What does D.O.C. mean?
Like France, Italy operates a system to protect certain indigenous cheeses. It goes under the acronym D.O.C. (denominazione di origine controllata).
In 1955 the Ministry of Agriculture and Forestry, in conjunction with a consortium of cheesemakers, set out to identify suitable candidates for D.O.C. regulation. They agreed standards of production and determined areas where cheeses in question could be made. So far 26 cheeses have been given the D.O.C. classification, and more will undoubtedly follow.
Identifying and promoting indigenous cheeses in this way helps to protect them from being copied, while guaranteeing the consumer a level of quality. It also brings to the attention of the public artisan cheeses that might otherwise have become extinct.
Inspectors regularly visit the cheesemakers. If a cheese sold under D.O.C. label fails to comply with the regulations, the producer can be heavily fined and legal action may be taken. The character of an individual cheese will depend upon the grazing, the season and the skills of the cheesemaker. D.O.C. status, however, guarantees an overall stardard.
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Rosso di Langa - Caseificio dell Alta Langa
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Kimara: Lou Bergier Pichini
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Aged semi-hard cow's milk, very mellow and buttery.
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A sheep's milk, rustic pecorino from Sarania, aged in baskets for an old world flavor.
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A semi-hard, sheep's milk aged pecorino from Sardania,with characteristics of Parmesan. If you would like a whole wheel, order 6 lbs.
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A cow's milk from Northern Italy with a creamy texture and mellow flavor at first......then blooms on your tongue
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Hand made and roped ball weighing no less than 2lb's. We will pick the biggest for you!
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A semi-soft Cow's milk, aged over 90 days. Almost a full 5 lb ball. Needs no ice for shipping. Two are pictured....pricing is for one!
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Italy's premier Provolone. The best sharp Provolone in the world. A whole wheel weighs close to 120lbs.
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A vacuum sealed package of three, weighing no less than 3/4 lb.
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A vacuum sealed package of three, weighing no less than a lb. The Plain Scamorza are a bigger than the smoked.
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Soft and elastic with an intense aromatic flavor. Great for melting on sanwiches. Also serves as a great alternative for fondue. Made from cow's milk in the Stelvio Valley.
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Flavorful and aromatic, makes a great table or melting cheese. Made from cow's milk in the Alta Badia Valley.
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Trugole was created to compete with Crucole, and we are told it is the same exact cheese! A rich, semi-soft cheese with a buttery finish. Made from cow's milk, from the Asiago Region.
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A specialty cheese made from cow and goat's milk. Product of Italy.
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Made in Rome,has a nice depth to it. Most commonly known as a grating cheese, but Dear Heart says it could be used as a table cheese also.
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One of Tuscany's finest Aged Sheep's Milk Cheeses.
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One of Tuscany's finest cheeses, very delicate. Made with fresh young sheeps milk.
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A rich, semi hard sheeps milk cheese with a hint of nuttiness. Very tasty!
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A hard sheeps milk cheese aged in Walnut leaves, taste great with a nice dry red wine!
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A Roman Mountain table cheese, aged in Juniper Berries and Balsamic Vinegar.
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From Sardenia, great for grating, won't stick to the dish.
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Grated for you convenience. From Sardenia, one of the worlds most important cheeses. LB. Needs no ice for shipping.
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Savoy Brand: Imported Romano Grated Cheese - Net Wt. 5 lbs (2.26 kg)
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Pecorino means sheep's milk. Pepato is a famous grating or table cheese with black peppercorns throughout the entire wheel. A strong tasting spaghetti cheese.
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Grated for easy covenience!
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The best genuine romano you can buy. Locatelli is a region in Italy and is made from sheeps milk. Needs no ice for shipping.
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Grated for your convenience.
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The world's greatest cheese. We sell it for less than anyone we know, and we guarantee the quality!. You can make your own alfredo sauce simply by using plugra butter (under our baking tab)and Parmigiano Reggiano.
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The world's greatest cheese is grated for your convenience. We sell it for less than anyone we know and guarantee the quality. Wow, look at this price.....Yes, This is The Real Reggiano!! Needs no ice for shipping
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A milder version of Reggiano Parmigiano.
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Comes grated!
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A semi-soft creamy cows milk cheese with chips of black truffles inside!
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Made from cow milk with white and black truffles mixed within, and it's coated with blanket of ash and herbs.
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An aged semi-hard to dry sheeps milk with black truffles mixed throughout. A very good table cheese as well as a great cooking cheese.
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A hard, sharp cows milk cheese, aged at least 10 months. Really tasty, gives reggiano a run for money as a table cheese. Pair up with your favorite balsamic vinegar.
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Oro Tempo Stagionato, Aged at least 12 months.
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Soft and creamy! If you haven't tried this cheese you should!
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Semi-hard, creamy and sharper than the fresh version. One of Italy's covetted cheeses!
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Made in Calabria, a medium-soft textured cheese that is basket aged for 6 months! A whole wheel is about 5 pounds.
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A Sheep's milk that is firm and light. A famous Calabrian cheese, made in baskets the old fashioned way.
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Casabianca, No substitute for this one! We sell sooooo much, it's always fresh!
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Quattro Portoni Caseificio: Quadrello di Bufala - Formaggio a crosta lavata alta qualita 100% di bufala.
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Aged raw cows milk piquant! Really has a nice finish !!
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Young raw cows milk (orilo). Super table cheese.
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A sheep's milk cheese aged in white and red wine.
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Made from Young Sheep's milk in Rome.
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Salty,white and creamy, and can easily become addicting... This is a must try. Put a little in lasagne, or melt on some crusty Italian bread.
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Grate on top of some good red sauce and it will make it wonderful. Sold by the piece, One pyramid is about 1lb more or less.
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Sweet, lemony, baked ricotta cheese, made under the supervision of the Italian Government!Made with a minimum of 80% cow's milk ricotta.
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Cow's milk, great for bread and wine. A little sharp.
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A Sheep's and Cow's Milk Creamy Cheese from Piedmonte.
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Like Gruyere..... from Friuli
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A Roman Mountain Young Pecorino with crushed black pepper. Creamy and spicy.
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A Roman Mountain Young Pecorino with crushed red pepper. Creamy and spicy.
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Verde Capra, goat's milk, aged over 60 days, creamy smooth.
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Soft and creamy. This is a cheese for the cheese course, and can be used in many recipes. Very popular in Venice. Spread on bread or crackers. Unbelievable!
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From Milano, This Awesome Piccante blue cheese can be used on salads or as a table cheese. LB PC
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One of the world's best D.O.C cheeses, It's the best Fontina you can find.
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Medium Hard, Unpasteurized Cows Milk Cheese with a natural brushed rind from Veneto.
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A Cave ripened soft cows milk from Lombardy. Nutty, slightly fruity, with a very cheesy aroma. The most refined of the Italian cheeses. Serve with Big Italian Reds such as Barbresco, Barolo, Chianti and Taurasi. A whole piece weighs about 5 lbs.
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From Peidmont, medium nutty taste, straw colored cheese. Serve with a Big Red like Barolo.
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Imported From Lombardy, with a very smooth texture. Traditionally used for Tiramisu or other desserts.
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Cow's milk semi-soft cheese, aged in red wine must! Smooth finish.
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A combination of Goat and Cow's milk is what makes Condio smooth and mild, yet creamy. Aged in a blend of mixed Italian herbs which gives this cheese an earthy aroma.
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