GIUSTI SABA (COOKED MUST)
GIUSTI SABA (COOKED MUST)
Dating back to the ancient Romans, Saba comes from grape juice cooked down, becoming dense and sweet. Perfect for ricotta and mature cheeses, polenta and omelets, or simply added to ice cream and fruit.
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RACCARD RACLETTE
MEAT AND CHEESE, SEMI-SOFT & BLUE CHEESE- From Switzerland
- Produced from creamy cow’s milk
- Swiss stable, Raclette is a fun, friendly way of dining
- Raclette is eaten hot, heated to bubbling point
- Served with potatoes, pickles and cold meats
- Can be eaten cold
KAASLANDS KANAAL
MEAT AND CHEESE, SEMI-HARD CHEESE- From the Netherlands
- 2018 Silver Sofi Winner best cows’ milk cheese
- Pasteurized cow milk, aged 10+ months
- Crunchiness of tyrosine crystals, salty-sweet cheese
- Proosdij is a semi-firm to firm style of washed-curd cheese made similarly to Gouda
- Aroma between Gouda and Parmesan cheeses
- Less butterfat (45%) than Gouda (48%) style
ANGELO & FRANCO BURRATA 8OZ
MEAT AND CHEESE, FRESH CHEESE
When Angelo Tartaglia and Franco Russo moved to Los Angeles from BagnoliIrpino, Italy, they brought with them the skills and knowledge to produce authentic mozzarella, ricotta and buratta right here in California. Burrata is a fresh cheese made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a uniquely soft texture. It is usually served fresh, at room temperature. The name Burrata means "buttery" in Italian.
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MEAT AND CHEESE, FRESH CHEESE
When Angelo Tartaglia and Franco Russo moved to Los Angeles from Bagnoli Irpino, Italy, they brought with them the skills and knowledge to produce authentic Mozzarella right here in California.
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