Assorted Cheeses from Italy

Parmigiano Reggiano

Known as the King of Cheeses, it is our favorite in our Assorted Cheeses section from Italy.

Its inimitable taste brings back the journey through nine centuries of history.

It is made with no additives, and its concentration of proteins, vitamins, calcium and mineral salts make it perfect for all ages and for all situations.

​Available in full wheel and quarters.

Grana Padano


"Grana" due to its texture, "grana" means "grainy" in Italian. "Padano" from the production area in the "Pianura Padana" which is the Po River Valley in northern Italy.

Naturally lactose-Free.

Available in full wheel and quarters.

Fontina Valle D'Aosta


Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century.

​The original Fontina cheese from Aosta Valley is fairly pungent and has quite an intense flavor




The number one ingredient for a killer Tiramisu' dessert. Creamy and light in texture,

spreads very easy and can be easily paired with fresh fruit.

Montasio Fresco


Montasio is a creamy, cow’s milk cheese originating from the Friuli Venezia Giulia and Veneto provinces of Italy. 

Fresh Montasio or Montasio Fresco, aged between 60 and 120 days is soft, smooth with         a mild creamy flavor. 



 Made using pasteurized cow's milk and is aged for 3 months. It is very creamy and almost spreadable in texture, with a light piquancy. 

Asiago Fresco

 The fresh Asiago has a smooth texture and it is sliced to prepare panini or sandwiches; 

it can also be melted on a variety of dishes. 


 Originally from Venice, Italy, made with raw cow's milk and slices of truffles, then rubbed with various herbs and spices.  

Ubriaco Predicatore

 Il Predicatore is drunken cheese (ubricao) that is covered with marc of Tuscan red wine Merlot IGT while it is ripening in an oak wine barrel. The striking purple rind with grape pomace infuses the pale interior of Tuscan sheep's milk with the extraordinary taste of wine.  



Modern provolone is a full-fat cow's milk 

cheese with a smooth skin, produced mainly in the Po River Valley regions of Lombardia and Veneto. 



The cheese has a thin crust and a strong aroma,

            but its flavor is comparatively mild with                   an unusual fruity tang. 

Mozzarella di Bufala



A mozzarella made from the milk of Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno. 

(comes in different sizes and shapes)

Burrata Deliziosa


Burrata imported from Puglia

Buffalo Silano for Pizza

 Especially created for pizza with lower moisture, not packed in water. 

Buffalo Ricotta

Creamy and fresh, with a delicate sweet flavor.

The word ricotta means ‘recooked’, and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. 

Ricotta Salata


Ricotta Salata is made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white in color with firm texture and salty taste.  

back to the Roman times when it was a part of the staple diet of soldiers at war.



Pecorino is a term used to define Italian cheeses made from 100% sheep’s milk.

The history of Pecorino Romano dates   

back to the Roman times when it was a part of the staple diet of soldiers at war.

Pecorino Toscano


Firm textured cheese produced in Tuscany.  

Well matured pecorino Toscano is widely used across Italy as an alternative to parmesan for grating over a wide range of dishes, especially pastas or soups. 

Pecorino with Truffle

 Cheese encrusted with small specks of white and black truffles.  It is aged for thirty days and pairs well with boar cold meats and a good red wine.  

Pecorino Sardo Baraci

 Firm cheese from the Italian island of Sardinia which is made from sheep's milk. Excellent served with fruit and fruit preserves, grated on numerous dishes, or on its own.