“Sapori unici” is a small creamery of experts’ specialized in aged cheeses. For “Sapori unici” the definition of “small” is only due to the limitation of the production because of the time needed to properly age to the right point our specialties.
Our cheese master, Elio Testa, is very well known in Italy; he select and perfection his products in his small laboratory in Latina creating unbelievable products thanks to his 5 decades long experience.
“…the cheese master main goal is to give to the product something extraordinary above the normal..”
Elio Testa differenciates from his peers because he works on the “heart” of the products to create a perfect marriage between the different parts of the cheese. His mentor, Girorgio Nesti, teach him the art of selecting the cheese and the way to give it “more” without changing its caracteristics.
No doubts the best way to expose and present these excellences is trought gastronomy but also in “enoteca”, restaurant and banqueting where the product can be understood. The company does not beleive this is a range of products for large retails.
Following the products list the first cheese that we like to present is…
Stuffed “Bon-bon”
You can find all the necessary information in the technical card. This cow milk cheese has a 10 days shelf life; when you open it you can find a soft creamy center with hazelnuts, pistachio and walnuts.
Cake of pistachio flavored cheese
This cheese was created “by mistake” when the young Elio Testa received in his shop a delivery of some cheese that were to soft but he decided to use it by creating something new, as he mention he decided to “dress it elgantly” and bring it around to expose it at the first few food fairs, first in Milan then Parma where it has an incredible success. Now we offer it also in mini cake size and 10 different versions.
Profitteroles
Profitteroles are delightful bites of Novara’s Gorgonzola enclosed in a pistachio and hazelnuts crushed crust (in a 6/700 grammes packaging of about 40 pcs) or dried blueberries (in a 6/700 grams packaging of about 20 pcs); all the profitteroles are flavored with some Passito of Panteleria wine.
INFILTRATED
All our infiltrated cheeses are always mild when cut despite the aging. We offer halved as well as quartered.
Raboso wine infiltrated cheese
The Raboso is a full bodied, exuberant wine. It is produced from two distinctive native vineyards in Piave area (Raboso Friulano and Raboso Veronese). Raboso wine infiltrated cheese is made by starting from a cheese made with milk from grass feed cows that give a distinctive purfume to it, then the cheese is “drunken” by immersion in the Raboso wine as well as injected with the same wine. The ability to change the temperature during the production process and the finishing stages made this product very creamy and compact.
…”It is my first infiltrated cheese and therefore it is a milestone in the Italian cheese production industry, it as been copied by many but with very little success, probably mainly because I use a very special and secret aging method. When I come to know about Raboso wine its was consider a “rude” wine, very local and full bodied therefore to find the perfect cheese to match with it was indeed to be find in Veneto. The cheese has very nice violet color with turquoise notes, it is completely wrapped in grape skins that allow the cheese to keep his qualities, it has to be eaten with the crust and the taste is quite strong and pungent. While tasting it you can flavor all the Reboso wine features; best to be accompained with hot grilled vegetables…”
Cartizze wine infiltrated cheese
Cartizze represents the highest oenological expression of the Valdobbiadine area. This wine epitomizes the finesse, elegance and delicate fruit and floral aromas of the grapes grown in the exclusive and extremely limited Cartizze area As well as previous one this cheese is made by starting from a cheese made with milk from grass feed cows that give a distinctive purfume to it, then the cheese is “drunken” by immersion in the Cartizze wine as well as injected with the same wine.
“This was my second infiltrated wine and was requested mainly to meet the more delicate taste of female customers, despite that it meet the male customers taste as well. Cartizze is a noble wine that required a noble cheese to match with, therefore I choose a cheese with milk exclusively from free range grass feed cows that give a distinctive purfume of alpine herbs. After the cheese is “drunken” by immersion in the Cartizze mosto it is also immerse in the Cartizze wine as well so to get it fully infused with Cartize aroma and perfume, after that, trought the exposition to different temperatures to form the crust, it is wrapped in Cartizze grape skins. This cheese has to be eaten with the crust and at the taste you can flavor in full the noble Cartizze. Originally for these cheese was used a Prosecco di Valdobbiadene but then was changed to the more noble Cartizze.”
