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Ragusano DOP

Ragusano DOP

In Sicily, the cheese traditionally takes the form of parallelepido: to be the DOP Ragusano needs to be made with milk from cows Modicana (which has become rather rare and almost extinct) fed with grass or hay, or, in the case where milk comes from cows of other breeds, took the name of "Cosacavaddu rausanu." The pastures of origin are those Ibleo poor but characterized by a great variety of wild flowers and herbs. Cheese, of Serbia, is tied to a rope in pairs, to allow air forms in the best way possible, and hung from a beam as with the cheese round. During maturation, the wheels are greased with oil mixed with vinegar. For the size of its forms processing requires great dexterity on the part of the cheese using traditional tools and techniques.

Doc e Dop

Doc e Dop

A partire dall’ultimo dopoguerra molte nazioni europee hanno introdotto normative per tutelare dalle contraffazioni e dalle imitazioni i propri prodotti alimentari tradizionali. In Italia nel settore caseario le prime Denominazioni di origine controllata (Doc) furono assegnate nel 1955 in base a una legge elaborata l’anno precedente (n. 125/54), prima ancora che una normativa analoga fosse studiata per i vini. Ma già nel 1951 la Conferenza di Stresa, con un documento firmato da otto nazioni europee, tra cui l’Italia, aveva riconosciuto l’esistenza delle denominazioni di origine. La Doc prevedeva la produzione solo all’interno di un territorio ben delimitato secondo tecniche stabilite da una normativa detta «disciplinare» (ovviamente deve trattarsi di tecniche che appartengano alla storia di quel formaggio e di quel territorio). A metà degli anni Novanta I’Unione europea ha reso operativa la Denominazione di origine protetta (Dop), approvata nel 1992 e studiata anch’essa per tutelare i prodotti tradizionali la cui lavorazione sia interamente effettuata all’interno di un comprensorio specifico (non per nulla la denominazione contiene in genere un’indicazione geografica). La Dop, estesa non solo all’Unione europea ma anche ai paesi che hanno stretto accordi commerciali con essa, ha sostituito la vecchia Doc. La Dop è stata finora assegnata (ma il numero è in continua evoluzione) a 47 formaggi italiani, trasformando in Dop le Doc precedenti al 1996: dopo questa data è direttamente assegnata come Dop. Per maggiori informazioni sui formaggi italiani DOP: https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/7469

Piave DOP

Piave DOP

Part of the Veneto "latteria cheeses" family, it is produced in three versions with different ageing periods: Piave DOP Fresco (20 / 60 days), Piave DOP Mezzano (61 / 180 days), Piave DOP Vecchio (over 180 days), Piave DOP Vecchio Selezione Oro (>12 months) Piave DOP Vecchio Riserva (over 18 months).

Beemster DOP

Beemster DOP

Beemster DOP cheese is an authentic Dutch delicacy of superior quality, made from the delicious creamy milk from the Beemster DOP polder. This choice of raw material contributes significantly to the creation of a cheese of excellent quality. The Beemster polder, which is included in the UNESCO World Heritage list, adds further value by giving the Beemster PDO cheese a distinctive character. It is bred in our cellars for up to 26 months of ripening.

Bra Duro DOP

Bra Duro DOP

In the past, the city of Bra was a market where this cheese produced in the Cuneo mountains was sold. Today, it is produced throughout the province. The two versions of Bra cheese were awarded Dop status in 1982. Bra Hard Cheese ripened for the minimum six months is occasionally called ‘medium mature’ but the ripening period can be extended to a year and more with excellent results. The additional quanitities of goat and sheep’s milk are proportionally small when compared to the amount of cow’s milk, but they still manage to give the cheese a distinctive flavour. A method used particularly in the autumn produces Bra ciuck, which is ripened in red wine marc. In the past, the city of Bra was a market where this cheese produced in the Cuneo mountains was sold. Today, it is produced throughout the province. The two versions of Bra cheese were awarded Dop status in 1982. Bra Hard Cheese ripened for the minimum six months is occasionally called ‘medium mature’ but the ripening period can be extended to a year and more with excellent results. The additional quanitities of goat and sheep’s milk are proportionally small when compared to the amount of cow’s milk, but they still manage to give the cheese a distinctive flavour. A method used particularly in the autumn produces Bra ciuck, which is ripened in red wine marc.

