Italy

Mustards from Mantua are condiments, sweet or spicy, that are produced by candying fruit and adding drops of concentrated mustard essence to the juice. Plum Mustard pairs well with aged Asiago and Pecorino Romano.

Mustards from Mantua are condiments, sweet or spicy, that are produced by candying fruit and adding drops of concentrated mustard essence to the juice. White Watermelon Mustard pairs well with Montegrappa.

A fabulous wine jelly where the lambrusco is perfectly balanced with the right amount of sugar. Pairs well with soft goat cheeses.

Made from whole buffalo’s milk, this drawn-curd cheese is white in color, spherical in shape, with a very thin edible rind. Mozzarella di Bufala has a bouncy texture and a slight sour taste. While there are many immitators no one can match the taste of authentic italian mozzarella

The Cravero family has been selecting and maturing Parmigiano Reggiano for five generations. Giorgio, with the help of his father Giacomo, chooses the cheese directly from producers. They are dedicated to their craft, and patiently mature these wheels in a constant temperature environment, all the while monitoring their development. The wheels are slightly spicy, sweet, salty,...

Made out of goat’s milk, this white rindless cheese tastes fresh and yogurty, while still maintaining its form.

This soft goat’s milk cheese tastes sweet and soft with a characteristic flavor lightly acidulous.

Rocchetta is characterized by its distinct nuanced, earthy, wild mushroom flavor and aroma. Its delicate, straw-colored, bloomy rind contains a semi-soft interior that becomes silky-smooth and fluffy, cheesecake-like when brought to room temperature – the only way to fully enjoy this exquisite, impressive cheese.

Light and sweet, with a pinch of acidulous, typical of the caprine milk – with the aftertaste of green Piedmontese pastures.

Bonrus is a semi-soft cow and sheep’s milk oval with a sweet and straw like aroma. The flavor is mild, but with a pleasant herbal note. The texture is smooth, runny on the outside and doughy in the inside.