made from cow’s milk either pasteurised or un-pasteurised. The Primula Verdi Gorgonzola is made from the milk of the mountain cattle and although soft in texture has a strong rich flavour. This is a genuine cheese not to be compared with Dolcelatte, which has a similar appearance.


Parmigiano-Reggiano Parmesan


cheese

Parmigiano Reggiano is made from raw cow’s milk. The milk is heated and cooled in copper vats until the curd is produced, normally weighing up to 50kg for each cheese.


The remaining whey in the vat was traditionally used to feed the pigs from which Parma hams are produced. The barns for these pigs were usually just a few yards away from the cheese production rooms.


Aged Manchego


cheese

Manchego the most popular and well know of the Spanish hard cheeses, they can be eaten at different ages from 2-3 months when the cheese is young and soft, write up to their full maturation period of 12-14 months when the cheese has become very hard akin to Parmesan


Try a blind tasting of three differently aged Manchego side by side, you will experience three very different cheeses all commanding their own style, respect and occasion.


Tallegio


cheese

The making of Taleggio goes back before the 10th century in the caves of Val Taleggio.


It could easlily be one of the oldest soft cheeses. The production takes place every autumn and winter when the cows were tired. After production the cheese is set on wood shelves in chambers, sometimes in the traditional caves, maturing for six to ten weeks.and washed once a week with a seawater sponge, in order to prevent mould


Taleggio has a strong smell but its flavour is quite mild with an unusual tang, Its crust is thin and often studded with salt crystals. A very serious cheese.



 

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