Moscato of Terracina wine infiltrated cheese with Moscato flavoured fruits
This cheese is perfect to end a meal thanks to its full and sapid taste that it get from the fruits.
Teroldego wine infiltrated cheese
Teroldego grape is a dark skinned grape variety that is exclusively grown in the northern area of Italy the Trentino. Master Testa uses the prestigious wine from Mezzacorona winery to flavor a cheese with this wine, it is not at all an easy tasks however master Testa has indeed manage to made a right balanced product and has, the Master himself says, “the flavor will always stays in your mouth..”.
“Gran Moro” flavored with Modena’s Balsamic Vinegar
This cheese is create by the perfect marriage between a great product from mountain barns of Campoluzzo Superiore located on the border between Veneto and Trentino regions. The ivory color of the cheese reminds of the one of Parmesan cheese. This excellent product is also offered halved and in quarters. If you prefer another product with a stronger Modena’s Balsamic vinegar flavor then you should choose the “Pecoraceto’ (I will present this product later).
“Stregato alla menta literally translate as “Mint Bewitched”
This cheese is created by combining two fantastic products: the cheese “Salva Cremasco” and the liqueur “Strega”, a liqueur made with 70 different herbs included mint and saffron. This cheese is also offered halved, it is ideal for who loves a mild/sweet taste at the end of the dinner and if accompanied by a mojito it release the characteristic flavor of saffron..as Master Testa stated “try to believe”. Mint bewitched is very good also for the preparation of “Stregato” ice cream. The use of the mint in our products is not for the flavor but mainly to stabilize the product by balancing the molds.
Goat cheese Traminer wine
This cheese is made with Bio goat milk and the world renowned Traminer wine of Alois Lageder, the wine is made with the white skinned grapes in one of the most prestigious bio-dynamic vineyard of Trentino Alto Adige. The cheese is wrapped in the Traminer grape skins and it has to be tried in all sizes, whole, halved and quartered.
Littoria 32
Awarded in 2006 as the best dairy product of the year, this cow’s milk cheese is generously marbled and covered with cranberries found in the passito wine with infiltrations of raboso wine. Also available in half (it is the product from which Carpenedo’s BLU 61 was later created).
Orange flowers cheese
The cheese is made with cow milk from Piedmont region with a very small percentage of goat milk to give it a bit of acidity. The cheese present a generous grassing and the addition of candied orange skins from Sorrento and the Passito wine give to this cheese a unique, lively and perfumed aroma. We offer this cheese in halved as well and it is perfect if use as stuffing for tortelli, 40% orange flowers cheese and 60% sheep ricotta cheese, served with a red prawn bisque.
Portocereja
This is a cow milk cheese from Lombardy, it has a small grassing and a dry and firm consistency, soft to the cut with a thin crust. Thanks to the Port wine in which is infused its taste is full and present a ruby color. We consider this an art piece as it is completey covered with Vignola red cherries. We offer this cheese in halved as well, it is ideal to use this cheese as stuffing for tortelli mixed with sheep ricotta cheese, served with a goose or games ragout.
..”Since I was a boy working in the best gastronomy shop of Latina, I felt in love with my job that then it became a vocation and I have been lucky enough to have as mentors several masters of this industry from whom I manage to learn their working technics and food knowledge. My passion for the cheese brought me to create the famous “cheese cakes” but my real passion is and always will be the aging process. My last creation really give me lots of emotions. It was created by combining 3 products that always been my passion, the grassing cheeses, Port wine and Vignola red cherries. The cheese used in this product is a grassed Piedmont cheese from cow milk, with a very prominent scent of mountain herbs produced with the milk of free range grass feed cows with a sapid palate. After the cheese is “sgorbiato” it is immersed in the Port wine together with the cherries, I do personally decide for how long depending from the scents and the color it acquire; when it reach the quality I desire then I remove it from the Port wine bath and I cover the cheese with the chopped cherries that are marinated together with the cheese, then I wrapped it in a jute cloth and tied it. The selection of wrapped cheeses for me has something more than the others for the love and the passion that I put when I create them but my biggest happiness is the emotions that I see from my guests when the taste my creations..i use “taste” because for me cheese should not be eaten by tasted..”
