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Raschera

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.

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Blu di Langa

The Blu di Langa has a bloomy rind of an unusual blue color that encompasses a rich and creamy pasta, in which highlight some (few) veins of blue mold, contrasting with a white creamy paste. It is a mild-flavored cheese and nasal decided, but sweet. No doubt this cheese will appeal to those who think they do not like blue cheese.

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Cravanzina

Hailing from the Alta Langa, an agricultural region famous for Barolo, Barbaresco and Asti wines, Cravanzina is a delicate, voluptuous, soft-ripened cheese that is artisinally hand-made from a careful blend of local cow and sheep’s milk. The flavor is best described as savory, while its texture is very creamy inside beneath a thin, supple crust reminiscent of the triple-crème...

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Casatica di Bufala

Casatica, a buffalo milk cheese, is similar to Stracchino. A soft-ripened cheese, aged for three to five weeks, it has a supple richness. With a creamy interior and a mild and delicate milky sweetness, left to sit, it will virtually ooze on your plate and melt into your mouth.

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Lou Bergier Pichin

This 60-day aged raw milk Toma is produced with thistle flower. The name – literally small mountain shepherd in Occitan – pays tribute to Nonno Magno, Mario Fiandino’s grandfather. The cheese has a delicate aroma with a full flavored creaminess.

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Nocetto di Capra

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

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Pepato Aged Quarter

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.

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Formaggio Di Pecora Di Bitti

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

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Grande Formaggio Sardo De Pecora

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.

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Ragusano DOP

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

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