Cheese/Dairy : SEMIFIRM - IMPORTED
Product # | Product Description | Brand | UPC | Pack/Size | More Info |
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183426 | S/O FIORE SARDO DOP | SARDA FROMAGGI | 2/8 LB | More Info
S/O FIORE SARDO DOPBrand: SARDA FROMAGGI |
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184140 | PECORINO - W/ BLACK PEPPER, AGED 3-4 MO (TUSCANY) | IL FORTETO | 2/2 KG | More Info
PECORINO - W/ BLACK PEPPER, AGED 3-4 MO (TUSCANY)Brand: IL FORTETO |
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184145 | PECORINO - W/ CHILI PEPPER, AGED 3-4 MO (TUSCANY) | IL FORTETO | 2/2 KG | More Info
PECORINO - W/ CHILI PEPPER, AGED 3-4 MO (TUSCANY)Brand: IL FORTETOA pure sheep's milk cheese aged 3 to 4 months. The paste is slightly crumbly with the sweet taste of sheep milk. Flavored with red pepper flakes. |
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184215 | PECORINO STAGIONATO DOP - AGED 4 MO (TUSCANY) | IL FORTETO | 2/2 KG | More Info
PECORINO STAGIONATO DOP - AGED 4 MO (TUSCANY)Brand: IL FORTETOThis sheep’s milk cheese is aged for 4 months resulting in a soft texture and a mild, slightly salty and nutty taste. The paste is yellowish white in color and slightly crumbly. The flavors are complex and various. Stagionato is an excellent table cheese, but works as a grating cheese for pasta and risotto or is a lovely addition shaved onto salads and vegetables. |
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184220 | PECORINO ORO ANTICO RISERVA DOP - AGED 6 MO, OLV OIL COAT (T | IL FORTETO | 2/2 KG | More Info
PECORINO ORO ANTICO RISERVA DOP - AGED 6 MO, OLV OIL COAT (TBrand: IL FORTETO |
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184221 | PECORINO TOSCANO STAGIONATO DOP 4 MONTHS AGED | IL FIORINO | 2/4 LB | More Info
PECORINO TOSCANO STAGIONATO DOP 4 MONTHS AGEDBrand: IL FIORINO |
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184224 | PECORINO BRILLO - AGED 4 MO IN CHIANTI (TUSCANY) | IL FORTETO | 2/2 KG | More Info
PECORINO BRILLO - AGED 4 MO IN CHIANTI (TUSCANY)Brand: IL FORTETO“Brillo” (means high and merry in the Tuscan dialect) – Pecorino Di Vino is a sheep milk cheese initially aged for 4 months and then placed in terracotta pitchers of Chianti to age for an additional month in the wine. The rind takes on the lovely hue of the grapes and the paste of the cheese retains the sweet taste of the sheep milk combined with the subtle scent and flavor of the wine. |
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184230 | CACIO DI BOSCO- W/ TRUFFLES, AGED 5 MO (TUSCANY) | IL FORTETO | 2/2 KG | More Info
CACIO DI BOSCO- W/ TRUFFLES, AGED 5 MO (TUSCANY)Brand: IL FORTETOThe long maturation balances the sweet taste of the sheep milk with the strong taste of the Bianchetto truffle. A beautiful marriage of flavors that results in a nutty, sweet, earthy cheese. Aged 5 months. |
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184250 | CACIO DI FOSSA - AGED 4 MO (TUSCANY) | IL FORTETO | 2/1 KG | More Info
CACIO DI FOSSA - AGED 4 MO (TUSCANY)Brand: IL FORTETOCheese from pure sheep’s milk, obtained thanks to an original seasoning process, in conformity with a tradition dating back to the Middle Ages and born from the peasants’ necessity to preserve the cheese for the whole year. “IL FORTETO” has put its cheese into the tufa’s hollows of Sogliano al Rubicone, near Forlì. In these hollows (height 3 mt; width 2 mt) the cheese is put down in sacks of cloth in August and drawn out in November. When the cheese “rises again”, it appears transformed: it has lost its round shape and the prolonged seasoning has caused a further lost of whey and fat, increasing the digestibility. And, over all, the particular fermentations have conferred a sharp taste and an unmistakable flavor. |
