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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.

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 Ginepro boasts a very intense and full-bodied peppery note.

Made primarily in the Aosta Valley in the Piedmont region of Italy, this cheese is named after the specific town where it originates. Made of rich cow’s milk, it is matured in underground cellars on silver fir boards for forty five to one hundred and twenty days. It is used in a variety of traditional Piedmont dishes as well as a table cheese. The paste of this cheese is soft,...

Ossolano Al Prunent marries two products with centuries of history behind them – the Ossolana Toma and Prunent which is also the name of the main wine produced in the Ossola area. The best ripening period is between four to five months. This cheese boasts an intense and piquant taste with traces of fruit and wine.