Specialty Cheeses

Asiago is a "mountain cheese" traditional to the Veneto in Northern Italy, where the Alps cross into the country and the cattle have the luxury of grazing the lush, high altitude pastures of the Asiago uplands above Vicenza all summer. When Italian cheesemakers moved to America, they continued the Asiago tradition, using rich American cow's milk to produce the same medium-hard texture and moderately aged, nutty piquancy for which this cheese is known. It makes a fine appetizer, and melts nicely for cooking.  Pre-Cut, Pre-Packaged. 

Feta is simply the Greek word for cheese, as basic a part of Mediterranean life as you can find. Traditionally, Feta was made from the milk of the many sheep and goats that were kept on the rugged terrain of the Greek islands and mainland. Our Imported Feta in Brine is still made from sheep's milk, which imparts a strong, tangy flavor to this crumbly, salty, moist cheese. Feta makes an elegant addition to salads as well as pairing perfectly with Calamata olives.  Prepackaged container. 

The fame that surrounds Pecorino Romano has been gained by being the predominant cheese grated on top of pasta.  The origins of this cheese give lend to its name as Romano was popularized in the areas in and around Rome.  Today this sheep's milk cheese is made throughout the Lazio region as well as the island of Sardinia where sheep are plentiful.   It's hard texture and briny flavor with light citrus notes creates a pleasant finish to most any tomato based dish or an accompaniment to fresh apples or pears.  Cut Fresh to Order.

Originally a Calabrian cow's milk cheese, Provolone is made in a plethora of sizes and shapes. Our imported Mandarino Provolone is round (that's what Mandarino indicates) and it comes from Cremona, Italy. It has a tongue-tingling piccante flavor with a recollection of the smoke that enveloped it before waxing. Imported Mandarino Provolone makes a terrific antipasto, where it pairs wonderfully with rustic cured meats such as Sopressata.

Cut Fresh to Order.

Brick cheese is actually American in origin, but our artisan-crafted Paper Cured Brick is so flavorful and well-textured, we've decided to award it honorary Italian status. Brick is a cow's milk cheese made in Wisconsin and aged in a wrapping of parchment paper, a process that brings out the creaminess, pungent Limburger-like flavor and Cheddary texture of this wonderful table cheese. Brick cheese pairs well with Italian meats, olives, hot peppers and other rather muscular antipasti.  Cut Fresh to Order. 

The domestic cousin of the famed Parmigiano Reggiano, our domestic Parmesan is a hard cow's milk cheese with a sweet and lightly salted flavor making it ideal for grating. 

The domestic cousin of the famed Parmigiano Reggiano, our domestic Parmesan is a hard cow's milk cheese with a sweet and lightly salted flavor making it ideal for grating.  Precut, Prepackaged.

The fame that surrounds Pecorino Romano has been gained by being the predominant cheese grated on top of pasta.  The origins of this cheese give lend to its name as Romano was popularized in the areas in and around Rome.  Today this sheep's milk cheese is made throughout the Lazio region as well as the island of Sardinia where sheep are plentiful.   It's hard texture and briny flavor with light citrus notes creates a pleasant finish to most any tomato based dish or an accompaniment to fresh apples or pears. Precut, Prepackaged

The undisputed king of all cheeses, Parmigiano-Reggiano hails from the lush farmlands of Emila-Romagna.  It is here, in strict accordance to laws that regulate everything from the cow's diet to the production dates, that this 2 year aged, pressed curd cheese delivers both a sharp and rich flavor with a granular texture creating a pleasant crunch to the bite.  Parmigiano is excellent served in most any preparation, but we prefer it roughly cut and drizzled with a fine balsamic vinegar.  Cut Fresh to Order.

The fame that surrounds Pecorino Romano has been gained by being the predominant cheese grated on top of pasta. The origins of this cheese give lend to its name as Romano was popularized in the areas in and around Rome. Today this sheep's milk cheese is made throughout the Lazio region as well as the island of Sardinia where sheep are plentiful. It's hard texture and briny flavor with light citrus notes creates a pleasant finish to most any tomato based dish or an accompaniment to fresh apples or pears. Our Romano comes already-grated for convenience.