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. 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.

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.

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 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 bries of...

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.

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.