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any of our
fine cheeses!

Alta Badia
Made with fresh whole milk from selected dairy farms in the Dolomite mountains, Alta Badia has a light brown rind and a firm cheese consistency. It is used frequently in local dishes as it melts well, or served as a table cheese it pairs well with light fresh fruity reds.

Antico Mugello Grande
Made from pure sheep’s milk, aged about two months; the crust is red, treated with concentrate of tomato, the taste is slightly piquant.

Asiago D'Allevo
A semi-fat cheese with semi-cooked paste made in Vicenza, Trento and some areas around Padua and Treviso. Made with semi-skimmed cow’s milk, with small to medium scattered holes. Asiago d’Allevo Vecchio Oro del Tempo is matured for a minimum of 10 months.

Asiago Pressato
This is the youngest version of the DOP Asiago. Produced in the Po Valley Near Treviso, Asiago Pressato is a milder, sweeter Asiago. It is classified as an Italian DOP cheese, adhering to strict government standards. Made from pasteurized whole milk and aged for 20 to 40 days, this young cheese has a full, creamy flavor.

Baita
Made in the Friuli region of northern Italy, this cheese is produced from pasteurized cow's milk. Aged from 4 months to over a year, it has a dense, firm texture with a fruity and slightly spicy flavor. Served as a table cheese or for grating and cutting into pieces for salads. It can also be enjoyed as a snacking cheese to be served with fruits, or can be used to melt over pasta or in casserole and meat dishes.

Bigio
“BIGIO” means "grey and ashy" in Tuscany. After five months of traditional maturation the cheese continues to ripen for at least two or three weeks under a layer of burnt oak wood ashes. The ash prevents the formation of mould on the rind and accelerates the process of maturation and the extraction of humidity and lowers acidity. The cheese becomes sweeter and tastier at the same time.

Black Truffle Moliterno
Blends the flavors of aged Pecorino di Moliterno cheese and black truffles. It has a medium-firm paste with pockets of luxurious truffles, a contrast in flavor, texture and color. Made with sheep's milk and goat's milk, the crust is hard with a yellow-red color; the paste is oily with gray-yellow color; full flavor, slightly piquant.

Boschetto al Tartufo
Fresh cheese from sheep’s & cow’s milk and pungent truffles, Boschetto al Tartufo has a sweet, delicate taste.

Bra Medio Tenero
A semi-fat cheese, made of cow's & goat's milk. Variable colour from an off-white to pale-yellow. It’s the most popular cheese for making "Pesto alla Genovese".

Brillo Pecorino DiVino
“Brillo” means "high and merry" in Tuscany. This cheese is matured in wine in terracotta pitchers. After at least four months of maturation, the cheese is washed, dried and placed in terracotta pitchers containing a mixture of Tuscan wine for another month. When the cheese is removed, it is softer, sweeter and has a delicate taste and fragrance of wine.

Brinata
Pure sheep’s-milk fresh cheese, the surface of the edible rind is crusted with a delicate white mould, resembling felt, which makes the fresh cheese even softer and tastier. The production process is complex, requiring a perfect balance of humidity and temperature during the aging process. This cheese is best eaten with its rind.

Cacio di Bosco Tartufo
From a friable and slightly sour paste, the long maturation balances the taste of pecorino with the strong taste of truffle. A well-marked cheese and harmonious in taste.

Cacio di Fossa
Made from pure sheep’s milk, from a tradition dating back to the Middle Ages peasants’ need to preserve the cheese for a year. The cheese is put in hollows in cloth sacks in August and taken out in November, when it has lost its round shape and the prolonged seasoning has caused a further loss of whey and fat. The fermentations create a sharp taste and an unmistakable flavor.
 

Caciocavallo
Caciocavallo is a stringy semi-hard cheese, with a rind that contains small grooves left by the restraining cords. It is made from cow's milk and ripened for at least fifteen days, and can be oval or cone shaped, depending on local custom. Caciocavallo is produced in the regions of Calabria, Campania, Molise and Basilicata and in the provinces of Foggia, Bari, Brindisi and Taranto.

Canestrato Pugliese
A half-cooked, hard-paste cheese produced in a limited area of Apulia, in Southern Italy, it is made entirely from sheep’s milk bred in the northwest of Murge. Its characteristics are related to cattle’s feeding, which consists of chemical-free vegetation. After ripening for 3-4 months, the white-creamy paste is elastic and compact, with a slight savoury taste. The paste is friable and straw-colored, with a sharp taste and a fragrant flavor.

Casciotta D'Urbino
A traditional, unpasteurized, semi-soft cheese, it has a round-edged cylinder shape with a thin, yellow-orange rind. It can be made with cow's, goat's or sheep's milk, and is a delicate, subtle cheese with sweet flavors of fresh green grass, nuts and wild flowers. Casciotta D'Urbino is produced between April and September and ripens in 15 - 30 days.

Fontina Val D'Aosta
Fontina is a cylindrical semi-cooked, full-fat, semi-hard cheese, made from whole cow's milk. The rind is thin and close-textured, the paste is soft and elastic and whitish-yellow, and has a distinctive, sweet taste. The fat content may not be less than 45%. The production zone is the Valle d'Aosta region.

Gorgonzola Erborinato
This cheese takes its name from the village of Gorgonzola near Milan, and is a cylindrical, uncooked, fat soft cheese, made from pasteurized cow's milk exclusively from the area under the Protection Authority of Gorgonzola. With its strong flavor, Gorgonzola Erborinato is ideal in many recipes, salads or on its own.

Gorgonzola Gelmini
An extremely high-quality product with a sweet and aromatic taste and firm consistency.

Gorgonzola Piccante
It is one of the oldest cheeses with very visible green and blue veins, the consistency is firm and the taste is much sharper than the creamy version.

Grana Padano
One of the most famous cheeses in Italy, the name Grana comes from its "grainy" consistency. Grana Padano is a cylindrical, cooked, semi-fat hard cheese which is matured slowly. Sweet and savory, it may be used as a table cheese or for grating. A golden rind encases a white or straw-colored fine-grained cheese. The taste is fragrant and delicate.

Marzolino
Table-fresh Pecorino, it originates from the ancient custom to make cheese in springtime, when the new blossom of the pastures confers an unmistakable flavor and firm taste to the cheese.

Montasio
Montasio is a pasture-terraced mountain located in the northeast of Venice in the Friuli Venezia region of Italy. The cheese was originally made by monks of the monastery that owned those pastures in the thirtheenth century. Today Montasio cheese is DOP, which means it's properties and production are protected by law. Made in Large wheels, the flavor is nutty and slightly fruity.

Monte Veronese
Skilled artisans handcraft Monte Veronese in Lessinia, the mountainous area above Verona. It is a typical Italian table cheese produced with full-cream cow's milk, and is semi-hard, semi-cooked and slightly straw-colored. Monte Veronese is aged approximately 12 months to create a sweet, yet delicate, fruity, nutty flavor. This cheese is excellent for grating or slicing and is often served with polenta.

Oro Antico
Pecorino aged over six months and produced with select sheep’s milk. It has a hard, glossy crust, as is greased with olive oil. The paste is hard and granulous. The taste is sweet and palatable, with variegated, well-balanced flavors.