Cheeses

Cheeses

  • Montasio - Creamy, unpasteurized cow’s milk cheese originating from the Friuli Venezia Giulia and Veneto provinces of Italy. It was originally a monastery cheese but today it is produced only in a specific region of Italy following age-old traditional methods


  • Piave - A dense texture, without holes, and is straw-yellow in hue. It has a slightly sweet flavor. Once fully aged, it becomes hard enough for grating, and it develops an intense, full-bodied flavor


  • Alta Badia - Hard cow's milk cheese typical of the Alto Adige region in northern Italy, taking its name from the valley of the Dolomite mountains from which it comes. Enclosed in a firm, rustic rind, the inside of the cheese is pale yellow in color with a solid, consistent texture. 


  • Tallegio – A semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.


  • Auricchio Provolone - Made from the kneading and stretching of cow's milk curd, very flavorful than standard issue provolone from the local grocery store with a succulent, sharp, and buttery flavor.


  • Pecorino Romano - Hard cheese with a smooth, thin, natural rind. It's white to pale straw in color, and it's distinguished by its crumbly texture and an intense salty flavor which increases with age.


  • Caciocavallo - Hard cheese made with cow’s milk and is a raw stretched cheese salted in brine. It is round or elongated, with a collar around its “neck” that forms a “head.” It has an even, whitish inside and a thin, smooth rind that is golden yellow


  • Truffle - A moderately sharp, beautifully aged cheese with intense truffle flavor. Made of sheep and goat's milk in Sardinia, this cheese is aged and then injected with black truffles for more aging. 


  • Mascarpone - A double or triple cream cheese, may be best known as an essential ingredient in tiramisu, an Italian coffee and chocolate dessert. But this sweet and silky cow's milk cheese adds rich texture to savory dishes too, a quality achieved by its especially high percentage of saturated fat. Mascarpone originated in the Lombardy region of Northern Italy during the Renaissance.


  • Grana Padano - A traditional, co-operative, unpasteurized, hard cheese. The smooth, natural rind is extremely hard and thick. This cheese is known to many of us as simply "Parmesan," but it is a much more mild flavored.


  • Provolone (Domestic) - Exceptional choice for restaurants that want to make an impression with signature appeal. Its warm, buttery and complex flavor perfectly complements other ingredients, while its versatile nature gives it consistent performance whether hot or cold.


  • Fresh Scamorza (Domestic) - The texture of Scamorza is elastic, stringy and has less moisture than Mozzarella. In addition, the flavor is more piquant, milky and creamy. 


  • Smoked Scamorza (Domestic) – A cheese with a subtle, smoky flavor with a sweet, light caramel note.


  • Parmigiano Reggiano – A hard, specialty cheese made from skimmed, unpasteurized cow’s milk, with a lengthy aging process: a minimum of two years and occasionally more than four.


  • Fresh Mozzarella (Domestic) - It has a full, buttery flavor, consistent in every pound produced, plus a smooth, moist texture for superior melting and shredding, and less burning and oiling, under heat.


  • Smoked Mozzarella (Domestic) – A soft, silky and ultra-fresh Italian style cheese that's been smoked to enhance its natural milky flavor


  • Fontal – A soft, mild & creamy, semi-hard cheese made from pasteurized cow's milk. It comes from the Aosta Valley and is made exclusively with milk from alpine cow


  • Pecorino Toscano – A sturdy and nutty cheese with a hint of salt and underlying savory and sweet flavors that intensify with age. Comes aged 30 days or 4 months. 


  • Dolce Gorgonzola – A soft, blue, buttery cheese made from pasteurized cow's milk. It has a pale yellow buttery paste speckled with a homogeneous distribution of blue and green veins. The rind is compact, rough, hard and grey/pinkish in color but not edible. Flavors are sweet, mild with notes of sour cream and lactic tang


  • Bel Paese - A semi-soft cheese with a sweet flavor and shiny golden rind. Made from cow's milk, has a soft ivory paste, delicate sweet and buttery flavor.


  • Ricotta Cones – Whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.


  • Ricotta Salata - Made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white in color with a firm texture and salty taste. The cheese is often used in salads and ideal for slicing, crumbling, and grating.


  • Pecorino Pepato - A sharp aged sheep's milk cheese studded with whole black peppercorns is an exciting alternative to regular Pecorino Romano.


  • Asiago Fresco - Produced from fresh pasteurized cow's milk in the provinces of Vicenza, Trento, Padova and Treviso, Italy. To make Asiago, the cheesemaker heats the milk and mixes it with rennet to form curds. They are then loosely pressed into a cheesecloth and allowed to mature for 30-40 days. 


  • Grated Parmesan/Romano Blend Cheese 5# bags – A trio of the sweet, nutty, sharp flavors of Parmesan, Asiago, and Romano as a way to highlight all of our hard, domestic cheeses. This vibrant combination is sure to liven up any pasta, sauce, soup, salad, pizza, bread, or vegetable blend.
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