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Squacquerone is a cow's milk cheese, made from whole milk, with a very short maturation. It is similar to crescenza, although the paste (white in color) is less consistent due to the high water content. [2] It is made of pasteurized or raw milk, and is extremely soft, creamy, and spreadable.
Sottocenere (meaning "under ash") is originally from Venice, Italy, and is made with pasteurized cow's milk and slices of truffles, then rubbed with various herbs and spices. [2] It is aged in an ash rind as a way to preserve it over a long period without losing flavor, a tradition in the Venetian region.
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Bastardo del Grappa is a product related genuinely to the area of Monte Grappa massif and around Borso del Grappa, Crespano del Grappa, Paderno del Grappa, Possagno, Cavaso del Tomba, Alano di Piave, Quero, Feltre, Seren del Grappa, Arsiè, Cismon del Grappa, San Nazario, Solan, Pove del Grappa, and Romano d'Ezzelino.
Romagna was heavily influenced by Byzantium during the early Middle Ages, when the Eastern Empire reconquered parts of the Western domain which had fallen to the invading barbarians. In those days Ravenna was the capital city of the Exarchate , and that would explain how the Greco-Byzantine recipe entered the local gastronomy.
Ragusano is an Italian cow's-milk cheese produced in the provinces of Ragusa and Syracuse.It is a firm pasta filata ('stretched-curd') cheese made with whole milk from cows of the Modicana breed, raised exclusively on fresh grass or hay in the provinces of Ragusa and Syracuse.
"The funny thing about 'Vision Quest' is that it's a perennial, it keeps finding an audience," says Modine. "People love it." Modine packed on muscle and sweated through two months of intensive ...
Crucolo is an artisanal cow's milk cheese made by a single producer at the Rifugio Crucolo, situated at the mouth of the Val Campelle, in the Trentino region of Italy.. The cheeses, which are matured for at least two months, are cylindrical in form and typically weigh 13 kg (29 lb).