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Caciocavallo (Eating)

$16.99 /lb

Caciocavallo is a stringy semi-hard cheese. The rind contains small grooves left by the restraining cords. It is made from cow's milk and ripened for at least fifteen days. Caciocavallo can be oval or else shaped like a truncated cone, sometimes with a small knob at the top, depending on local custom. The cheese is produced over a wide area that encompasses several town districts in the regions of Calabria, Campania, Molise and Basilicata and in the provinces of Foggia, Bari, Brindisi and Taranto.

Campo De Montalban

$23.99 /lb

Slightly earthier than Manchego. Great with Serrano ham.

Grated Genuine Sicilian Aged Incanestrato

$25.99 /lb

Grated Genuine Sicilian Aged I

Gruyere Shredded

$24.99 /lb

Shredded Gruyere. Gruyere is a traditional, creamery, unpasteurized, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavors - at first fruity, later becomes more earthy and nutty.

Fromage Daffinois

$17.99 /lb

This rich double creme has a sweetness that makes for great pairings with fruit.

Parmigiano Reggiano Classico

$22.99 /lb

The "Rolls Royce" of cheeses.Aged for at least 18 months, this cheese is nutty and wonderful as a table cheese or atop any pasta dish, or shaved into any salad.