Gusto Lucano - Italian Cheese

Gusto Lucano is specialized in online sales and supply to Restaurants, Hotels and Gastronomy of typical cheeses and characteristic of Basilicata, in southern Italy. Pecorino cheese, goats and cattle seasoned, semi-mature and fresh. Among the most important cheeses Caciocavallo Podolico Slow Food, Pecorino Cheese of Filiano Dop, Pecorino Cheese Canestrato of Moliterno Igp.
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Cheese

Cheese

Toma of goat  The origins of the name lead in Piedmont from "Tuma", which means a fall, in reference to the precipitation of casein during the coagulation of milk. The production area covers the whole region of Basilicata.

Toma of goat The origins of the name lead in Piedmont from "Tuma", which means a fall, in reference to the precipitation of casein during the coagulation of milk. The production area covers the whole region of Basilicata.

Butirro  The Butter, also called Manteca or Burrino, is a cheese whose pulp or outer crust, shiny and smooth, contains and protects a heart of butter, the taste and aroma are preserved until the time of consumption. Arises from the need to preserve, especially in the past, the butter for as long as possible.

Butirro The Butter, also called Manteca or Burrino, is a cheese whose pulp or outer crust, shiny and smooth, contains and protects a heart of butter, the taste and aroma are preserved until the time of consumption. Arises from the need to preserve, especially in the past, the butter for as long as possible.

Filiano Pecorino Cheese PDO.  The “Filiano Pecorino Cheese PDO” (Protected Designation of Origin)  is produced with milk of sheep reared to the brado state in areas of the Appennino-Western North of Lucania included between 900 and the 1400 slm meters.

Filiano Pecorino Cheese PDO. The “Filiano Pecorino Cheese PDO” (Protected Designation of Origin) is produced with milk of sheep reared to the brado state in areas of the Appennino-Western North of Lucania included between 900 and the 1400 slm meters.

Caciocavallo Podolico Slow Food

Caciocavallo Podolico Slow Food

Formaggi Italiani The “Provolone Cheese aged in Aglianico wine” is a variant of Provolone Typical Lucano, is produced with raw milk from cows raised in the pristine nature of the Lucanian hills.

Formaggi Italiani The “Provolone Cheese aged in Aglianico wine” is a variant of Provolone Typical Lucano, is produced with raw milk from cows raised in the pristine nature of the Lucanian hills.

The "Provolone Lucano Cheese" with the Caciocavallo Of Lucania is certainly one of the cheeses to spun pasta, characteristic and representative than the Appenninica Of Lucania area, is produced with raw milk of alpine cows and Podoliche reared in the incontaminata nature of the hills of Lucania.

The "Provolone Lucano Cheese" with the Caciocavallo Of Lucania is certainly one of the cheeses to spun pasta, characteristic and representative than the Appenninica Of Lucania area, is produced with raw milk of alpine cows and Podoliche reared in the incontaminata nature of the hills of Lucania.

Cacioricotta goat. It's born of the ancient demand of the shepherd of mixed flocks to be able caseificare also when, in absence of milk of the sheep in the hot season, the only resource was that of goat. Grater product for excellence and in the last few years is affirming also as cheeses from table. The Cacioricotta, produced with the only one goat's milk, follows a type of manufacturing which has handed down the casearia tradition of Lucania.

Cacioricotta goat. It's born of the ancient demand of the shepherd of mixed flocks to be able caseificare also when, in absence of milk of the sheep in the hot season, the only resource was that of goat. Grater product for excellence and in the last few years is affirming also as cheeses from table. The Cacioricotta, produced with the only one goat's milk, follows a type of manufacturing which has handed down the casearia tradition of Lucania.

Caciocavallo of Forenza. It's a spun paste cheese of round shape, whose name derives from the fact that traditionally the provole were tied together and left to mature riding a stick horizontally.

Caciocavallo of Forenza. It's a spun paste cheese of round shape, whose name derives from the fact that traditionally the provole were tied together and left to mature riding a stick horizontally.

Moliterno Pecorino Cheese PGI. It's a cheese produced with milk of sheep and goat reared prevalently at brado pasture. Tendentially sweet and delicate to the beginning of the seasoning, with lasting him of the itself one evolve towards accentuated and spicy gastronomic couplings, for the strong and aromatic taste. As excellent as table or grater cheese.

