Page 88 - 2024 C2C CATALOG

ATALANTA IMPORTS

SPECIALTY IMPORTED ITALIAN CHEESE

174100 PARMIGIANO REGGIANO, AGRIFORM 1/4CUTS-1/19 LBS
10120564 PARMIGIANO REGGIANO, AGRIFORM 1/82 LBS
ITALY Parmigiano-Reggiano, a grana style cheese from the Parma area in Italy. It is a

cooked and unpressed, semi-fat, hard cheese made from raw cow’s milk. A chief
feature of Parmigiano-Reggiano is the presence of small white crystals which are
indicative of the lengthy ripening period (on average between 18 and 24 months).
cheese, Parmigiano-Reggiano is a great topping for soups, pasta dishes, veal, chick-
en, or salads.

174095 GRANA PADANO 1/18 LBS
174045 GRANA PADANO 1/20 LBS PG
1/82#
10075612 GRANA PADANO WHEEL
ITALY Grana Padano is a grana style cheese made in the Po Valley across northern Italy.
Similar to size and texture of Parmigiano Reggiano, but younger sold after 12 to
16 months of aging. It has a delicate, fruity light characteristic that makes ideal for
sweet and savory cheese that may be used as a table cheese or for grating.

174120 PECORINO ROMANO, ZERTO 1/48 LBS
ITALY 10030010 PECORINO ROMANO, ZERTO 1/14# NC
2/6 LBS
10046737 PECORINO ROMANO AGED 8 MOS
Pecorino Romano is one of the oldest cheeses in existence. A sheep’s milk cheese,
the taste is aromatic and pleasantly sharp. The piquancy depends on at least 5-7
months for a grating cheese.

174155 PECORINO TOSCANO STAGIONATO 3 MONTHS D.O.P. 2/6 LBS
ITALY Il Forteto deems this cheese “flavory” for Pecorino Toscano is the original king of fla-

vor. A power-packed cheese made of 100% Tuscan ewe’s milk, it has an herbaceous
quality enhanced by a sweet, nutty sheepiness. Il Forteto’s Pecorino Toscano D.O.P.
comes in three stages. This wheel is the medium-aged version, matured for at least
three to four months to achieve a firm texture that crumbles pleasantly for snacking.

176010 MFG#059030 TALEGGIO DOP 1/4.6LBS
ITALY gio Valley, a characteristic valley in the upper Bergamo area. The cheese is brushed
Taleggio DOP is made exclusively with cow’s milk. Its name is derived from the Taleg-

weekly with brine as it sits 50 days in pinewood cases in the canteens of the Taleggio
Valley. Traditionally eaten at the end of a meal, nowadays it is also used as a basic
ingredient for tasty dishes.

10019026 MFG#054607 CACIO DI BOSCO AL TARTUFO 2/4 LBS
ITALY Cacio di Bosco from II Forteo, is a sheep’s milk cheese studded with tiny specks of
truffles. It has a long aging process that gives it, its hard surface. It has a smooth.
firm, oily texture, dotted with big truffles. The truffles give this cheese a strong
taste that leaves you wanting more. It is a great table cheese and can also be graded
on top of risotto.

83 COAST TO COAST FOOD BROKERS