Italian Cheeses

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All cheeses are cut fresh right before shipping!

Cheese is priced and sold by 1Lb pieces unless noted in the description (i.e. wheel, pc, loaf or ball).
When you add a 1 to you cart box you will get one 1Lb piece.
If you want two 1Lb pieces add 1 to your cart then add another 1 again.
If you add a 2 to your cart, you will receive one 2Lb piece and so on.

What does D.O.C. mean?

France and Italy operate a system to protect certain indigenous cheeses. It goes under the acronym D.O.C. (denominazione di origine controllata).

In 1955 the Ministry of Agriculture and Forestry, in conjunction with a consortium of cheese-makers, set out to identify suitable candidates for D.O.C. regulation. They agreed on standards of production and determined areas where cheeses in question could be made. So far 26 kinds of cheese have been given the D.O.C. classification, and more will undoubtedly follow.

Identifying and promoting indigenous cheeses in this way helps to protect them from being copied, while guaranteeing the consumer a level of quality. It also brings to the attention of the public artisan cheeses that might otherwise have become extinct.

Inspectors regularly visit the cheese-makers. If a cheese sold under D.O.C. label fails to comply with the regulations, the producer can be heavily fined and legal action may be taken. The character of an individual cheese will depend upon the grazing, the season and the skills of the cheese-maker. D.O.C. status, however, guarantees an overall standard.

  • alta-badia-italian-cheese

    Flavorful and aromatic, makes a great table or melting cheese.
    It's produced and aged from cow's milk in the Alta Badia Valley of Italy for 180 days.
    It's the perfect combination of tangy and tasty.
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  • aged-asiago-doc-italian-cheese

    Semi-hard, creamy and sharper than the fresh version.
    Aged cow's milk cheese has a nutty, medium mild flavor.
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  • fresh-asiago-doc-italian-cheese

    Fresh Asiago is soft & creamy, made with whole cow's milk and is matured for 20 to 40 days. With its firm texture and delicate aroma of fresh milk, it makes an excellent table cheese because it stays well being stored for long periods of time. Lb Pc

  • Stagionato=Straveccio, means=old aged.
    A nice grating Cow's milk cheese that is aged more than 18 months, has a bite to it, so it's perfect for sauces.
    Pairs well with big red wines, and it is not too salty.
    Lb Pc

  • Auricchio Wax Provoletini Provolone Ball
    One ball weighs approximately 2Lb to 2.25Lb
    We will adjust the price at $11.99Lb, according to the actual weight of the ball

  • Holiday Wax Bell-Auricchio Italian Provolone
    You will receive 1 bell, which can weigh anywhere from 1Lb to 1 1/2Lb.
    We will charge you $11.99Lb and adjust your cost according to the weight.

  • auricchio-provolone-aged-italian-provolone

    Auricchio Provolone is particularly sharp and is aged for a minimum of 6 months.
    It is often regarded as one of the best-tasting Provolones in the world.
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  • Auricchio Mini Provolone Ball-One ball weighs approximately .80 to .95Lb.
    We will adjust the price at $11.99Lb, according to the actual weight of the ball

  • Auricchio Provolone Salami
    One salami weighs approximately 2Lb to 2.25Lb
    We will adjust the price at $11.99Lb, according to the actual weight of the salami.

  • Extra sharp, Aged Auricchio Provolone.
    If your looking for a good substitute for Caciovalle, this is perfect!
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  • bel-paese-plain-cheese

    Bel Paese is from the Lombardy region of Italy.
    It is a modern, creamy, semi soft cheese and has a light, milky aroma.
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  • bianco-sardo-doc-italian-cheese

    A raw sheep's milk, rustic pecorino from Sarania, aged in baskets for an old world flavor.
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  • buffalo-mozzarella-doc-italian-cheese

    Casabianca-A 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.
    8.8oz. Pkg

  • Quadrello Di Bufala. Pasteurized water buffalo milk cheese from Italy. Wash Rind cheese with a soft texture.

