Links to other regions ....Cheese made in ...Holland Switzerland & Germany ...Italy

The New World ...Spain ...France ...Great Britain and Ireland

Italy

Mozzarella Di Bufala ...the real deal tell your friends about it!

Mozzarella Di Bufala Campana DOP - buffalo's milk cheese in water - 8.8 oz/250 gr, Italy.
Mozzarella cheese was first made in Italy near Naples from the rich milk of water buffaloes.

This Italian cheese is a fresh, drawn-curd cheese made from whole buffalo's milk. It is porcelain-white in color, spherical in shape with a very thin glossy edible rind. Mozzarella di Bufala has a springy texture and a pleasant sour taste with a faint mossy smell, reminiscent of the humid grazing fields of Southern Italy.

Compliments: This cheese goes well as an addition for texture rather than specific taste. Try it with fresh tomatoes and basil, or if you prefer something less light, prepare a delicious "mozzarella in carozza" (mozzarella in a carriage) or "crostini" (toasted bread) with mozzarella and anchovies or "uncle Jerry's favorite preparation when tomatoes are out of season with roasted peppers a touch of sea salt and good olive oil.
Appropriate wines: Great with a fruity California Pinot Noir or a lively Italian Pinot Grigio.

Telaggio

One of our most popular cheeses in the store! Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread. Taleggio pairs nicely with Italian Nebiolo wines, as well as a wide range of reds and whites. It's melts easily and is fantastic to cook with!

Verde Capra

Blue cheeses made with goat's milk are not that common, which is probably why Verde Capra gets a lot of attention in the shop. It is one of the few cheeses I had not heard of or tried prior to opening the store. The appearance is handsome, with vertical blue gray marbling in a moist white paste.

Verde Capra wasn't just new to me it's actually new to the whole scene. Forever Cheese, a New York importer that specializes in artisan cheeses from Spain and Italy, has been selling it for less than a year. It's made by cheesemaker Ambrogio Arnoldi, whose dairy is in the Lombardy region of Northern Italy, created it not long before. Verde Capra is made almost identically to gorgonzola so we sometimes refer to it as Goat Gorgonzola!

Piave is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Veneto, Italy. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd cooked, and the cheese aged until hard. Piave has an intense, full-bodied flavor, reminiscent of Parmigiano Reggiano, that intensifies with age and makes this cheese absolutely unique. Pair Piave with Zinfandel.

Pecorino Romano

Pecorino Romano is made from sheep's milk. It is straw-white in color and has a sharper flavor than the other cheeses listed here. Although it is sometimes referred to as "Locatelli" Locatelli is a brand name of Pecorino Romano. Pecora in Italian means sheep and Pecorino Romano is one of Italy's oldest cheeses. Legend has it that a shepherd filled his flask with sheep's milk before a long trip and the motion during the trip caused the milk to naturally ferment. The idea for a new cheese was born. Today most Pecorino is made in Sardina Italy. With its fine flavor Pecorino's popularity as a grating cheese has grown significantly in the U.S. Since sheep only give milk for 6-7 months a year all production must satisfy the public's demand for the entire year. Pair with full bodied Reds!

Revered as one of the world's great cheeses, Parmigiano-Reggiano is intensely flavorful. It's made by hand from the finest all-natural ingredients in Emilia-Romagna, the region in northern Italy that also produces prosciutto di Parma and Aceto Balsamico. Following a tradition almost 700 years old, cheesemakers age wheels 12 months or more before initial inspection by the Parmigiano-Reggiano consortium. Wheels that pass the test are branded and aged at least six months longer to become eligible for the consortium's highest rating; our cheese is cut from these vintage wheels. Delicious grated over pasta or risotto, Parmigiano-Reggiano is superb on its own, accompanied by a glass of wine. The rind can be used to flavor soups or stews.

Pecorino Toscano

Made for over 2500 years! Pecorino Toscano (DOP, since 1986) it’s one of the most tasty kind of cheeses.

First of all. DOP (Denominazione di Origine Protetta) label preserves the cheese from pretenders and guarentees a level of quality! This one is not aged. Pecorino Toscano is a young 100% sheep's milk cheese, only about 40 days old at import! Because it is a young cheese, it is somewhat subtle. Tastes of herbs and wild flowers with a long finish.

Easy recipes from around the Globe!

Steaks Seafood Chicken Burgers & Chili Salads & Sides

Pork Desert Pasta