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1 2 pound slice. This caciocavallo has been enjoyed for over 2500 years. From mountain cows in Calabria’s La Sila zone. Aged for 30 days, this caciocavallo features deep flavor notes that tell the story of its terrior. A ‘pasta filata’ cheese it is made by kneading the newly formed curds (coagulated with calf and…
1 pound of artisanally produced rich and milky fiore di latte Mozzarella. This creamy and delicious gem is stored its own milk to retain its signature moistness and flavor. Che buono!
1 2 pound of the true and 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.
1 2 pound of Scamorza from the Campania region. It is a Pasta filata cheese (spun paste cow’s milk cheese) shaped similar to a provolone in pear shape. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella. The cheese is made from pasteurised cow’s milk. At the end of the…
1 2 pound of Gorgonzola Dolce DOP which is a soft, blue, cheese made with pasteurized cow s milk. The cheese took its name from a small town in Lombardy near Milan, where it was born in the 12th century. It has a pale yellow, buttery and melty paste speckled with a homogeneous distribution of…
Moliterno al Tartufo is a striking, flavorful, and aged cheese from Sardinia, Italy, made from sheep s milk and black truffles Appearance The cheese has a rough, marble-like appearance due to the way the truffle paste is injected into the cheese. The truffle paste creates a marble design as it moves through the cheese s cracks and…
1 2 LB of freshly sliced Mortadella IGP with pistacchios, Imported from Bologna The story of Mortadella Bologna goes all the way back to the XVI century, and the typical Bologna denomination dates back to 1661, the year when cardinal Farnese published a notice in the Emilian capital which codified the production of this deli meat and…
250 grams Jet fresh from Campania, Italia
A journey in decadent flavor featuring a vertical tasting of Parmigiano and a tasting of Pecorino. Begining with a 24 month traditional Parmigiano Reggiano, to an Alpine Brown cow Parmigiano to a grand finale of the legendary red cow of Reggiana. Experience how the King of Cheese, Parmigiano Reggiano s flavor is enhanced by terrior & cow…
1 2 lb , Parmigiano Reggiano PDO Appennino Modenese, aged over 30 months..What makes this Parmigiano unique is that it is produced exclusively from the milk of Cows on the Apennine Mountains of Modena. This beautifully flavored and highly structured milk gives this Parmigiano it s deep, rich flabors and known for its sweeter, more refined…
1 2 lb , Parmigiano Reggiano PDO fresh cut wedge, aged over 24 months. The king of cheeses, Parmigiano Reggiano wedges perfectly sized to grate, slice, cut or shave. Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river: this…
A journey in decadent flavor from a 24 month traditional Parmigiano reggiano, to an Alpine Brown cow Parmigiano to a grand finale of the legendary red cow of Reggiana. Experience how the King of Cheese, Parmigiano Reggiano s flavor is enhanced by terrior & cow varieties as award winning Italian culinary specialist Riccardo Longo takes you on…
Parmigiano from the Red Cows of Reggiana: The Ultimate Parmigiano gastronomic experience. Intense, rich, structured, yet refined. This is a Parmigano-Reggiano to savor one small decadent bite at a time. An unforgettable poetic journey of flavor which speaks of the terriior, artisanal methods & the noble red cows. A bucket list experience for any cheese lover….
Pecorino-Castel Gandolfo is a delicate, refined version of Pecorino which contrasts with the powerful sharp style of Locatelli. This Sheep’s milk hard cheese is made in the ancient tradition in the beautiful pastures of the Castel Gandolfo area in the Castelli Romani. Castel Gondolfo is an idyllic mountain town in the Alban hills which is…
1 2 pound of authentic Pecorino Romano cheese made near Rome by the Locatelli family. This was the cheese of the Roman Empire and has been produced in the area for over 2000 years. Hard sheep’s milk cheese featuring sharp and salty deep flavor notes. The Locatelli family began producing Pecorino Romano over 500 years…
This Tasting Experience includes:-1 Wedge of Pecorino Romano-Castel Gandolfo (8 oz)-1 Wedge of Pecorino Romano-Locatelli (8 oz)-Tasting notes & educational information on each cheese. Experience the difference between two of the finest Pecorino-Romano cheeses in the world. See how terrior & philosophy can provide 2 different, yet equally delicious representations of the same specialty cheese. …
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