Did You Know?
‘Tis the season for hustling and bustling, the season for greeting and meeting, the season for eating and eating (cheese anyone?)…and oh yes, the season for giving. Throughout time, food has been considered one of the most precious gifts a person can give (and receive). Great food is a special gift… and Carlino’s has great food. We also have the food knowledge necessary to make your entertaining and gift giving a piece of cake…and the cake as well! Included in this offering is also a world of cheeses capable of pleasing both the palate and the eye.
The Italian love of cheese dates back to the Ancient times and the Italians are just as passionate about cheese today as they were during the Roman Empire. The Carlino family supports this passion by offering an incredible variety of world cheeses with an emphasis on all that is Italian.
One of the many cheeses offered on the list above is Gran Pecorino Carlino. Gran Pecorino Carlino is a sheep’s milk cheese that is aged in Abruzzo, Italy for the Carlino family. This medium-firm, yet light and flaky cheese goes through the same aging process as Reggiano Parmigiano. It is this maturation method, which takes place over two years, that preserves and accentuates the characteristic flavor and sweet undertones of the milk. Gran Pecorino Carlino will surprise you with its complex aroma and taste since both resound with lively notes of fresh milk…rare in a two year old cheese. The medium-firm texture makes it perfect not only for cubing but also for shaving. Make cheese a part of your holiday festivities…eat cheese for life!
Patty Church
-Carlino’s Executive Cheese Specialist
Just Arrived: Cheese Crates
In the month of hustle and bustle, Carlino’s has come up with the perfect way to give a “Cheese-y” gift to the gourmand in your life. Now available for purchase online, find a variety of domestic, international and specialty cheeses to make anyone’s holiday cheese-tastic!
No one can resist the “Italian Cheese Crate” with our own Gran Pecorino Carlino, Parmigiano Reggiano, Fig Infused Balsamic Vinegar & imported olives, to name just few items in this outstanding gift. For the traveling cheese lover we have the perfect combination with cheeses from Spain, Ireland, Holland and Italy in our “International Gift Crate”. For those who like to stay close to home, our “Domestic Cheese Crate” offers the delightful Bellavitano, Montamore with Merlot and Carlino’s Espresso Encrusted Cheddar. Yum!
All of these are perfect for a cheese lover of any kind.
View our cheese crates HERE
Cheese Goes with…Stress Free Holidays
Throughout time, the gift of food has been considered one of the most precious gifts. Take the worry that goes along with giving the perfect gift out of the picture with Carlino’s E-Commerce. Find everything from the perfect hostess gift to the perfect gift for the chef in your house. Carlino’s E-Commerce offers gift baskets to accompany all of your gift giving needs, along with our Exclusive Collection coffees, Mama Carlino’s cookbook and of course, Carlino’s finest Cheeses! Everyone is happy when they receive the gift of Carlino’s, and you will be happy when you give the perfect stress-free gift.
View our E-Commerce store HERE
Featured Item: Holiday Menu
Give yourself the ultimate host / hostess gift…the gift of relaxation. Enjoy your guests while Carlino’s cooks your holiday feast. Let us prepare your appetizers, desserts or the whole meal! Our holiday menu offers anything you could think of to keep you and your party guests happy.
View our 2012 Holiday Entertaining Menu HERE
Recipe: Carlino’s Italian Fonduta
Ingredients
- 8 oz. Gran Pecorino Carlino
- 8 oz. Trugole
- 8 oz. Tallegio
- 14 oz. Milk
- 3.5 Tbs. Butter
- 7 egg yolks
- Sliced mushrooms
- Salt & Pepper
- Toasted Italian bread
Instructions
- Cut the cheese into thin slices and marinate in the milk for 4 or more hours.
- Put the butter in a fondue pot.
- Slowly add the cheese and 5 Tbs. of the milk that it ismarinated in.
- Melt the cheese, stirring continuously until it can be pulled out in strings.
- Whisk the egg yolks with the remaining milk and stir in quickly with the cheese to give a smooth, thick creaminess to the fonduta.
- Season with salt and pepper.
- Divide the fonduta into small bowls, sprinkle with thinly sliced mushrooms and serve with toasted Italian bread.
- This is true comfort food.
All of the ingredients in the above recipe are available at Carlino’s Specialty Markets.
Sampling Saturday Events
December 1, 2012 – Bellavitano Espresso & Carlino’s Chocolate Balsamic
December 8, 2012 – Ciao Angelo Cheese & Fig Balsamic
December 15, 2012 – Prima Donna-Red & Blue just for you & Cranberry Balsamic
December 22, 2012 – Gran Pecorino Carlino & Carlino’s Extra Virgin Olive Oil & Carlino’s 18 year old Traditional Gold Leaf Balsamic
December 29, 2012 – Carlino’s Truffle Cheeses: Sottocenere Al Tarfufo, Caciotta Al Turtufo, Black Truffle Pecorino, Fromager d’Affinois with Truffles
Some of Carlino’s Italian Cheeses
Alta Badia: Northern Italy, cow, classic table cheese
Aged Asiago: Cow, hard, full-flavor
Baita Friuli: Cow, semi-hard, classic Italian table cheese
Bra Duro: Cow, hard, from the town of Bra
Bra Tenero: Cow, semi-soft, from the town of Bra
Buffalo Mozzarella: Water Buffalo, pasta filata
Cacio de Roma: Sheep, Rome, semi-soft
Caciocavallo: Cow, hard, full-flavor
Carlino’s Extra Sharp Provolone: Cow, hard, full-flavor, pasta filata
Fontina: Cow, semi-soft, great melter
Gorgonzola Dolce: Cow, blue, creamy and sweet
Gorgonzola Picante: Cow, blue, strong and flavorful
Gran Pecorino Carlino: Sheep, hard, aged in Abruzzi for the Carlinos
Grana Padana: Cow, hard, Reggiano’s younger cousin
Locatelli: Sheep, hard; what Americans call “spaghetti cheese”
Mascarpone: Cow, fresh, cream that absorbs all types of flavors
Pantaleo: Goat, hard, lemon overtones
Parmigiano Reggiano: Cow, hard, “The King,” aged two or more years
Pecorino Tuscano Fresco: Sheep, semi-soft, mild & creamy
Pepato: Locatelli laced with whole black peppercorns
Prosciutto Mozzarella Rolls: Handmade featuring imported prosciutto
Pepperoni Mozzarella Rolls: Handmade featuring Italian pepperoni
Mozzarella: Ciliegini, Ovaline, Medalliopns, Pearline, 1 lb. balls, smoaked
Ricotta Impastata: Cow, firm, used in cooking and baking, creamy
Robiola Two Lati: Cow and sheep, plump and runny
Rustico Black Pepper: Sheep, laced with red pepper flakes
Scamorza: Classic pasta filata
Sottocenere Tartufo: Venice, cow, semi-soft, laced with black truffle
Stelvio Stilfser: Cow, Northern Italy, Tyrolean, semi-soft, flavorful
Tallegio: Cow, washed rind, assertive
Toma Peidmontese: Cow, semi-soft, cheesy and buttery
Trugole: Cow, semi-soft, organic, vegetarian
Ubriacone: Cow, hard, a “Drunken” cheese (wine soaked)
