Asparagus Flan & Castella (Castelrosso fondue)

“Castella” is a brand new product from Caseificio Rosso, Piedmont. It’s an high-quality all-italian Cheese Fondue. Castella is not a mix of who-knows-what. Castella is made with only one cheese: Castelrosso.

This cheese, called also “Toma Brusca”, as per Piedmont tradition is made with “rested milk” from Pezzata Rossa d’Oropa, a ancient breed of cows bred only in this area. The milk, while resting, it becomes more acid; this gives a slightly sour cheese, with a wonderfully clean palate – and this is particularly indicated for a Fondue. Taste is sweet, with a rich bouquet of herbal scents.

To enjoy fully Castella you must consume it warm; you can put directly the jar into the microwave and wait just few sec. You’ll have the creamiest fondue you can dream of.

Want to try it? use it on an Asparagus Flan!

Trimmed asparagus 300 gr

Castella: 1 jar (125 gr)

Milk 75 gr

2 eggs and 1 egg yolk

Parmigiano Reggiano

extra virgin


Peel the asparagus by cutting the woody part of the stems, then wash and dry. Reduce the stems into rounds and cook with the tips in a pan with olive oil and a bit of water. When they are tender, put aside some hint of asparagus and blend with the one spoon of Castella, eggs, grated Parmesan cheese – then taste and add salt if necessary.

Spread the mixture into 6 buttered molds and bake in a water bath in the oven at 180 ° C for about 35 minutes. Do the toothpick test to see if they are cooked.

Meanwhile, warm the rest of the Castella, in water or by microwave.

When the pies are ready, serve it on dish covered in warm Castella sauce and asparagus tips kept aside.


SuperGold Parmigiano and Gorgonzola: Wca 2014


At BBC Good Food Show in London has just took place the World Cheese Awards 2014. Just like in the past years the italians producers are coming home with the hands full of awards; and also Gourm.it team has scored some very important points. Congrats to you all!


WCA 2014: full results


From the Gourm.it team, here’s the WCA 2014 winners:


Workshop Rosso: a trip through Piemonte

Friday the 31st of October Gourm.it office has welcomed Riccardo and Enrico Rosso, the owners of Caseificio Pierluigi Rosso. They came from Piemonte to explain their cheeses to our staff. A wonderful and tasty lesson!

The Rosso bros are excellent dairymen, but they’re also passionated communicators. So they explained to the Gourm.it staff the peculiarity or Piemontese dairy tradition, the characteristics of Pezzata Rossa d’Oropa, the “little breed” of cows whose milk concur to Rosso’s cheese production, and the principle category of Rosso’s cheeses

Then, we ate! We had more than 10 cheeses to taste; while for all their name and description we refer you to our website, here we’d like to explain to you the three most loved by gourm.it staff:

3° : Gratin Blue

a little cheese in a beautiful package, perfect also for free service. Made with acified milk with the adding of penicillium roqueforti. A little, young and italian “Roquefort”, pleasantly clean, stinging but not spicy, really elegant.

2°: Margot

A beer cheese as you never tasted before. Beer (Pilsner and Weizen, made by an italian micro-brewery called Un Terzo) is added directly to the milk, even before the curdling begins. What you obtain is an elastic and buttery curd, with beautiful eyes, and a wonderful bread’s crust scent. The sweetness of the milk and the bitterness of the yeast make a perfect pair.

1°: Maccagno raw milk

Yes, we may be traditionalists, but raw milk Maccagno is unequalled. This “toma” is little for tradition, because traditionally made in little valley that allowed only little herds.  Curd is snow white, with little spread eyes, soft and buttery. The raw milk one is particularly interesting, because the herbal scents are more intense and it closes with an interting sour touch.

Would you like to know more about these cheeses? Let us know!


fesa marinata di Angus… organic

Where glad to introduce you to one the masterpieces of one of our associates: Fattorie San Lorenzo

This product is very appreciated in the Ho.Re.Ca. channels, for its high nutritional values and the genuiness of the ingredients, but also for its taste pleasant and refined. Its skilful marinading enhance and harmonize with the natural intensity of raw meat.

Fattorie San Lorenzo is born in 1975. Elio Bussolotti founded it to unite the big green Sardinia pastures to great northerner’s manifacturing skills in one unique beef farm. Annalisa and Ilaria, Elio’s daughters, are now helping him carrying on his intuition every day, with care and passion.

the land & the animals

Cattle is born and grows in the wild, grazing in green pastures, rich with all Mediterranean biodiversity. When is 10 months old cattle is transferred to Fattorie San Lorenzo farm, where it feeds only with organic provender and grain, also produced by Fattorie San Lorenzo. Cattle’s welfare, love for the enviroment, short food supply chain: three principles that makes Fattorie’s beef very genuine, healthy… well, and very tasty too.

This product is available with a 30 days reservation.

Are you interested? Let us know!


Alma Caseus 2014: and the winner is…

We’d like to congratulate all Gourm.it associates that won at Alma Caseus 2014.

Caseus is the National contest dedicated to the world of cheese, a competition conceived to add value to this great patrimony of Italian gastronomy through the relevant products and professionals.

All the winners here

What’s Alma Caseus? Following the same pattern of International cheese-related contests, ALMA Caseus is the most detailed and complete one in Italy, as far as technical and professional skills are concerned. Cheese cutting and serving, origin, communication, quality and culture of product are equally important and taken into account in the contest. The third edition took place in collaboration with “Fiere di Parma” at CIBUS, the 17th International Food Salon (Parma, May 5th to 8th 2014).