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About the Cheese Cellar

StarChefs: How did you go about developing/building a cheese cellar?

Roberto Donna: Building a cheese cellar is like building a wine list - it is a very personal effort, decided by personal flavors and preferences. We have anywhere from 50-75 cheeses at any one time from almost all over the world. I like the chance to try new things and also to let customers try them. Today I have cheeses from Italy, France, the U.S., Argentina, Switzerland, the Netherlands, Spain, and the Middle East.

SC: What is the best way to store cheese?

RD: The best way to store cheese is in proper refrigeration with a humidifier inside.

SC: What types of cheese do you make yourself?

RD: We currently make several different kinds of cheese that I like and think the customer will want to try. Of course, there is the fresh mozzarella made daily, then Tomino - a soft, cow's milk cheese, Bruse - a mix of fermented goat and sheep cheese - fermentation is stopped with grappa.

SC: Which wine goes best with a sharp, pungent cheese and which goes best with a mild, creamy cheese?

RD: I believe a sweet wine goes best with a sharp, pungent cheese, and a full-bodied young white goes best with a mild, creamy cheese.

SC: What are a few of your favorite cheeses?

RD: Castelmango, Goat cheese - many varieties, Gorgonzola and Toma.

 



Cheese Tips

1. To preserve fresh cow milk tomini - refrigerate with Ziploc bags

2. One of the best ways to eat Castelmango is to cut it into small pieces and serve it with honey

3. With your leftover cheese, take the crust away and put it in a jar. Cover the jar with heavy cream and leave jar covered with cheesecloth for 7 days of fermentation. After 7-8 days stop the fermentation by adding a teaspoon of grappa to the mixture. Mix and serve on crusty bread.

Serve with a glass of Barolo.

 



Cheese
,

an important part of every meal acording to Roberto Donna and most Europeans in general...The following are some of the cheeses which can be found at the Galileo Cheese cellar. Diners can visit Galileo and samples cheeses off the rolling cheese cart for a cheese course alone with a glass of wine, or enjoy it after dinner.

ASH GOAT
From PA, goat milk, mild semi soft preserved in ashes.

ASIAGO PRESSATO
From Treviso area, cow’s milk, firm texture, slightly sweet mild flavor.

ASIAGO D’ALLEVO
From Dolomiti area, cow’s milk, firm texture with a butter-scotch flavor but but still mild.

BETTIMATT
From Piedmont. Cow’s milk firm texture, mild flavor and slightly aromatic, on the nutty side.

BRA DURO O TENERO DOP
From Piedmont, cow’s milk with a touch of goat or sheep, semi firm texture slightly piquant and nutty.

BRIE DE MEAUX
From France. Cow’s milk, soft texture with a simultaneous taste of fried egg. Garlicky, nutty, truffle like and mushroomy.

BRINATA
From Tuscany, sheep milk, fresh pecorino, semi soft texture, with a very white mold crust, mild and milky flavor.

BRUSS ( home made)
Fermented mixed milk cheese, soft, full flavor, with a hint of grappa.

BUFAGELLA
From Piedmont, semi firm texture, full, woody , very ripe flavor with hints of walnuts.

CACIO DI ROMA
From Lazio area, cow’milk, semi-firm texture, mild flavor.

CASTELMAGNO
From Piedmont, large percentage of cow milk and small percent of sheep or goat milk. Flavor is mild, slightly tart and intensely nutty.

CHIMAY
From a monastery in Belgium, cow’s milk, semisoft, mild flavor.

COULOMMIERS ( Brie)
From France, cow’s milk, soft texture, flavor with hint of truffle, garllic,mushrooms.

CROTTIN DE CHAVIGNOL
From France, Sancerre, semisoft to semihard creamy and mild to sharp and salty.

DOUX DE MONTAGNE
From France, cow’s milk, semi-soft texture, mild flavor.

FIORE SARDO
From Sardigna, sheep milk, firm texture, gentle piquant flavor.

FONTINA VALLE D’AOSTA
From Aosta, raw cow’s milk, semi-hard with a honeyed, nutty, buttery flavor.

FORMAGGINO
From Piedmont. 50%cow’s milk and 50% goat milk, soft texture, mild goaty flavor, with light acidity

GOAT BLUE
From Virginia. Goat’s milk, firm texture pugent, woody flavor.

GOAT CHEESE VIRGINIA
From VA, goat milk with a tangy earthy flavor.