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184260 | PECORINO BIGIO SOTTO CENERE - AGED 4 MO IN VEG ASH (TUSCANY) | IL FORTETO | 2/2 KG | More Info
PECORINO BIGIO SOTTO CENERE - AGED 4 MO IN VEG ASH (TUSCANY)Brand: IL FORTETO"Bigio" means gray and ashy in the Tuscan dialect. This is a traditional method of cheese preservation based on an old farmer's custom of using oak wood ashes that were used to bake bread to coat the cheese. Biggio Sotto Cenere is a 100% sheep milk cheese that is first aged 5 months in the traditional manner, and then placed under a thick layer of vegetable ash for at least 2 or 3 weeks. During this additional process the cheese requires daily turning. The ash prevents the formation of mold and accelerates the maturation process. It also aids in the extraction of humidity, which in turn lowers the cheese's acidity. The result is an excellent table cheese with a mild, smoky flavor. |
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184265 | PECORINO SOTTOILNOCE - AGED 4 MO IN WALNUT LEAVES (TUSCANY) | IL FORTETO | 2/2 KG | More Info
PECORINO SOTTOILNOCE - AGED 4 MO IN WALNUT LEAVES (TUSCANY)Brand: IL FORTETOThe idea of mingling two flavors of Tuscany, pecorino and walnuts were the inspiration for this delicious cheese. It is a creamy sheep's milk cheese wrapped in walnut leaves and aged 4 months. The delicate flavor of the cheese mingled with the walnuts makes for a truly unique experience. |
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184270 | PECORINO AFFIENATO - AGED 4 MO IN HONEY/HAY (TUSCANY) | IL FORTETO | 2/2 KG | More Info
PECORINO AFFIENATO - AGED 4 MO IN HONEY/HAY (TUSCANY)Brand: IL FORTETOA Tuscan sheep's milk cheese, whose rind is coated with honey and hay and aged for 4 months. The combination of sweet honey and the earthy flavor from the hay creates a beautiful addition to any cheese plate. |
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184415 | PECORINO CON ZAFFERANO-W/ BLK PEP & SAFFRON, AGED 2 MO (SICILY) | SOLE DI SICILIA | 98025175031135 | 2/5 KG | More Info
PECORINO CON ZAFFERANO-W/ BLK PEP & SAFFRON, AGED 2 MO (SICILY)Brand: SOLE DI SICILIAThe PIACENTINU ENNESE DOP is exclusively produced in the Enna Province of Sicily. The name takes it’s origins from the dialect word "piacenti" that means "cheese that is liked". It is a typical cheese produced with whole pasteurized sheep’s milk, coming only from native sheep. It is a unique product as it is flavored with saffron that gives it the golden color and then filled with black peppercorn. After an ageing process of 60 days, its taste is very characteristic, lightly spicy from the peppercorns and deliciously flavored by the saffron, with stimulating properties. There are many stories surrounding its origins. One legend has it that around 1090, Ruggero il Normanno worried about his wife Adelasia who had plunged into a deep depression, asked the cheese makers of the town to prepare a cheese which had miraculous properties. From this the idea of adding a handful of "crocus sativus" (saffron) to the sheep milk, a spice noted in antiquity for its anti-depressant and energizing properties, was supposedly born. |
184416 | PECORINO CON ZAFFERANO-W/ BLK PEP & SAFFRON, AGED 2 MO (SICILY) | SOLE DI SICILIA | 5 KG | More Info
PECORINO CON ZAFFERANO-W/ BLK PEP & SAFFRON, AGED 2 MO (SICILY)Brand: SOLE DI SICILIA98025175031135 The PIACENTINU ENNESE DOP is exclusively produced in the Enna Province of Sicily. The name takes it’s origins from the dialect word "piacenti" that means "cheese that is liked". It is a typical cheese produced with whole pasteurized sheep’s milk, coming only from native sheep. It is a unique product as it is flavored with saffron that gives it the golden color and then filled with black peppercorn. After an ageing process of 60 days, its taste is very characteristic, lightly spicy from the peppercorns and deliciously flavored by the saffron, with stimulating properties. There are many stories surrounding its origins. One legend has it that around 1090, Ruggero il Normanno worried about his wife Adelasia who had plunged into a deep depression, asked the cheese makers of the town to prepare a cheese which had miraculous properties. From this the idea of adding a handful of "crocus sativus" (saffron) to the sheep milk, a spice noted in antiquity for its anti-depressant and energizing properties, was supposedly born. |
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184500 | MANCHEGO - MAESE MIGUEL MINI, AGED 3 MO (SPAIN) | ROCINANTE | 8420197006487 | 6/1 KG | More Info
MANCHEGO - MAESE MIGUEL MINI, AGED 3 MO (SPAIN)Brand: ROCINANTEROCINANTE - MANCHEGO (3 MONTH) This is Spain's best known cheese. It is produced from the milk of The Manchegan breed of sheep and has a 50% fat content. This cheese is rich and flavorful, yet surprisingly mellow. It is aged in natural cellars for a period of 3 months. |
184510 | MANCHEGO - MAESE MIGUEL, AGED 3 MO DOP (SPAIN) | ROCINANTE | 8420197002267 | 2/3 KG | More Info
MANCHEGO - MAESE MIGUEL, AGED 3 MO DOP (SPAIN)Brand: ROCINANTEROCINANTE - MANCHEGO MAESE MIGUEL (3 MONTH) This is Spain's best known cheese. It is produced from the milk of The Manchegan breed of sheep and has a 50% fat content. This cheese is rich and flavorful, yet surprisingly mellow. It is aged in natural cellars for a period of 3 months.Caramel rind. |
184530 | MANCHEGO - MAESE MIGUEL 6 MESES, AGED 6 MO DOP (SPAIN) | ROCINANTE | 8420197002274 | 2/3 KG | More Info
MANCHEGO - MAESE MIGUEL 6 MESES, AGED 6 MO DOP (SPAIN)Brand: ROCINANTEROCINANTE - MANCHEGO (6 MONTHS) This is Spain's best known cheese. It is produced from the milk of The Manchegan breed of sheep and has a 50% fat content. This cheese is rich and flavorful, yet surprisingly mellow. It is aged in natural cellars for a period of 6 months. |
184625 | PECORINO MOLITERNINO - AGED 5 MO (SARDEGNA) | CENTRAL FORMAGGI | 3 KG | More Info
PECORINO MOLITERNINO - AGED 5 MO (SARDEGNA)Brand: CENTRAL FORMAGGIThis sheep's milk cheese was born in the town of Moliterno, however as time passed the supply of sheep diminished, so the production was transferred to Sardegna where the sheep were easy to come by. The Central family maintains the tradition of using Giunco baskets and the preserved techniques for processing and aging. This 5 month old table cheese is the most widely used of all cheeses on the island. It has a rich, savory taste that gets sharper with age. |
