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Aged Firm Cheese
Parmigiano Reggiano 24 Month
$7.00
Often referred to as the King of cheeses, DOP Parmigiano Reggiano comes from the Emilia Romagna region of Italy and is made in carefully aged 80 lb wheels. We prefer this cheese at about 24 month's of aging, where it is perfect for grating and flavoring pasta dishes, shaving over salads or snacking.
Moliterno al Tartufo
$12.00
Aged sheep's milk cheese that is injected with black truffle paste midway through aging.
Pecorino Romano
$5.00
This ancient cheese is made from 100% sheep’s milk collected in the countryside of Rome, aged 10 months to 1 year and coated in black wax per tradition, Fulvi is in a class by itself. What separates Fulvi from other Pecorino Romano's is the higher butterfat content of the whole (not skimmed) sheep’s milk from Lazio, making it less dry and hard t...
Aged Provolone Piccante
$6.00
The best Provolone you've ever tasted, aged Italian provolone is known as piccante for its intense sharp flavor
Pecorino Sardo
$7.25
A pasteurized, sheep's milk cheese from Italy that has a sharp aroma and a rich, intense flavor. A definite crowd-pleaser!
Mastorazio Pecorino
$7.00
An aged sheep's milk cheese from the master cheesemakers at Casa Madaio in Campania.
Piave Stravecchio
$6.00
Similar to classic Parmigiano, it makes a great alternative for grating, but we prefer the Piave as a wonderful snacking cheese.
Provolone Mandarone Vernengo
$10.00
Maybe the sharpest cheese you've ever had, delicious crumbled on a cheese plate or grated over pasta! Provolone is a stringy paste cheese typical of southern Italy which was introduced to Lombardy in the first half of the eighteenth century by Neapolitan cheese makers. Today, it is considered a traditional product of Lombardy, Emilia, the Veneto...
Valserena Brown Cow Parmigiano Reggiano DOP
$10.00
Parmigiano Reggiano made with brown cow (Bruna Alpina) milk isn’t too far a cry from its Red cow and Fresian brethren, but for true afficiandos the difference is palpable: a bit sweeter with a very delicate complexity. Valserena’s variation on the classic ingredient cheese deserves to be highlighted in a simple risotto or grated liberally over p...