Specialty Cheeses

The Sini Family has been producing this Pecorino Romano for more than 30 years, aging their cheese for a minimum of ten months to develop more flavor, as opposed to the six months of most Romano. This flavorful Romano is not as hard or salty as most Romanos.

A square cheese when so many are round, Taleggio is a pungent, “yeasty” smelling, washed rind cheese. The rind will develop some surfaces molds, which are not harmful and add to the development of the cheese. Its flavor is meaty and savory, yet has a slight sweetness to it. Enjoy it with some fruit, or use it as a great melting cheese.

Created in Piave, a region in Veneto, where farmers originally used to preserve their cheese by immersing it in wine must. The maker of Ubriaco, which translates to  “drunk” in Italian, bathes the cheese for forty hours in a mix of wine must consisting of Cabernet, Merlot, Clinton, and Raboso grapes. Ubriaco has a sweet flavor, with hints of wine and a fruity flavor.

Gjetost is made by boiling the leftover whey of cow’s and goat’s milk until the lactose caramelizes. It is then poured into molds and left to cool. It has a slightly sour but sweet caramel taste and a texture similar to fudge. Traditionally eaten for breakfast, Gjetost is often sliced thin and served on toast or crispbread.

Gjetost is made by boiling the leftover whey of cow’s and goat’s milk until the lactose caramelizes. It is then poured into moulds and left to cool. It has a slightly sour but sweet caramel taste and a texture similar to fudge. It is often eaten sliced thin on toast or crispbread, traditionally for breakfast.

Jarlsberg is a semi-soft part skim milk cheese. The flavor is sweeter and less nutty than Emmental, with a buttery and rich texture. An all purpose cheese, Jarslberg is good for both cooking and snacking.

Jarlsberg is a semi-soft part skim milk cheese. The flavor is sweeter and less nutty than Emmental, with a buttery and rich texture. An all purpose cheese, Jarslberg is good for both cooking and snacking.

A reduced fat version of Jarlsberg, containing the same wonderful Jarlsberg flavor but with 50% less fat and 30% fewer calories.

Jarlsberg is a semi-soft part skim milk cheese. The flavor is sweeter and less nutty than Emmental, with a buttery and rich texture. An all purpose cheese, Jarslberg is good for both cooking and snacking.

Drunken Goat is smooth and mild with a beautiful violet hue, which is due to soaking in Doble Pasta, from the Monastrell grape. The finish on this cheese is slightly fruity and herbal. Drunken Goat is a great introduction to goat cheese and an option for people who don’t care for a tangy or ‘goaty’ goat cheese.