Specialty Cheeses

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 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 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 “Genuine” 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. Genuine Fulvi Romano has a profusion of ordered flavors- a subtle sweetness, followed by salt and sheep’s milk flavor, then a slight peppery...

Pecorino Romano is an origin-protected cheese that is made with whole sheep’s milk. It is made exclusively from farms located in the regions of Lazio, Tuscany, and Sardinia during the months of October through July. Aromatic, piquant, and sharp in flavor, it has a granular texture. Grating Pecorino Romano will elicit its robust fragrance. The richness of Pecorino Romano...

Pecorino Romano is an origin-protected cheese that is made with whole sheep’s milk. It is made exclusively from farms located in the regions of Lazio, Tuscany, and Sardinia during the months of October through July. Aromatic, piquant, and sharp in flavor, it has a granular texture. Grating Pecorino Romano will elicit its robust fragrance. The richness of Pecorino Romano...

Pecorino Toscano is an origin-protected cheese that is made from the milk of sheep that graze a diverse terrain, allowing them to produce a thick, rich milk. Though not as salty and sharp as Pecorino Romano, it is aged to the point at which its creamy flavor and smooth consistency give way to a sharper, more complex mix of flavor and a denser texture.