Bufalino
This cheese is made with buffalo milk and marinated in Limoncello from Amalfi and covered in yellow lemon zest; it has a fresh and inebriant flavor and available in half as well.
Roma
This cow milk cheese “Salva Cremasco” was created when Elio Testa met “Er Capitano Francesco Totti” in a famous restaurant in the Italian Capital city. During this encounter Totti, a real fan of Testa products, asked him to create a special cheese dedicated to him; and then “Roma” was born, a delightful cheese wrapped in jute cloth marinated in orange juice and covered with orange zests and cherries.
Basilcapra
This is another variation of blue-marbled cheese made with sheep’s milk, wrapped in jute cloth, creamy with an intense flavor but not overpowering; it is covered with sweet basil leaves that gives a nice and elegant look and taste.
Peppermint Caprizola
This is another variation of blue-marbled cheese made with sheep’s milk, semi soft and very light marbling. The use of the mint in our products is not for the flavor but mainly to stabilize the product by balancing the molds.
Peppermint Muffieno
This is another variation of blue-marbled cheese made with cow’s milk, semi soft and very light marbling. This cheese is perfect for “mantecare” which means add some of the cheese to other preparation like pasta and risotto, to make it creamy, 10/15 grams of cheese per portion is suggested with a food cost of just €31/46 cents. Elio place the cheese in hay and then he “knock” it to feel if the marbling procees started.
The use of the mint in our products is not for the flavor but mainly to stabilize the product by balancing the molds. The hay, like the mint, does not give any flavor to the cheese but it regulate the humidity level (unless it is spray with water to create molds to be transferred to the cheese.)
Buffalo blue cheese with peppermint
This buffalo milk cheese is wrapped in jute cloth and had a compact and yellowish color with peppermint marbles.
Sheep’s cheese Quadrello with sage
This sheep’s milk cheese is wrapped in jute cloth, semi-soft and covered in sage and pepper; it is aged on fir’s wood. Due to it strong flavor it is suggested to remove the crust before eating.
Fienoagrumi
Cow’s milk cheese from Veneto, semi-hard with small cracks, it is covered with hay that is scented with Sicilian fresh citrus fruits and Sorrento’s lemon. The cheese is very refreshing, lively and reminiscent of summer with an approximate weight 2.5 kgs.
Black truffle Sottocenere
Cow’s milk cheese from Veneto; white in color with summer black truffle flakes and covered with ash. This cheese is perfect for cheese fondues.
Burned cheese (Arnone)
Armone of Castelmagno has a nice smoky scent, hay like color and a soft consistency.
..”This is the only molding that require a very short time. Molding process generally take from a minimum of 6 months to even above a year going trought all necessary tests. This Arnone cheese it is indeed a great cheese by itself and it was by “mistake”that we burn its crust. It was really a crazy moment when we cut it and discover that below the crust the cheese became even better and maintain its caracteristics. After removing the burned crust the smoky flavor is still very well present. Served with other cheeses in a cheese plate will indeed be a star and its flavor will be even better if served with a Mandarine compote.”
Arnone of Castelmagno with anise
This Arnone is covered with anise, soft and with a light yellowish color. This Arnone cheese is indeed a great cheese by itself, despite not able to be classified like Castelmagno as it is not in Castelmagno Consortium, it still have all the same characteristics of a young Catelmagno before the molding process. White in color and soft; after spending the maturation time covered in anise and on wooden planks, it acquire the right consistency. This great cheese is best served with warm farm bread and with one of the many great Italian wines for example a Barbera form Giacomo Bologna.
Mandorlivo
Cow’s milk cheese with a pale yellow color and soft body, it is cover with grinded almonds and Taggiasca olives that give color and flavor to the cheese. Mandolivo perfectly matches aperitif like “Spritz”.
Goat cheese flavored with Modena’s Balsamic Vinegar
This goat cheese had a pale yellow color, dry crust, firm and with Balsamic vinegar infiltrations. If you like another cheese with balsamic Vinegar but more delicate than you should go for the “Gran Moro” flavored with Modena’s Balsamic Vinegar cheese that we already talked before.