    Type: pasteurized water buffalo milk with a semi soft texture.
    Characteristics: straw-like in color, creamy and rich with a smooth pungent taste. The washed-rind is smelly and is often green with mold. Lb Pc

  • boscano-tartufo-italian-cheese

    When someone thought to combine Pecorino cheese with white and black truffles, Bosco Tartufo Italian cheese was born.
    A firm, smooth and oily Pecorino cheese with white and black truffles throughout and has a nutty, sweet taste.
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  • cacio-di-roma-italian-cheese

    A traditional Roman table cheese, made from young sheep's milk that balances mildness with notes of tang and sweetness.
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  • One ball weighs anywhere from 4Lbs to 6Lbs.
    We will adjust your price to the weight and charge you $17.99Lb.
    In it's natural rind-A semi-soft Un-pastuerized cow's milk, aged for over 90 days.

  • In it's natural rind-A semi-soft Un-pastuerized cow's milk, aged for over 90 days.
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  • caciotta-al-tartufo-itialian-cheese

    Tartufella-Aged about one month, a semi-soft creamy cow/sheep's milk cheese with chips of black truffles inside.
    The taste is mild and gentle in flavor and texture
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  • Vegetarian cheese, Aged over 30 days-Aromatic and buttery, it has the typical acidity of goat's milk funk.

  • Cheese storage bags maintain freshness and flavor longer—all in a quick, easy-to-use bag.
    Each package contains fifteen 6.25

  • Left to age for about a year and a half, the wheels are then wrapped in chestnut leaves which transform them and enrich them with a strong, exceptional flavour.
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  • aged-crontonese-italian-cheese

    A Calabrian Sheep's milk cheese that is firm and light.
    Made in baskets the old fashioned way.
    It's aged a minimum of 9 months.
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  • young-crotonese-italian-cheese

    Made in Calabria, a medium-soft textured cheese that is basket aged for 6 months!
    Crotonese has a sheepy taste, but is sweeter than many other varieties.
    Some have described it as citrusy, or reminiscent of sun-dried tomatoes. Lb Pc

  • $16.99

    CRUCOLO is an artisan cheese that comes from the Trentino region in northern Italy.
    The milk to make this cheese is selected from the cows that roam the pastures beneath the Trento Mountains.
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  • Gran Cacio Etrusco is a cave-aged sheep's milk cheese from Lazio, Italy.
    Aged for a minimum of four months, during which time it is rubbed with olive oil and vinegar which allows the cheese to develop a particularly nutty & fruit flavor
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  • fiore-sardo-doc-italian-cheese

    The Fiore Sardo D.O.C us 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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  • fontina-val-d-aosta-doc-italian-cheese

    Fontina Val d'Aosta is a gourmet Italian cheese from the Val d'Aosta region of Italy, known as one of the best Fontina cheeses in the world.,br> It pairs extremely well with roasted meats, truffles, burly red wine or a Zweigelt from Austria.
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  • dolce-gorgonzola-doc-italian-cheese

    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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  • goat-gorgonzola-italian-cheese

    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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  • mountain-gorgonzola-doc-italian-cheese

    From Milano, this 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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  • 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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  • padano-grana-doc-italian-cheese

    A milder version of Reggiano Parmigiano, the Grana Padano is aged, dry, sharp and salty.
    Many enjoy Grana Padano by snacking on it with a formidable red wine or as added flavor to their favorite dishes.
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  • padano-grana-grated-doc-italian-cheese

    A milder version of Reggiano Parmigiano, the Padano Grana is aged, dry, sharp and salty.
    This version is grated fresh for your order, making it that much easier to enjoy as a much needed addition to some of your favorite pastas.
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  • mascarpone-500g-italian-cheese

    Polenghi Imported Mascarpone
    Ingredients: Pasteurized cream, acidity corrector: citric acid.

