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.

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

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

BLUE DE MONT CENIS Piedmont, Italy—raw whole-cream cow’s milk, balanced flavor, great introduction to Blue cheese.

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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