FONTINA VELLA VALLE D’AOSTA Produced in the Aosta Valley and made from unpasteurized milk from a single milking, with two batches being made per day. It is noted for its earthy, mushroomy, and woody taste, and pairs exceedingly well with roast meats and truffles.

GRANA PADANO from Lombardia made with cow’s 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 is firm, only slightly grainy.

CACCIOCAVALLO made in Southern Italy—a type of stretched-curd cheese made out of sheep's milk. 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.

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.

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