Description
Buongiorno! Since the inception of the company in 1978, Italian cheese has been a staple at Formaggio Kitchen. Why else would it be named Formaggio Kitchen, after all? This bundle showcases some of the finest Italian cheeses and accoutrement that we’ve discovered over our four decades of exploring artisanal Italian producers, big and small.
Perfect for parties, picnics or simply for snacking, the Taste of Italy will take your taste buds on a culinary tour from Piedmont to Puglia, containing:
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- Calcagno
- Fontal Nazionale
- Gorgonzola Piccante
- 1 Robiola d’Alba al Tartufo
- ROI Pitted Taggiasca Olives
- Strega Di Triora, Fig and Pine Nut Preserves
- Amedei, Gianduja Chocolate Bar
- 100ml La Vecchia Dispensa, Gold Label 30year Balsamic Vinegar
- Gallettines, Olive Oil crackers
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*Selections may differ based on availability.
More Information
- Country of Origin
- Italy
Formaggio Kitchen
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
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