Spressa delle Giudicarie DOP

Spressa delle Giudicarie DOP

A close relation of the Veneto or Lombardy ‘Latteria’ cheeses. The name derives from the pressing of the forms (in the Ladin speaking valleys ‘spretz’ can stand for ‘cheese’ alone). In the past, this was an almost fat-free cheese although, today, this is less so. It was awarded denomination of protected origin (DOP) status at the end of 2003 and production began in early March 2004. The most significant characteristics required by the DOP status are that the cows are fed exclusively with hay, the cream should rise naturally in the containers rather than through churning and the use of small, one thousand litre cauldrons similar to those used for Grana.

Pecorino Sardo DOP

Pecorino Sardo DOP

This should not be confused with Fiore Sardo DOP. It is one of the three pecorino sheep’s cheeses with denomination of protected origin (DOP) status in Sardinia which is the Italian region most dedicated to sheep raising. It is produced in various versions that can be divided up into, Sweet, Mature and extra mature.

Pecorino Crotonese DOP

Pecorino Crotonese DOP

Calabria is the home of many kinds of sheep cheese, such as those from Vezzano and Monte Poro. Nonetheless, the most well known is possibly that from Crotone (Pecorino Crotonese DOP), as its flavour is slightly stronger than those of the other southern Italian sheep’s cheeses.

Quartirolo Lombardo DOP

Quartirolo Lombardo DOP

‘Quartirolo’ literally means ‘made with the fourth grass’ – grass grown after the third hay cutting at the beginning of the autumn. Quartirolo was awarded with denomination of protected origin (DOP) status in 1993 and is a close relation of ‘Taleggio’ and the differences between the two cheeses are mainly due to the skimming of the milk. The Quartirolo version that is currently called ‘mature’ is ripened for at least 40 days and its appearance is very similar to Taleggio. However, today, the fresh or ‘soft paste’ version is better known to the public due to its low fat content.

Pecorino Romano DOP

Pecorino Romano DOP

Despite its name, today’s production of Pecorino Romano is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside) and around Grosseto. It is most well known as a cheese to be grated and can be ripened over long periods of time thanks to the high level of salt. Nonetheless, it is also excellent as a table cheese. Its denomination of protected origin (DOP) status is one of the oldest in Italy as it was awarded in 1955.

Roccaverano DOP

Roccaverano DOP

Until 2023, in the area around the Piedmontese municipality of Roccaverano, in the Langhe region, a mixed goat's milk (50% minimum)-wine-dairy robiola was also produced, the only one available in the winter months, when the goat almost ceases milk production: a version accepted by the specifications and which went with the more traditional, although both held the PDO, 100% goat's milk version. Since 2023, the PDO has only been allowed for 'Roccaverano DOP' (100% goat's milk). It is also eaten fresh, but its flavour is enhanced by a maturing process that can exceed one month.

Trentingrana DOP

Trentingrana DOP

Although it falls with the area of the ‘Grana Padano’ DOP, the Grana produced in the province of Trento (particularly significant in the Val di Non area) can be distinguished from the others by the brand ‘Trentino’ that is clearly visible on the form. The milk from mountain areas (during the summer the pastures are at 7-800 metres) is used in its production, giving it a distinctive flavour that makes it stand out from other, similar products.

OSSOLANO DOP

OSSOLANO DOP

A typical cheese from the Verbano Cusio Ossola Province which has been granted Protected Designation of Origin status: OSSOLANO DOP (PDO). The production area of Ossolano PDO covers 38 municipalities in the Verbano Cusio Ossola Province. Ossolano PDO cheese is made exclusively from whole cow's milk from two to four successive milkings in the period from 1 January to 31 December each year. Ossolano d'Alpe' PDO cheese is obtained exclusively from whole cows' milk from one to two successive milkings, during the period from 1 June to 30 September each year, and is made from milk produced and cheesed in mountain pastures located in the same defined area, at altitudes of not less than 1 400 metres above sea level. Ossolano PDO has a minimum maturing period of 60 days.

