MONTE POLLINO STRACCIATELLA 2/5LB
MONTE POLLINO STRACCIATELLA 2/5LB
Monte Pollino Fresh Mozzarella is crafted with real California milk, delivering a delicate, creamy texture. Soft, fresh, and perfectly balanced, it melts beautifully. It can be enjoyed on its own or as a versatile addition in salads, pizzas, and pinsas.
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LIONI DRY SCAMORZA 1/1.5LB
FOOD SERVICE, FRESH CHEESE, GROCERY, MEAT & CHEESE, NEW ITEMS, SEMI-SOFT & BLUE CHEESE
This mild, semi-soft cheese slices easily for snacking or appetizers and melts perfectly on paninis and other hot sandwiches.
ANGELO & FRANCO BOCCONCINI FOOD SERVICE 3/3LB
FOOD SERVICE, FRESH CHEESE, MEAT & CHEESE
When Angelo Tartaglia and Franco Russo moved to Los Angeles from Bagnoli Irpino, Italy, they brought with them the skills and knowledge to produce authentic Mozzarella right here in California.
• All milk is sourced from California Dairies
• Every shipment received is tested for rBST
Combining time, honor, tradition and the latest technology, Franco follows his family’s one hundred year old traditional Mozzarella recipe in their state-of-the-art facility in Southern California. A&F mozzarella is NON-GMO, made with 100% natural and locally sourced ingredients, and is stretched at the optimal temperature making it suitable for any dish.
Each Bocconcini ball is 2 oz.
ANGELO & FRANCO MOZZARELLA CILIEGINE 8/8OZ
FRESH CHEESE, GROCERY, MEAT & CHEESE
When Angelo Tartaglia and Franco Russo moved to Los Angeles from BagnoliIrpino, Italy, they brought with them the skills and knowledge to produce authentic mozzarella, ricotta and buratta right here in California. The small mozz balls, or ciliegine, make for an excellent appetizer.
CAROZZI TALEGGIO DOP 1/5LB AVG
MEAT & CHEESE, SEMI-SOFT & BLUE CHEESE
Taleggio is a DOP cheese with creamy texture, produced by whole cow milk. It finds in Valsassina a perfect microclimate to express all the best of its refined qualities: an intense, deep and persisting aroma, an overwhelming and delicious creaminess, and a delicate and buttery taste that with maturation acquires a slightly piquant tinge.
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