Moliterno Pecorino Cheese PGI. It's a cheese produced with milk of sheep and goat reared prevalently at brado pasture. Tendentially sweet and delicate to the beginning of the seasoning, with lasting him of the itself one evolve towards accentuated and spicy gastronomic couplings, for the strong and aromatic taste. As excellent as table or grater cheese.


Altre idee
FIORE SARDO DOP http://www.hotelsinsardegna.org/gourmet/piatti-tipici/formaggi/

FIORE SARDO DOP http://www.hotelsinsardegna.org/gourmet/piatti-tipici/formaggi/

Canestrato di Moliterno, azagricolacavalli.it

Canestrato di Moliterno, azagricolacavalli.it

Caciocavallo del molise - one of the most delicious Italian cheeses you will taste.  This is a food many Italian Americans with "molisana" heritage heard about growing up - and some even tried to keep making.  It might be pronounced "catcha caval," among many Italian Americans here in the States, but one bite of the real thing, and you know you're "home."

Caciocavallo del molise - one of the most delicious Italian cheeses you will taste. This is a food many Italian Americans with "molisana" heritage heard about growing up - and some even tried to keep making. It might be pronounced "catcha caval," among many Italian Americans here in the States, but one bite of the real thing, and you know you're "home."

Caprino Fiorito Speziato è un formaggio lucano morbido prodotto esclusivamente con latte di capra allevate in montagna.

Caprino Fiorito Speziato è un formaggio lucano morbido prodotto esclusivamente con latte di capra allevate in montagna.

ROBIOLA DI ROCCAVERANO DOP Scegliere tra i vari formaggi piemontesi è difficile, per non dire impossibile: poche regioni vantano una tale varietà di produzioni casearie. La robiola di Roccaverano, però, merita una menzione. Il Presidio Slow Food, che prevede l'utilizzo di solo latte crudo di capra, sta aiutando a salvare dall'estinzione la capra di Roccaverano.

ROBIOLA DI ROCCAVERANO DOP Scegliere tra i vari formaggi piemontesi è difficile, per non dire impossibile: poche regioni vantano una tale varietà di produzioni casearie. La robiola di Roccaverano, però, merita una menzione. Il Presidio Slow Food, che prevede l'utilizzo di solo latte crudo di capra, sta aiutando a salvare dall'estinzione la capra di Roccaverano.

CAPRINO PRESAMICO PIEMONTESE P.A.T. Formaggio grasso, fresco o di breve stagionatura, a pasta molle o semidura. Il “tumin 'd Crava”, cosi chiamato in dialetto, è un formaggio da latte di capra coagulato con caglio di vitello o, raramente, con caglio di capretto. La sua pasta bianca, perché le capre non assimilano i caroteni al contrario delle vacche, è morbida.

CAPRINO PRESAMICO PIEMONTESE P.A.T. Formaggio grasso, fresco o di breve stagionatura, a pasta molle o semidura. Il “tumin 'd Crava”, cosi chiamato in dialetto, è un formaggio da latte di capra coagulato con caglio di vitello o, raramente, con caglio di capretto. La sua pasta bianca, perché le capre non assimilano i caroteni al contrario delle vacche, è morbida.

PENNERONE Tipico solo della pianura lombardia, il Pennerone è un formaggio grasso dal sapore amaragnolo, fatto di latte bovino intero. Le caratterisiche del Pennerone sono l'assenza si salatura e le forti dosi di caglio usate nella lavorazione. Il risultato è un particolare gusto fra il dolce e amaro difficile da riscontrare in altri formaggi italiani.

PENNERONE Tipico solo della pianura lombardia, il Pennerone è un formaggio grasso dal sapore amaragnolo, fatto di latte bovino intero. Le caratterisiche del Pennerone sono l'assenza si salatura e le forti dosi di caglio usate nella lavorazione. Il risultato è un particolare gusto fra il dolce e amaro difficile da riscontrare in altri formaggi italiani.

Cappello del mago, una sorta di Castelmagno di capra. Dolce e cremoso

Cappello del mago, una sorta di Castelmagno di capra. Dolce e cremoso

La ricetta della panzanella pugliese

La ricetta della panzanella pugliese

Montasio Dop

Montasio Dop

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