GOAT CHEESE PENNSYLVANIA
From PA, goat milk firm texture, with a sweet spicy flavor.

GORGONZOLA
From Lombardy, cow’s milk, soft texture, spicy, peppery earthy flavor.

GOUDA
From Netherlands, whole cow’s milk. Hard tangy with a slight butterscotch flavor.

IDIZABAL IZAR-GAZTA
From Spain, basque area, sheep milk, smoked, firm texture, rich, buttery, nutty flavor.

LE BERGER DE ROCASIN
From France, sheep milk, soft ripened texture, mild nutty f lavor on the mild side.

LONGHORN
From Lancaster PA, cow’s milk, firm texture, mild flavor with a nice long milky after taste.

MAHON
From Spain, cow’s milk, semi firm or firm, sharp, salty, buttery, fruity, nutty aroma.

MANCHEGO
From Spain, sheep milk, firm texture, mild, slightly briny, nutty flavor.

MONTEREY JACK ORGANIC
From PA, pasteurized cow’s milk, semi soft white and gentle, with a slight acid tang.

PATA DE-HULO DE CISTIERNA
From Spain, sheep milk, firm texture, peppery, spicy earthy flavor.

PECORINO TOSCANO
From Tuscany, sheep milk. Intense sheepy flavor with a mild peppery finish.

PECORINO AL GINEPRO
From Tuscany, sheep milk. Firm texture with a full flavor of juniper.

PECORINO NELLE FOGLIE DI NOCI
From Tuscany, sheep milk, firm texture, mild , peppery, earthy flavor with a slight walnuts aroma.

PECORINO PAPATO
From the hills of Rome. Sheep’s milk with whole black peppercorn, firm texture and an interesting, unusual rather sheepy taste.

PETIT LIVAROT
From France, cow’s milk, semi firm texture, very aromatic of spices

QUESO DE VINO
From Spain, firm texture, tangy with a slight pungent whiny flavor.

RASCHERA DI PIANURA
From Lombardy, cow’s milk plus little goat or sheep, semi soft texture, slightly piquant and almondy.

RICOTTA
From local farmers. Cow's milk with sheep milk.

RICOTTA INFORNATA DI BARI
From Puglia , sheep’s milk, semi soft texture, salty and nutty.

REBLOCHON
From France, a washed-rind cow’s milk, soft with a mild, fruity flavor.

ROBIOLA
From Piedmont. Cow's milk, very soft creamy texture, buttery flavor.

ROQUEFORT
From France, a ewe’s milk blue cheese, spicy. soft and complex

SAINT ANDRE
From France, cow’s milk, triple cream cheese, very rich with a nutty creamy flavor.

SEIRASS DEL FIEN
From Piedmont, cow’s milk Ricotta. Soft texture, mild milky flavor fortified by the hay surrounding it.

SOTTOCENERE AL TARTUFO
From Treviso. Cow’s milk, firm texture with flavor of white truffles, spice and anis.

STILTON
From Central England, semi hard with a rich tang.

TALEGGIO
From Lombardy, soft cow’s milk with a buttery, beefy flavor.

TETILLA
From Spain, cow’s milk firm but supple texture, mild and tangy flavor.

TOMA
From Piedmont, cow’s milk and sometimes a small part of goat milk. Soft and supple texture, changes from type but the flavor goes from haunting, white truffle to a mushroomy, garlicky aroma.

TOMA DI CARAMAGNA
From Piedmont, cow’ milk, firm texture slightly buttery, piquant, and nutty

TOMA D’ALBA
From Alba, cow and sheep milk, semi firm texture with a milk sweet flavor going to slightly piquant with time.

TOMA DI MURAZZANO
From Piedmont, cow and sheep milk, firm texture with a nutty and earthy flavor.

TOMA FAMIGLIA DURAN CANTON
From Piedmont Alps, Sheep and cow’s milk, firm texture and a mild, buttery flavor.

TOMA FAMIGLIA MONNET.
From Piedmont Alps, firm texture, with a sweet mild, nutty and milky flavor.

TOMA FAMIGLIA MONNET AL GINEPRO
From Piedmont Alps, firm texture, mild juniper flavor.

TOMA FAMIGLIA MONNET AL ROSMARINO
From Piedmont Alps, firm texture, mild flavor of rosemary , slightly nutty.

TOMINO DEL BOSCAIOLO
From Piedmont, cow's milk, soft texture, flavor close to butter.


Iginio Pignatelli
Mastro Formaggi
Galileo/Il Laboratorio

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