Italy

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.

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.

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.

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...

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.