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- Aged Cheese-
AGING, THE MOST IMPORTANT STAGE OF CHEESE, DEVELOPING ITS TEXTURE, FLAVOUR AND AROMA MAKING IT UNIQUE.
MADE WITH LOCAL A2 TESTED COWS MILK
© ViaVio
Caciocavallo
Caciocavallo, means "cheese on horseback" in italian, it gets its name from the manner in which the cheese is tied together with a rope and dangled over a wooden board to drain and age.
With continued ageing, the cheese picks up intense, earthy undertones and fruity aromas. Along the way, it turns from a milky white colour to a darker yellow and develops more profound tasting notes. ViaVio makes the traditional pear-like shaped Caciocavallo.
Caciocavallo
ViaVio also makes Smoked Caciocavallo using a cold smoking curing method.
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This adds a subtle nuances of meaty and toasty flavor to the earthy undertones and fruity aromas of traditional Caciocavallo.
Smoked Caciocavallo
© ViaVio
Smoked
Caciotta
Peppercorn Caciotta
Peppercorn Caciotta is a semi-soft, fresh cheese with a compact, firm, yet creamy texture. It has a mild, milky, sweet and tangy flavor with a peppery kick for spicy lovers.
An everyday cheese good for sandwiches & salads. It melts perfectly in pies, Raclette and cooked dishes.
Fontal
Fontal was created in northern Italy, in the Alps
region in the 50’s to give the consumer a milder pasteurised option to Fontina (a strong raw milk alpine cheese). It takes its characteristics from both Fontina and the Swiss Emmental – its name comes from these two cheeses.
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Fontal
Fontal is a very versatile cheese, perfect for melting in cooking, for making Fondue or on cheese boards paired with light white wines.
Gorgo
Gorgonzola
Gorgonzola is the Italian blue cheese. Compared with other blue cheeses, it has a more delicate flavour and is extremely creamy and spreadable.
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Monello
Monello
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Gorgonzola is very versatile and perfect for use in risotto or pasta dishes, but should also not be overlooked served as a wedge on a cheese board.
Monello is a semi-hard cheese, aged for 2-3 months. It has a pleasant aroma with a unique pungent cheesy taste of rosemary and oregano. A touch of chilli gives you a surprise at the end - a true Mediterranean harmony.
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Monello is best served on a
cheese board.
Ricotta Salata/Salted
“Salata” means salted. Ricotta Salata is the stronger and savoury version of whey-made ricotta, which is pressed, salted and aged.
Ricotta Salata is milky white in colour, with a firm texture and salty taste. It is perfect in salads and ideal for crumbling or grating on to any dish.
Ricotta salata
Scamorza
Scamorza
Scamorza is dried mozzarella with a mild flavour.
Scamorza is best eaten cooked on toasties or pies. Simply cut in a half and melt in an ovenproof dish with seasonal vegetables or grill on the BBQ before adding to salads, sandwiches or bruschetta.
Sheep Milk Pecorino
Made from sheep milk, our Pecorino features a firm texture with a distinctive aromatic, sharp and nutty flavour.
It is ideal for cheese boards or most often used on pasta dishes. Also perfect combined with Parmigiano to make delicious Pesto.
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Pecorino
NoZtrano
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