FAIRFIELD, NJ ANCO Fine Cheese will introduce four new cheeses two from Italy and two from Spain at Januarys Fancy Food Show in San Francisco.
Its an exciting time for ANCO and for lovers of fine cheese, said Sebastien Lehembre, Marketing Manager at ANCO. Our new cheeses offer great variety. Two are made with cows milk, one with goats milk, and one with both plus sheeps milk. Theres something for everyone.
The new cheeses are:
Il Vilaggio Asiago Fresco PDO
Named after its home on Italys Asiago plateau, Asiago cheese received a Protected Designation of Origin (PDO) status in 1979.
While Asiago cheese dates all the way back to the 16th century, Il Vilaggios Asiago production cycle is actually quite short. The cheese only ages for one month, imparting the taste of fresh milk. While Asiago cheese originally was made from sheeps milk, Il Vilaggios Asiago is made from cows milk.
Il Vilaggio Asiago Fresco is sweet and creamy with a mild flavor, yet is fairly salty with a slight tang.
Il Vilaggio Montasio Mezzano PDO
Montasio cheese goes back even further than Asiago, originating in the 13th century. Like Asiago, Montasio enjoys PDO status, receiving the designation in 1986 and was originally made of sheeps milk but now is made of cows milk. Unlike Asiago, which is aged only one month, Montasio is aged for six months.
Il Vilaggios Montasio Mezzano is a flavorful, versatile cheese. It can be served as is, perfect with bread and fruit. It also melts smoothly, making it a natural for everything from pasta to casseroles, Panini, and macaroni & cheese.
La Cabana Iberico Semisoft Cheese
Iberico is one of Spains most exclusive cheeses. Typical of Spanish cheeses, it is a blend of cows, sheeps and goats milk. The blend brings out the best of each milk creamy texture and mellow taste from the cows milk, nutty and slightly sweet flavors from the sheeps milk, and herbaceous notes from the goats milk.
Aged for 105 days, La Cabana Iberico is distinctive not only in flavor but in appearance. Its imprinted with the marks of a woven basket.
La Cabana Rosemary Goat Semisoft Cheese
This creamy cheese is made using 100 percent fresh goats milk from the best goat breeds in south central Spain, where the goats are fed an all-natural diet. To preserve the milks nutritional values, an unrefined process is used during production.
Careful attention to quality ingredients and production techniques results in a superior cheese. Mild in flavor, the cheese has a subtle aftertaste of fresh rosemary.
For more information on these and other ANCO fine cheeses,
About ANCO
ANCO Fine Cheese is one of the largest importers of specialty cheese in the U.S., importing from more than 20 countries. Many of the best European cheesemakers – including group Bongrain SA, Friesland Campina and Wensleydale Creamery – rely on ANCO to import their delicacies to the United States. ANCO has five U.S. distribution centers to guarantee product freshness and food safety control. Visit ANCO online at www.ancofinecheese.com
Source: ANCO
