 From: $9.91 Asiago Fresco or Asiago Pressato meaning fresh or young is a semi-soft cow's milk cheese that originated in the village of Asiago in northern Veneto. This Asiago Pressato has been aged for only 30-40 days. An Asiago Vecchio is aged 6-9 months.
This Italian gourmet cheese is sweet, buttery and tangy and has a slightly salty aftertaste. It is easy to cut and pairs wonderfully with salami and crusty bread. Try sliced or cubed into salads and sliced or melted onto sandwiches.
We cut and wrap this cheese in wedges of 1 pound and 8 ounces.... |  From: $6.87 Asiago Vecchio has an unmistakeably marked flavor, with a distinctive, slightly sharp taste. It is a semi-hard Italian gourmet cheese with a granular texture, is scattered with small to medium-sized holes and has a strawlike color.
It is usually made in the late autumn-winter period with semi-skimmed milk, specifically chosen from the splendid high mountain pastures of the Trentino region and the Asiago plateau, which, together with its long natural ageing, guarantee its quality and bring out its rich flavor.
It is an excellent table cheese, that aged for approximately 1 year and can be eaten alone or with typical regional dishes.
We cut and wrap this cheese in wedges of 8 ounces and 1 po... |
 Your Price: $14.04 Bonrus is another mixed milk cheese from the Caseificio dell'Alta Langa Company from the Alta Langa Piedmontese region in Italy; known for its wines and cheeses. The company produces cheeses using the old recipes, new techniques and all natural ingredients.
Bonrus is a soft gourmet cheese with a thin bloomy rind, soft paste, and flat brick shape. It is a blend of pasteurized cow's and sheep's milk with a light yellow-orange color. The cheese is aged for 21 days. The flavor is milky and delicate and so is the slightly grainy texture. The rind, also edible reminds us of mushroom.... |  Sold out, more expected soon Cravanzina is one of these wonderful cheeses, made from a combination of cow's and sheep's milk. It is made in the Alta Langa region in Italy, known for Barolo and Barbaresco wines, also produces a wide variety of wonderful cheeses.
This pasteurized gourmet cheese is soft and delicate; it has a straw color with white nuances. The flavor is savory, while this soft-ripened cheese is very creamy beneath a thin supple crust.... |
 From: $4.99 Fontina Fontal is a cow's milk Italian cheese that is less assertive than the classic mountain cheese Fontina Val d'Aosta.
Fontain Fontal is made with pasteurized milk, is semi-soft and elastic, it offers a nutty sweet flavor, is very meltable, its best use is for cooking, where it will form a dense layer of melted gooeyness; a great alternative for mozzarella or provolone.
We cut and wrap this Italian cheese in wedges of 8 ounces and 1 pound.... |  From: $9.95 Genuine Fontina is made only in the steep-sided Val d'Aosta in the Italian Alps. Fontina has a creamy brown rind which is thin and oily. The paste is smooth and buttery, when young. It has a pale straw color and a few small holes.
As the cheese matures for 7 months it becomes darker and much drier. Sweet and nutty, Fontina has a complex, balanced taste and a light aroma.
The preparation of this fine Italian gourmet cheese is a recipe that has been handed down over the centuries. It is made exclusively with raw, full-cream milk, from the Valdaostan breed of cows, fed on grass during the summer and local hay throughout the rest of the year.
The milk is made into cheese within 2 hours of mil... |
 From: $6.60 There are many tales about Gorgonzola cheese's origin. This great Italian gourmet cheese from Lombardy was simply known as 'stracchino' or 'stracchino verde' in the early twentieth century; an Italian gourmet cheese made from the milk of cattle tired from their long spring and fall treks to and from the Alpine pasture.
As the cheese grew in popularity, a more specific name was needed and the choice fell on Gorgonzola, one of the many villages where such cheeses were made. Young cheeses are sold as 'dolce' thus the final name Gorgonzola dolce.
Gorgonzola dolce has a fragile rind which may have some powdery patches. The paste is white to pale yellow with greenish-blue veins. The texture is q... |  From: $7.20 Gorgonzola piccante or naturale or Mountain Gorgonzola is the older brother of the Gorgonzola Dolce. The gourmet Gorgonzola piccante has a thicker and dryer rind than the younger Gorgonzola. Also the interior, the paste, of the Gorgonzola picante is whiter and the veins are darker and bluer.
The flavor is piquant and spicy, with wood mold and mushrooms, and a bite that gently hits the tongue. The aroma is perhaps stronger than the flavor and an almost alcoholic tang comes from the washed rind.
There are many tales about the origin of this great cheese from Lombardy but until the early twentieth century it was known simply as 'stracchino' or 'stracchino verde' - a cheese made from the milk ... |
 Sold out, more expected soon Grana Padano is a sweet and savory gourmet cheese, the name Grana was popularly bestowed upon the cheese because of its 'grainy' consistency which was markedly different from the other cheeses known until then.
Grana Padano was created at the beginning of the millennium by the Cistercian monks of Chiaravalle who used ripened cheese as a way of preserving surplus milk. By 1477 it was held to be the most famous cheese of Italy. Grana Padano is produced throughout the regions of Piedmont, Lombardy and Veneto, and in the provinces of Trento, Bologna, Ferrara, Forlì, Piacenza and Ravenna.
Grana Padano is a cylindrical, cooked hard cheese which is matured slowly. It may be used as a cheese in yo... |  Your Price: $11.02 La Tur is another lovely creation of mixed milk cheeses of the cheese manufacturer Caseificio dell'Alta Langa from the Piedmont region in Italy. La Tur is a small 8-oz. cheese that almost looks like a pastry in its own little paper cup.