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184628 | PECORINO MOLITERNO W/TRUFFLES - (SARDEGNA) | CENTRAL FORMAGGI | 2/5 KG | More Info
PECORINO MOLITERNO W/TRUFFLES - (SARDEGNA)Brand: CENTRAL FORMAGGIAged sheep & goat’s milk cheese with a ribbon of Summer truffles running through the middle. Wonderfully fragrant, full of the rich quality of the combined milks and the pungent flavor of the truffles. |
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184629 | PECORINO MOLITERNO W/TRUFFLES 1/4 CUT - (SARDEGNA) | CENTRAL FORMAGGI | 8/1.4 KG | More Info
PECORINO MOLITERNO W/TRUFFLES 1/4 CUT - (SARDEGNA)Brand: CENTRAL FORMAGGIAged sheep & goat’s milk cheese with a ribbon of Summer truffles running through the middle. Wonderfully fragrant, full of the rich quality of the combined milks and the pungent flavor of the truffles. Each piece is approx 3 lb |
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184635 | PICCOLO CANESTRATO (PECORINO CROTONESE) - AGED 4 MO (SARDEGNA) | CENTRAL FORMAGGI | 2.5 KG | More Info
PICCOLO CANESTRATO (PECORINO CROTONESE) - AGED 4 MO (SARDEGNA)Brand: CENTRAL FORMAGGIA full-bodied, sheep milk cheese from Sardegna, which is aged for 4 months. This versatile cheese can be used for grating or as a table cheese. It has an intense, slightly spicy flavor that becomes more pronounced with age. |
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184640 | MOLITERNO (WEDGE) | CENTRAL FORMAGGI | 855799008054 | 12/5.3 OZ | More Info
MOLITERNO (WEDGE)Brand: CENTRAL FORMAGGI |
184641 | MOLITERNO PEPATO (WEDGE) | CENTRAL FORMAGGI | 855799008115 | 12/5.3 OZ | More Info
MOLITERNO PEPATO (WEDGE)Brand: CENTRAL FORMAGGI |
184642 | MOLITERNO AL VINO (WEDGE) | CENTRAL FORMAGGI | 855799008047 | 12/5.3 OZ | More Info
MOLITERNO AL VINO (WEDGE)Brand: CENTRAL FORMAGGI |
184643 | MOLITERNO AL TARTUFO (WEDGE) | CENTRAL FORMAGGI | 855799008030 | 12/5.3 OZ | More Info
MOLITERNO AL TARTUFO (WEDGE)Brand: CENTRAL FORMAGGI |
184660 | PECORINO SARDO MATURO DOP - AGED 4 MO (SARDEGNA) | CENTRAL FORMAGGI | 8/3.5 KG | More Info
PECORINO SARDO MATURO DOP - AGED 4 MO (SARDEGNA)Brand: CENTRAL FORMAGGI |
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184720 | CAPRINO MONTEMAYORE - AGED 6 MO (SARDEGNA) | CENTRAL FORMAGGI | 3 KG | More Info
CAPRINO MONTEMAYORE - AGED 6 MO (SARDEGNA)Brand: CENTRAL FORMAGGI |
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186374 | SAN PIETRO IN BEESWAX - COW - HALF CUT | PERENZIN | 2129142693323 | 2/2.5 KG | More Info
SAN PIETRO IN BEESWAX - COW - HALF CUTBrand: PERENZINThe beeswax on the surface of the cheese keeps humidity within the paste, consequently the texture remains silky, something unusual for very aged cheeses like this one |
186390 | PIAVE - DOP AGED 6 MONTHS (MEZZANO) | AGRIFORM | 13 LB | More Info
PIAVE - DOP AGED 6 MONTHS (MEZZANO)Brand: AGRIFORM |
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186395 | DRUNKEN GOAT CHEESE | MITICA | 2/5 LB | More Info
DRUNKEN GOAT CHEESEBrand: MITICA |
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186405 | PIAVE ORO DOP - AGED 12 MONTHS | FURLANO/CAPRICC | 13 LB | More Info
PIAVE ORO DOP - AGED 12 MONTHSBrand: FURLANO/CAPRICC |
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186410 | PIAVE DOP - ORO DEL TEMPO - AGED OVER 12 MONTHS | AGRIFORM | 14 LB | More Info
PIAVE DOP - ORO DEL TEMPO - AGED OVER 12 MONTHSBrand: AGRIFORMThis is the traditional cheese of Belluno, matured for a minimum of 12 months. A hard, compact, cooked cheese, Piave Vecchio Oro del Tempo has an intense flavour that increases as it matures. Excellent in classical recipes from Belluno cuisine or as a basic ingredient in sophisticated first courses. It pairs nicely with full-bodied red wines from the area (i.e. Raboso del Piave). |
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186425 | MONTASIO MEZZANO DOP (AGED 5 MONTHS) | AGRIFORM | 13 LB | More Info
MONTASIO MEZZANO DOP (AGED 5 MONTHS)Brand: AGRIFORM |
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186530 | CACIOCAVALLO DOP | SILANO | 3 LB | More Info
CACIOCAVALLO DOPBrand: SILANO |
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186535 | PROVOLONE PICCANTE VALPADANA DOP TRANCI AGED 10 MO | SILANO | 12 LB | More Info
PROVOLONE PICCANTE VALPADANA DOP TRANCI AGED 10 MOBrand: SILANO90812081010853 |
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186537 | GRANA PADANO 1ST QUALITY 1/4 | DALLA BONA | 20 LB | More Info
GRANA PADANO 1ST QUALITY 1/4Brand: DALLA BONA90812081010839 |
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186542 | GRANA PADANO 1ST QUALITY | DALLA BONA | 80 LB | More Info
GRANA PADANO 1ST QUALITYBrand: DALLA BONA90812081010273 |
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186550 | PROVOLONE PICCANTE - W/ ROPE | AGRIFORM | 2/12 LB | More Info
PROVOLONE PICCANTE - W/ ROPEBrand: AGRIFORMA semi-hard stretched-curd cheese, originally from Southern Italy, but produced in the Po Valley since the second half of the 1800s. Made from whole cow’s milk in various shapes, it is straw-yellow in color with possible very small holes, more evident in mature cheeses. The flavor can be sweet or sharp depending on the rennet used and the maturation period. The sharp variety pairs with more mature white wines, with a fruity and intense floral bouquet, a fairly mellow, warm and full-bodied taste and a persistent and intense aromatic after-taste. Made from whole cow’s milk and lamb’s or goat’s rennet. Aged 3- 12 months. |
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186553 | PROVOLONE PROVOLETTE - W/ ROPE | ALBIERO | 6/3 LB | More Info
PROVOLONE PROVOLETTE - W/ ROPEBrand: ALBIEROAlbiero is one of the first Italian companies to produce Provolone in the high Lombardy plain on the slopes of the Alps. It is ranked amongst the top ten Italian Provolone Cheese producers. |
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186555 | PROVOLONE SALAMINI -(SALAME SHAPED) | ALBIERO | 8003518102138 | 5/2.2 LB | More Info
PROVOLONE SALAMINI -(SALAME SHAPED)Brand: ALBIEROA cow's milk cheese produced in the Campania region near Naples. Provolone is a firm, full fat cheese with a 45% fat content. Its taste varies with age: after 1 to 2 months it is mild and slightly sweet, after 4 months it is spicy and buttery, after 6 months it is savory and hearty with a bit of a bite. The pleasing sharpness varies with age. It makes for an excellent cooking cheese. Aged 2 months. |
186652 | VERMONT CHEDDAR (AGED 1 YEAR - BLOCK) | GRAFTON VILLAGE | 10 LB | More Info
VERMONT CHEDDAR (AGED 1 YEAR - BLOCK)Brand: GRAFTON VILLAGEAged for approximately one year, Grafton One-Year Cheddar is handcrafted with premium cow milk from small Vermont family farms. Creamy and rich, our youngest selection presents the comforting flavor and broad appeal of an old-fashioned farmhouse cheddar. |
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186656 | ENGLISH FARMHOUSE CHEDDAR (SHARP) | FORD FARM | 11 LB | More Info