Semi-aged goat cheese with pear and cinnamon
This cheese is make with milk from free range grass feed goat in the Viterbo hills; the cheese has very white color and very thin crust; the taste is very delicate thanks to the combination of Kaiser pears and cinnamon.
Rino 63 Armagnac and pear
Rino, a great chef and friend of Elio, born in 1963 suggested to Master Elio the combination of cheese and the prestigious French Armagnac. Following his suggestion Elio took Arnone of Castelmagno cover it with delightful pears Williams and wrap it in Jude cloth previously soaked in Armagnac. This is a perfect cheese for mediation times..
…”This is a creation that was inspired by a guest/friend of mine (a great chef and gourmet) and I dedicate it to him. This is a noble cheese made with BIO milk and that has the perfect characteristics that match with such noble French liqueur. As my friend Rino say, the addition of the pears made a perfect marriage with the Armagnac. I had tried and tasted several times, sometime the liquor was too strong sometime to weak, sometime the cheese was braking because of too much Armagnac sometime was too hard because not enough. Once I find the right balance was indeed a great pleasure, a sublime taste with many flavors and perfumes that is hard to describe. This was like a difficult childbirth but this newborn “child” is magnificent, good, tastefully and more, I believe that its very difficult to achieve something better. The packaging give you a view from above of the cheese covered by the pear and around it the cloth remind a crown, yes indeed a crown for the king of these type of cheeses”…
Sheep’s milk cheese “Bagnolese”
The selection of the “Bagnolesi” is made with goat milk from “Bagnolese” race sheeps from the hill of Laceno In Irpinia (AV) and has a white color and a strong taste: Slow Food indicate as sole ingredients: sheep’s milk, sea salt and rennet. During the production the cheese is pressed to eliminate the serum therefore the taste is quite strong, It is then covered with hay that, as we know, does not give anything to the cheese than regulate the humidity.
“Bagnolese” cheese with Aglianico Superiore wine
The selection of the “Bagnolesi” is made with goat milk from “Bagnolese” race sheeps from the hill of Laceno In Irpinia (AV) and has a white color and a strong taste: Slow Food indicate as sole ingredients: sheep’s milk, sea salt and rennet. During the production the cheese is pressed to eliminate the serum therefore the taste is quite strong, it is than covered with Aglianico Superiore grape pomace and is drunken in the wine without infiltration of it.
Sheep’s milk cheese aged in tuff caves
The cheese is made exclusively with milk from free range grass feed sheeps in Viterbo hills, with very white color and a thin crust, the taste is strong, ideal for a dish like pasta with “ cacio e pepe” as alterantive to the roman sheep’s milk Pecorino cheese that nowadays is mainly produced in Sardinia with a strong flavored Sardinian milk). The aging in the tuff caves maintain the right humidity and avoid the heart of the cheese to become too dry.
Goat’s milk cheese aged in tuff caves
The cheese is made exclusively with milk from free range grass feed goats in Viterbo hills, with very white color and a thin crust, the taste is strong. The aging in the tuff caves maintain the right humidity and avoid the heart of the cheese to become too dry. This chees perfectly match with crudité.
Double milking sweet Gorgonzola
This cheese is produced by Franco Peltrinieri from Zola, the marriage of the double milking (the morning one been with higher fat content as the cow is well rested), the cheese has an intense molding from natural molds, a beautiful and true Gorgonzola.
“Gorgonoci” with honey and orange
Made by combining cows and sheep’s milk and it is wrapped in Jude cloth. Soft and creamy is filled with walnuts, chestnut’s honey and orange, it is sold only whole, approximately 3 kgs weight, it is suggested to cut it from center to outwards to avoid breaking it. Ideal to accompany aperitif like Spritz on toasted bread “bruschetta”.
Muffrutti, red berries blue cheese
Made by combining cows and sheep’s milk as the “Gorgonoci”. This cheese is covered and stuffed with honey and red berries with a soft under crust and delicate taste. Great as dessert.
