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Displaying 25 - 36 of 59 results
Raschera D.O.P.
$19.99
/lb
A savory and smooth buttery cheese. A slight grassy note.
Tavoliere
$17.99
/lb
Mild in flavor with a slight tang. Goes just as well with cured meats as it would with chocolate.
La Tur
$17.99
each
From Alta Langa in the Piedmont region of Italy This soft and creamy round combines pasteurized sheep's, cow and goat's milk. It is light and fluffy inside, almost like a pudding or a mousse, and becomes creamier toward the rind. It's flavor suggest crme fraiche but tangier, with hints of mushroom.
Perlagrigia Al Tartufo
$24.99
/lb
Mild and earthy cow's milk cheese sprinkled with black truffle pieces. Similar to Sotto Cenere from the Veneto region sprinkled with vegetable ash
Robiola Bosina Italy - Whole
$22.99
each
Soft, creamy and lightly fragrant due to the delicate balance of the two milks.
Pecorino Toscana Fresh Dop
$19.99
/lb
This mild cheese pairs well with cured meats like prosciutto or salami.
Parmigiano Rind
$13.99
/lb
Org. Parmigiano Reggiano
$35.99
/lb
The "Rolls Royce" of cheeses from Emilia Romagna Fruity and aromatic with mellow, full-bodied flavor Grainy, crumbly, "crystallized" texture Excellent grating or table cheese. This organic version has full bodied and grainy characteristics.
Mozzarella Curd
$9.99
/lb
Entremont French Gruyere
$21.99
/lb
Ricotta Italian Fresh - Product Of Lazio Italy
$7.99
each
Mozzarella Di Bufala (Buffalo's Milk Mozzarella)
$15.99
each
Fresh cheese made from the milk of the water buffalo only in Campagna, Italy Flown fresh to us every week Pleasantly tart, refreshing taste with supple, elastic texture.More tender and tart than our American mozzarella Dress slices with extra virgin olive oil and fresh basil. The word mozzarella recalls the original word to explain the production of this cheese, which includes the cropping of the dough by hand, between thumb and forefinger. Milk, produced in structural breeding as per local traditions for the Mediterranean area, is brought to the dairy farms before 16 hours from milking, and must have not less than 75% fat. Coagulation is obtained with the use of natural lactic ferments derived from preceding productions. Maturation of the curdle takes place under whey for around 5 hours. Then the curdle is dripped in the from of slices and it is cropped. At this point the mozzarellas are immersed in cold water for some minutes and then in brine for the salting process.
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