Italy

Ricotta Salata is very similar to feta though not as salty. It is hard enough to grate. It can be eaten in salads or drizzled with olive oil.

This creamy, semi-soft sheep’s milk cheese hails from the hills of Tuscany. Also known as a young pepato, thanks to the addition of whole black peppercorns, this cheese strikes the perfect ratio of cheese to pepper. Very versatile, try it melted on pizza, shaved over vegetables or in a salad.

Asiago is made daily from milk freshly drawn from cows who graze the pastures of the Asiago plateau. Mezzano cheese is aged six months and has a flavor that is nuttier and creamier than other hard grating cheeses.

Made from partially skimmed unpasteurized cow’s milk, this Asiago is aged for at least one year. It has a rich, complex flavor. Sharp and nutty without a bite, Asiago Vechhio has a slightly granular texture that melts into a smooth finish with a light, sweet note. This cheese is excellent to shave on salads, shred onto pastas or soups, or enjoy as a table cheese on its own.

The Sini Family has been producing this Pecorino Romano for more than 30 years, aging their cheese for a minimum of ten months to develop more flavor, as opposed to the six months of most Romano. This flavorful Romano is not as hard or salty as most Romanos.

A square cheese when so many are round, Taleggio is a pungent, “yeasty” smelling, washed rind cheese. The rind will develop some surfaces molds, which are not harmful and add to the development of the cheese. Its flavor is meaty and savory, yet has a slight sweetness to it. Enjoy it with some fruit, or use it as a great melting cheese.

Created in Piave, a region in Veneto, where farmers originally used to preserve their cheese by immersing it in wine must. The maker of Ubriaco, which translates to  “drunk” in Italian, bathes the cheese for forty hours in a mix of wine must consisting of Cabernet, Merlot, Clinton, and Raboso grapes. Ubriaco has a sweet flavor, with hints of wine and a fruity flavor.

Made from sponge cake batter and dried these “Savoiardi” are used in the classic dessert Tiramisu. The light, dry texture also makes them a good snack with coffee or tea.

Prosciutto or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked.

Cipolline onions are sweet, crunchy, and addictive – with a balsamic flair. Ideal for prepared foods.