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Stir it up magazine AUGUST 2017

WWW.FUTURA-FOODS.COM  @FUTURAFOODS REMARKABLE HERITAGE AND DIVERSITY OF Continental Cheeses Futura Foods are acknowledged leaders in sourcing and supplying cheeses from around the Mediterranean. Having specialised in this region for over 15 years, the company is now proud to include Italian, Greek, Cypriot, French and Spanish cheeses in their outstanding portfolio. This superb range includes cheeses of long-standing tradition and heritage right through to modern day, perhaps even unheard of in the UK historically. The company has a highly experienced team of ‘cheese experts’ who are dedicated to providing full sales, technical, marketing and logistical support as part of the tailored service for the retail and foodservice industry sectors. With a flexible and established distribution network, Futura can deliver their range of Mediterranean cheeses seven days a week to all parts of the UK and Ireland. Here are a few examples of our wonderful Continental collection starting with some interesting background information about our highly popular and versatile Italian PDO cheeses. A LITTLE DETAIL ABOUT THE CHEESES Parmigiano - Reggiano PDO This cheese is made to a recipe barely changed since the 12th century. It is made with skimmed milk, which reduces the fat content. However, it is also very hard when mature with significantly lower moisture content than Cheddar. Superb simply eaten in chunks, and probably the most versatile cheese in the world for cooking, as it dissolves when heated, leaving behind a sweet, fruity, tangy flavour in virtually any savoury dish you choose to make - from bread to sauces, soups, salads and pasta. Gorgonzola PDO Rustic yet elegant in appearance with a melt-in-the-mouth texture, musky aroma and sweet spicy tang. It is thought to be the first blue cheese. This is a very versatile cheese to stir into steaming pasta or added to sauces and dips. The highly popular Gorgonzola Picante PDO is a firmer, sharp, blue cheese made with unpasteurised cow’s milk. It has a white or pale yellow compact, crumbly texture speckled with blush-green marbling. The cheese is frequently enjoyed as a dessert with fruit. Grana Padano PDO Created in the 12th century this hard cheese is now made in the Padana Valley and is now the most popular of all PDO cheeses. Classically used on Pastasciutti al dente, in ravioli and in a vast range of other recipes. Fontina PDO This exceptional semi-soft cheese is made from the milk of the Valdostana cows that graze at the foot of Mont Blanc. The cheese is famously used in a fonduta, a dish in which the cheese is whipped with eggs and cream. Tallegio PDO Tallegio is another ancient Italian cheese which was created to preserve the local milk from the cows grazing the summer alpine pastures. The surface of every cheese is imprinted with the distinctive four leafed brand. This is an excellent table cheese and it can be eaten in its natural state or used in various recipes because it melts so readily. Typically served at the end of the meal with apples, pears or figs or in pastas, risottos, soups, omelettes and salads as well as in some types of pizza and crêpes.


Stir it up magazine AUGUST 2017
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