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Despar Italia Adds Six New Cheese SKUs To Premium Line

Published on Nov 16 2020 10:59 AM in Private Label tagged: Trending Posts / Cheese / Italy / Despar Italia / Despar Premium

Despar Italia Adds Six New Cheese SKUs To Premium Line

Despar Italia has announced that it has added six Italian DOP cheese SKUs to its Despar Premium private label line.

The new additions, from the Veneto, Tuscany, and Sicily regions, use 100% Italian milk collected in areas indicated by the Pecorino DOP Consortium.

The first in the range is the Angelico di Montagna cheese from Veneto. It is produced with whole milk from the foothills of the Veneto region and is known for its soft paste texture and velvety white bloom. 

The cheese, prepared during the Christmas period as the colder temperatures guarantee optimal ripening, is perfect for consumption throughout the year.

Regional Products

Two additions from the Tuscany region include the Pecorino Stagionato and Giovane Porzionato.

Pecorino Stagionato stands out for its intense aroma and is available both in whole or portioned form, while Giovane Porzionato is characterised by a white and compact texture with a delicate taste.

The range also features the Pecorino Siciliano DOP, Piacentinu Ennese DOP and Ragusano DOP from Sicily.

Pecorino Siciliano DOP is made of sheep's milk and aged for three to 18 months in a traditional basket, which gives it a wrinkled appearance.

Recognized by the Slow Food consortium, the Piacentinu Ennese DOP uses milk from an autochthonous Sicilian sheep species. 

The cheese is distinguished by its yellow colour, imparted by the addition of saffron during the production process.

The production of Ragusano DOP, one of the oldest cheeses in Italy, follows an ancient recipe dating back to the 1500s.  

It is characterised by a delicate, aromatic, slightly spicy flavour. The cheese is conserved in wooden containers, where they are salted and preserved for up to eight days.

© 2020 European Supermarket Magazine – your source for the latest retail news. Article by Branislav Pekic. Click subscribe to sign up to ESM: The European Supermarket Magazine.

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