Italian Cheese

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Asiago Stravecchio has an unmistakeably marked flavor, with a distinctive, slightly sharp taste. It is a hard Italian gourmet cheese with a granular texture, is scattered with small to medium-sized holes and has a strawlike color. It is usually made in... read more
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The name of this traditional Italian cheese, Caciocavallo Silano, may be related to the practice of hanging the molds astride (a cavallo) horizontal rods. Caciocavallo Silano is a stringy semi-hard cheese. The rind contains small grooves left by the... read more
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The Italian Fontal cheese is made from cow's milk; this gourmet cheese that is less assertive than the classic mountain cheese Fontina Val d'Aosta. Fontal is made with pasteurized milk, is semi-soft and elastic, it offers a nutty sweet flavor, is very... read more
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There are many tales about Gorgonzola cheese's origin. This great Italian gourmet cheese from Lombardy was simply known as 'stracchino' or 'stracchino verde' in the early 20th century; an Italian gourmet cheese made from the milk of cattle tired from... read more
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Parmigiano-Reggiano is a member of the Grana family of very hard Italian cheeses and it has been produced in small-size dairy farms for many hundreds of years. In the English-speaking world this famous cheese is generally known as Parmesan. Parmesan... read more
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Ricotta Salata is a dried, salty, aged sheep's milk cheese from Sicily. Ricotta means re-cooked and Salata means salted. It is sometimes called Ricotta secca, or Ricotta Pecorino. The cheese is made from the whey part of the sheep milk and is very white.... read more
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Provolone originally comes from the south of Italy but is nowadays produced in several regions of North Italy and no kitchen is likely to be without it. The cheese is sold in various shapes, melon-or pear-shaped, salami-shaped, bottle shaped or a... read more
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Taleggio D.O.P. is a soft Italian gourmet cheese that is considered a delicacy when served in dishes or when served on its own as a delightful Italian taste treat. It is a gourmet cheese of very old origins, perhaps even before the 10th century. Its... read more