The ancient Italian cheese, Montasio, dates back to the 13th century. Born in the beautiful Carnic Alps of northeastern Italy, Montasio was first known as “Carnia” (the name of Friuli’s culture-colliding, mountainous region found between Austria – to the north, and Slovenia – to the east). The herb-saturated alpine pastures on which the cattle graze account for the high-butterfat content milk that forms Montasio’s unmistakable richness and slightly sweet, grassy flavor. After 2 months of controlled aging, Montasio is sold as fresco, Italian for “fresh”. It is the youngest variety of this renowned semi-hard, cooked cheese. Montasio fresco has a white, dense paste dotted with holes, a smooth texture, and a nutty, tangy, yet delicately mild taste within its soft rind that bears the official Montasio Protection Consortium stamp and identification numbers.

    SKU: RMTASS Category:

    Made of cow milk, sheep milk, goat milk, ferments, salt, rennet. Cylinder shaped, lightstraw yellow colour, edible soft and wrinkled rind, weight about 230 g (8 oz).A soft and very light texture held by a cramy rind features this cheese. Obtained by a long maturation of three milks, the curd is gently processed by hand. La Tur has a great sweetness with cream and butter sensations, followed by acidic notes and yeast flavours.Tasting suggestions: at room temperature.

    SKU: RIT063 Category:

    Robiola Bosina is a bloomy rind, square shaped Italian cheese that is made from a blend of sheep and cows milk. Produced by the Caseificio dell`Alta Langa dairy in Piedmont, this cheese has a creamy, elastic and supple pate with a rind that is velvety and pillowy. Its appearance has a straw colored pate and a bright white rind. The cheese has full rich flavors that are earthy and mushroomy with undertones of sweetness and tanginess attributed to the sheep milk

    SKU: RIT098 Category:

    A soft, blue cheese made with uncooked cow’s whole milk . Its name is that of a small town in Lombardy near Milan, where it is said to have been born in the twelfth century in order to retrieve a forgotten curd of the day before. Gorgonzola Dolce is a soft cheese, with a homogeneous distribution of its mainly blue coloured veins.

    SKU: RGDL Category:

    In the Bergamo region of northern Italy, the country’s most enduring washed rind cheese was born. Taleggio, made in the valley of the same name, has a soft, creamy and extremely flavorful interior with a salty, rose-to-orange colored crust. Known for its intense aroma, Taleggio is a member of the Italian Stracchino cheeses. Though relatively new to the cheese scene (it was formally named and released in the market following World War I), this cow’s milk delight originated in the 11th and 12th centuries, as cheese makers sought to develop methods to preserving these delicate cheeses. What makes the Arrogoni Taleggio unique is that it is still hand formed, salted and aged in Italy. Adorned with a Denominazione di Origine Protetta (D.O.P.) status, this Taleggio is washed with sea water and aged for at least 30 days to develop its assertive and tangy flavors.

    SKU: RTALLI Category:

    Colombo’s Cremificato sets itself apart thanks to its exclusive formula: its creamy texture and delicious flavor have brought this Gorgonzola fame all over the world.

    SKU: RAURGD7 Categories: ,

    Meaning “sweet” in Italian, Gorgonzola Dolce DOP is a soft, blue, buttery cheese made with pasteurized cow’s milk. It has a pale yellow, buttery and melt paste speckled with a homogeneous distribution of blue and green veins. Flavors are not very assertive but sweet, mild with notes of sour cream and lactic tang.

    SKU: RAURGP7 Categories: ,

    A renowned Italian cheese imported directly from Italy. With its distinct sharpness, this aged Provolone is widely celebrated as one of the most exquisite provolone in the world.

    SKU: RAURPR10 Categories: ,

    Taleggio has been on plates of Italians since the time of the Caesars.  Auricchio Taleggio pairs well with fruit, smeared on bread alone or with spices and tomato on bruschetta.

    SKU: RAURTAL7 Categories: , Tags: , ,

    This naturally sweet, yet surprisingly light, soft cheese is made from the freshest pasteurized cream. The ultimate dessert cheese, it compliments chocolates, coffee, fruits, liqueurs and is used to make tiramisu. Excellent on pasta, or as a delicious spread (with just half the calories of butter.) Kosher approved.
    Easy Serving Ideas

    Combine BelGioioso Mascarpone with a sweet liqueur. Place alternating layers of fresh fruit and the Mascarpone mixture into parfait glasses. Serve with a sweet wine or champagne for an elegant dessert.
    Mix BelGioioso Mascarpone with pure maple syrup and spread onto piping hot French toast and garnish with fresh berries for an elegant Sunday brunch entrée.
    Serve BelGioioso Mascarpone with radishes and a fruity ale beer for an interesting party appetizer.
    For a succulent side dish, combine BelGioioso Mascarpone with fresh herbs or vegetables such as basil, spinach, red or yellow peppers or sun-dried tomatoes. Mix with hot pasta or rice and serve.
    Mix BelGioioso Mascarpone with BelGioioso CreamyGorg®. Thinly spread mixture onto slices of prosciutto. Roll onto breadsticks, pear or apple slices, or zucchini, cucumber and celery sticks.

    SKU: RMAS5 Category:

    Grating-grade parmesan reggianito.

    SKU: RPARP Categories: ,

    Cacio de Roma an Italian semi-soft cheese made using sheep`s milk, made in the countryside of Rome, Italy. Cacio means cheese, is used in most of the parts of Italy. This cheese in the form of a small round is reffered as Caciotta, while in the rest of Italy it is known as formaggio. The cheese is aged for about one month, during which it develops a tangy flavour and creamy texture. It is the classic table cheese with the aroma of a young sheep`s milk and can be enjoyed as a snack, eat with salad, pizza, pasta. Since it melts very well, it is used in everyday cooking

    SKU: RCACROM Category:

    This product is 100% natural with no preservatives, allowing an extended shelf life of one year frozen and four-five days thawed. Chef`s rave at the quality of this product with an old world flavor profile like the day it was processed. A unique taste makes our products stand out, natural result of the tradition and innovation we export around the world. Alongside Buffalo Mozzarella, awarded with the prestigious recognition of the PDO seal, one can find other dairy products deriving from buffalo milk like ricotta, provola and more pulled-curd cheeses.

    SKU: RBUFB Category:

    The original Fontina produced in the Italian Alps is a semisoft, washed-rind unpasteurized cow’s milk cheese aged about 3 months. Rich and buttery cheese, Fontina finishes with an earthy flavor. It’s excellent for fondues and au gratin dishes.

    SKU: RFVAL Category:

    A fanciful version of our most loved cheese. The paste is fresh and delicate, punctuated by tiny, fragrant small pieces of chili pepper.

    SKU: RB80390 Category: