Specialty Cheeses

Square cheese that is a soft washed-rind cheese with a bigger, more intense flavor than a Camembert.

Cacio de Roma is typical of the table cheese made in the countryside around Rome. Its flavor is fresh and clean, and the rich taste of sheep’s milk comes through quite clearly. The Romans like their cheese young, and so to keep this cheese typical, this cheese is sourced at 40 days old at the time of export. “Cacio” means “cheese” in the local dialect.

Made from pasteurized cow’s milk, Fontina Fontal has a mild flavor with a creamy, smooth texture. This cheese has a sweet aftertaste and lends itself to many cooking applications.

The production of this cheese dates all the way back to the Middle Ages. The recipe has been passed down from generation to generation in the Aosta Valley. It is now name protected to keep the true form of the cheese. The paste is smooth and buttery, essential for making Italian Fonduta (fondue) and perfect for gratins.

Gorgonzola Dolce is a high moisture blue cheese with less veining and a sweet, creamy, delicate flavor. Wonderful to spread on a fresh baguette or used in a sauce for pasta.

Gorgonzola Naturale (Piccante) is a blue cheese from Italy that has a pronounced spicy, earthy flavor and powerful cheesy aroma. The taste ranges from mild to sharp with a creamy color and profused greenish-blue striations.

This aged, granular nutty flavored cheese is closely associated with Parmigiano Reggiano. Grana, meaning “grainy”, and Padano, meaning “of the Po River”, has been around for more than 800 years. Buttery, nutty, and grainy, the cheese literally melts in your mouth.

Locatelli is a specific brand of Pecorino Romano, and probably the most recognized. Aged a minimum of nine months, its flavor is piccante with a salty edge to it. This is a grating cheese and can be used as a topping or an ingredient in pastas, sauces, and salads.

A farmhouse sheep’s milk cheese from Emilia Romagna which has been aged in walnut leaves in ventilated caves to give it a particular perfume & flavor. Wonderful paired with artichokes and raw vegetables. Walnut leaves only ripen twice a year and thus both production and availability can be limited.

This Pecorino Romano is given the moniker “Genuino” due to its continued production in the traditional location of the Roman countryside. It is made with unskimmed sheep’s milk and it is hand salted rather than brined. Genuino Fulvi Romano has a profusion of ordered flavors- a subtle sweetness, followed by salt and sheep’s milk flavor, then a slight peppery...