The history of Douwe Egberts starts in 1753, when a husband and wife opened The White Ox, a gourmet shop, in the North of Holland. Their offerings focused on coffee, tea and tobacco-- products that were imported from the Far East and traded in Amsterdam. Sales grew rapidly and soon Douwe Egberts started a wholesaling and distribution business. They built their first coffee roasting plant in 1919 and began exporting their premium quality coffee in 1930. By 1960, Douwe Egberts accounted for more than half of Dutch coffee exports. Few coffees can match the heady power and richness of this popular blend.

For a stunning anti-pasto platter centerpiece, this large two-pound cut of Provolone Piccante is more than enough to go around!

Provolone is a northern Italian cheese that can be thought of as Mozzarella's older brother. Take some Mozzarella, form it into your favorite shape, and rub it down with brine, bind it with rope and hang it from the ceiling for a few months and Voila! - you have just made Provolone. There are two varieties of Provolone. Dolce (meaning sweet) is the mild version and Piccante (meaning sharp) is its spicy, more aged counterpart. We love this Piccante version, which is rarely available in the U.S .and much more interesting than the mild Provolone most Americans have come to know. One of the great sandwich cheeses, Provolone Piccante is also an excellent melting cheese that is perfect in omelettes or atop a toasted baguette.

• Made from pasteurized cow''s milk; aged over nine months.<li>Photo depicts whole 66 lb. form of cheese.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

One taste of this Award-winning cheese and you just might want to keep it for yourself. Originally from Italy, ours is crafted with pride in Wisconsin; and we think it is quite possibly the finest Provolone in the world. With a firm texture, this cheese is enticingly white and creamy. Net wt. 1 lb.

Piccante, the spicier more aged grade of Provolone originated in southern Italy and is a fine all-purpose cheese that is commonly used in antipasto, sandwiches and salads.

The history of Douwe Egberts starts in 1753, when a husband and wife opened The White Ox, a gourmet shop, in the North of Holland. Their offerings focused on coffee, tea and tobacco-- products that were imported from the Far East and traded in Amsterdam. Sales grew rapidly and soon Douwe Egberts started a wholesaling and distribution business. They built their first coffee roasting plant in 1919 and began exporting their premium quality coffee in 1930. By 1960, Douwe Egberts accounted for more than half of Dutch coffee exports. Few coffees can match the heady power and richness of this popular blend.

Imported Auricchio Provolone Sharp is a full fat cow's milk cheese. The taste of this Italian cheese varies with age, from mild to savory and hearty. Provolone is one of the most popular table cheeses and is excellent in salads and antipasto. (Aged 12 months

Auricchio Provolone cheese is made from the kneading and streching of cow's milk curd. However, Auricchio Provolone is the preferred provolone throughout Italy and the rest of the world. Perfect for pizza's, sandwiches, or just a snack.

Provolone is a northern Italian cheese that can be thought of as Mozzarella's older brother. Take some Mozzarella, form it into your favorite shape, and rub it down with brine, bind it with rope and hang it from the ceiling for a few months and Voila! - you have just made Provolone. There are two varieties of Provolone. Dolce (meaning sweet) is the mild version and Piccante (meaning sharp) is its spicy, more aged counterpart. We love this Piccante version, which is rarely available in the U.S .and much more interesting than the mild Provolone most Americans have come to know. One of the great sandwich cheeses, Provolone Piccante is also an excellent melting cheese that is perfect in omelettes or atop a toasted baguette.

• Made from pasteurized cow's milk; aged over nine months.
• Photo depicts whole 66 lb. form of cheese.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

One taste of this Award-winning cheese and you just might want to keep it for yourself. Originally from Italy, ours is crafted with pride in Wisconsin; and we think it is quite possibly the finest Provolone in the world. With a firm texture, this cheese is enticingly white and creamy. Net wt. 3 lb.

This specialty hails from the Southern Italian provinces of Abbruzo, Calabria, Campania and Sicilia. The meaning of its name has been debated for centuries, but its Latin roots are <i>Cacio - cheese and Cavallo - horse. Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback. The most popular theory is that the name has nothing to do with a horse, rather that caciocavallo is a copy of an ancient Turkish cheese called qasqawal. The origins of the name notwithstanding, caciocavallo is a traditional <i>pasta filata (stretched curd) cheese made from cow's milk. Other pasta filata type cheeses are mozzarella and provolone. Caciocavallos are gourd-shaped and come to us in pairs, tied together by a rope that loops around the "neck" of each cheese. After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds. We cut each caciocavallo into quarters, making four one pound cuts. Please call if you would like to order an uncut four pound unit. Varieties sold separately.

• Made from pasteurized cow's milk.
• Photo depicts whole 4 lb. form of cheese.<li>We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.