Italy

This original creation from Veneto, Italy is no average semi-soft cow’s milk cheese. A judicious amount of black truffles are added into the paste of the cheese, which is then aged in ashes to preserve it, as per Venetian farmers’ tradition. Don’t be fooled by the countless imitators – this cheese is decorated with 3 green leaves. Its rind has a hint of truffle oil and the...

This popular cheese, also known as Asiago Aged, is from the Asiago plateau in the Veneto region and was originally made with sheep’s milk, but the recipe changed as cattle farming increased in the 1500s. The DOP was established in 1979 to protect the integrity of this traditional mountain cheese, which can be made only in the provinces of Vicenza, Trento, Padova and Treviso....

Rosé fanatics, meet your new favorite cheese. Known for his Ubriaco cow’s milk cheeses soaked in various wines and beer, Sergio Moro’s latest is soaked in organic La Jara Pinot Grigio rosé, a dry, elegant sparkling wine. This semi firm cheese has a light fruity aroma. It retains the flavors of the wine without that sharp alcoholic bite present in some wine soaked cheeses. The...

Rich, decadent, and extravagantly spiced, this is an all-natural chocolate version of the traditional fruit cake from Siena. Coated in a dark chocolate glaze, it is dense and sweet, like a cross between cake and candy. The dried cherries, citrus, almonds, and hazelnuts studded throughout beautifully complement the dark chocolate. Panforte means “strong bread” in Italian, in...

This is an all-natural version of the traditional fruit cake from Siena, typical of the Christmas holiday. Dense, sticky, soft, and sweet, it is like a cross between cake and candy with dried citrus and crunchy almonds. Its rich and extravagant flavor comes from a blend of spices and honey. Panforte means “strong bread” in Italian, in reference to the many fragrant spices used...

Sottocenere is aged in ashes to preserve it as per Venetian farmers’ tradition. This cheese has black truffles throughout. The rind is aromatized with truffle oil and the ash also contains nutmeg, clove, coriander, cinnamon, licorice, and fennel. This makes for quite a flavorful punch. Quite exotic and aromatic, this cheese is luxurious on its own and a treat in cooking...

Moliterno is an Italian cheese named after the town where it originates in southern Italy. It is made by blending sheep and goat’s milk. The cheese is formed in a basket for about 24 hours and left to age. While it is aging, the Moliterno is rubbed with olive oil to retain its moisture. The paste is firm and has a rich golden color. Its aroma is a balance of rustic and sweet...

This Coriander Honey evokes a Moroccan spice market with its intense aromas of fennel and exotic spices. The fennel comes through in the flavor as well, along with earthy and woody notes. Brothers Fabrizio and Pierpaolo have been tending bees and collecting honey as for over 20 years. Their honey is extracted using centrifugal force, for a voluptuous texture that maintains the...

Taleggio has been on plates of Italians since the time of the Caesars.  It pairs well with fruit, smeared on bread alone or with spices and tomato on bruschetta. Its consistency allows it to melt well for use on pasta, risotto or on polenta.