Italy
| Alta Badia |
| Full flavored cow's milk cheese from the Alto Adige region, smooth texture |
| Antico Mugello |
| Tuscany, sheep's milk, aged 60 days, rind rubbed with tomate paste, great flavor |
| Asiago D'Allevo |
| Veneto, raw cow's milk, aged over 1 year, hard, sharp flavor |
| Asiago Fresco |
| Veneto, pasteurized cow's milk, firm, mild and tangy flavor |
| Bra |
| Piedmont, cow's milk, semi firm, piquant |
| Burrata |
| Cow's milk, mozzarella texture on the outside, fresh, buttery on the inside, mild and rich flavor |
| Cacio Cavallo |
| Italy - Campania, Cow's milk, firm, slightly sharp |
| Fontina Val d'Aosta |
| Piedmont, raw cow's milk, semi-firm, earthy and fruity taste |
| Gorgonzola Dolce |
| Lombardy, pasteurized cow's milk,soft, slightly sweet flavor |
| Gorgonzola Mountain |
| Lombardy, pasteurized cow's milk, creamy, spicy, powerful |
| Grana Padano |
| Veneto, cow's milk, hard, great for cooking.'Grande Vecchio Toscano |
| Il Caprino |
| Goat's milk, fresh, semi soft, with shaved truffles, wonderful aroma and taste |
| Imported Provolone |
| Pasteurized cow's milk, firm, sharp flavor |
| Marzolino |
| Firenze, pasteurized sheep's milk, semi firm, fresh, mild taste |
| Mascarpone and Gorgonzola Torte |
| Lombardy, layers of Gorgonzola & Mascarpone melting away |
| Montasio |
| Friuli -Venezia Giulia, hard, raw cow's milk, milde toffee, part skin D. O. C. status |
| Parmigiano Reggiano |
| Emilia-Romagna, raw cow's milk, enormous, fantastic flavor |
| Pecorino Al Tartufo |
| Pasteurized sheep's milk, semi hard, wonderful aroma great taste, you can't resist |
| Pecorino Di Fossa |
| Firenze, sheep's milk, hard, crumbly, sharp taste, an unmistakable flavor, aged underground for 3 months |
| Pecorino Di Pienza |
| Firenze, sheep's milk, semi aged w/ a rind rubbwd w/ tomato paste and olive oil, delicious |
| Pecorino Di Vino |
| Firenze, sheep's milk, soft texture, smooth flavor, aged in red wine |
| Pecorino Foglie Nocche |
| Siena, sheep's milk, firm to crumbly to texture, wrapped in walnut leaves |
| Pecorino Fresco con Pepe |
| Pasteurized sheep's milk, semi firm, nice and mild flavor, a little bit peppery |
| Pecorino Stagionato 1 year |
| Tuscany, sheep's milk, hard, olivey, nutty flavor, aged 1 year |
| Pecorino Stagionato con Pepe |
| Firenze, pure sheep's milk, semi hard, aged for 3 months, with black peppercorns, nutty flavor |
| Pecorino Toscano D. O. P. |
| Tuscany, sheep's milk, soft texture, aged only 1 month |
| Pecorino Toscano Stagionato |
| Sheep's milk, hard texture, aged for 4 months, flavours are complex and various |
| Pepato |
| Sicily, pasteurized sheep's milk, hard, with black peppercorns |
| Piave Vecchio |
| Veneto, pasteurized cows milk, hard, great flavor |
| Red Cow Parmesan |
| Reggio Emilia, cow's milk, hard, rich flavour, produced only with Antica Razza Reggiana |
| Ricciolo di Latte |
| Cow's milk, soft and buttery texture, mild but rich flavor |
| Ricotta Salata |
| Apulia, mild, sheep's milk |
| Robiola |
| Soft ripened cow and sheep's milk cheese, soft texture and delicious flavor, you can not resist |
| Rochetta |
| Soft ripened cow, goat and sheep milk cheese, gorgeous texture and flavor, a winner |
| Stelvio |
| Raw cow's milk cheese from the Alto Adige region, mild flavor with a creamy texture, typical mountain cheese |
| Taleggio |
| Lombardy, sft, pasteurized cow's milk, sophisticated and meaty, creamy, melts well, try with polenta |
| Tricotta al Limone |
| Baked lemon flavored buffalo ricotta |
| Vento d'Estate |
| Pasteurized cow's milk, hard, covered with hay and herbs, floral aroma, complex flavor |
| La Tur |
| Soft ripened cow, goat and sheep's milk cheese, beautiful creaminess, full flavored |
| Lagrien |
| Sharp, flavorful aromatic cow's milk cheese soaked in red wine for 3 months |
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