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TRUFFLES & FOIE GRASRAVIOLI & PASTASDELI & SMOKED FISHCITARELLA'S OWNGIFTS






  Accompaniments
  Blue Cheese
  Fresh Cheese
  Goat's Milk Cheese
  Hard Cheese
  Semi Soft to Firm Cheese
  Sheep's Milk Cheese
  Soft Ripened Cheese
  Washed Rind,
          Monastery Cheese






 
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The hard cheeses, the prototype of which is Italy’s Parmigiano Reggiano, are mistakenly thought of by some as just grating cheeses. Some of these hard cheeses are also know as ‘grana’ type cheeses, which mean grain in Italian and denote the grainy texture that results from the long aging. These cheeses are some of the most delicious & complex cheeses in the world. They are great table cheeses for eating, or can be grated and served on top of pasta or mixed into soups & salads.

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PARMIGIANO REGGIANO D.O.C.
Wonderfully piquant & lightly salty, grate this Italian cheese on risotto or pasta, shave atop carpaccio or salad or serve with fresh figs, stone fruit & melon (approx. one pound).

Price: $18.99 each
Total

GRANA PADANO
”Grana,” meaning grainy, refers to the texture, while “Padano” describes its origin in the Po River Valley of Northern Italy. This cow’s milk cheese, aged 15-20 months is milder in flavor than Parmigiano, as well as more economical; this is the perfect grating cheese! (approx one pound).

Price: $11.99 each
Total

EXTRA AGED GOUDA - 4 YEARS
Aged for approximately four years, this top of the line product has the complex flavors of caramel, butterscotch and honey. (approx one pound).

Price: $15.99 each
Total

EXTRA VECCHIO PIAVE
Highly recommended by our fromager, this well aged cow’s milk cheese has complex flavors. It begins fruity, then slightly spicy and ends with a smooth, distinct buttery finish! Perfect served with a hearty Barolo.

Price: $15.99 each
Total

ASIAGO CLASSICO
Our aged Asiago has a distinctive, mild, delicate flavor. It is made in the late autumn-winter period with semi-skimmed milk. An excellent table cheese, it can be enjoyed with light red wines or rosès.

Price: $14.99 each
Total

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Last updated: 02/19/2013