Comments on: Italian cheese reviews part 1 http://www.italianfoodculture.com/italian-cheese-reviews-part-1/ 2000 years of tradition cannot possibly be wrong! Sat, 26 Feb 2011 23:10:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: ben tarquini http://www.italianfoodculture.com/italian-cheese-reviews-part-1/#comment-24 ben tarquini Fri, 27 Mar 2009 11:57:51 +0000 http://www.italianfoodculture.com/?p=32#comment-24 hi hoz you hi hoz you

]]> By: Lester http://www.italianfoodculture.com/italian-cheese-reviews-part-1/#comment-18 Lester Fri, 06 Feb 2009 05:38:20 +0000 http://www.italianfoodculture.com/?p=32#comment-18 Go to this link http://www.atalanta1.com/detail.asp?ProductID=592 it will give you more information. I have been selling this cheese for over a year now, it is great for people who like truffles. By the way I have enjoyed our email conversations! By the way which do you like better Gorgonzola or Roquefort? Go to this link http://www.atalanta1.com/detail.asp?ProductID=592 it will give you more information. I have been selling this cheese for over a year now, it is great for people who like truffles. By the way I have enjoyed our email conversations! By the way which do you like better Gorgonzola or Roquefort?

]]> By: Lester http://www.italianfoodculture.com/italian-cheese-reviews-part-1/#comment-16 Lester Thu, 05 Feb 2009 08:40:33 +0000 http://www.italianfoodculture.com/?p=32#comment-16 I am sorry, I did not spell Antonio's last name correctly before . It should be spelled Carpenedo. I am sorry, I did not spell Antonio’s last name correctly before . It should be spelled Carpenedo.

]]> By: Lester http://www.italianfoodculture.com/italian-cheese-reviews-part-1/#comment-15 Lester Thu, 05 Feb 2009 08:35:03 +0000 http://www.italianfoodculture.com/?p=32#comment-15 Sottocerne just means "under ash" and tartufo refers to truffles, Perla Grigia is the name of the cheese created by Antonio Carpaneda. It has a rind that is covered with a vegetable ash that is mixed with several herbs and cinnamon. This ash and herb layer produces a pungent but plesant aroma. Sottocerne just means “under ash” and tartufo refers to truffles, Perla Grigia is the name of the cheese created by Antonio Carpaneda. It has a rind that is covered with a vegetable ash that is mixed with several herbs and cinnamon. This ash and herb layer produces a pungent but plesant aroma.

]]> By: Valentino http://www.italianfoodculture.com/italian-cheese-reviews-part-1/#comment-17 Valentino Thu, 05 Feb 2009 08:04:36 +0000 http://www.italianfoodculture.com/?p=32#comment-17 Of course i can translate back and from the italian... but there's no trace of "Perla grigia" name on the original site. Of course i can translate back and from the italian… but there’s no trace of “Perla grigia” name on the original site.

]]> By: Valentino http://www.italianfoodculture.com/italian-cheese-reviews-part-1/#comment-14 Valentino Wed, 04 Feb 2009 13:18:30 +0000 http://www.italianfoodculture.com/?p=32#comment-14 As far as i can say, it's an italian cheese, but it's not one of the classical kinds and what has made me suspicious was the name applied "perla grigia". Which is not related with the original name :it's called "sottocenere aromatizzato al tartufo". If you have a contact with atalanta1, it wouldn't be bad to link to the site of the original producer... http://www.lacasearia.com/produzione-formaggi/index.php As far as i can say, it’s an italian cheese, but it’s not one of the classical kinds and what has made me suspicious was the name applied “perla grigia”. Which is not related with the original name :it’s called “sottocenere aromatizzato al tartufo”.

If you have a contact with atalanta1, it wouldn’t be bad to link to the site of the original producer… http://www.lacasearia.com/produzione-formaggi/index.php

]]> By: Lester http://www.italianfoodculture.com/italian-cheese-reviews-part-1/#comment-13 Lester Wed, 04 Feb 2009 07:12:29 +0000 http://www.italianfoodculture.com/?p=32#comment-13 Perla Grigia is not a "fake Italian cheese" I don't know where you got that idea !!! I think you should do a little more research by checking out some wholesale cheese distributors such as Atalanta Corp in New Jersey. www.atalanta1.com Perla Grigia is not a “fake Italian cheese” I don’t know where you got that idea !!! I think you should do a little more research by checking out some wholesale cheese distributors such as Atalanta Corp in New Jersey. http://www.atalanta1.com

]]> By: Lester http://www.italianfoodculture.com/italian-cheese-reviews-part-1/#comment-5 Lester Fri, 23 Jan 2009 10:49:04 +0000 http://www.italianfoodculture.com/?p=32#comment-5 I like your intro to Ialian cheese but in my humble opinion the KING of Italian cheese is the DOP regulated Reggiano Parmesan. This cheese has a bolder flavor and should be used as a table cheese not for grating. Also seek out Perla Grigia or "gray pearl" it is a great cheese that has slivers of truffles thru out the paste and has an herb and vegatable ash rind. Check out my my website www.aroundtheworldcheese.com or my blog at http://aroundtheworldcheese.blogspot.com I like your intro to Ialian cheese but in my humble opinion the KING of Italian cheese is the DOP regulated Reggiano Parmesan. This cheese has a bolder flavor and should be used as a table cheese not for grating. Also seek out Perla Grigia or “gray pearl” it is a great cheese that has slivers of truffles thru out the paste and has an herb and vegatable ash rind.
Check out my my website http://www.aroundtheworldcheese.com
or my blog at http://aroundtheworldcheese.blogspot.com

]]> By: Valentino http://www.italianfoodculture.com/italian-cheese-reviews-part-1/#comment-6 Valentino Fri, 23 Jan 2009 08:10:16 +0000 http://www.italianfoodculture.com/?p=32#comment-6 While we can debate endlessy on "Parmesan vs Grana Padano", i never heard about this "grey pearl" in italy... and there are no traces on italian sites, i think it's a fake "italian cheese"... While we can debate endlessy on “Parmesan vs Grana Padano”, i never heard about this “grey pearl” in italy… and there are no traces on italian sites, i think it’s a fake “italian cheese”…

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