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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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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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Testun Di Capra

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.

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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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Spressa Delle Giudicarie DOP

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...

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