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Flavorful, tasty, tangy and aromatic, makes a great table or melting cheese. Made from cow's milk and aged for 180 days.
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Semi-hard, creamy and sharper than the fresh version. Aged cow's milk cheese has a nutty, medium mild flavor.
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Soft and creamy, cow's milk cheese aged for 20 to 40 days.
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The best SHARP Provolone in the world. Made with cows' milk, light yellow in color, it is a very smooth cheese, producing a strong aroma and offering a bold, nutty flavor.
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From the Friuli-Venezia region of Giulia. It is known for its firmness and its fruitiness. It's aged for 5 months and best when served with pears or chunked in salads.
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A sheep's milk, rustic pecorino from Sarania, aged in baskets for an old world flavor.
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A firm, smooth and oily Pecorino cheese with white and black truffles throughout and has a nutty, sweet taste.
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One of many tremendously satisfying raw cow's milk cheeses from the hills and valleys of Italy. It has a superb finish that's truly hard to replicate. Bra Duro pairs best with one of the region's wines such as Gamay, Barbera, and Nebbiolo.
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A soft, relatively young, and incredibly tasty cow's milk cheese from the Piedmont region in Italy. Bra Tenero, a younger and softer cheese than its cousin Bra Duro, has a semi-hard texture and a dense, slightly piquant flavor.
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Aged semi-hard cow's milk, very mellow and buttery. Brenta ages for a minimum of two months and its texture is semi-hard to hard.
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Casabianca, one of a kind Italian cheese that's always fresh. Buffalo Mozzarella cheese is delicious when used in tomato basil salad, pizza margherita and on other various Italian dishes and hors d'oeuvres.
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Type: pasteurized water buffalo milk with a semi soft texture.
Characteristics: straw-like in color, rich with a smooth taste.
This unusually rich and flavorful milk is high in fat and protein.
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A traditional Roman table cheese, made from young sheep's milk that balances mildness with notes of tang and sweetness.
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Aged about one month, a semi-soft, creamy cow/sheep's milk cheese with chips of black truffles inside. The paste is mild and gentle in flavor and texture; an original delicacy that provides an interesting balance between the truffle flavor.
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A semi-soft, sheep's milk cheese that is aged for over 30 days.
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A semi-soft un-pastuerized Cow's milk, aged over 90 days. Almost a full 5 lb ball if not over. Two are pictured....pricing is for one!
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A cow's milk ith a creamy texture and mellow flavor at first, until it blooms on your tongue for a truly one of a kind experience. This flavor is intensified depending on how long it's aged.
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A Passionate guide to the world's cheese, from grand Parmigiano-Reggiano and stunning Roquefort to Cheddar from the Farm, High Alpine Emmentals, Haunting Italian Toma, the real Munster, and fresh tangy artisanal che'vres.
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OUT OF STOCK:
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A Sheep's milk that is firm and light. A famous Calabrian cheese, made in baskets the old fashioned way. It's aged a minimum of 9 months. It's sharp and has full flavor that entices cheese lovers.
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Crotonese has a sheepy taste, but is sweeter than many other varieties. Some have described it as citrusy, or reminiscent of sun-dried tomatoes.
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Semi-hard, sheep's milk aged pecorino from Sardania. It shares many characteristics with that of Parmesan, while pairing well with a good quality balsamic.
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Known as one of the best Fontina cheeses in the world. It pairs extremely well with roasted meats, truffles, burly red wine or a Zweigelt from Austria.
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A Sweet, Soft and a creamy blue cheese. It's one of the most popular cheeses in Venice. Spread on bread or crackers for a truly memorable taste and experience. It's truly unbelievable!
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Verde Capra, This Goat Gorgonzola cheese is a creamy smooth Italian favorite, aged for over 60 days for premium flavor. Try pairing this cheese with Cabernet Franc, Cabernet Sauvignon, Merlot or Port.
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From Milano, this awesome Piccante blue cheese can be used on salads or as a table cheese. The thick blue mold veins lend a wonderful sharp flavor to this cheese, and after softening at room temperature its firm but smooth bite reminiscent of a camembert.
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Gran Cacio Etrusco is cave aged for 4 months in Lazio, Italy. During the aging process this sheep's milk cheese is rubbed with olive oil and vinegar to make a unique and rich taste with nutty notes.
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The best genuine romano you can buy. Locatelli is a region in Italy, where the cheese is made from sheep milk and is a very, very sharp cheese.
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The perfect alternative for those of you don’t' love grating as much as you do authentic Italian Romano cheese!
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Aged for 60 days, made from raw cow milk in Piemonte. It's smooth, sharp texture is wonderful with nuts or fruit.
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Imported From Lombardy, Mascarpone is milky-white, and a easily spreadable Italian cheese. It is widely popular throughout Italy and is a main ingredient in Tiramisu.
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A delicious medium-hard, unpasteurized cow's milk cheese characterized as sweet. As it ages, the cheese takes on a certain piquancy. Pair with Sauvignon Blanc for greater taste.
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An aged cow's milk cheese with a sharp, nutty flavor. This centuries-old cow's milk cheese named for the imposing 5825-foot Mount Grappa mountain in Italy. The cheese is aged eight months to develop its mellow golden hue and a nutty, uniquely sweet flavor
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As a milder version of Reggiano Parmigiano, the Padana Grana is aged, dry, sharp and salty. Many enjoy Padana Grana by snacking on it with a formidable red wine or as added flavor to their favorite dishes.
