FIORE SARDO DOP

Brand: ARGIOLAS

ARGIOLAS - A full fat, hard, Sardinian sheep's milk cheese made by mountain shepherds in huts. Their central open fire gives the cheese its characteristic smoky overtones. The aging process lasts from 2 to 8 months producing a texture similar to a fine cheddar, slightly crumbly. Its flavor is complex, a wonderful blend of both sweet and salty.

FIORE SARDO DOP

Brand: SA D' ORO

SA D' ORO - FIORE SARDO A full fat, hard, Sardinian sheep's milk cheese made by mountain shepherds in huts. Their central open fire gives the cheese its characteristic smoky overtones. The aging process lasts from 2 to 8 months producing a texture similar to a fine cheddar, slightly crumbly. Its flavor is complex, a wonderful blend of both sweet and salty.

FIORE SARDO DOP

Brand: INCAS

PECORINO - W/ BLACK PEPPER, AGED 3-4 MO (TUSCANY)

Brand: IL FORTETO

PECORINO - W/ CHILI PEPPER, AGED 3-4 MO (TUSCANY)

Brand: IL FORTETO

A 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.

PECORINO RE NERO - AGED 3 MO, ASH/OLV OIL COATING (TUSCANY)

Brand: IL FORTETO

Pecorino aged for at least three months. The black crust reminds us the peasant’s custom to protect the cheese, greasing it with olive oil dregs and ashes to extend the conservation. The paste is white, crumbly, lightly rough. Very tasty, with a complete flavor.

PECORINO STAGIONATO DOP - AGED 4 MO (TUSCANY)

Brand: IL FORTETO

This 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.

PECORINO ORO ANTICO RISERVA DOP - AGED 6 MO, OLV OIL COAT (T

Brand: IL FORTETO

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.

CACIO DI BOSCO- W/ TRUFFLES, AGED 5 MO (TUSCANY)

Brand: IL FORTETO

The 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.

CACIO DI FOSSA - AGED 4 MO (TUSCANY)

Brand: IL FORTETO

Cheese 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.

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.

PECORINO SOTTOILNOCE - AGED 4 MO IN WALNUT LEAVES (TUSCANY)

Brand: IL FORTETO

The 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.

PECORINO AFFIENATO - AGED 4 MO IN HONEY/HAY (TUSCANY)

Brand: IL FORTETO

A 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.

PECORINO CON ZAFFERANO-W/ BLK PEP & SAFFRON, AGED 2 MO (SICILY)

Brand: SOLE DI SICILIA

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.

MANCHEGO - MAESE MIGUEL MINI, AGED 3 MO (SPAIN)

Brand: ROCINANTE

ROCINANTE - 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.

MANCHEGO - MAESE MIGUEL, AGED 3 MO (SPAIN)

Brand: ROCINANTE

ROCINANTE - 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.

MANCHEGO - MAESE MIGUEL 6 MESES, AGED 6 MO (SPAIN)

Brand: ROCINANTE

ROCINANTE - 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.

LA ROMERAL,MANCHEGO W/ ROSEMARY AGED 3 MO (SPAIN)

Brand: LA MARQUESA

Named after arid brush country dominated by rosemary in La Mancha, El Romeral is a rosemary encrusted Manchego-style cheese. The cheese is made from sheep milk and is coated in a thick layer of aromatic rosemary.

PECORINO PICCOLO FIORE DEL PASTORE - AGED 5 MO (SARDEGNA)

Brand: CENTRAL FORMAGGI

PECORINO MOLITERNINO - AGED 5 MO (SARDEGNA)

Brand: CENTRAL FORMAGGI

This 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.

ORGANIC PECORINO MOLITERNINO (SARDEGNA)

Brand: CENTRAL FORMAGGI

PECORINO MOLITERNO W/TRUFFLES - (SARDEGNA)

Brand: CENTRAL FORMAGGI

Aged 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.

PICCOLO CANESTRATO (PECORINO CROTONESE) - AGED 4 MO (SARDEGNA)

Brand: CENTRAL FORMAGGI

A 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.

PECORINO SARDO MATURO DOP - AGED 4 MO (SARDEGNA)

Brand: CENTRAL FORMAGGI

CAPRINO MONTEMAYORE - AGED 6 MO (SARDEGNA)

Brand: CENTRAL FORMAGGI

PEPPERED GOAT CACIOTTONA

Brand: PERENZIN

Ripened goat’s milk caciotta, finished in pepper and extra virgin olive oil. Faint goaty scent and distinct fragrance of black pepper to create a harmonious blend of the pepper and the agreeable piquancy of the goat cheese. Aged 3-6 months.

SAN PIETRO - ORGANIC - COW - HALF CUT

Brand: PERENZIN

A cheese typified by a semi-hard, compact paste of pale straw yellow color, with evenly distributed eyes of uniform size. A maturing period of at least sixty days is required in order to obtain a cheese of soft and delicate flavor, suitable for slicing; if aged longer, the flavor will become aromatic, and moderately piquant. Aged 7-11 months.

