Italy

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.

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.

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...

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.

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.

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.

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

Spressa delle Giudicarie DOP is made with partially skimmed milk; the resulting paste is semi-hard, thick and elastic, straw white in color. Rind is darker. The taste is sweet, but aging gives it peculiar aromas, flavors and scents derived from the hay growing in theta mountain area. This cheese can be enjoyed as it is, but it also good in typical regional dishes, including...

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...