Italian Gourmet Cheese

Our Featured Italian Gourmet Cheese
Picture of grana padano
Grana Padano has an abundance of flavor, much deeper than Parmesan with a more granular texture and is made here in the US with the same craftsmanship and care as the original one. The 70-pound wheels are aged a minimum of 18 months, and hand-turned twice a week to provide a remarkable flavor. Try the Grana in salads, dips, sauces, pizzas and many more recipes. BelGioioso Cheese has been specializing in all-natural, award-winning Italian cheeses for over 20 years. All BelGioioso cheeses are crafted using only the freshest Wisconsin cow's milk. The company has received numerous rewards for it's cheeses. For their imported Grana Padano they received awards in 2004, 2005 and 2010 in the American Cheese Society, in 2009 and 2010 in the World Cheese Awards read more...
Browse our excellent selection of gourmet cheeses from Italy. Gorgonzola, Parmigiano Reggiano and Mozzarella may be the best known Italian cheeses, but so much more is coming from this southern European nation. Don’t overlook the Pecorinos, the Fontinas, Asiago and Taleggio and many more. Italian cheese is versatile and many cheeses are great in recipes; they add an extra dimension in both taste and texture to your cooking options. Try them and let us know what you think by giving us your opinion in a product review.

We will be adding exciting new Italian Gourmet Cheeses frequently, so come back soon!

What other Gourmets are buying
  • 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 gra... read more
  • 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 printe... read more
  • Taleggio D.O.P. is a soft Italian gourmet cheese that is considered a delicacy when served in dishes or when served on its own as a delightful Italian taste treat. It is a gourmet cheese of very old origins, perhaps even before the 10th century. Its regional origin was the Val Taleggio, in the province in Bergamo, from which derives the name of the cheese. Currently the area of production and ripe... read more
  • The name of this traditional Italian cheese, Caciocavallo Silano, may be related to the practice of hanging the molds astride (a cavallo) horizontal rods. Caciocavallo Silano is a stringy semi-hard cheese. The rind contains small grooves left by the restraining cords. It is made from cow's milk and ripened for at least 15 days. Caciocavallo Silano can be oval or else shaped like a truncated cone, ... read more
  • 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. triple cream 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 col... read more
  • Cacio de Roma is a creamy, semi-soft cheese made from sheep's milk; it's a formaggio di pecora. This Italian gourmet cheese is made in the countryside of Rome and aged about one month; it's aroma is typical of a young sheep's milk cheese; already much richer than a young cow's milk cheese. Often this cheese is referred to as a 'caciotta' because it is a small round cheese of approximately 4 pounds... read more
  • 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... read more
  • Caciotta al Tartufo is a black truffle infused cheese made with pasteurized cow's and sheep milk in the region of Umbria. This semi-soft gourmet cheese is aged aged 60-75 days. The paste is mild and gentle in flavor and texture. While most truffle cheeses are just a bland cheese dressed up with truffle flavor, this one truly stands out. The earthy truffle flavor is nicely balanced by the vibrant t... read more
  • Fontina is a cow's milk Italian cheese that is less assertive than the classic mountain cheese Fontina Val d'Aosta. Fontain 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 i... read more
  • 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 choic... read more
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