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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.

Gorgonzola Piccante is a blue cheese from Italy that has a pronounced spicy, earthy flavor and powerful cheesy aroma. The taste ranges from mild to sharp with a creamy color and greenish-blue striations.

Gorgonzola Dolce is a high moisture blue cheese with less veining and a sweet, creamy, delicate flavor. Wonderful to spread on a fresh baguette or used in a sauce for pasta.

The production of this cheese dates all the way back to the Middle Ages. The recipe has been passed down from generation to generation in the Aosta Valley. It is now name protected to keep the true form of the cheese. The paste is smooth and buttery, essential for making Italian Fonduta (fondue) and perfect for gratins.

Made from pasteurized cow’s milk, Fontina Fontal has a mild flavor with a creamy, smooth texture. This cheese has a sweet aftertaste and lends itself to many cooking applications.

Cacio de Roma is typical of the table cheese made in the countryside around Rome. Its flavor is fresh and clean, and the rich taste of sheep’s milk comes through quite clearly. The Romans like their cheese young, and so to keep this cheese typical, this cheese is sourced at 40 days old at the time of export. “Cacio” means “cheese” in the local dialect.

Made from partially skimmed unpasteurized cow’s milk, this Asiago is aged for at least one year. It has a rich, complex flavor. Sharp and nutty without a bite, Asiago Vechhio has a slightly granular texture that melts into a smooth finish with a light, sweet note. This cheese is excellent to shave on salads, shred onto pastas or soups, or enjoy as a table cheese on its own.

Asiago is made daily from milk freshly drawn from cows who graze the pastures of the Asiago plateau. Mezzano cheese is aged six months and has a flavor that is nuttier and creamier than other hard grating cheeses.

Parrano is made as a modified Gouda recipe that has been changed to incorporate elements of Italian style cheesemaking. The resulting flavor and texture forms a mid ground between gouda and parmesan. Parrano has enough flavor to be appealing to a connoisseur, yet simple enough for a beginner; a real crowd pleaser.

A crowd pleasing Gouda, aged for a minimum of 18 months. Its flavors are intense, robust, and earthy with notes of nuts and caramel. The tyrosine crystals add a nice crunch to every bite.