Italy

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.

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.

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...

The rind is thin and its color is red. The red color has to do with the treatment of this cheese with tomato sauce. This has been over the centuries a traditional technique of passing some acid taste to the pecorino cheeses in Tuscany. The paste is soft to semi hard and its color is white to ivory. Small eyes are scattered across the paste. The taste is long, buttery and round. The...

The paste’s color ranges from ivory to pale straw, compact with sparse holes regularly distributed. The flavor is sweet, slightly savory tending to progress with age. It has hints of herbs and fermented hay.

Latteria al Tartufo of Tomasoni is a mature cheese with a distinctive truffle fragrance in which the delicate freshness of dairy co-exists with the intense aftertaste evoking the cellar Tomasoni where it rests for more than sixty days for seasoning. Latteria al Tartufo cheese is dedicated to those who love Italian black truffles. Due to its very particular taste and flavor, dishes...

This robiola from Lombardy is made from whole cow’s milk and aged for approximately 2-3 months. Covered with a coating of grape pommace, the raw materials for grappa, the pungent cheese takes on a fruity fullness and pleasant bite.