Poderoso’s cheese is made the old-fashioned way according to ancient traditions, without any additives or preservatives, and is a great source of protein.
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. Their ricotta is particularly light, with a pleasant milky sweetness.
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.
Grana Padano is a sweet-scented semi-fat cheese with a delicate flavor and a hard and granulose paste, after being cooked and left to mature. It is made with partially skimmed cow milk naturally risen to the surface in open-top stainless steel basins. Grana Padano is a highly versatile cheese, when young, it is best eaten raw since it is softer and delicate. When it is mature and grated, its more distinct flavor enhances soups, risotto and pasta dishes.
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