FETA CHEESE:

Barrel Aged Feta is a classic feta cheese from Greece, made from a mixture of
sheep and goat milk. The cheese is aged in 120-pound oak barrels for 6 months.
And it's also crumbly but creamy in texture with rich, sweet and sour flavor. This
cheese has eleven percentage fat and is used in variety of salads, pastries and
pies. The feta cheese pair with rose wine and dry white wine.

PAIRING: Serve with a rosé. Best paired with cucumber, tomatoes and red onions.
Feta cheese and other white crumbling cheeses pair well with fruity, fresh white
wines with pleasant acidity. Optional agregar

Preparation the feta cheese

The tiropito or the pie cheese Greece is Made from feta cheese whit a little pepper,
thyme wrapped in dough of puff pastry whit butter scattered and a little of sesame
seed whit honey sprinkled.

MOZZARELLA CHEESE

the mozzarella cheese is originated from Italian. This cheese is semisoft, has a
texture springy, stringy and supple with a flavor milky. The mozzarella is made from
pasteurized or unpasteurized cow's, goat's, sheep's or water buffalo's milk, content
22 percentage of fat. Is used in pizzas, salads and pastes. Best paired with olive
oil, tomatoes, or basil.

PAIRING: The rosé wine is medium bodied and a little fresher and lighter than the
red wine, it will perfectly match the creaminess of the buffalo mozzarella cheese.
That's because the lighter berries and moderate acidity pair perfectly with the
subtle flavors of the mozzarella, giving you a taste that lets you know it's there
without being too loud. Sweeter wines, however, are best avoided with mozzarella,
as they will override its delicate flavors. achicar
BRUSCHETTA: A dish originating from Italian cuisine, specifically from part of
central and southern Italy. It is considered one of the most popular and traditional
Italian antipasti.

THE BRUSCHETTA IT IS MADE FROM: Consists of slices of toasted bread,

coated in pesto and olive oil, slices of Serrano ham, a pinch of salt and pepper,
halved cherry tomatoes, basil and spinach leaves tossed in balsamic vinegar.

THE GRUYERE CHEESE

The gruyere cheese is from Switzerland. This cheese is made from cow milk, its
taste salty and slightly nutty flavor but it´s flavor does vary depending on aged. And
hard, this cheese is aged for five to twelve months. The authentic gruyere doesn’t
have holes.

The gruyere cheese pair with white sweet wine and sparkling dry wine.

The gruyere cheese goes well with soups, pastes, founde, salads and melted.

Preparation spaghetti with gruyere cheese and bacon

the spaghetti with gruyere cheese and bacon is made from a tossed onion, red
pepper and bacon in chopped brunoise with spaghetti boiled and ended with
gruyere cheese small chunks chopped and albahaca chiffonade chopped.

ORIGIN: Switzerland

TEXTURE: hard

TASTE: its taste salty and slightly nutty flavor but it´s flavor does vary depending
on aged. The authentic gruyere doesn’t have holes.

FAST: 32,4% (413 calories)

PAIR WITH: white sweet wine and sparkling dry wine.

USES: fondue, soups, pastes, salads,

INFORMATION: this cheese is made from cow milk, is aged for five to twelve
months,

SPAGHETTI WITH GRUYERE CHEESE AND BACON IS MADE FROM: the

spaghetti with gruyere cheese and bacon is made from a tossed onion, red pepper
and bacon in chopped brunoised with spaghetti boiled and ended with gruyere
cheese small chunks chopped and albahaca chiffonade chopped.