An older Tuscan Pecorino, Tuada (Italian for “cellar”) bridges the gap between the younger Tuscan Pecorinos and the more aged Roman-style Pecorino Romano. Fabulous when shaved over salads and adds serious depth when grated over pasta.
Country of Origin: Italy
Fontina Valle d’Aosta DOP
The original “fonduta” melter, this cheese has kept many an alpine skier satisfied. Nuanced flavors of grass, hay and hazelnuts make for a perfect melting cheese.
Gorgonzola Dolce DOP
Sweet and tangy, with a frosting-like texture, this is the ultimate after-dinner cheese. The youngest, softest iteration of this cheese is delicious on its own or in classic Italian recipes. Try with chocolate and honey, and a sipping glass of Nocino.
Taleggio DOP
After 35 days aging in pine boxes with periodic brine brushings, Taleggio Castel Regio is ready to wow customers, both new and long-standing. Fresh and bright flavors highlight the quality of the milk and make for a perfect version of this Italian classic.
Valserena
The oldest Parmigiano Reggiano dairy in Parma and one of only four members of the Consorzio di Sola Bruna (Brown Cow Consortium). Valserena is a 5th generation producer operated today by Giovanni Serra and his sister Antoinetta – who is a veterinarian and knows each cow by name. Valserena is one of the last farmstead…
Trevi
Società Agricola Trevi Il Frantoio, founded in 1985, is made up of a group of 59 olive farmers, with almost 400 hectares of olive trees in Trevi (in the Umbria region of Italy). The production of olive oil at Trevi follows techniques not much different from those used by the Etruscan people 2,500 years ago.…
Agricola Senga
Azienda Agricola Senga is a family owned company. Being a “Closed-loop” producer, Senga focuses on direct cultivation of raw material (fruit / vegetable) and it specializes in cooking artisanal Mostardas. Half of Senga’s 50 acre farm is for the production of uncompromised fruits and vegetables for their mostardas; the other is for cereal grains. Born…
Pio Tosini
The roots of the Pio Tosini company run deep and date back to the beginning of the last century (1905) in the heart of northern Italy, where Ferrante Tosini (Pio Tosini’s father) started his business slaughtering pigs and curing his own cuts of pork meat in the back room of the family’s grocery store. After…
Grana d’Oro
For over three generations, the Catellani family has been producing Parmigiano Reggiano on their single full-cycle farm – all of the breeding, feeding, growing, and cheesemaking happens on the same site. They have 180 Red Cows (Vacche Rosse) and have been committed to preserving this ancient breed (which was once at risk of extinction). They…
Castello di Ama
Five centuries ago, Ama was a hub of farming and winemaking, nestled in the Tuscan hills at an altitude of almost 500 meters in the Chianti Classico region of Italy. Today, Castello di Ama comprises 90 hectares in vines and 40 in olive trees. Their olive orchard is maintained by hand and their olive oil…