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Asiago d’Allevo Mezanno DOP

Veneto region. Aged 6 months. Excellent table cheese and perfect for cooking and grating. Rich in protein and lower in fat than other types of cheese.

Caciocavallo Ragusano DOP

Sicily region. Aged 6 months. Hard edible rind. Sharp, spicy flavors. Pairs well with spicy red wines or dark beers. Serve with a drizzle of honey or fig jam.

Fontina Fontal

Lombardy region. Aged 2-4 months. Low moisture but soft; great cooking cheese, use for pizza, grilled cheese or mac and cheese. Mild, nutty.

Gorgonzola Dolce Verde, DOP

Lombardy region. Aged 2 months. Creamy, green veined. Soft and spreadable; sweet, delicate flavor. Pairs beautifully with Moscato d’Asti and fresh pears for dessert.

Montasio Fresco DOP

Friuli region. Aged 2-3 months. Mild delicate flavor; finishes with a fruity flavor and a hint of nuts. Excellent with white wine.

Piave Stagionato

Veneto region. Aged 1 year. Flaky, hard grainy texture. An intense, nutty (almond), slightly fruity taste. Shave over bitter greens; eat with aperitif; pairs well with white wine or amber ale.

Provolone Topolino

Lombardy region. Aged 3 months. Mild, sweet and creamy. Serve at room temperature, cut into coins and drizzled with good extra virgin olive oil, salt and pepper. Best with white or very young

Taleggio La Baita DOP

Lombardy region. Aged 6-10 weeks. Washed rind, uncooked cheese. Soft and creamy consistency, complex sweet and salty taste, Best on warm crusty bread.



Crotonese Dark Rind

Calabria region. Aged 4 months. Semi-hard, crumbly texture. Sharp flavor, salty and sweet at the same time. Great over pasta or pair with salumi or other cured meats. Pair with dry red wines.

Pecorino Toscano Manciano DOP

Tuscany region. Aged 30 days. Pasturized milk; mild, sweet milky taste, less salty than other pecorino. Semi-soft. Enjoy with young Chianti.

Primo Sale Pepato

Sicily region. Aged 6 months. Made with the milk of a ewe, and lightly salted, studded with whole peppercorns. Texture is firm, not hard. Salty and tangy, with peppery finish. Serve as a salad with tomatoes, onions, balsamic vinegar and extra virgin olive oil. Goes well with Pinot Noir.

Ricotta Salata

Sicily region. Aged 30 days. Dry compact texture. Nutty, salty, slightly sweet milky flavor. Ideal for crumbling into salads, or on top of grilled fruits.


Caprino San Tom DOP

Lombardy region. Aged 6 months. Hard, white cheese. Sweet, lightly acidic, goat-y flavor and perfume. Lasting after taste. Pairs beautifully with a rich fruity red wine like cabernet.


Lombardy region. Aged 1-2 months. Semi-hard, crumbly texture. Forward animal flavors, slightly acidic. Use as a source of protein in salads; holds up well against vinaigrette. Pair with red wines.

Cheese Dictionary