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Italian Cheeses | Price: $9.25
Origin: Italy/Lombardy
The name of this cheese apparently derives from mascarpa, a by-product extracted from the whey left over from making Stracchino. A more colorful entomology of the names origin is the Spanish expression mas que bueno more than good. This fresh, 75 butter-fat traditional dairy product has been coagulated with lemon juice and allowed to drain resulting in a smooth, ultra-creamy texture and mild buttery flavor.
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 | Price: $55.25
Origin: Italy/Tuscany
A small wheel of traditional Tuscan fresh cheese. It has a supple texture similar to mozzarella and mild, sweet flavor.
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 | Price: $149.50
Origin: Italy/Tuscany
This traditional Pecorino Toscano is firm and dense in texture with complex nutty flavor. Traditionally, this cheese is made in Tuscany, which has a long, rich cheesemaking history. Our Pecorino Toscano comes in a small, dense round, looking much like a small Parmesan wheel. The natural rind is dark brown, hard, and dry. The cheese is hard in texture, with a pronounced sheep flavor, and a mild finish.
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 | Price: $481.47
Origin: Italy/Tuscany
This large wheel of aged sheep cheese develops an intense, rich flavor. It is nutty and sharp with a dry, flaky or grating texture. Nice for cooking, shaved over dishes or on the cheeseboard.
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 | Price: $512.46
Origin: Italy/
Asiago Pressato is a fresh cheese, semi-soft in texture and very mild in flavor. Works well for a mild table or melting cheese or for use in sandwiches.
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 | Price: $149.45
Origin: Italy/Veneto
Asiago pressato is a fresh cheese, semi-soft in texture and very mild in flavor. Works well for a mild table or melting cheese or for use in sandwiches.
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 | Price: $558.60
Origin: Italy/Piedmont, the Valle dAosta
This cheese has been the victim of becoming known by its imposters. Danish Fontina, Fontinella, Fontal and Fontella all aspire to the richness and quality of the real thing, but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits.
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 | Price: $3222.72
Origin: Italy/Modena, Reggio Emilia and Parma, and part of the provinces of Bologna and Mantua
This relatively rare Parmigiano is available from only a small number of dairies. The Vacche Rosse cows, also referred to as Razza Reggiana, produce much lower milk yields than the Holstein and Fresian cross, Risona Italiana those are the primary producers of Parmigiano. The protein content of the Vacche Rosse is said to be higher, producing a richer, fuller cheese. The color shows that tendency, a buttery yellow in tone. When young it is fruity and mild and the cheese could certainly age as long as 5 years. This makes a great artisan additional to a Parmigiano selection.
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 | Price: $95.45
Origin: Italy/
Buffalo milk mozzarella can be considered the queen of mozzarella cheese, with a tradition started in ancient Egypt and continued, in different forms, in the ancient Rome of the Emperors. We need 1-2 weeks notice to get this item. Warning Buffalo Mozzarella is imported in a light salt water solution in order to give it the best possible freshness when it arrives to you. As such it will be slightly saltly and squishy when removed from containers, this is natural and to be expected. Also note as this cheese is made from buffalo milk the flavor is different from standard U.S. cows milk mozzarella. PbDue to the weight and fragile nature of this cheese we do not offer free shipping on this product./b
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 | Price: $7.76
Origin: Italy/Latium, Sardinia
Pecorino is one of the worlds oldest cheeses, being, as it was, produced in the early Roman Empire, Pecorino denoting sheeps milk and Romano being an indication of its ancient localle of production. This is the favorite grating cheese of southern itally. It is made from raw ewes milk, and aged at least 6 months. The granular paste is usually compact, has tiny pores and is white or straw-yellow in color. The crust is smooth and straw-yellow or more or less intense brown in color. The cheese has a fragrant aroma and is usually piquant in flavor.
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 | Price: $515.99
Origin: Italy/Lombardy
One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese made from the tired or stracca Cows returning to the valleys from mountain pastures that didnt get used up quickly enough. After developing mold on and Throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the Cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. A More likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese And stored in caves where they would naturally go blue over time. The method still used today starts with producing curd From an evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now Pierced to accelerate the veining referred to as parsley or erborinato of the Penicillium glaucom bacteria. Gorgonzola Bebiverde is a dolce-style cheese, with a wet, fragile rind. It is young and creamy with a relatively mild, sweet flavor. Gorgonzola Piccante is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and Crumbly with a dry, thick rind and sharp flavor.
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 | Price: $10.75
Origin: Italy/Valle DAosta
According to old documents, Aosta farmers have been producing Fontina since 1270. The cheese is produced twice a day from a single milking of cows milk. Farmers age the cheese for three months, dusting it with marine salt to assist curing. Unfortunately, this cheese has been the victim of becoming known by its imposters. Danish Fontina, Fontinella, Fontal and Fontella all aspire to the richness and quality of the real thing but really come nowhere close. Real Fontina is marked with a Consorzio stamp of a mountain the Matterhorn and FONTINA inside a circle. Fontina is the traditional cheese for Fonduta; a rich whipped fondue-style dish with eggs and cream. Accordingly it is a wonderful melting cheese as well as table cheese. The texture is semi-firm and supple with rich, herbaceous and fruity flavor. It is much enjoyed when paired with fruits.
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 | Price: $270.20
Origin: Italy/
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 | Price: $10.43
Origin: Italy/Lombardy
One Gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese made from the tired or stracca cows returning to the valleys from mountain pastures that didnt get used up quickly enough. After developing mold on and throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. pA more likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese and stored in caves where they would naturally go blue over time. The method still used today starts with producing curd from an evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now pierced to accelerate the veining referred to as parsley or erborinato of the Penicillium glaucom bacteria. pGorgonzola Bebiverde is a dolce-style cheese, with a wet, fragile rind. It is round and creamy with a relatively mild, sweet flavor.
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 | Price: $72.65
Origin: Italy/Lombardy
One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese made from the tired or stracca Cows returning to the valleys from mountain pastures that didnt get used up quickly enough. After developing mold on and Throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the Cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. A More likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese And stored in caves where they would naturally go blue over time. The method still used today starts with producing curt from An evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now pierced to accelerate the veining referred to as parsley or erborinato of the Penicillium glaucom bacteria. Gorgonzola Bebiverde Is a dolce-style cheese, with a wet, fragile rind? It is round and creamy with a relatively mild, sweet flavor. Gorgonzola Piccante is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and crumbly with a Dry, thick rind and sharp flavor.
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 | Price: $11.54
Origin: Italy/Bergamo
Taleggio shares a history with Gorgonzola in that it was also originally a product of the tired or stracca cattle that Needed to be milked after returning from the long climbs down from summer pastures. The making of Taleggio is believed to go Back to the tenth or eleventh century, with the first documents mentioning the cheese, along with grana, in the year 1200. However, until the early 1900s it was simply called stracchino: a name which is still used, especially in Lombardy, and Which defines not so much a specific cheese, as the large family of soft, square-shaped cheeses very popular in the region? The rind in an intense burnished orange-brown color with several molds and the stamp indicating it is a true Taleggio. It is a wonderfully distinctive cheese with a wide range of flavors including a meaty richness, accented with yeasty, fruity qualities and a tangy, salty bite. When ripe it should be creamy with a dry, but not cracked rind. And has a very pungent aroma.
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