ENGLISH FARMHOUSE CHEDDAR (SHARP)Brand: FORD FARMSavory and sharp, this Farmhouse Cheddar is aged for up to 12 months. Made on Ford Farm in the Ashley Chase Estate in Dorset, England, it has PDO status and is only ever made by hand with the milk of cows from a thirty mile radius of the farm. |
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186675 | MATURE CHEDDAR 1/4 WHEEL | QUICKES | 14.85 LB | More Info
MATURE CHEDDAR 1/4 WHEELBrand: QUICKES |
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186679 | MATURE CHEDDAR TRUCKLE | QUICKES | 65 LB | More Info
MATURE CHEDDAR TRUCKLEBrand: QUICKES |
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186680 | GOAT GOUDA - EXTRA MATURED (HOLLAND) | ABBEY FARMS | 9 LB | More Info
GOAT GOUDA - EXTRA MATURED (HOLLAND)Brand: ABBEY FARMS |
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186725 | RICOTTA SALATA MONTELLA (SM CYLINDER, SARDEGNA) | CENTRAL FORMAGGI | 228447007255 | 16/500 GR | More Info
RICOTTA SALATA MONTELLA (SM CYLINDER, SARDEGNA)Brand: CENTRAL FORMAGGICENTRAL FORMAGGI - RICOTTA SALATA MONTELLAMade from a lightly salted sheep's milk curd that is pressed and dried for a minimum of 3 months. This is a slightly crumbly, pure white, rindless cheese. Its taste is very smooth with a mild, salty and nutty flavor. Try it diced & tossed into salads, or crumble it over hot soups, beans or rice dishes. Imported from Sardinia. |
186726 | RICOTTA SALATA MONTELLA (SM CYLINDER, SARDEGNA) | CENTRAL FORMAGGI | 228447007255. | 10/500 GR | More Info
RICOTTA SALATA MONTELLA (SM CYLINDER, SARDEGNA)Brand: CENTRAL FORMAGGI228447007255 CENTRAL FORMAGGI - RICOTTA SALATA MONTELLAMade from a lightly salted sheep's milk curd that is pressed and dried for a minimum of 3 months. This is a slightly crumbly, pure white, rindless cheese. Its taste is very smooth with a mild, salty and nutty flavor. Try it diced & tossed into salads, or crumble it over hot soups, beans or rice dishes. Imported from Sardinia. |
186900 | EMMENTALER (CENTER CUT, SWITZERLAND) AOP | LE SUPERBE | 2/15 LB | More Info
EMMENTALER (CENTER CUT, SWITZERLAND) AOPBrand: LE SUPERBE |
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186901 | EMMENTAL (FRANCE) | FRANTAL | 6/5 LB | More Info
EMMENTAL (FRANCE)Brand: FRANTAL |
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186902 | EMMENTAL (FRANCE) | EIFEL TOWER | 6/4.5 LB | More Info
EMMENTAL (FRANCE)Brand: EIFEL TOWER |
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186910 | LE GRUYERE - KING CLASSIC (SWITZERLAND) AOC | LE SUPERBE | 2/5 LB | More Info
LE GRUYERE - KING CLASSIC (SWITZERLAND) AOCBrand: LE SUPERBEIt is produced the traditional way in small local village dairies, without additives, using only pure raw milk, natural cultures and rennet. Matured for 6 months in climate-controlled cellars, it is brushed with salt water once a week and ripened to perfection. Le Gruyère Switzerland AOC is produced and ripened exclusively in the canton of Fribourg. The flavor is mild and slightly salty. |
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186960 | IBERICO (COW, GOAT & SHEEP'S MILK) | LA MARQUESA | 2/3 KG | More Info
IBERICO (COW, GOAT & SHEEP'S MILK)Brand: LA MARQUESA |
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206120 | MIDNIGHT MOON (AGED GOAT CHEESE) | CYPRESS GROVE | 9 LB | More Info
MIDNIGHT MOON (AGED GOAT CHEESE)Brand: CYPRESS GROVE |