We carry a variety of Italian cheeses, some you may be familiar with, and others you will only find in our store. Most of them come in whole blocks and we hand cut them. We are always happy to cut piece if you don’t find what you like, and our prices are the best you find i the Winston Salem area!

Piave Vecchio- A cow’s milk cheese little known in the United States made from milk collected from morning and evening milkings, one of which is partially skimmed, hence the low fat content. The milk is from cow’s that graze only on mountain pastures. Produced at “caserias” in the Piave valley between Belluno and Feltre in the commune of Cesiomaggiore. 13.99/lb

Locatelli Pecorino Romano-A hard white, solid, sheep's milk cheese. This has a stronger, sharper taste than the normal Pecorino Romano. Perfect for grating. 11.49/lb

Parmesan Reggiano- The verb “to make” is absolutely correct in this case because Parmigiano-Reggiano cheese is not just manufactured, but “it is made” today as it was made eight centuries ago, using those same typical and genuine ingredients: the precious milk from the area of origin, fire, rennet, the expertise of old methods and the skill and knowledge of cheese masters. Then, it is aged naturally for two years or more; however, this implies a great deal of effort because cheese wheels must be brushed and turned continually, they must be taken care of, supervised and inspected day after day to assure their compliance with the rigorous maturation standard. Aging also means risk and trepidation because the miracle of a perfect maturation is essentially determined by nature’s very own slow rhythm. 17.75/lb

Ricotta Salata- A variation of Ricotta, this pure white, firm, rindless cheese originated in the hot, dry island climate of Sicily. It is made from lightly salted sheep’s milk curd that is pressed and dried, then aged for a minimum of three months. Ricotta Salata has a supple, mild taste. It’s not at all “sheepy” or salty, but rather has a nutty, sweet milky flavor. Extremely versatile, Ricotta Salata can be used in salads, pasta dishes and is ideal for grating. 5.75/lb

Mountain Gorgonzola- From Italy's Lombardy region comes the most imitated blue cheese in the world. Many cheeses falsely claim to be gorgonzola, but they always leave you singing the blues. Authentic Italian Gorgonzola comes in two varieties; Dolce - meaning sweet, and Mountain - the sharper and firmer version. Intensely delicious, Mountain Gorgonzola is mild yet tangy, creamy and firm with a pale white interior laced with streaks of blue. Enjoy Mountain Gorgonzola as a table cheese or as an ingredient in your favorite salad. Or try it the Italian way - on a plate drizzled with honey. 13.75/lb

Fontal- Sometimes called “Fontina” this semi soft cheese has a slightly fuller flavor than its Danish cousin. It is a favorite for cooking, imparting a creamy flavor to pasta and chicken dishes. 9.99/lb

Fontina Valle D’Aosta- Fontina Valle d'Aosta is one of the most well known Italian cheeses. Pastures of the Italians Alps give the Fontina a sweet, tender taste that will change during aging. 14.99/lb

Maccagno di Rosso- Maccagno is the king of Toma family cheeses. It takes its name from the Maccagno pastures, which are located below Biella, North Italy. Maccagno was the favorite cheese of Queen Margherita di Savoia and of Quintino Sella, minister of the Kingdom of Italy, founder of the Italian Alpine Club. 12.49/lbMaccagno di Rosso- Maccagno is the king of Toma family cheeses. It takes its name from the Maccagno pastures, which are located below Biella, North Italy. Maccagno was the favorite cheese of Queen Margherita di Savoia and of Quintino Sella, minister of the Kingdom of Italy, founder of the Italian Alpine Club. 12.49/lb

Langa Rochetta- Cow, Sheep & Goat’s milk – (33%-33%-33%) Rocchetta is a little village not far from Caseificio Alta Langa. This is a tasty and smooth cheese, made from a traditional recipe known only to the regional farms that specialize in producing mixed milk cheeses. Straw-colored with a soft and creamy surface. Fine and tasty. The three milks are well balanced so that no one dominates. 18.75/lb

