Italy

Brunet is just as delicate and creamy as Rochetta, but made entirely out of goat’s milk. It’s creamy on the inside; the rind is yeasty in flavor but still fluffy, typical of a soft ripened cheese.

Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. The effect is like ice cream served from a warm scoop; decadent and melting from the outside in. The creamy soft paste tastes sweet and nutty, almost like fresh hazelnuts – it is best eaten fresh or with a little maturing will taste...

The Robiola Bosina is named in honor of the Bosina village near Caseificio Alta Langa. A typical “due latti” Robiola of the region. Delicate and harmonious, sweet with a milky fragrance.

A young, supple textured pecorino with a creamy base to which crushed red peppers are added. Not overly spicy, the red peppers do not produce much heat, and instead introduce a savory component that adds to the character of the cheese.

Cacio de Roma is typical of the table cheese made in the countryside around Rome. Its flavor is fresh and clean, and the rich taste of sheep’s milk comes through quite clearly. The Romans like their cheese young, and so to keep this cheese typical, this cheese is sourced at 40 days old at the time of export. “Cacio” means “cheese” in the local dialect.

Made from pasteurized cow’s milk, Fontina Fontal has a mild flavor with a creamy, smooth texture. This cheese has a sweet aftertaste and lends itself to many cooking applications.

The production of this cheese dates all the way back to the Middle Ages. The recipe has been passed down from generation to generation in the Aosta Valley. It is now name protected to keep the true form of the cheese. The paste is smooth and buttery, essential for making Italian Fonduta (fondue) and perfect for gratins.

Gorgonzola Dolce is a high moisture blue cheese with less veining and a sweet, creamy, delicate flavor. Wonderful to spread on a fresh baguette or used in a sauce for pasta.

Gorgonzola Piccante is a blue cheese from Italy that has a pronounced spicy, earthy flavor and powerful cheesy aroma. The taste ranges from mild to sharp with a creamy color and greenish-blue striations.

This aged, granular, nutty flavored cheese is closely associated with Parmigiano Reggiano. Grana, meaning “grainy”, and Padano, meaning “of the Po River”, has been around for more than 800 years. Buttery, nutty, and grainy, the cheese literally melts in your mouth.