  • montasio-doc-italian-cheese

    A medium-hard, sweet, unpasteurized cow's milk cheese, derives its name from the Montasio mountain range in the Friuli region north of Venice in Italy.
    As it ages, the cheese takes on a certain piquancy.
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  • montegrappa-italian-cheese

    A aged cow's milk cheese with a sharp, nutty flavor that's aged eight months to develop its mellow golden hue and a nutty, uniquely sweet flavor.
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  • reggiano-parmigiano-grated-doc-italian-cheese

    D.O.C-Considered by many to be the world's greatest cheese, especially since it is grated fresh for you.
    The rind of the Reggiano is included in your shipment, use in soups, or add to your pasta water.
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  • reggiano-parmigiano-doc-italian-cheese

    Unpasteurized Cow's Milk-Aged 2 to 2-1/2 Years-Export Quality!
    The world's greatest cheese!
    We sell it for less than anyone we know and we guarantee the quality!
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  • Aged 3 Yrs, Unpasteurized-Made in Reggio:
    Pale yellow or transparent orange in hue.
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  • D.O.C.-Aged 3 yrs
    Grated and Unpastuerized
    Made in Reggio
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  • Parmigiano Reggiano Rocca is aged 40 months.
    The King of Cheeses!
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  • 50/50 blend of grated Altissima Parmesan and Pecorino Romano.
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  • grated-parmesan-cheese

    Imported grated Parmesan cheese is packed exclusively for Pennsylvania Macaroni Co by Bellissimo Foods Ingredients: Pasteurized part-skim cow's milk (cheese cultures, salt, enzymes), powdered cellulose (prevents caking), potassium sorbate.
    5Lb Bag

  • Altissima Parmesan’s Imported grated Parmesan cheese is packed exclusively for Pennsylvania Macaroni Co by Bellissimo Foods.
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  • Aged for 30 months.
    Only one thing could be better than Grated Parmigiano Reggiano, and it is Grated Red Cow Parmigiano Reggiano.
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  • Aged for 30 months.
    Made from the milk of the rare Red Cows, Vacche Rosse (pronounced VAH-kay ROW-say), a historic breed of Italian cattle that were pulled back from the brink of distinction.
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  • pastore-sini-cheese

    A relatively hard cheese made from sheep's milk that comes from the Lazio area of Italy.
    Pastore Sini comes wrapped in a brown wax, which commemorates the tradition of coating cheese with mud for prolonged preservation.
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  • savoy-imported-grated-romano-cheese-italian

    Savoy's Romano is at the top of every gourmet's list.
    It's a wonderful addition to your pastas, home-made pizzas and salads.
    We recommend grated cheeses to be kept in the freezer, for longer shelf life.
    5Lb Bag

  • Ambriola DOC Genuine Brand Pecorino Romano is a dark coated cheese made using traditional handcrafting in the specially designated Pecorino Romano region of Italy.
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  • Sheep's milk-Aged for more than 12 months in a basket, with a natural rind.
    A good table cheese with Red Wine.
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    Produced in Sogliano al Rubicone, Pecorino di Fossa began accidentally when farmers hid their treasures in caves during the Saracen pirate raids of the 12th century.
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  • pecorino-fogile-de-noci-italian-cheese

    A hard Sheeps milk cheese wrapped and aged in Walnut leaves, and rubbed daily with olive oil, imparting a tremendously satisfying flavor and a hint of black walnut.
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  • pecorino-ginepro-doc-italian-cheese

    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 gives the salty cheese a sweet finish of juiciness.
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  • pecorino-pepato-doc-italian-cheese

    Sheep's milk, Sicilian Pepato is famous for grating or a fantastic table cheese with black peppercorns throughout the entire wheel.
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  • pecorino-pepato-grated-doc-cheese-italy

    Sheep's milk Sicilian Pepato is a famous grating or table cheese with black peppercorns throughout the entire wheel.
    A strong tasting spaghetti cheese.
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  • pecorino-romano-doc-italian-cheese

    From Sardenia-Pecorino Romano is salty and firm.
    Works well as an ingredient because it doesn't melt into strings when it's cooked.
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  • pecorino-romano-grated-doc-italian-cheese

    Grated for your convenience.
    From Sardenia, it's one of the worlds most important cheeses.
    This is the cheese that is stored in buckets behind the cheese counter when you visit our store.
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  • Made in Rome-Aged 9 to 12 months, and is tangy to the point of being pungent, sweet with a crumbly texture, yet grainy in texture like a Parmigiano or Grana Padano.
    Top it on fresh vegetables and watch it crisp up in the oven.
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  • sini-fulvi-pecorino-romano-doc-italian-cheese

