Italy

Surprisingly tart notes are balanced out by earthier tones within the dense, textured cubes that resemble a wet stone pulled from an ancient Roman viaduct. Under the natural rind, the paste is aromatic and bright, changing from creamy to crumbly the closer you get to the center, picking up herbal nuances as it ages in our caves.

The technique and processing are similar to that of Taleggio, which was once called “Stracchino” like other cheeses of Lombardy raw dough products mainly after the descent from the mountain (when the cattle were “weary”, or tired): this production however only uses the raw goat milk, which gives it very special characteristics. The color can range from pasta...

Triple cream cow’s milk cheese in the style of Brie. Bloomy white crust houses a deliciously silky, smooth cheese with a light nutty taste and a gentle mushroom aroma. Perfect as part of a cheeseboard selection from Northern Italy (served with Asiago, Montasio & Robiola style cheeses) or melted over Polenta.

Taleggio’s quality is the result of a careful seasoning traditionally performed by meticulous selection of expert dairymen. Square shape, thin crust and pink, soft texture and slightly straw-colored. Excels for its unique taste and flavor.

This classical cheese from Piedmont obtained by processing raw cow’s milk from the Valli di Lanzo. It is a blue cheese to be eaten on your table that recalls the great tradition of blues Piedmont. It is also a long maturing cheese (it can exceed 120 days). Blu di Lanzo has an intense and slightly spicy flavor, characteristic of blue cheeses.

A Piemonter blue veined cheese made from whole goat’s milk with non-pressed paste which ripens for 80 days and is produced all year round. It is often referred to as goat Gorgonzola.

This whole pasteurized cow’s milk possesses a soft flavor. The spread is a delight for gourmets. It’s natural light straw color paste has a very light amount of holes. Aged for at least 45 days.

This buttery, soft cow’s milk blue cheese is produced in Novara with both morning and evening milk. This cheese is creamy, flavorful and masterfully consistent. As dolce is Italian for sweet, this is milder than Gorgonzola Piccante. It is a higher moisture blue with less veining and a sweet delicate flavor.

Gorgonzola Piccante (Mountain Gorgonzola) is a sharper, longer aged cheese than the Dolce. The paste of the cheese has a deeper color, more blue veins, a more pungent odor and an intense, sharp flavor.

This cheese often has a dark rind wrinkled with yellow, gray, and white molds. The paste is white and is compact and friable. During maturation it develops a marked proteolysis, becoming creamy. Gratin Piccolo boasts an intense, sweet, and delicate taste.