Specialty Cheeses

A Piemonter blue veined cheese made from whole goat’s milk with non-pressed paste which ripens for 80 days and is produced all year round. It is often referred to as goat Gorgonzola.

This whole pasteurized cow’s milk possesses a soft flavor. The spread is a delight for gourmets. It’s natural light straw color paste has a very light amount of holes. Aged for at least 45 days.

This buttery, soft cow’s milk blue cheese is produced in Novara with both morning and evening milk. This cheese is creamy, flavorful and masterfully consistent. As dolce is Italian for sweet, this is milder than Gorgonzola Piccante. It is a higher moisture blue with less veining and a sweet delicate flavor.

Gorgonzola Piccante (Mountain Gorgonzola) is a sharper, longer aged cheese than the Dolce. The paste of the cheese has a deeper color, more blue veins, a more pungent odor and an intense, sharp flavor.

This cheese often has a dark rind wrinkled with yellow, gray, and white molds. The paste is white and is compact and friable. During maturation it develops a marked proteolysis, becoming creamy. Gratin Piccolo boasts an intense, sweet, and delicate taste.

This cheese often has a dark rind wrinkled with yellow, gray, and white molds. The paste is white and is compact and friable. During maturation it develops a marked proteolysis, becoming creamy. Gratin Piccolo Ginepro boasts a very intense and full-bodied peppery note.

Made primarily in the Aosta Valley in the Piedmont region of Italy, this cheese is named after the specific town where it originates. Made of rich cow’s milk, it is matured in underground cellars on silver fir boards for forty five to one hundred and twenty days. It is used in a variety of traditional Piedmont dishes as well as a table cheese. The paste of this cheese is soft,...

Semi-Soft Cow’s Milk, Mild & Sweet.

Ossolano Di Crodo Riserva is a firm cheese scattered with small holes. The natural color varies from pale yellow to deep yellow. Intense flavor, with hints of tobacco and elderberry.

A luscious double creme named after the town of Meaux whose streets were reputed to be so narrow that the straw on the carts would scratch the roads. It has the characteristic bloomy rind that infuses the pate with earthy mushroom flavors. The texture is creamy, incredibly buttery, with a mildly acid after taste that balances the thickness of the flavor.