Italian Cheese

Caciocavallo Silano is a tangy semi-soft ancient Italian cheese made from cow's milk. It shares the taste of an aged Provolone with a meaty flavor and hints of almonds. It's got a piquant flavor that lingers on the palate. Although traditional,... read more

Fontal is part of the Fontina family, a relative of the famous Fontina Val d'Aosta from Northern Italy. But Fontal isn't as fussy as its assertive cousin. This is a working cheese - one meant to serve any need, and do it well.  Fontal is a... read more

Gorgonzola is the most popular Italian blue cheese. The 'dolce' version or often referred to as sweet Gorgonzola, is characterized by a soft texture with a limited soft blue-green marbling. The flavor if this, almost spreadable cheese is... read more

Cow, goat, and sheep milk are blended to create this elegant cheese. It looks like a white cupcake without the frosting, and tastes even better. The texture is fluffy, silky and moist. The flavors are light and fresh, like tangy cream. Dip a... read more

Made from sheep's milk, this Sardinian cheese is produced in the style of Fiore Sardo. Sardinians have been tending sheep since forever and the Fiore Sardo Cheese is made from the milk of the sheep who live in the wild on the island. It is the... read more

We often use the word Parmesan for a true Italian Parmigiano Reggiano DOP, but there is a huge difference between the two. These shavings are from a 18 months old Parmigiano Reggiano that is produced in the region of Emilia Romagna in Italy. A... read more

It all started more than 8 centuries ago and it is amazing how this cheese, Parmigiano-Reggiano, is still made in the same way, producing top quality cheese we all love and cannot live without. Many of us refer to Parmigiano-Reggiano as... read more

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... read more

Ricotta Salata is a wonderful combination of nutty and creamy with just a hint of salt. Aged 90 days, this semi-firm cheese has a smooth, white appearance and a rather dry texture, perfect for cubing, crumbling or shredding. It boasts a... read more

Robiola could be called Italy's version of brie or camembert, but is usually made with blended milk and square in shape. Robiola is a soft cheese encased with a delicate white mold rind. This version is made with both cow’s and sheep's milk,... read more