Taleggio
Taleggio is a semi-soft, washed-rind
cheese. It is characteristically aromatic
yet mild in flavor and features tangy,
meaty notes with a fruity finish. The
texture of the cheese is moist-to-oozy
with a very pleasant melt-in-your-mouth
feel.
Pecorino Romano
Pecorino is a hard, mature cheese which
exhibits a sharp, peppery flavour with
sweet background notes. Ideal as a table
cheese or used similarly to parmesan,
shaved and sprinkled over the top of
pasta, risotto or salads.
TOMA PIEMONTESE
Toma Piemontese cheese made in the
Piedmont region of Italy from
pasteurised cow’s milk. The aroma,
flavour, pate and texture of Toma
Piemontese vary depending on whether
it has been produced with whole fat milk,
or if it is a semi-fat version with skimmed
milk. In the first case, the pate is straw
yellow with evenly distributed “eyes”,
sweet, pleasant flavour and a delicate
fragrance. The rind is elastic and smooth
and appears deep straw-yellow to
reddish brown based on the seasoning. If
t h e c h e e s e h a s b e e n m a d e f ro m
skimmed milk, it has a wrinkly and not
elastic rind, straw white pate and tiny
eyes and an intense flavour that varies
with seasoning.
On the Raclette
The Cheese Club
Provolone Piccante of the Philippines
Some refer to Provolone as Italy's
national cheese. It was originally
p ro d u c e d i n C a m p a n i a i n t h e
s o u t h e r n p a r t o f t h e c o u n t r y.
Curiously, Provolone production is
now centered in the north in the
Piedmont and Lombardy regions.
Like mozzarella, Provolone is a pasta
filata cheese, meaning that it is
produced by stretching fresh curds
into a taffy-like consistency. Aged for
12 months and offering a sharp, spicy
flavor that tickles the tongue. It is
excellent as part of an antipasto
course, paired with olives and red
wine. Keep in mind that this aged
Provolone is quite sharp, meaning
that a little bit goes a long way.
Fontina
Fontina is made from unpasteurized
cow's milk. It is fairly pungent and has
quite an intense flavor. It is noted for
its earthy, mushroomy, and woody
taste, and pairs exceedingly well with
roast meats and truffles cheese. The
paste, of a pale straw yellow color, is
compact and full of small- to
medium-sized holes.
cheese tasting notes
May 2019
The Cheese Club
of the Philippines
 cheese tasting notes
Feature Cheeses
Delizia Veneta
Fresh table cheese made with
pasteurized milk. Delicate flavors and
harmonious notes in the palate are
taken into an unmistakable pasture
scent of the mountains. Its paste is pale
yellow, consistency is soft and a bit
pungent.
Montegrappa Fesco
Cheese Monte Grappa owes its name to
the massif located between the
provinces of Belluno, Vicenza and
Treviso. This Venetian product has an
extremely rich and flavorful taste,
accompanied by the smell of fresh milk
typical of a medium-aged cheese. The
paste, of a pale straw yellow color, is
compact and full of small- to medium-
sized holes.
Sile
Sile is a cheese that is seasoned at an
early stage. It is characterized by a soft,
sustained consistency, with a variable
color from creamy white to straw yellow.
It has holes that are evenly distributed.
The crust in smooth, thin and elastic.
San Pio X
San Pio X is a matured cheese. During
seasoning, it
itdevelops
developsan
anintense
intenseflavor
flavor
MAY 2019
characterized by harmonious notes. The
texture becomes compact and elastic
accompanied by delicate and pleasant
smell, typical of long aged cheese.
Caciotta Cuore del Grappa
Caciotta is a fresh table cheese made
with pasteurized cow's milk and with
irresistible milk taste. Its flavor is sweet
and tender. It characterized by sot paste,
pale yellow colored, by regular and
uniform holes and thin and elastic rind.
Cacihot
The taste of fresh milk is accompanied by
spiciness of chili. A particularly
combination , but absolutely pleasant .
Paste is white and is propped up with
pieces of red pepper. Tender consistency
is typically of Caciotta Fiordimaso.
Bianchina Dolce
The Bianchina is a seasoned goat cheese
coming from the dry pastures of
Sardinia. The prolonged ripening gives a
slight spiciness. The paste inside is
whitish and compact, characterized by
small holes.
Piccolo Gregge di Sardegna
The arid pastures of Sardinia give us a
sheep's milk, locally called The Little
Flock. It has a unique and distinctive
flavor. Its
Itsouter
outercrust
crustis is
well-developed
well-developed
and very elastic, which hides a compact
and intense straw yellow paste with
intense aromatic notes.
Vezzena
The Vézzena cheese has a lightly hard
and cooked texture. It is produced from
the fresh cow milk during the alpine
pasture season (summer). It is partly
skimmed and the taste is very savory
and aromatic. This is due to the
particular perfumed milk that is made
only in the alpine farms, better known in
Italy as “malghe” and that is what makes
Vézzena a very special cheese.
Neve del Grappa
Fresh cheese rind, surface treated with
pennicilium candidum. It tastes fresh
pleasant, reminiscent of the aroma of
milk. The texture is soft.
Vintage al Vino Rosso
Ripened with red wine allows the outer
crust to have hot hues of purple and
gives the inside dough a distinctive
flavor. The Vintage al Vino Rosso has an
outer crust that is tender and dark.
Inside, the cheese is semi-hard, pale
yellow with a fruity aftertaste.
Classic Italian
Cheeses
Burrata
Burrata is a fresh Italian cheese, made
from mozarella and cream. The outer
shell is
issolid
solidmozarella
mozarellawhile
whilethe
the
inside
inside
contains both mozarella and cream,
giving it an nusual, soft texture. It is
usually served fresh, at room
temperature. The name “burrata” means
“buttered” in Italian.
Parmesan Padano DOP
The cheese is made from unpasteurised,
semi-skimmed cow's milk from two
milking and generally aged for two years.
At the end of the cheese making process,
it develops a firm, thick and deeply
straw-coloured rind protecting the
fragrant, dry, flaking interior. It has a fine
granular texture with an intensely sweet
flavour. As this cheese ages, the flavours
b e c o m e p ro n o u n c e d , s a v o r y a n d
complex and the texture becomes more
crumbly.
Gorgonzola Piccante
Gorgonzola's greenish-blue mold giving a
sharp flavor that contrasts nicely with
the creamy paste. It is sharp, crumbly
and assertive in flavor.
Parmigiano Reggiano
It is made from raw cow's milk. The whole
milk of the morning milking is mixed with
the naturally skimmed milk. Gourmets
consider Parmigiano-Reggiano a
splendid "table cheese" for eating and is
often paired with pears and walnuts and
enjoyed at the end of a meal. At 24
months, it is still soft and crumby, with
tiny crunchy spots from the crystallized
salt, yet rich and complex in flavor.