Carlino's Specialty Foods

Did You Know?

Maytag Blue Cheese

“Hailing from Newton, Iowa, Maytag Blue Cheese is a World-Class Domestic. It is made from the milk of a prize-winning herd of Holstein cattle, a herd that was first established in 1919 by E.H. Maytag, son of the founder of the famous appliance firm. By the 1930’s, time of the Great Depression, the herd achieved enough fame that it was turned to as a means of support for the Maytag family. The populous had stopped buying new appliances but not milk and cheese. Soliciting the help of Iowa State University microbiologists, the Maytag family developed and patented their greatest cheese, Maytag Blue.
Maytag Blue is made with homogenized cream and skimmed milk. Each wheel is handmade…the curd is hand-seeded with Penicillium Roqueforti, hand-ladled into hoops, hand-salted and watchfully cured in caves for six months.
The resultant cheese has a rich and creamy texture; it is assertive and piquant with a long linger. If you serve it to Mom on Mother’s Day, we know she will love it, since it has a bright blue flavor that doesn’t fade!”

-Patty Church
Carlino’s Executive Cheese Specialist


Featured Cheese


One of Carlino’s most popular northern Italian cow’s milk cheeses is Trugole. This cheese is made in the pre-Alps, north of Venice, in an area known as the “Switzerland of Italy.” Trugole is an artisanal-type cheese, worked by hand, using milk from the select cows that only graze in a specific part of the “Malghe” (Mountain Pasture) that is known for its rich and varied grasses and herbs. This cheese is a real crowd pleaser due not only to its soft and mellow texture, but also to its pleasing taste, reminiscent of the rich milk from which it is made. Trugole will definitely make an impression at your Memorial Day celebration…it is truly a memorable cheese!


Just Arrived

Gorgonzola Dolce

Gorgonzola is one of Italy’s most famous exports. The popularity of this cheese is due not only to its great flavor, but also to its versatility. It can be served as an appetizer or with bread and a strong red wine to finish off a meal. Carlino’s Gorgonzola Dolce is the best known gorgonzola on the market. Add heavy cream to Gorgonzola Dolce, heat gently and serve over pasta for an instant top-notch meal… or serve Gorgonzola Dolce with Prosciutto di Parma and hard crusty bread… a treat fit for a Queen.


Cheese Goes With…Salad

Cheese & Salad

Knowing how Mom feels about Greens, what better way to show her you’ve been listening than by including a great green salad as part of that Mother’s Day meal…a salad topped with the perfect cheese.
Tender buttery greens like Boston lettuce go best with Goat cheese; Try crumbled, fresh, Silver Goat or Humbolt Fog or shavings of Beemster Goat Gouda.
Bitter or peppery greens (arugula, watercress) call for a sweet/nutty cheese complement…Piave, the Prima Donnas or Gran Pecorino Carlino. Rugged, grassy greens (spinach, chard) and bitter, crunchy greens (endive) marry well with punchy blues…Maytag, Gorgonzola or Basajo. Or, if you want the experts to take care of that part of the meal, then just pre-order or stop in for one of Carlino’s Green Salads…all ready for your table…Don’t worry…Mom will approve!


Recipe: Mozzarella in Carrozza

Mama Carlino

Mama Angela Carlino loved the idea of cooking with cheese. She was famous for her fried mozzarella as well as her many Monte Cristo type sandwiches. This is one of her many variations on the classic Mozzarella in Carrozza (Mozzarella in a Carriage).
*One of Mama’s secrets…use mozzarella packed in brine to insure the best flavor.
Yield:4 sandwiches
1 lb. Fresh Mozzarella (sliced)
8 thick slices of bread (crust removed)
salt & pepper
2 eggs
4 Tbls. Milk
Oil for shallow frying

Lay the mozzarella slices on 4 slices of bread, sprinkle with salt and pepper, then top with the remaining bread slices to make 4 cheese sandwiches. Mix the egg and milk together, season and place in a shallow dish. Lay the sandwiches in the egg mixture, turn over so that they are saturated and leave for a few minutes. Heat the oil and fry the sandwich for 3-4 minutes, turning once, until golden brown and crisp. Drain well on paper towels.

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