Gorgonzola Piccante

“gor-gohn-ZOH-lah pee-KAHN-tay” (Past. - Cow) (Blue) - Piemonte, Italy (IGOR)

Also produced by the Leonardi Family, this Gorgonzola is aged for 3 months and is older and sharper than its Dolce counterpart. The intense and assertive paste

Pairs well with: Marsala, port, mead, or honey and crumbles excellently over salad or steak.

Gran Cacio Etrusco

“grahn CAH-CHO eh-TROOS-co” (Past. - Sheep) (Pecorino) - Lazio, Italy (Genuine Fulvi)

This 6 month aged pecorino is washed with olive pomace and vinegar after first being hand salted with Sicilian salt. Boasting fruity and nutty flavors.

Pairs well with: Castelvetrano olives and green tomato spreads.

La Tur

(Past.- Cow - Goat - Sheep) (Caseficio dell'Alta Langa)

Underneath the edible wrinkled rind of this 15 day old cheese lies a rich, delicate and creamy paste. Flavors are lactic, tangy and buttery with acidic and yeasty undertones. Sold Individually.

Pairs well with: Sparkling wine and a drizzle of honey.

Pantaleo

“pahn-tah-LAY-oh” (Past. - Goat) - Sardegna, Italy

A rare aged Italian goat cheese made with capra sarda goat milk in Sardinia, Italy. Aging for at least 100 days tempers the natural goatiness of the milk creating a perfectly salty and sweet cheese with a floral finish.

Parmigiano Reggiano

(Raw - Cow)

Known as Italy's most famous cheese, this Parmigiano is aged for 24 months and is made with milk sourced from carefully selected farms in the regions of Reggio-Emilia, Modena, and Parma, Italy. Granular in texture and slightly fruity, this cheese is the perfect grating or table cheese.

Pecora Rossa

(Past. - Sheep) - Piedmont, Italy - (Caseficio dell'Alta Langa)

This cheese is one of the newest creations from cheese makers at Alta Langa. Firm and mild when young, it matures into a delicately silky, grassy, and sheepy cheese. The slightly sweet undertones pair well with light and fruity red wines.

Pecorino Al Tartufo

(Past. - Sheep) (Pecorino) - Tuscany, Italy

Made with milk from sheep that graze on the low rolling hills of Tucany, this pecorino is aged for only a few months, giving it a smoother texture than most pecorino cheeses. It is studded with black and white truffle flakes, which lend earthy and musky flavors. Pair with a red wine or use in any pasta dish.

Pecorino Crotonese

(Raw - Sheep) (Pecorino) - Crotone, Italy

Produced in Crotone, Italy, this raw sheep milk cheese is aged for a minimum of 90 days. The compact & dense paste is buttery, sharp and distinctive. Pair with a glass of red wine, honey, fresh bread, or pasta without tomato sauce.

Pecorino di Pienza

(Raw - Sheep) (Pecorino) - Tuscany, Italy

This DOP cheese is produced with the milk from a small herd of sheep that graze on the rich pastures of the hills of Pienza, Italy. This is the younger version of Pecorino di Pienza, aged 1-2 months. Although it is sheepy and slightly dry, it is sweet rather than piquant like its older counterpart.

Pecorino Moliterno

(Past. - Sheep) (Pecorino) - Sardinia, Italy - (Central Formaggi)

This sheep cheese is bold and intense with black truffle paste marbled throughout the wheel. Tasting notes are full-bodied and slightly sheepy with earthy undertones.

Pairs well with: Red wines and blueberry jam.

Pecorino Romano

(Past. - Sheep) (Pecorino) - Lazio, Italy (Genuine Fulvi)

This Fulvi Pecorino Romano is unique in that it's the only Romano still produced in Lazio, Italy. Aged for 10 months and produced with whole milk rather than skim, it's less dry than a standard Romano. With the perfect salt content, this cheese is enjoyable eaten as is or grated over any dish.

Pecorino Siciliano

(Past. - Sheep) (Pecorino) - Sicily, Italy

A unanimous favorite between our cheese mongers, this 4 month aged Sicilian pecorino is packed with flavor. The dry paste offers a sheepy and piquant bite. Enjoy with a glass of a full bodied red wine and quince paste. Grate over pasta to add another layer of flavor.

Piave Vecchio Blue Label

(Raw - Cow) - Veneto Region - (Lattebusche)

6 months younger than its red label counterpart, the texture of this Piave is smooth with subtly acidic and sweet tasting notes.

Pairs well with: Casa Forcello Pear Mostarda and a glass of crisp, fruity white wine.

Piave Vecchio Red Label

(Raw - Cow) - Veneto Region - (Lattebusche)

This Piave is aged for at least 1 year, earning it it's red label. Named after the Piave River, it is now produced in the Veneto region of Italy. The texture is hard and flakey and tasting notes are sweet and slightly fruity. Perfect for grating over salad or pasta.

Provolone Piccante

(Raw - Cow) - Lombardia, Italy

This provolone ages for a minimum of 10-12 months in Lombardia, Italy. The raw Holstein Friesian cow milk lends sharp and tangy flavors with a long lasting finish, the perfect flavor profile for an Italian grinder.

Rosso di Langa

(Past. - Cow - Sheep)

This "red from the Langa" serves as a washed rind version of Robiola. It is a young, bloomy rind cheese that is only washed with water and annatto (for color and a little pungency). It's interior is supple, ivory, with few eyes and a subtle earthy aroma.

Currently out of stock.

Taleggio

(Past. - Cow) - Lombardia, Italy (Ca De Ambros)

This washed rind cheese is from Lombardy and aged for 45 days. The characteristically moldy rind protects a dense, fudgy paste. Tasting notes are mildly funky with a fruity tang. Taleggio is best complimented by Italian reds, especially as it ripens.

Testun al Barolo

“teh-stoon ahl bah-ro-lo” (Past. - Cow - Sheep) - Piemonte, Italy (Beppino Occelli)

Another masterpiece from Beppino Occellini. Testun al Barolo is aged for 90 days before being finished with marc (a brandy distilled from grape pomace) and enriched with Barolo wine. The sweet grape flavor provides a balance to its rich, buttery paste.

Testun in Foglie di Castagno

“teh-stoon in FOH-lyay dee kah-STAHN-yo” (Past. - Cow - Goat) - Piemonte, Italy (Beppino Occelli)

This cow and goats milk cheese is aged for 18 months and wrapped in chestnut leaves which keep the crumbly paste moist and ensure the cheese has a heady, sweet, nutty and slightly musty flavor.

This cheese is a shop favorite. With being difficult to import, on top of being a best seller, our stock is usually limited