Italy

This 30-40 day aged DOP cow’s milk cheese is produced in the provinces of Vicenza, Trento, Padova and Treviso. The cheese is white or straw yellow in color with small to medium sized holes. Its taste is fresh and slightly sweet

An earthy, and meaty mix of wild mushrooms in a zesty marinade with chiles and strips of crisp bell peppers. Mix it into a garden salad or sauté it with chicken.

Each wheel weighs only 2 kilograms (about 4.4 pounds) and is aged for a minimum of 20 days. The texture of the paste is fairly toothy considering its age, but melts nicely on the tongue upon warming. However, the thing that really stands out about the cheese is its lingering flavor. There is a fresh, milky flavor that evolves into notes of fresh hay, hazelnuts and faint minerality....

Translating to sheep clouds, Nuvola is a semisoft pasteurized sheep’s milk cheese aged 30 days from Romagna. Characterized by its square shape, bone-white interior and slightly white rind, it is mild and creamy and fills your mouth completely with a velvety sweetness tinged with just a bit of the sheep tang. – See more at:...

This authentic fresh Italian Mozzarella will leave you wanting more. The bouncy texture leads way to tangy and creamy flavors.

These Sardinian snacks highlight the Arab influence on this Italian island. Salty, flavorful, and with a perfect amount of oiliness, the box goes quick once opened.

Mild black olives from southern Italy, these black cerignolas are glossy, firm, meaty and exceptionally buttery.

Big beauty describes these bright glossy green olives from Italy. Mild in flavor.

The hallmarks of good Pecorino Toscano flavor are a nutty flavor not often found in other Pecorinos, the rich sweetness that comes from the fantastic Tuscan sheep’s milk, and a deep long lasting flavor. In addition, Pecorino Riserva del Fondatore is made in a large form, which allows the cheese to age over a long extended period without getting too dry or losing its flavor...