Bosina-Cow & Sheep’s milk – (60% - 40%) Bosina is named in honor of the Bosia village near Caseificio Alta Langa. A typical “due latte” Robiola of the region. Delicate and harmonious, sweet with a milky fragrance. Creamy inside when aged. It is important put out at room temperature a couple of hours before consumption. 17.99/lb

Taleggio- Taleggio was first made in the valley of Bergamo. Taleggio's soft, flavorful interior is creamy in texture and has a pungent aroma. The cheese imparts the essence of the Italian countryside in such a manner that you could swear you were sitting among the cows on a grassy hillside in Lombardy. 11.49/lb

Caciovallo Silano- This elite southern Italian DOP cheese is firm and stringy, a typical pasta filata cheese, made from cows milk following a traditional technique that involves hanging the molds astride horizontal rods, thus its name, cheese on horseback, which leaves characteristic grooves on the cheeses rind. 17.25/lb

Buffalo Mozzarella- After the water buffalo herds were destroyed by the retreating Nazis, the Italians imported more animals from India. Herds have expanded and are thriving today. Depth of flavor different from cow’s milk. The most tender of all mozzarella. Rich buttermilk flavor. Packed in whey and brine. 9.50/each

Cacio di Roma- The wonderful texture of this cheese is a result of the process used to make it. First the soft curd is cut into walnut-sized lumps. The temperature is then raised to 38º C, after which it is cut again into smaller pieces. At this point, the curd is left to ripen in the whey for a short while before it is drained for 4-5 hours in a warm room. Subsequently, the firm curd is pressed and left to stand for a further12 to18 hours of further draining. Salting is carried out in a brine bath – 8 hours per kilo. 11.99/lb

Swiss Ementhalar- This “original Emmentaler” has to be aged for a minimum of 4 months. 8.99/lb

Aged Provolone- A cheese with a big personality, with an unmistakable spicy taste. 10.99/lb

Bitto- This cheese can only be produced during the summer, in Alpine pastures at high altitude, since its taste and smell depends on the quality of the grass consumed by the cows which varies from pasture to pasture. The cheese is compact and scattered with bird’s eye-holes. When cut, the color varies from white to straw-yellow depending on maturity. In the year of production, Bitto has a gentle, delicate flavor, with hints of nut, dry fruit and hay. The cheese has a buttery, melt-in-the-mouth texture. As it matures, the cheese becomes more highly flavored and the aromas become more intense and decisive, with a drier consistency. There is a slight granularity which dissolves in the mouth. 27.50/lb

Fontinella- Fontinella is distinctively sweet and creamy smooth, with just a hint of sharpness. This versatile cheese will enhance any recipe. 10.99/lb

Fresh Mozzarella- Mozzarella was originally made from water-buffalo milk in Italy. Most fresh mozzarella now comes from cow's milk, both in Italy and here in North America. 5.99/lb

Asiago-is produced with two distinct flavors, corresponding with the fresh and ripened varieties. The two varieties can be differentiated not only on the basis of their taste and consistency or length of maturing period, but also with respect to the methods of production used. Fresh Asiago is delicate and sweet, like milk fresh from the farm and is produced with whole milk. The ripened variety, the taste of which is stronger and varies according to the length of maturing period (from 3 to 12 months), is produced with skimmed milk. 9.49/lb

Stracchino-a cow’s-milk cheese, typical of Lombardy. It is eaten very young, has a soft, creamy texture and normally a mild and delicate flavor. It is normally square in form. The name of the cheese derives from the Italian word stracca, meaning tired. It is said that the milk from tired cows is richer in fats and more acidic. These qualities were discovered, according to legend, in the milk of cows who were moved seasonally, up and down the Alps to different pastures. The milk of such cows gives the cheese its characteristic flavors. 7.50/each