Stinky Bklyn | Cheese

Fontina

Raw Cow's Milk | Aged 1 year minimum

Produced in Valle d'Aosta, Italy

Fontina is another cheese whose name has been borrowed by so many imitators that the original is almost forgotten. The real Italian Fontina is made and aged in an Alpine style. It's less creamy and nutty than Gruyere, but it brings a big fruity flavor, and a pleasant texture. With proper aging, it can even develop a slight sharpness.

Rennet: Animal

Pairings: Valle D'Aosta wines, Medium Lagers, Cognac

Nocetto Di Capra

Pasteurized Orobica Goat's milk | Aged 1-3 Months

Made by Ambrogio near Bergamo in Lombardy, Italy

Nocetto di Capra is rather unique. It's a soft bloomy goat, but the profusion of mold on the rind includes way more varieties than your standard brie. It's texture is also unusualy uniform. The texture is velvety and luxuroius, and the flavor is sweet, with only a hint of sour goat and a slight walnuts and mushrooms note.

Rennet: Animal

Pairings: Prosecco, Valtenella Reds, Pilsner, Wheat ale, Gin

Pantaleo

Pasteurized Goat's Milk | Aged 4 months and up

Produced in Sardinia, Italy

Pantaleo is made according to a recepie exactly like Fiore Sardo, except it's made with goat's milk, not sheep. The resulting cheese has a flavor that goes one step beyond. It tastes of hay, clover, white pepper, grass, and herbs. You'd be hard pressed to identify it as a goat cheese.

Rennet: Animal

Pairings: Sauvignon Blanc, Vouvray, Wheat Ale

Parmagiano Reggiano

Raw Cow | Aged 2 years

Produced by the Bonati family in Parma, Italy

This is the best cheese on earth. The process of making Parmigiano is a marvel of mankind's ingenuety, and one of our greatest achievments. The Bonati family is one of the smallest Parm producers in existance, and makes only 4-5 wheels per day. The cheese is the ultimate condiment; grate it on anything. Its supreme flavor is also excellent out of hand. With a flavor that explodes on your tounge. It's intensely fruity, savory, salty, and sharp.

Rennet: Animal

Pairings: Lambrusco, Pisner, Wheat Beer, Vin Santo

Pecorino Foglia di Noce

Pasteurized Sheep's Milk | Aged 3 months and up

Produced in Ravenna, Italy

Another take on simple sheep cheese, this one is wrapped in walnut leaves during aging. On the pecorino scale, this one is more full flavored. It's slightly peppery, tangy, and robust. The paste is drier and crumblier with small, irregular holes. It's excellent with honey.

Rennet: Animal

Pairings: Red wine of any sort, Dark Lager, Gin and Vodka

Pecorino Fresco

Pasteurized Sheep's Milk | Aged 14-45 days

Produced by the Putzulu Brothers in Pienza in Tuscany, Italy.

In the old days, Sheep were only milked for a short time in the spring and summer. After their long dormancy, the first spring cheeses, sometimes called Marzolino became a springtime treat. Made with the same recipie as a longer aged pecorino, but aged for a shorter time. The cheese is milky fresh and resplendent with the long, mellow, mouthfilling pleasure of sheep's milk. The texture is classic block cheese, similar to a wet jack, or something of the like.

Rennet: Animal

Pairings: Red wine of any sort, Dark Lager, Gin and Vodka

Pecorino Romano

Pasteurized Sheep's Milk | Aged 1 year plus

Produced By Sini Fulvi 20 miles North of Rome, Italy

This is the last Pecorino Romano actually made on the boot. The rest are made in Sardinia. Most Romano available is almost flavorless; it is simply a dried out salty husk. The Fulvi family's Romano is a burst of awsome saltyness, but it also has a big sheepy note. It adds that rustic, gamey flavor to anything it's grated on, and it makes a great antipasto cheese.

Rennet: Animal

Pairings: Southern Italian Whites, Dark Lager.

Ricotta Salata

It's not cheese |

Made in Italy

Ricotta is a solution to the by product of cheese making, whey. Rather than throwing it out where it will rot and stink. You can heat it, and cause the remining proteins, which don't coagulate in the intial cheesemaking process, to form a second curd. Of course you can eat that fresh product, or you can salt it and age it. The result is Ricotta Salata (literaly Re cooked Salted). Its salty flavor and mealy texture are great shaved on soup, salad, and pasta, but you can also eat it out of hand.

Rennet: None

Pairings: Vhino Verde, Torrontes, Cavi, Txakoli

Cheese

Fontina

Nocetto Di Capra

Pantaleo

Parmagiano Reggiano

Pecorino Foglia di Noce

Pecorino Fresco

Pecorino Romano

Ricotta Salata

Search

Browse

Milk

Rennet

Region