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fine cheeses!

Piave
Piave is a cylindrical, cooked-curd, hard cheese. It is available in three types with different ripening times: Piave 6 Months, Piave Vecchio Blue Label and Piave Aged 1 year Oro del Tempo. It is made from milk collected in dairy farms located only in the Province of Belluno.

Pecorino al Basilico
Pecorino with basil. The mixture of a marked taste of basil and the softness of the pecorino.

Pecorino Fiore Sardo
An uncooked hard cheese made from fresh whole sheep's milk curdled using lamb or kid rennet. The mixture is poured into moulds that give the cheese its characteristic shape. After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia. Makes a superb table cheese after only a few months of ageing. If aged for more than six months, it becomes an excellent grating cheese.

Pecorino Galluradora
Pure sheep’s milk cheese, white paste with a fine granular texture. It has a smooth dark brown rind. Typical Sardinian table cheese. Aging time 60 days. This cheese pairs well with a full bodied red wine.

Pecorino Stagionato con peperoncino
Cheese obtained from pure sheep’s milk, aged over three months. The paste is friable, from the marked but sweet taste of sheep’s milk. It is rendered piquant by red small pepper.

Pecorino Stagionato con pepe
Cheese obtained from pure sheep’s milk, aged over three months. The paste is friable, from the marked but sweet taste of sheep’s milk. It is rendered flavoured by whole black pepper.

Pecorino Toscano D.O.P.
Maturing time of 20-30 days. The paste is compact and straw-coloured. With a sweet but firm taste of sheep’s milk. The flavours and perfumes are well developped and well balanced.

Pecorino Toscano D.O.P. Stagionato
Pecorino is aged over four months. The paste is yellowish white in colour and friable, with a sweet and flavoury taste. The flavours are complex and various.

Pecorino Toscano D.O.P Stravecchio
Pecorino aged over six months, produced with selected sheep’s milk, with a hard and glossy crust as it is greased with olive-oil. The paste is hard and granulous. The taste is persistent but sweet and palatable, with variegated and well balanced flavors.

Pecorino with Walnut Leaves
A farmhouse sheep's milk cheese from Emilia Romagna that is aged in walnut leaves in ventilated caves to enhance its flavor. Pairs nicely with artichokes and raw vegetables. Since walnut leaves ripen just twice a year, this cheese is available seasonally.

Raschera
Raschera is a cheese that is matured for at least one month. With a raw, pressed and semi hard paste. It has a fine and delicate flavor, slightly spicy and salty if well matured. The texture is consistent, elastic, with small irregular holes dotted throughout the cheese.

Re Nero Grande
Pecorino aged for at least three months.The black crust comes from peasants' custom to protect the cheese by greasing it with olive-oil and ashes. The paste is white, friable, lightly rough. Very tasty, with a complete flavor.

Scamorza
Scamorza is a pasta filata (spun cow’s milk) cheese from Puglia Italy. Pear shaped, with a short neck, this cheese is aged for a couple of days and has a chewy, stringy texture. It is available in smoked (affumicata) or plain (bianca).The fragrance is delicate and the taste is sweet or slightly savory.

Stelvio
Takes its name from the area where it is produced, the mountainous area of Stelvio in the province of Bolzano. Stelvio must at least be seasoned for 60 days, it has a cylindrical shape. The crust color varies from orange-yellow to yellow-brown. The paste is compact with a saggy texture and small irregular holes.

Taleggio
Taleggio is an uncooked, soft cheese made from whole cow's milk. The minimum ripening period is 35 days. The rind is a natural pink. The production zones include the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Treviso and Novara.

Toma Piemonte
Toma is a type of cow's milk cheese produced throughout the Alpine arc of northern Italy, especially in the regions of Valle d'Aosta and Piemonte.

Trugole
Trugole's fruity character is the result of rich milk from Alpine cows.Each day the wheels are turned and treated with water and salt to preserve the soft texture of the paste. After 60 days the cheese reaches an ideal state for consumption.

Valtellina Casera
Made from semi-skimmed cow's milk. It is a cylindrical, semi-cooked and semi-fat cheese made from the milk of traditional breeds of cow. The rind and paste is compact and pale yellow; darker yellow if the cheese has been aged. The flavor is delicate, sweet and distinctive with a hint of dried fruit, and becomes stronger as the cheese is aged.

Additional Cheeses: American; Beamster; Brie; Buffalo Mozzarellla; Cheddar Reserve; Crotonese; Danish Blue; Dorethea; Gruyere; Gouda; Locatelli; Mozzarella; Parmigiano Reggiano; Prima Donna; Provolone; Ricottta; Romano; Roquerfort; Stilton; Swiss