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Stracciatella Di Burrata

$14.99 each

Burrata is a specialty from the Region of Puglia. Originally it was made with Buffalo Milk, but today it is made with cow's milk, - combining the milk from the evening and the morning milking. The exterior of the cheese is pasta filata - which we know as mozzarella. The interior is filled with fresh cream and shavings of fresh mozzarella. This delicious cheese is very fresh and should be consumed within 15 days of production.

Bianchetta - Caciotta Al Tartufo

$27.99 /lb

Perfect for truffle mac and cheese.

Italian Fontal

$13.99 /lb

Fantastic for melting!

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.

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.

Grana Padano

$17.99 /lb

Sweet and spicy when young, becomes sharper with age.

Pecorino Romano

$18.99 /lb

One of Italy's oldest cheeses with a beautiful straw color. Sharp and full flavored it is delicious added to meatballs or grated fresh onto a hot pasta dish.