This gourmet cheese is made from a mixture of cow's, goat's and sheep's milk, has a mousse interior and a mushroomy aroma. The cheese has a straw color, a soft surface and a delicate and harmonious flavor.... |
 Sold out, more expected soon Buffalo-milk Mozzarella has a soft and springy texture with signs of leafing. The color is porcelain white and has a delicate aroma. It is well worth the extra time and cost of seeking it out.
Italian Mozzarella is produced in small, almost oval-shaped balls and it is stored in bowls or in sealed bags of whey.
The texture of the young cheese is quite elastic and supple and can be sliced reasonably easily. As it ripens, it becomes rather softer. It also increases in flavor. However, you should not allow this process to go too far or the cheese will deteriorate.... |  Your Price: $15.37 Parmigiano-Reggiano is a member of the Grana family of very hard Italian cheeses and it has been produced in small-size dairy farms for many hundreds of years. In the English-speaking world this famous cheese is generally known as Parmesan.
Parmesan cheese is made in squat drums which look rather like small beer barrels. The rind is a shiny golden brown color and has the name of the cheese printed allover it. The paste is a good straw-yellow color with a grainy, flaky, and brittle texture which hardens as the cheese matures. The maturation time is 24 months or more.
The cheese has a radial grain which makes it difficult to cut with a knife. Instead it is split open with a special wide-blad... |
 From: $16.97 Pecorino Ginepro is rubbed with balsamic vinegar and soaked in crushed juniper berries, This gourmet semi-hard sheep milk cheese comes from the Italian province of Emilia-Romagna.
The flavors of the balsamic vinegar and juniper seeps into the bone-white paste and give the salty cheese a sweet finish of juiciness.
We cut and wrap this cheese in wedge of 1 pound and 8 ounces.... |  Your price: $10.75 Pecorino Romano is rubbed with oil and wood ash. Fresco or young cheeses usually have a very white paste which can be quite crumbly in texture. The paste darkens and hardens as the cheese matures. Really mature Pecorino can be very hard with casein crystals.
In the hills of central and southern Italy, cows are rare. Instead ewe's milk is used to make hard compact cheeses which are generally known as Pecorino. Each region has its own type. Pecorino may be sold fresh, medium, or mature, and the rind tends to vary in color depending on the whim of the producer.
Aromas and flavors, too, change as the cheese matures. The young cheese can be quite mild with just a light touch of lemon, whereas o... |
 From: $10.11 Pecorino Toscano is an Italian sheeps' milk cheese that is considerably milder than the Pecorino Romano. This particular Pecorino Toscano is made Val D'Orcia under strick supervision of the Consortium of Pecorino Toscano.
Fresh Pecorino Toscano is mild, and rather creamy, with some nutty hints. With age Pecorino Toscano becomes firmer and sharper, though it never approaches the sharpness and the saltiness of Pecorino Romano. This gourmet cheese is aged for approximately 6 months and has a firm texture, a nutty flavor and hints of butterscotch.
We cut and wrap this cheese in wedges of 8 ounces and 1 pound.... |  From: $8.28 Piave Vecchio or Old Piave is made from the pasteurized cow's milk. The cheese is made by a cooperative in the Piave River Valley region of Belluno, Italy in 15-pound wheels with the name impressed in the rind.
This gourmet cheese has been aged for about 10 months and has a dense texture and butterscotch aroma and flavor that resembles a young Parmigiano Regiano.
We cut and wrap this cheese in wedges of approximately 1 pound and 8 ounces.... |
 Your Price: $9.48 Provolone originally comes from the south of Italy but is nowadays produced in several regions of North Italy and no kitchen is likely to be without it. The cheese is sold in various shapes, melon-or pear-shaped, salami-shaped, bottle shaped or a truncated cone. The weight may vary per shape. BelGioioso imports Extra Sharp Provolone from Italy in large salami-shaped cheeses.
The cheese is made from pasteurized cow's milk that is cooked and shaped and salted in brine and hung up to dry. Some cheeses are sold as young as two months, but six months or more is a more usual maturation period. This Provolone is aged for 12 months and has a sharp, distinct flavor that you may be looking for.
Prov... |  Your Price: $4.95 Ricotta Salata is a dried, salty, aged sheep's milk cheese from Sicily. Ricotta means re-cooked and Salata means salted. It is sometimes called Ricotta secca, or Ricotta Pecorino. The cheese is made from the whey part of the sheep milk and is very white.
Ricotta Salata is made from fresh ricotta that has been pressed, salted and aged for at least 90 days, the result is a firm cheese, ideal for grating and often used in salads or pasta dishes.... |
 Sold out, more expected soon Robiola Bosina is produced according to an old recipe using modern equipment. Bosina is a small town in the center of the Alta Langa, where this cheese of the same name is produced by hand.
Robiola Bosina is made with a mixture of cow's and sheep's milk and is a typical Piedmontese cheese with a rich fragrance of the countryside. The flavor is delicate and harmonious which is best experienced when the cheese is at room temperature.... |  From: $9.14 Sini Fulvi makes excellent semi-soft sheep's milk cheeses, cheeses from the countryside of Rome. This Rustico cheeses with Black Pepper is flavorful and the flavor is enhanced by the peppers without being overwhelming.
The creamy texture of the cheese with a balanced mix of the black pepper makes the cheese easy to use in many Italian or other dishes. We cut these cheeses in wedges of 1 pound and 8 ounces.... |