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Grated fresh for you order, making it that much easier to enjoy as a much needed addition to some of your favorite pastas and other dishes.
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The world's greatest cheese! Aged 2- 1/2 years.
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The world's greatest cheese, especially since it's grated fresh for your order. You will get the rind of the Reggiano in your shipment, use in soups, or add to your pasta water!
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A relatively hard cheese made from sheep's milk, has a nutty taste that makes it an appealing treat on its very own.
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A hard sheeps milk cheese aged in Walnut leaves, taste great with a nice dry red wine. While aging, the wheels are wrapped in walnut leaves and rubbed daily with olive oil, imparting a tremendously satisfying flavor and hint of black walnut.
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A Roman Mountain semi-hard. sheep's milk table cheese, aged in Juniper Berries and Balsamic Vinegar. The flavors of the balsamic vinegar and juniper seeps into the bone-white paste and give the salty cheese a sweet finish of juiciness.
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When it comes to grated cheeses, Savoy's grated Romano is at the top of every gourmet's list. It's a wonderful addition to your pastas, home-made pizzas, salads and other commonly made meals that need that extra Romano flavor.
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When it comes to grated cheeses, Savoy's grated Romano is at the top of every gourmet's list. It's a wonderful addition to your pastas, home-made pizzas, salads and other commonly made meals that need that extra Romano flavor.
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This is no ordinary sheep's milk cheese. Pecorino Pepato works well as a grated or table cheese and has small black peppercorns throughout.
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Pre-grated so it's super convenient for adding to your favorite dishes. A strong tasting spaghetti cheese,.
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A rich, semi hard sheeps milk cheese with a hint of nuttiness. ReNero is aged for three months and is extremely tasty.
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From Sardenia, Pecorino Romano is salty and firm; and works well as an ingredient because it doesn't melt into strings when it's cooked.
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Grated for you convenience. From Sardenia, it's one of the worlds most important cheeses.
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Pungent and pleasantly briny, it seems to melt on the tongue. Since it is far less hard and dry than Sardinian Pecorinos, when it is grated onto hot food, the slivers blend, but does not disappear.
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Aged Tuscan sheep cheese is lactic, milky, toasty and tangy. It's not strong or sharp but it's ideal as a snack, especially alongside a little dish of Cerignola olives. The texture is between semi-firm and compact, depending on how long it was aged.
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It's extremely delicate and is aged and produced from fresh young sheeps milk. It's a great addition to salad based starters and appetizers.
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Coated in a blanket of ash and herbs, Perlagrigia Tartufo cheese is the combination of fresh pasteurized cow's milk and rich black truffles.
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A hard, sharp cows milk cheese, aged at least 10 months. Really tasty, gives reggiano a run for money as a table cheese. Pair up with your favorite balsamic vinegar.
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Oro Tempo Stagionato, a hard Italian cheese, aged for 12 months, that is best served as a table cheese with your favorite balsamic vinegar. Add it to a rustic Italian bread for a delicious treat.
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Whole cow's milk ball weighs no less than 2lb's. Age can vary from 5 months for a full flavor, to 12 months for an extra sharp, piquant lighter flavor.
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A Sheep's and Cow's Milk Creamy Cheese from Piedmonte. It's matured for at least one month. It has a raw, pressed and semi hard paste. It has a fine and delicate flavour, slightly spicy and salty if well matured. The color is white or pale ivory.
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Sweet and lemony, baked ricotta cheese is made under the supervision of the Italian government. It is made with a minimum of 80% cow's milk ricotta. It's got the flavor of a traditional Ricotta cheese, but with an affordable price.
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Aged for at least 90 days, Salata Ricotta cheese is a tad bit salty, visibly creamy, and definitely tasty. It's the perfect cheese for your favorite Italian lasagna dish.
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Especially smooth cow and sheep's milk cheese with a hint of vanilla flavor. This Alta Langa cheese is sold by one 1/2 piece.
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A Roman Mountain Young Pecorino with crushed black pepper. This Italian cheese is the perfect combination of spicy and creamy. It's extremely flavorful due to the peppers, but not too overwhelming.
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A Roman Mountain Young Pecorino with crushed red pepper, both creamy and spicy. The creamy texture of the cheese with a balanced mix of the red pepper makes the cheese easy to use in many Italian dishes.
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OUT OF STOCK:
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Package of three, Type: cow's milk with a soft texture.
Characteristics: smoked color, dry and chewy - similar to Mozzarella and has a very distinct flavor of open fire
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Soft and elastic with an intense aromatic flavor. Great for melting on sanwiches. Also serves as a great alternative for fondue. Made from cow's milk in the Stelvio Valley.
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A cheese that is smear-ripened and washed-rind. While some of you may know the technical definitions of these two cheese characteristics, both simply translate to better, stronger flavor. And believe us, that couldn't be more true.
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A pasteurized cow's milk cheese, and has a semi-soft to firm paste feel. It's both smooth and supple with pale yellow to brownish rind. It ages for 90 days to fully develop it's medium nutty taste and texture.
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A semi-soft cow's milk cheese from the Piedmont region of italy, Trugole is similar to Asiago. A mild flavor with a little tang at the finish!
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A traditional cow's milk Italian cheese whose name translates to
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