Ever feel like just jumping on a plane to Italy and enjoying their legendary cuisine? We do all the time! However, actually doing it can be difficult at best. So instead pick up some of the great Italian cheeses Zabar’s has to offer and create your own Italian experience with a few of your closest friends. Step out of the familiar and into the great unknown. As with any new adventure, it will be memorable and give you a little different perspective.
So come away with us and try some of Italy’s softer treasures…you won’t forget it!
A delicate and lovely little round from Italy. Covered with a bloomy rind, the voluptuous paste is mild, creamy, buttery, and a little musty. Eat it quickly, otherwise it might run right off the table - not that something this good will be around for that long. Made from pasteurized cow and sheep's milk.
In Italian, "sottobosco" means "under the forest," and perhaps by this they mean truffles, which are found just beneath the forest's floor. This rustic cow and goat's milk cheese is laced with black truffle, and upon taking one bite, you'll know it! Intensely truffly, with a creamy mouthfeel, nutty and savory notes, and a garlicky finish. Its pale, flaky white paste looks lovely with flecks of black truffle. Very elegant. Made in Cuneo, Italy.
One of the most famous washed-rind cheeses, and an Italian favorite. Taleggio comes from the Val Taleggio area, in the province in Bergamo, where it is aged between six to ten weeks and washed weekly with a sea-water-soaked sponge. This treatment inhibits unwanted moulding, and gives the rind a sticky, orange hue, and provides pleasantly pungent, beefy flavors. Robust but not overpowering, creamy Taleggio's fruity undertones are enhanced by serving it with yeasty bread and fresh fruit.
Don't let the layers of Mascarpone fool you into thinking this is going to be some bland, creamy experience. That would be folly! The rich, smooth Mascarpone is there to make you let your guard down so the layers of Gorgonzola can storm in and surprise your taste buds with its intensity. And what a pleasant surprise it is. There's a nice play between the two cheeses, one buttery, the other a little crystallized. It's assertive, heady, fancy, and delicious. Cook with it, or serve it with salad or for dessert. Pasteurized cow's milk; made in Italy.