Italy

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.

This delicious sheep’s milk cheese produced in Tuscany owes its name to the ancient tradition to wait for the month of March to begin to produce it. This is because at the beginning of spring the grass is soft and fragrant, and the milk acquires a more intense aroma. Today Marzolino is produced throughout the year and looks oval in shape. Characterized by a soft crisp...

The rind is thin and its color is red. The red color has to do with the treatment of this cheese with tomato sauce. This has been over the centuries a traditional technique of passing some acid taste to the pecorino cheeses in Tuscany. The paste is soft to semi hard and its color is white to ivory. Small eyes are scattered across the paste. The taste is long, buttery and round. The...

The paste’s color ranges from ivory to pale straw, compact with sparse holes regularly distributed. The flavor is sweet, slightly savory tending to progress with age. It has hints of herbs and fermented hay.

Latteria al Tartufo of Tomasoni is a mature cheese with a distinctive truffle fragrance in which the delicate freshness of dairy co-exists with the intense aftertaste evoking the cellar Tomasoni where it rests for more than sixty days for seasoning. Latteria al Tartufo cheese is dedicated to those who love Italian black truffles. Due to its very particular taste and flavor, dishes...

Goat cheese from Piemonte, is the hardest of cheese from this region because ages from four months to two years. White-yellow paste with a few holes, pronounced taste and flavorful.

White uniform, slightly pasty, pleasant taste, slightly aromatic; maturing between 45 and 60 days.

Sardo De Pecora is an excellent table cheese but it also shines in the kitchen, where it adds considerable flavor and richer texture to sauces. This yellow pasted semi-hard cheese provides a flavor that is intense and spicy.

The taste is aromatic, pleasant, fuses in the mouth, usually mild and sweet when the cheese is young, becoming spicy with advanced maturity.