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. The small mozz balls, or ciliegine, make for an excellent appetizer.
Fontina DOP of Aosta Valley is a Denomination of Protected Origin cheese: soft and tender with a characteristic sweet and pleasant taste which develops with maturation.
Seasoned for 35 days in pinewood crates, the Quader de Cavra is a washed rind cheese that intensely concentrates the pungent taste of the goat milk. Food combinations: Bread with 8 cereals and clover honey Wine pairing:Teroldego Rotaliano, Pinot Nero, Barbera d'Asti BRONZE at World Cheese Awards 2013
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