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Updated by mikefallergil on Dec 05, 2020
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Cheeses and Salumi Collection

Here are some of the cheeses and salumi available at Cibus Direct - your first thought Italian grocery store in the US.

Source: https://cibusdirect.com/collections/cheeses

DOP Grana Padano wheel, 80 lb - 16 Months

DOP Grana Padano Wheel is a refined cheese of extreme quality made from unpasteurized cows' milk in giant copper cauldrons, then aged for a min of nine months.

Caciocavallo Affumicato (Smoked), 1.9 kg - 4.5 lb

Caciocavallo is a seasoned stretched curd cheese typical of southern Italy. Produced with cow's milk with the addition of only rennet, lactic ferments and salt, it is kept hanging from the horse (hence the name) of a beam for drying. Caciocavallo cheese can be spicy or sweet depending on the rennet used. It has a mediu

Prosciutto di Parma - Pre sliced 3 oz

Prosciutto di parma is an italian dry-cured ham that is thinly sliced and served uncooked. Proscuitto is king of ham ,yields sweet flavors in every bite.

Porchetta Arrosto - Slow Cooked Porchetta (approx 12 lb)

Porchetta is a typical dish of central Italy and a few northern regions. It consists of a whole pig, emptied, boned and seasoned, ideal for snacks in the cellar, typical of wine production areas. Its consumption is traditionally associated with street vendors who go where a considerable influx of people is expected (vi

Provolone Piccante (sharp) wedge, 8 lb

The Provolone Latteria Soresina ages in a controlled temperature and moisture ambience in order to guarantee the correct aging process. The sharp version is made with goat or lamb curd, matures for a minimum of three months up to one year or more, before the commercialization.Provolone contains large amounts of calcium

Topolino Provolone, 270 g - 9.5 oz

Provolone is a typical cheese of the Po Valley, born from the encounter between the tradition of stretched curd cheese from southern Italy and the great availability of milk from the north. This was only possible in the mid-nineteenth century, when with the unification of Italy the southern farmers were able to move to

Provolone Selezione (Extra Sharp) wedge, 16 lb

Provolone is a typical cheese of the Po Valley, born from the encounter between the tradition of stretched curd cheese from southern Italy and the great availability of milk from the north. This was only possible in the mid-nineteenth century, when with the unification of Italy the southern farmers were able to move to

Italian Butter, 250 g – 8.8 oz

The preparation of butter is probably one of the oldest methods of preserving milk fats invented by man. There are reports of butter making, for food, cosmetic, ceremonial, and medical uses, in Asia even 2000 years before the Christian era. Still, nowadays butter is obtained from the best milk or whey cream. Of course,

Prosciutto di San Daniele 16 M - PRESSED (approx 18 lb)

Prosciutto di San Daniele is crafted from the legs of hogs to 9 months or more. We find the moister, cooler climate make it mild, delicate with velvety texture.