Here are the descriptions of cheeses we’ve put on the site so far. This is not complete at all and cheese we already have will be added as time allows. Remember, not all cheeses will be here when you visit.
Toma Oropa - This creamy, slightly pungent cow’s milk cousin of taleggio has a nice beefy sweetness to it. It’s made with raw milk and is great for enjoying with a hunk of a good baguette and a pinot grigio.
Alta Robiola Bosina - Italy’s answer to brie. Robiola can come in many forms, but this guy is a creamy soft-ripened number made from a combination of cow’s milk and sheep’s milk. Slightly sweet and super creamy.
Asiago, Aged - Aged Asiago is firm and slightly spicy, like a slightly softer (though still hard) Parmigiano. Perfect for grating over pasta or green vegetables, or for savoring with a full-bodied, robust red wine.
Asiago, Soft -Cow’s milk cheese from Veneto region of Italy, it is aged less than 6 months and is prized for its creamy yet delicate flavor. Perfect for melting!
Bra Tenero - From the Piedmont region of Italy, Bra Tenero is a fairly young cow’s milk cheese that can be used in place of mozzarella in recipes, or simply enjoyed on it’s own. It’s flavor is mild and milky and the texture is pliable and thick.
Caciocavallo - Literally “Cheese on Horseback,” this is a Provolone type cheese, chewy, and dense but a little more snackable than it’s saltier cousin.
Fiore Sardo - This Sardinian pecorino, made with the island’s flavor-rich sheep’s Milk, is aged for nearly a year, and has smoky, sharp and salty notes.
Fleur Du Maquis - One of the few Corsican cheeses imported into this country, this supple round is made with the milk of the Lacaune ewes and rubbed in rosemary, fennel seeds, and juniper berries. Gorgeous!
Fontina Valle D’osta - One of the world’s great cheeses, ours comes from the Italian mountain region of Valle D’Aosta. It’s made from raw cow’s milk and tastes of fruit, nuts and grass. One of our favorite cheeses for cooking, and especially great on a mushroomy pizza. Also yummy on it’s own with Pinot Noir.
Gorgonzola Dolce - The classic, creamy Italian blue, Gorgonzola is Lombardy!s most famous cheese. Dolce is the mildest Gorgonzola. As the name implies, it is sweet, soft, creamy, and aromatic.
Grana Padano - This is an Italian cow!s milk grating cheese from the Po River valley akin to Parmiggiano- Reggiano, but slightly sweeter and a tad softer. This is Italy!s best selling cheese.
Locatelli Romano - The most famous brand of the classic Italian cheese Pecorino Romano. It is peppery, sheepy and salty. Grate it on all of your favorite southern Italian dishes.
Parmiggiano-Reggiano, RED COW - Small, red Brown Swiss cows have been roaming the Italian countryside for millennia, their milk is most highly valued, and is also quite rare for Parmigiano-Reggiano. Aged over 2 years.
Parmiggiano Reggiano - What else can be said about Parmiggiano? Forget the slightly musty chemical powder in cans on pizzeria tables. Parm (we're on familiar terms) comes in a giant wheel and is like candy. Grated it adds a sweetness to a dish and you can add the rinds to soups and sauces for more savoriness.
Pecorino di Pienza Fresca – Fresh Italian pecorino cheese from pasteurized sheep milk - a sheep’s milk cheese this young can be hard to find. Delicate and mellow flavor, super-smoothe texture.
Pecorino Pepato - An aged sheep’s milk cheese from Sicily, this good grater is scattered throughout with peppercorns, adding a piquant punch to the dry, salty, savory cheese.
Pecorino Romano (Locatelli) - The most famous brand of the classic Italian cheese Pecorino Romano, Locatelli is peppery, sheepy and salty. Grate it on all of your favorite southern Italian dishes.
Pecorino Tartufello - Pieces of black truffles dot this raw milk sheep’s milk cheese from Tuscany, giving a heady aroma to an already sensually sweet pecorino.
Pecorino Toscano Staggionato - Olivey and nutty flavors dominate this fantastic semi-hard sheep’s milk cheese from Italy. One of the world’s greatest cheeses, always a favorite staff pick, and a delicious cheese with almost any wine you could drink, especially reds.
Piave - A deliciously nutty, pasteurized cow’s milk cheese from the Veneto in northern Italy. Sweet, crystalline paste with a full, tropical fruit flavor and slight almond bitterness. Aged for six months, wonderful as a table cheese, shaved over a salad of bitter greens, or enjoyed with an aperitif. Has an affinity for both red and white wines.
Provolone, Aged - The Italian cow’s milk cheese known for its simplicity is aged until its flavor is more deep and rich, full of salty piquancy.
Provolone, Smoked - This Italian cow’s milk cheese is hung over a wood fire to impart a powerful smokey flavor to an already pretty salty, strong cheese. This one packs a punch.
Ricotta Salata - A great cheese at a great value. This cheese is made from sheep’s milk and resembles feta more than it does a cow’s milk ricotta. It’s smooth, mild, milky and nutty. A great choice for grating over pasta or salads.
Robiola La Rossa - This mixed milk robiola is wrapped in cherry leaves that are macerated in brandy. It gives the buttery cheese an earthly and slightly fruity aroma, with a definitive, but not overpowering, cherry flavor. Pair with earthy Bordeaux or a fruity Pinot Noir from the Pacific Northwest.
Robiola Rocchetta - A blend of cow’s, sheep’s, and goat’s milk, this cheese has a creamy texture and smooth mouth feel. It comes from the Piedmont region of Italy.
Taleggio - The classic Italian washed-rind, this cheese is soft and velvety with a slightly salty, full flavor. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread.
Toma Piemontese - A semi-soft cow’s milk cheese from Piedmont, Italy, it’s soft and supple with a lightly mushroomy aroma and a milky flavor. It’s a favorite for pizzas.
Raschera - an Italian cheese from Cuneo, its name is derived from Lake Raschera, which lies below Mt. Mongioie. It is a semi-soft cheese made from sweet cow's milk. The flavor of changes from season to season. Spring and summer cheeses are sweet, fresh and slightly tart. Winter cheeses are more solid and vibrant.
Piave Vecchio Oro Tempo – This golden beauty produced in Veneto, Italy could give Parmigiano-Reggiano a run for the money! Aged in cooperatives called Latteria this fruity and nutty cheese pairs well with honey or tops off any dish. Try this with a Pinot Noir or any full-bodied red.
Quadrello di Bufala– Not cow milk! Sorry, haven't added a separate category. Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300′s. Today, Quattro Portoni makes over 25 different types of cheese from buffalo milk. We are lucky enough to carry their Quadrello di Bufala. Essentially a buffalo milk Taleggio, it has a soft, ivory-pink washed rind with a deliciously creamy paste. The flavor is rich and slightly sweet.