4 Italian PDO Cheeses at Speciality & Fine Food Fair 2016

March 4th 2013


Asiago, Mozzarella di Bufala Campana, Gorgonzola and Parmigiano Reggiano will be coming together to exhibit at this years Speciality & Fine Food Fair at Olympia, London from 4th- 6th September 2016 (Stand 2458).

At the stand, samples will be available to give you a taste of these traditional Italian cheeses. With all 4 cheeses certified with a PDO status, their provenance, authenticity and quality are guaranteed.

In the recent years, the market has been consistent, with a growth in dairy imports from Italy from 2011 to 2015 of 20.49%, growth that has also been confirmed in the first 4 months of 2016 with a 13.99%.

As well as sampling the cheeses, a selection of information leaflets and recipe cards are available to learn more about the products and for recipe ideas.

An expert from each of the 4 PDO Cheese Consortia will be present at the fair, so if you have any questions make sure to ask when visiting the stand.

Asiago web

Asiago has been produced for thousands of years within a geographically well-defined area around the Asiago plateau. Only Asiago cheese produced within this area is authentic Asiago PDO.

It is a healthy, wholesome product with a delicious and unmistakable flavour, guaranteed by the Ministry of Agriculture and by the Consorzio Tutela Formaggio Asiago (Asiago Cheese Regulatory Board). It is perfect as part of a balanced diet.

There are two types of Asiago; Fresh Asiago from whole milk and Aged Asiago from semi-skimmed milk. Fresh Asiago is a mild cheese that has a milky flavour, with sweet and slightly sour notes. Aged Asiago is a stronger matured cheese with an aromatic flavour. It has three different ages:

“Mezzano” (medium seasoned)

“Vecchio” (mature)

“Stravecchio” (extra mature)




mozzarella crop

Mozzarella di Bufala Campana PDO is a fresh spun cheese, which owes most of its unique characteristics to fresh water-buffalo milk produced in the place of origin.

Mozzarella di Bufala Campana is a cheese traditionally made in Central-South Italy: Caserta and Salerno provinces, and part of Benevento, Naples, Frosinone, Latina, Rome and Foggia.

The word “Mozzarella” comes from the verb “mozzare”, which means to cut off. This is done when the spun cheese is hand-cut by compressing it between the forefinger and the thumb.

The origin of the cheese is directly related to the introduction of the water-buffalo in Southern Italy. Mostly known in its typical ball shape (up to 800g) other sizes like bocconcini, ciliegine, ovoline, nodini and trecce (up to 3kg) can be manufactured, as well as the smoked variant (affumicata). Mozzarella di Bufala Campana s a highly digestible cheese which is low in lactose, salt and cholesterol.

The packaging must show both the Mozzarella di Bufala Campana and the PDO (Protected Designation of Origin) trademarks. Mozzarella di Bufala Campana is best eaten on the same day of purchase, always tasted at room temperature, if stored, best to choose a cold place, otherwise stored in the fridge.







gorgonzola web

Gorgonzola is a straw-white, soft cheese with greenish streaks deriving from a process called “erborinatura”in Italian, that is the creation of moulds. This cheese is creamy and soft, with a peculiar, typical taste. Soft Gorgonzola cheese is slightly spicy; Spicy Gorgonzola, whose curd is more blue-veined, is thicker and more crumbly.

Both types of Gorgonzola cheese are produced with pasteurised milk coming from cattle stations placed in the origin area, milk enzymes, and selected moulds giving the cheese its peculiar streaks.

Gorgonzola is a very ancient cheese. Some say Gorgonzola was first produced in the town of Gorgonzola, near Milan, in the year 879 AD. Some others say that it was first produced in Pasturo nella Valsassina, a great cheese-making area for centuries, due to the presence of excellent natural caves.

Maturing lasts at least 50 days for softer types, and more than 80 days for Spicy Gorgonzola. In order to enjoy better soft Gorgonzola qualities, it is recommended that you take it out from the fridge at least thirty minutes before consumption.




Parmigiano Reggiano is a hard, granular cheese and it also known as the “king of cheeses”. With a long and natural maturation time, it is an extraordinary product with amazing aromas and taste and a unique texture. In fact, the minimum maturation time is twelve months but is usually at its best at 18, 24, 30 months or more.

The production methods have changed very little over the centuries. Cheese makers today use the same natural ingredients as their predecessors did (milk, salt, rennet) and employ the same care and craftsmanship.

Parmigiano Reggiano contains no additives or preservative. The cheese has excellent nutritional qualities, it’s easy to digest and is high in calcium.

Truly an iconic Italian food, Parmigiano Reggiano is produced in a well-defined area of northern Italy – the provinces of Parma, Reggio Emilia, Modena, Bologna (on the left bank of the Reno River) and Mantova (on the right bank of the Po River).




Make sure you don’t miss out on these 4 Italian PDO Cheeses exhibiting together by registering now: http://www.specialityandfinefoodfairs.co.uk/visiting

Stand: 2458

The opening times of the fair are:

Sunday 4 September 10:00 17:30

Monday 5 September 9:30 17:00

Tuesday 6 September 9:30 17:00


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