Cow's Cheese - Fetta, Cacio Cavallo, Mascarpone, Stracchino

Cow's Cheese

Fetta Cheese:

Fetta is a classic and famous Greek curd cheese whose tradition dates back thousands of years. Our feta cheese has
a creamy white color and it’s really preciously soft if consumed at room temperature.

Cacio Cavallo:

Another product we are proud to present, exceptional cow's-milk cheese of southern Italy and Sicily, Cacio Cavallo could be translated literally but erroneously, since there is nothing equine about it, as "horse cheese."

The name is a combination of two words, cacio (an old term for cheese from the Latin caseus, which is also the origin of the German word k?se) and cavallo in the sense of "astride." The cheeses are hung in pairs astride a pole. Mellow in flavor when young, it makes a good table cheese and, as it becomes piquant with age, it can be grated and cooked in numerous dishes.

Mascarpone:

On the contrary of the Ricotta, Mascarpone cheese is the most fat of our cheese. In Italy things like Mascarpone cheese they are called “La Crema della Crema” which means The Cream
of The Cream, and Mascarpone literally is that, because after an interesting process of milk skimming and cream extraction we extract all the cream from the cream of the milk and that will be our Mascarpone cheese.

Mainly used for the making of the Italian most famous dessert “Tiramisu’ ”. Its great and complete taste and pretty white color make this gorgeous cheese suitable for every dish, savory or sweet. A lot of Italian chefs even use it in the making of pasta sauces and risotto and the current World Champion in pizza making won the title, few months ago, with a white pizza, porcini mushrooms based, Bocconcini, Bresaola (queued beef), Rocket and Mascarpone cheese at the end.

Stracchino:

It was once a generic term for an array of Italian cheeses. It presents in diverse forms in Lombardy since the 12th century, the stracchino family of cheeses was originally made in the fall from the milk of cows migrating south to avoid the cold of winter. The herds tended to produce thinner milk, owing to fatigue endured during the trip. As the cows were "stracche," or "tired," the diminutive "stracchino" was used to describe the cheese their milk produced. Our stracchino is a fresh, cow's-milk cheese mild and delicate in flavor--similar to but slightly more acidic than cream cheese.