Italy

These hazelnuts come directly from the grower in the countryside of Rome, who then toasts them lightly to enhance their flavor. Roman Hazelnuts are comprised of a protective skin and the fruit. This skin stays partially attached to the fruit, even after toasting. It is precisely this protective skin that makes Roman Hazelnuts outshine their counterparts. It seals in their...

Colorful assortment of Italian varietals, peppers and garlic cloves in a traditional Puglia marinade.

Reminiscent of Taleggio, in both its shape and rind treatment, Quadrello di Bufala commands just as much attention as its cows’ milk counterpart while maintaining a far more reserved flavor profile. The sticky, semi-soft paste is pleasantly mild yet packed with the hearty notes of thick cream flavors found in water buffalo cheeses. An intriguing yeasty note weaves in and out...

Ivory white in color, Raschera is matured for at least a month to develop a fine and delicate flavor. Slightly spicy and salty when aged, the texture is elastic and dotted with irregular holes throughout the cheese. Raschera D’alpeggio will emanate the flavor and aroma of mountain pastures. This artisanal cheese could contain traces of goat or sheep’s milk.

Rhododendron Honey has a rich, full and earthy flavor with a lingering finish, the Rhododendron Honey pairs well with cheeses like Pecorino Ginepro, or Leonora.

Whether you create a quick and delicious appetizer or enjoy them straight from the bag, you are sure to fall in love with these crunchy, addictive Italian crostini, or “little toasts”. Made with delicate sea salt and scented with aromatic rosemary, they are delicious topped with goat cheese and fig jam, hummus, or simply served with cheese and wine.

Italian crostini are crunchy and addictive. Try one straight from the bag and you’ll see why the mouth-watering sea salt recipe makes them perfect for cheese, bruschetta, hummus, and dips or simply snacking.

This cheese is sweet, well balanced, and like velvet on your tongue, with a hint of mushroom and walnut.

Creamier than other Pecorinos due to the Roman milk, Aged Pepato has whole black peppercorns in it. It is an intense, salty cheese that typically used for grating.

Another beautifully well balanced and complex three milk cheese from Alta Langa, this time with blue mold coursing through the inside as well as the outside. The paste is creamy and sweet, while the rind has an earthy mushroom flavor.