Italy

Located in the Piedmont region of Italy, and named after the province of Alta Langa, Caseificio dell’Alta Langa produces exemplary soft-ripened cow, sheep and goat’s milk cheeses. This area is famous for its picturesque rolling pastures and woods and its production of fine cheeses, truffles and wine. A mild, creamy cheese with lemon and mushroom notes, It has a distinctive and...

Located in the Piedmont region of Italy, and named after the province of Alta Langa, Caseificio dell’Alta Langa produces exemplary soft-ripened cow, sheep and goat’s milk cheeses. This area is famous for its picturesque rolling pastures and woods and its production of fine cheeses, truffles and wine. With subtle flavors of fresh grass and cream, Castelbelbo is an approachable ...

Located in the Piedmont region of Italy, and named after the province of Alta Langa, Caseificio dell’Alta Langa produces exemplary soft-ripened cow, sheep and goat’s milk cheeses. This area is famous for its picturesque rolling pastures and woods and its production of fine cheeses, truffles and wine. This sweet and complex little button is bursting with notes of goat, citrus...

This is Italy’s quintessential washed-rind cow’s milk cheese. Master affineur Luca Arnoldi learned from his father, Ambrogio, with whom we worked for many years. Their extended family, including cousins, sons, and daughters, has been making Taleggio for generations in the heart of Valtaleggio. A well-formed pink rind with characteristic molds protects the billowy, mildly funky...

This wonderful organic olive oil from Calabria is made from 100% Carolea olives on an estate in the DOP region of the Lamezia Terme Valley. This oil is deep yellow-green, with aromas of fresh herbs, apple, and tomato. The flavor is well balanced with some bitterness and spiciness and a finish with hints of almond.

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 bite.

While less well-known than its famous cousin in Parma, Prosciutto di Modena has been made and enjoyed in the region of Emilia Romagna for centuries. This Modenese delicacy was finally recognized with a DOP in 1996, to protect the integrity of all aspects of the production process. We source ours from Salumificio Vitali, which is based in foothills of the Apennines. They have the...

These golden feather-light semolina flatbread crackers are alluringly crispy and thin. The aroma of freshly baked bread and toasted flavor are enhanced by a drizzle of olive oil and a sprinkle of salt. This style of flatbread has ancient origins and has been a Sardinian specialty for thousands of years. It is enjoyed as a delicate and savory cracker that can pair with anything from...

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....