Extraordinary Food of Distinctive Quality
Pe’Delmunt means “foot of the mountain” and refers to the natural cave where this cheese undergoes a special maturation for 6 months. The resulting toma is an earthy delicacy: this highly fragrant cheese has a distinct aroma of dried grass, hay and damp earth, with a hint of fruitiness on the finish. The toothsome paste…
Caseificio Rabbia is is dedicated to preserving the local traditional cheeses that are integral ingredients in the Piedmontese cuisine. They are located in Raffia near Cuneo – at the foothills of the Alps where they also have a special maturation cave that provides the perfect environment to capture the unique microbial character of the region.…
Cacio di Fogliano is raw sheep’s milk 100% from their own herd. This is a semi-soft mild cheese that takes on the notes of the varying herbs the sheep graze on throughout the year.
Think sheep’s milk Taleggio with a rich deep flavor, smooth paste, creamy texture, and slightly sweet and salty finish from the hand-salting each week.
Granato (“garnet” in Italian) is a new unique red rice on the market, and Cascina Oschiena is only one of a few farms cultivating it. Granato is an aromatic whole-grain variety of rice with red grains and a delicate aroma. It is high in antioxidants, protein, fiber, and minerals. Granato’s health benefits, organoleptic properties, and…
The peaches selected for the Gentile Conserves program are grown in Altavilla Silentina in Salerno. They ripen at the end of the summer, during which Mamma Maria personally goes to the fields to choose the best fruits. Harvested at dawn, they are processed entirely by hand: washed, pitted, and placed in jars with water and…
Cravot de Barbera – nicknamed Ubriaco (“drunk” in Italian) – is an aged goat’s milk cheese aromatized and matured with Barbera D.O.C. red wine. The well-balanced and rich flavor is a testament to its skillful aging process – it is uniquely aged for two months in cellars, and then two months soaked in decadent and…
Granello di Capra is meticulously crafted following time- honored traditions. Its beautiful and rustic yellow-brown rind gives way to a distinguished paste with a medley of round flavors. As it matures, Granello di Capra transforms into a firm cheese while maintaining its creamy and refined undertones. Granello boasts the following tasting notes: rich caramel, toasty…
Toma di Capra showcases Italy’s beloved cheese-making traditions. Paje puts a slight twist on the popular table cheese Toma by using pure goat’s milk. Its natural gray-brown rind gives way to a creamy and pristine paste. Due to its minimal 40 to 60-day maturation, the texture is smooth and elastic, while retaining firmness. This cheese…
Passionate about using traditional Italian cheese making techniques, Caseificio Paje brings you the finest artisan cheese experiences steeped in age-old practices. The owners Paolo and Denise, a couple that originally worked in technology, founded Paje to produce cheese in harmony with nature and live in better alignment with their lifestyle. At the heart of their…