Parmigiano Reggiano is made with pure cow’s milk. The milk comes from two separate milkings, one of which is partially skimmed.
Fontina is a cheese with an ancient past.
Mozzarella di Bufala Campana DOP is made from buffalo’s milk. Traditionally, buffalo were raised in the pastures of Campania and Lazio and their milk was used to make this exquisite cheese.
Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in northeastern Italy.
Montasio is a cheese that has been around since the 13th century. It was traditionally made by monks living in the Moggio abbey, located at the top of the Carnic Alps.
Castelmagno is a cheese of ancient origin. It has been made since the year 1000 and gets its name from the area in which it is produced.
Formaggio di Fossa is a sheep’s milk cheese. It gets its name from the fact that the cheese is aged in ditch-like caves, or fosse in Italian.
Taleggio is a soft cheese that pairs well with fruit or honey.
Gorgonzola is made exclusively with milk from cows raised in Piedmont and Lombardy.
Made with whole milk from sheep raised predominately on pasture grass and hay
A cheese with an ancient past. It was produced and consumed during the time of the Dukes of Montefeltro, when it was used for barter
Ricotta Romana DOP is made using the whey from whole sheep’s milk.
Is a type of pecorino made in the commune of Moliterno, located at the intersection of Campania, Calabria and Basilicata
Burrata is a pulled cheese like mozzarella, known in Italian as pasta filata, and is made in a very unique way
Made exclusively with milk from the Sardinian sheep breed, which is known for its high mill production
This unique sheep’s milk cheese gets its name from the ancient city of Pienza, located just a few miles from Montepulciano.
Provolone Val Padana is a whole cow’s milk cheese in the shape of a pear or cone.
Caciocavallo podolico is semi-hard, pear-shaped, pasta filata (pulled-curd) cheese.
Canestraio Pugliese is a sheep’s milk cheese with a cylindrical shape and a brownish-yellow rind.
This cheese is made from whole sheep’s milk during the spring and summer seasons in the mountainous area in the province of Reggio Emilia.
Piacentinu is a cooked, semi-hard cheese. It is round in shape and available in various ages.
Ragusano is a semi-hard cheese made from pasta filata (pulled-curd).