Stretch

Your Cheese Options

Delectable and wide-ranging, classic Italian cheeses have uses stretching far beyond the traditional applications. From soft cheeses like fresh mozzarella and mascarpone to hard cheeses like Parmigiano-Reggiano, there’s an Arrezzio cheese to enhance every recipe. Deliver outstanding versatility and try them in menu offerings for any time of day – ricotta pancakes at breakfast; salads, sandwiches, or savory vegetable gratins at lunch or dinner; or goat cheese panna cotta or tiramisu for dessert.

Olive Oil

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Olive oil is a highly prized Italian ingredient and indispensable in the kitchen, no matter the cuisine. From top tier quality to those providing more value for large-scale applications, the Arrezzio family of olive oils offers various culinary uses and price points to satisfy specific needs.

Grades of Olive Oil

EXTRA VIRGIN OLIVE OIL:

Commonly referred to as “first cold press,” EVOO is the highest grade of olive oil that’s pressed with no heat or chemicals.

Hot Uses: Medium heat applications that crave an olive flavor – sautéing, slow roasting, and oil poaching.

Cold Uses: Finishing oil, dips, dressings, and marinades.

OLIVE OIL:

Also referred to as classic or pure olive oil, this blend is naturally nonGMO and contains refined olive oil and up to 20% EVOO added for flavor purposes.

Hot Uses: High heat applications such as sautéing, stir-frying, roasting, and searing.

Cold Uses: Dressings, pesto herb oils, and marinades.

OLIVE POMACE OIL:

The most economical grade, this blend features refined olive oil that’s chemically extracted from the seeds and skins of the olive. It’s naturally non-GMO, blended with olive oil, and refined with high heat and solvents.

Hot Uses: High heat applications such as sautéing, frying, searing, and grilling.

Cold Uses: Not recommended due to bitter flavors.