The best Italian aged cheeses

Are you ready to taste real specialties from the Italian dairy world? Welcome to the fantastic world of refined cheeses! The aging of cheeses is a real art and is for few: processing through drunkenness, the addition of spices, fruit, aging in a cave or under hay can give incredible emotions to the flavor of a toma, a cimbro or a normal aged cheese. But you have to know how to do it.

How do we ship Refined Cheeses

Spaghetti & Mandolino has always been synonymous with quality: we are the only e-commerce in Italy that guarantees only excellent products and that, as such, deserve shipping and packaging in accordance with standards that preserve the integrity and freshness of each cheese thanks to special freshness-saving packages!

L&' cheese refining is a job for a few. There is no real school for this operation, but it is in truth a &' art of the individual who has developed sensitivity after numerous experiments. Aging can be interpreted as the fundamental step from the production of cheese in its early stages to the commercialization of these products on the market: l&' the refiner is not the real 'father' of cheeses, but the 'adoptive' one, that is, the one who takes care of them, makes them grow, brings them to full maturation, giving them unique connotations and characteristics. We are talking about modifications, even small ones, which, however, are able to provide particular aromas to create great aged cheeses

Refined Cheeses: the difference with

Refined cheeses are often confused with drunken cheeses. But the difference between the two types of cheeses is easy to tell. These are two different cheese-processing techniques. L&' aging concerns those cheeses that transform their structure and their aromatic composition through a process of aging and staying in contact with aromas, natural products often derived from vegetables such as herbs or fruits. Drunk cheese, on the other hand, means processing it through l&' immersion of the form itself in tanks containing wine and pomace. These are very different operations because the first takes place in an often anaerobic environment, closed to &' inside barrels or barrels to give an example, while the second takes place precisely by immersion in tanks.

It may therefore happen that you know a cheese refined to a certain type of wine: this is not a drunk, because it has only come into contact with the wine, but has not been immersed in tanks. To give an example that clarifies: blue cheese will be very difficult to get drunk, given its fresh and soft nature. L&' immersion would ruin the substance, l&' the very essence of blue cheese. This is why we find many blue wines aged with wine. It is a different matter for hard and aged cheeses: these are the perfect base for

What does it mean to refine a cheese

Refining a cheese means enhancing a quality toma with new flavors and aromas. Among the most famous aging ingredients: hay, ash, tuff, pepper, ginger, tomato, coffee, chestnut leaves, sage, rosemary, wax d&' bees, cocoa, beer or even many types of fruit such as blueberries, red berries, l&' pineapple, mango, l&' orange, lemon, l&' raisins, etc. L&' refining a cheese is a very expensive process and requires a lot of time and also a lot of manual intervention. C&' it is always to be wary if you find a low-cost refined cheese on the market: these probably appear very colorful, but their pasta doesn't taste anything. We have selected the best aged cheeses from the greatest Italian refiners for you and you can find them all here, in this section, for sale online. So give a &' take a look at our catalog of refined cheeses: you will lick your moustache!

Refined cheeses: who are the real masters

There are several points of reference in Italy with regard to paragraph' cheese refinement, but probably number one is called Antonio Carpenedo, the owner of La Casearia Carpenedo , which today represents one of the most important brands of refined Italian wines. This is confirmed by not only critics, journalists and master tasters, but the Italian cheese producers and refiners themselves. Another great master of cheese refining is Senz&' another Luigi Guffanti, a great producer of Castelmagno, Bettelmatt and unique blue wines in the world, with great theoretical competence and dexterity. Another Piedmontese master is also undisputed: Beppino Occelli, l&' the only one able to beat Carpenedo in the drunk section with his Occelli al Barolo, awarded by Slow Food precisely as the best drunk cheese. Without detracting from its great refinements such as Castelmagno and all the tomatoes aged under hay, pink berries

Only quality Refined Cheeses

In our shop you will find only refined cheeses of the highest quality for sale online. Sophisticated flavors and flavors such as those of cheeses refined by Casearia Carpenedo, Luigi Guffanti, Beppino Occelli, La Casara, I Sapori del Portico, Moro Formaggi and many others. You will find only the best cheese tomes processed by the best Italian professionals in the sector. We always guarantee for you a standard packaging that preserves the freshness and all the characteristics and properties of