Products

Made from partially skimmed raw cow’s milk, rennet, salt, and nothing else, Parmigiano Reggiano is the king of cheeses. Parmigiano Reggiano has been made traditionally in the same way, same places, with the same fragrances, and same appearance for at least eight centuries. The flavors are sweet, salty, spicy, nutty, and fruity. Enjoy it on its own, maybe with a drizzle of...

Sweet-smelling and gentle-flavored Reggiano Butter is made from the cream that remains after the production of Parmigiano Reggiano cheese. The butter is of exceptional quality and is made using milk collected from the Parma and Reggio Emilia family owned farms under very strict standards of selection.

Piave is an Italian mountain cheese with a dense texture, much like that of a young parmesan. At first rich, tangy, caramel-sweet and nutty in flavor, Piave has a delayed component of citrus notes in its finish. Piave is regarded as a cheese that gains character as it ages.

Pecorino Toscano is an origin-protected cheese that is made from the milk of sheep that graze a diverse terrain, allowing them to produce a thick, rich milk. Though not as salty and sharp as Pecorino Romano, it is aged to the point at which its creamy flavor and smooth consistency give way to a sharper, more complex mix of flavor and a denser texture.

Pecorino Romano is an origin-protected cheese that is made with whole sheep’s milk. It is made exclusively from farms located in the regions of Lazio, Tuscany, and Sardinia during the months of October through July. Aromatic, piquant, and sharp in flavor, it has a granular texture. Grating Pecorino Romano will elicit its robust fragrance. The richness of Pecorino Romano...

Pecorino Romano is an origin-protected cheese that is made with whole sheep’s milk. It is made exclusively from farms located in the regions of Lazio, Tuscany, and Sardinia during the months of October through July. Aromatic, piquant, and sharp in flavor, it has a granular texture. Grating Pecorino Romano will elicit its robust fragrance. The richness of Pecorino Romano...

This Pecorino Romano is given the moniker “Genuine” due to its continued production in the traditional location of the Roman countryside. It is made with unskimmed sheep’s milk and it is hand salted rather than brined. Genuine Fulvi Romano has a profusion of ordered flavors- a subtle sweetness, followed by salt and sheep’s milk flavor, then a slight peppery...

A farmhouse sheep’s milk cheese from Emilia Romagna which has been aged in walnut leaves in ventilated caves to give it a particular perfume & flavor. Wonderful paired with artichokes and raw vegetables. Walnut leaves only ripen twice a year and thus both production and availability can be limited.

Locatelli is a specific brand of Pecorino Romano, and probably the most recognized. Aged a minimum of nine months, its flavor is piccante with a salty edge to it. This is a grating cheese and can be used as a topping or an ingredient in pastas, sauces, and salads.

This aged, granular, nutty flavored cheese is closely associated with Parmigiano Reggiano. Grana, meaning “grainy”, and Padano, meaning “of the Po River”, has been around for more than 800 years. Buttery, nutty, and grainy, the cheese literally melts in your mouth.