GRANA PADANO pianura padana lombardia made with cow milk one of the world's first hard cheeses, like Parmigiano Reggiano, Grana Padano is a semi-hard cheese which is cooked and ripened slowly (for at least 9 months) texture still creamy, only slightly grainy.

CACCIOCAVALLO made in south of Italy particularly in the Apennine mountains—a type of stretched- curd cheese made out of sheep's. Produced throughout Southern Italy. Shaped like a tear-drop, similar in taste to the aged Southern Italian Provolone cheese.

CACIO E PERE (Aged Pecorino with Mascerated Pear) Tuscany, Italy— sheep’s milk & pear juice, create a slightly fruity but not sweet flavor.

PECORINO MONTE PORO calabrian sheep’s milk, great balance of sweet and tart/tang flavors, aged 3 months.

BLUE DEL VIN SANTO Tuscany—whole-cream cow’s milk, delicate flavor, ripened in barrels of Vin Santo. Aged for about 40 days.

DOLCE GORGONZOLA Piedmont, Italy— cow’s milk, Gorgonzola Dolce is the 'sweeter' gorgonzola - milder and much softer than its Naturale or Piccante counterparts aged for 3 months.

ROBIOLA from Robbio in the province of Pavia—sheep/cow/goat milk, soft, pungent cow's milk cheese, delicate and harmonious flavors and rich aromas.

SOLA VAL CASOTTO Piedmont, Italy— cow/sheep’s milk, with a sweet-sour flavor and seductive, semi-smooth texture.

TALEGGIO from Val Taleggio in Lombardy region—raw cow’s milk, semi-soft, washed rind, has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.

HWY 1 Valley Ford, California – raw cow’s milk, old-style Fontina cheese with firm, creamy texture and flavors of fruit and nuts.

FAT BOTTOM GIRL Bleeding Heart, from Sonoma/Marin cheese region North of San Francisco—raw sheep’s milk, a touch of salt, conveying the subtle nutty & buttery goodness of sheep milk.

CARPONCINO Bohemian Creamery, from Sebastopol a tangy, semi-hard goat, aged 6 -8 months.

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