    Made in Rome, Genuine Sini Fulvi has a nice depth to it.
    Pungent and pleasantly briny, it seems to melt on the tongue.
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  • aged-pecorino-toscano-doc-italian-cheese

    Pecorino Toscano Aged D.O.C
    One of Tuscany's finest Aged Sheep's milk cheeses.
    It is lactic, milky, toasty and tangy, but not strong or sharp.
    The texture is between semi-firm and compact, depending on how long it was aged.
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  • young-pecorino-toscano-doc-italian-cheese

    D.O.C-Young Pecorino Toscano is extremely delicate and is produced from fresh young sheep's milk.
    It's a great addition to salad based starters and appetizers.
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    One wheel is around 6Lb's.

  • aged-piave-doc-italian-cheese

    A hard, sharp cows milk cheese, aged at 6 months.
    Really tasty, gives reggiano a run for money as a table cheese.
    Pair up with your favorite balsamic vinegar.
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  • piave-vecchio-doc-italian-cheese

    Oro Tempo Stagionato-Piave Vecchio is a hard cheese, aged for 12 months
    It's best served as a table cheese with your favorite balsamic vinegar and a nice rustic Italian bread for a delicious treat.
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  • $21.99

    A hard cheese from the pasta filata family, Ragusano is made with whole milk from the Modicana breed of cows fed on fresh grass or hay.
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  • raschera-doc-italian-cheese

    A Sheep's and Cow's Milk Creamy Cheese from Piedmonte.
    Matured for at least one month and has a fine and delicate flavour, slightly spicy and salty if well matured.
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  • Reginella d’Abruzzo is aged for 6 months, and is the first cheese from the region of Abruzzo.
    Sheep graze on the green mountain pastures and the numerous national parks.
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  • baked-lemon-ricotta-italian-cheese

    Sweet and lemony, baked ricotta cheese is made under the supervision of the Italian government 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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  • dry-soft-salata-ricotta-italian-cheese

    Put a little in lasagne, or melt on some crusty Italian bread.
    Ricotta Salata is made from fresh ricotta that has been pressed, salted and aged for at least 90 days, ideal for grating and often used in salads or pasta dishes.
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  • alta-langa-robiola-bosina-italian-cheese

    A smooth cow and sheep's milk cheese with a hint of vanilla flavor.
    Bosina's rind is resilient enough to strengthen its interior while it ripens to a delicious runny texture.
    8.8oz Pc

  • locatelli-romano-doc-italian-cheese

    A very, very sharp sheep's milk cheese.
    .Made in the Locatelli region of Italy.
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  • locatelli-romano-grated-doc-italian-cheese

    Locatelli Sheep's milk Romano is the best genuine romano you can buy.
    Locatelli is a region in Italy, it's a very, very sharp cheese.
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    No need for ice when it is shipped.

  • rustico-black-pepper-italian-cheese

    A Roman Mountain Young Pecorino with crushed black pepper.
    Aged around 30 to 60 days and is the perfect combination of spicy and creamy.
    It's extremely flavorful due to the peppers, but not too overwhelming.
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  • rustico-red-pepper-italian-cheese

    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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  • stelvio-doc-italian-cheese

    Soft and elastic with an intense aromatic flavor.
    Great for melting on sandwiches and over your favorite pasta dishes.
    Also serves as a great alternative for fondue because it is super soft and flavorful.
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  • taleggio-soft-italian-cheese

    As it ages, it may develop a layer of white and grey mold, all very edible and adding to the character.
    It is quite aromatic, yet mild in flavor, and features some tangy, meaty flavors with a fruity finish.
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  • toma-piemontese

    Made of whole pasteurized cow's milk 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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  • trugole-alpine-italian-cheese

    Trugole was created to compete with Crucole, and we are told it is the same exact cheese!
    A rich, semi-soft cheese with a buttery finish.
    Made from cow's milk, from the Asiago Region.
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  • ubriaco-italian-cheese

    A traditional cow's milk Italian cheese whose name translates to drunken - a testament to it being soaked in wine.
    It's a cow's milk semi-soft cheese with a smooth finish and quite frankly, is irresistible.
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