Taleggio DOP

Taleggio DOP

Its name and history go back to the mountains between Lecco and Bergamo where the Val Taleggio lies. Like Gorgonzola, a close relation (until a few decades ago there were both generically called ‘stracchino’), Taleggio DOP is an uncooked paste which is subsequently baked in special rooms at between 20° and 30° C to eliminate the excess serum. Ripening takes place in natural caves such as those in the Valsassina that have been famous since the eighteenth century for their natural suitablity for refining cheeses.

Gorgonzola DOP Piccante

Gorgonzola DOP Piccante

According to legend, Gorgonzola was invented by a lovesick cheese maker who, in his haste to meet his lover, forgot the curd in a cauldron over night only to mix it up on the following morning. The resulting cheese, given that the more acid paste from the previous evening would not amalgamate perfectly with the morning’s paste, had a wealth of folds and crannies which encouraged the development of moulds inside the cheese as it ripened. The outcome, however, was a pleasant change and the method was subsequently repeated deliberately. In effect, the method of working with a ‘double paste’, mixing the evening’s curd with that of the morning, has been used for many years in the production of Gorgonzola. Another characteristic of the production methods of this cheese that was awarded denomination of protection origin (DOP) status in 1955, is its ‘baking’ – the placing of the fresh cheeses in a heated room to favour the expulsion of the serum – and its piercing with needles to encourage the development of penicillin. The Piccante version should be distinguished from the better known Sweet Gorgonzola, which is soft and creamy, as the former, traditional, version has a firmer paste with less serum content due to a longer ‘baking’ period.

Gorgonzola DOP Piccante

Gorgonzola DOP Piccante

This is a Gorgonzola DOP Piccante ripened and "breeded" for a long period in the Luigi Guffanti caves and has a greater degree of blue marbling and a much more intense bouquet of aromas. The prolonged ripening period (more common in the past than now) makes the paste more compact and greatly enhances both the flavour and the aromas resulting from the penicillin. The aromas developed are very deep and elegants. For connoisseurs of truly great cheese.

Fiore Sardo DOP

Fiore Sardo DOP

One of the three denomination of protected origin (DOP) Sardinian sheep cheeses, Flower has a traditionally arched ‘mule back’ form and a rind covered with an emulsion of olive oil with wine vinegar and table salt. Its name derives from the, now abandoned, but traditional use of a wild thistle flower as rennet. It can be smoked during the curing process, using smoke obtained from typical arboreal from Sardinia.

Casciotta di Urbino DOP

Casciotta di Urbino DOP

We are told that even the great Michelangelo was an admirer of the famous Urbino Caciotta, to the extent that he rented out various fields in Urbania in order to ensure himself a constant supply! The ‘Urbino Casciotta’ [pronounced according to the local dialect rather than the more usual ‘caciotta’] was awarded denomination of protected origin (DOP - denominazione di origine protetta) status in 1982 as a unique example amongst the many central Italian caciottas. It is produced by blending 70% sheep’s milk with 30% cow’s milk.

Toma Piemontese DOP

Toma Piemontese DOP

The denomination of protected origin ‘Toma Piemontese’ was officially established in 1993, bringing together a number of Piedmont tomas products previously known by the names of their places of origin (some tomas have, nonetheless, still kept their specific characteristics and name). For this reason, more than having a single, precisely defined physiognomy, Toma Piemontese DOP rather represents a family of products with a variety of characteristics which range from the use of both full fat or skimmed milk (subsequently subdivided into fat or semi-fat toma) and ample freedom of size and external aspect. The milk must, however, be exclusively cow’s milk.

Asiago Pressato DOP

Asiago Pressato DOP

Fairly recent version of the classic Asiago DOP, produced with whole cow's milk and is characterized by short curing times. The version with the dark rind is emphasized in the quality of the raw material and craftsmanship.

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