Italy

Gorgonzola Piccante (Mountain Gorgonzola) is a sharper, longer aged cheese than the Dolce. The paste of the cheese has a deeper color, more blue veins, a more pungent odor and an intense, sharp flavor.

This cheese often has a dark rind wrinkled with yellow, gray, and white molds. The paste is white and is compact and friable. During maturation it develops a marked proteolysis, becoming creamy. Gratin Piccolo boasts an intense, sweet, and delicate taste.

This cheese often has a dark rind wrinkled with yellow, gray, and white molds. The paste is white and is compact and friable. During maturation it develops a marked proteolysis, becoming creamy. Gratin Piccolo Ginepro boasts a very intense and full-bodied peppery note.

Made primarily in the Aosta Valley in the Piedmont region of Italy, this cheese is named after the specific town where it originates. Made of rich cow’s milk, it is matured in underground cellars on silver fir boards for forty five to one hundred and twenty days. It is used in a variety of traditional Piedmont dishes as well as a table cheese. The paste of this cheese is soft,...

Ossolano Al Prunent marries two products with centuries of history behind them – the Ossolana Toma and Prunent which is also the name of the main wine produced in the Ossola area. The best ripening period is between four to five months. This cheese boasts an intense and piquant taste with traces of fruit and wine.

Semi-Soft Cow’s Milk, Mild & Sweet.

Ossolano Di Crodo Riserva is a firm cheese scattered with small holes. The natural color varies from pale yellow to deep yellow. Intense flavor, with hints of tobacco and elderberry.

An Italian pasteurized version of the classic French cheese Reblochon. This one is milder.

Flask or pear shaped, with variable height and diameter. The rind is 50 millimeters thick, golden yellow colored. The paste is compact, soft, with lightly granular texture, cream white color, intense small, semi-hard flavor, with the characteristic smell due to rough grazing.

The Pecorino Dei Templari is produced from sheep’s milk. It is washed with whey every five days and left to dry in ventilated caves until the thirtieth day. Then anointed with seabed oil and balsamic vinegar and put inside vats, interspersed with layers of juniper. Each week, the Pecorino is removed from the racks to make it run better and dry, covered again with balsamic...