GOATS MILK CHEESE DRUNKEN W/ TRAMINER WINE - HALF CUT

Brand: PERENZIN

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DOLCE 3VISO (COW, BUFALA & GOAT'S MILK)

Brand: PERENZIN

Dolce 3viso is the perfect balance of Cow’s milk from the Veneto (50%), Buffalo milk from the Veneto and Friuli Venezia Giulia (30%), and Goat milk from the Veneto and Alto Adige (20%). The paste is straw yellow in color, with some irregularly distributed eyes in the texture. It has a sweet but unique flavor, the blend of the three milks gives a distinctive scent of all three animals.

MILLEFOGLIE W/ MARZEMINO WINE - COW - HALF CUT

Brand: PERENZIN

In this modern version of a traditional ubriaco, the wheel is first pierced and then steeped in Marzemino di Refrontolo raisin wine. The cheese used for this specialty undergoes a particular treatment designed to induce a flaky stratification, allowing the wine to penetrate the paste. Aged 7-12 months.

PIAVE - AGED 6 MONTHS (MEZZANO)

Brand: AGRIFORM

PIAVE DOP - AGED 10 MO (VENETO)

Brand: FURLANO/CAPRICC

PIAVE DOP - ORO DEL TEMPO - AGED OVER 12 MONTHS

Brand: AGRIFORM

This 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).

MONTASIO MEZZANO DOP (AGED 5 MONTHS)

Brand: AGRIFORM

TRUGOLE STAGIONATO - WEDGE 1/4 CUT (90 DAYS)

Brand: AGRIFORM

RAGUSANO DOP (SICILY)

Brand: SANNITI

Ragusano is a stringy-textured cheese, produced with raw whole cow's milk, coming from cows that forage in the aromatic pastures of the Iblei Mountains that lie between Siracusa and Ragusa. The cheese is still homemade by little family dairies included in the farm where the cows are reared.

SILANO CLASSICO CHEESE

Brand: SILANO

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CACIOCAVALLO DELLA PIANA (CALABRIA)

Brand: FATTORIA DELLA PIANA

This is an aged spun paste cheese, hard and uncooked and salted in brine for several days. It has an elongated flask-shape, with a rounded base and a head-shaped shoulder. A slightly spicy taste with at least two months of ageing.

PROVOLA DELLA PIANA (CALABRIA)

Brand: FATTORIA DELLA PIANA

A cheese that is soft spun with a sweet taste. Made with pasteurized whole cow's milk. Outside there is a thin layer of pale yellow, while inside the paste is soft but substantial.

CACIOCAVALLO DOP

Brand: SILANO

PROVOLONE PICCANTE VALPADANA DOP TRANCI AGED 10 MO

Brand: SILANO

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PROVOLONE PICCANTE SHARP

Brand: CABRE

PROVOLONE VALPADANA PANCETTINE (VENETO)

Brand: AGRIFORM

PROVOLONE PICCANTE - W/ ROPE

Brand: AGRIFORM

A 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.

PROVOLONE PROVOLETTE - W/ ROPE

Brand: ALBIERO

Albiero 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.

PROVOLONE SALAMINI -(SALAME SHAPED)

Brand: ALBIERO

A 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.

VERMONT CHEDDAR (AGED 1 YEAR - BLOCK)

Brand: GRAFTON VILLAGE

Aged 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.

ENGLISH FARMHOUSE CHEDDAR (SHARP)

Brand: FORD FARM

Savory 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.

WOOKEY HOLE CAVE AGED ENGLISH CHEDDAR PDO

Brand: FORD FARM

A Cave Aged Cheddar from Dorset based cheese makers, Ford Farm, Wookey Hole Cave aged Cheddar was crowned Supreme Champion at the 2011 International Cheese Awards, winning the accolade ahead of more than 3,700 other competitors. Using local herds, Ford Farm creates a full bodied farmhouse cheddar at their Dorset Cheese Farm. They then wrap the cheese in cloth and following the 16th century tradition of aging cheese in dark, dank caves, it is taken to the Caves at Wookey Hole - a natural limestone cave carved into the British hillside which provides the ideal setting for maturing cheese - where it is transported deep into the heart of the caves. The cheese is left to mature in this constant atmosphere for up to six months. This aging gives the cheese its full flavor and distinctive earthy taste and aroma.

POLDER GOLD GOAT GOUDA - AGED OVER 12 MO (NETHERLANDS)

Brand: HENRI WILLIG

RICOTTA SALATA MONTELLA (SM CYLINDER, SARDEGNA)

Brand: CENTRAL FORMAGGI

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.

EMMENTALER (CENTER CUT, SWITZERLAND) AOC

Brand: LE SUPERBE

EMMENTHALER (FRANCE)

Brand: EIFFEL TOWER

LE GRUYERE - KING CLASSIC (SWITZERLAND) AOC

Brand: LE SUPERBE

It 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.

MAHON SEMI-CURADO - AGED 3 MONTHS(COW'S MILK)

Brand: LA MARQUESA

La Marquesa young Mahon is aged for three months, developing a greater depth of flavor than most young Mahon’s you will find. While still mild and easy to eat, there is a hint of robust flavor characteristic of washed rind cheeses. The texture is semi firm without being too elastic, as many young Mahon’s tend to be.

IBERICO (COW, GOAT & SHEEP'S MILK)

Brand: LA MARQUESA

MIDNIGHT MOON (AGED GOAT CHEESE)

Brand: CYPRESS GROVE