{"title":"Italian Cheese","description":"\u003cp\u003eItaly is less one cheese country than twenty little ones, and we try to shop it that way. Parmigiano Reggiano from Bertinelli and the rare Vacche Rosse — red cow — wheels out of Emilia-Romagna, dense with tyrosine crystals at 24 months. Ubriaco del Piave from the Veneto, the “drunk” cheese, soaked in local wine until the rind goes purple. Fontina d’Alpeggio DOP made from summer alpine milk in the Aosta Valley. Gorgonzola both ways: dolce, the sweet spoonable one, and piccante when you want the bite.\u003c\/p\u003e\n\u003cp\u003eThen the pecorino tour. Walnut-leaf-wrapped Foglie di Noci from Tuscany. Smoky Fiore Sardo from Sardinia. True Pecorino Romano from Lazio for the pasta pot.\u003c\/p\u003e\n\u003cp\u003eYou’ll see DOP on a lot of these labels — Italy’s way of saying the recipe, the breed, and the hills are non-negotiable. Building an Italian cheese board? One aged pecorino, one gorgonzola, something drunk — that’s the backbone, and we’ll help you round it out. Grating and melting questions welcome too.\u003c\/p\u003e\n\u003cp\u003eCut fresh in Beverly Hills and shipped cold to 48 states.\u003c\/p\u003e","products":[{"product_id":"parmigiano-reggiano","title":"Bertinelli Parmigiano Reggiano 24 Month","description":"\u003cp\u003eThis is a Parmigiano-Reggiano from the Bertinelli family in Emilia-Romagna, Italy, a DOP raw cow's milk wheel aged a 24-month minimum. The Bertinellis are one of the smaller producers in the consortium, turning out around 8,000 wheels a year, and you can read the dairy's unique stamp and production date right off the rind.\u003c\/p\u003e\n\u003cp\u003eTwenty-four months is right in the sweet spot. The paste still has enough moisture in it that you can grate it into a sauce or a melting application and have it actually behave, but all of the flavor is there: browned butter, toasted hazelnut, a long savory pull. There is a ton of tyrosine crystallization through the wheel, those little white flecks that crunch on the tooth and tell you the cheese has done its time in the cave.\u003c\/p\u003e","brand":"Bertinelli","offers":[{"title":"Default Title","offer_id":45673215852713,"sku":"13485","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_8fc91307-edff-4e1d-b8dd-ae096f25a478_17_.png_v_1730984373.jpg?v=1755053612"},{"product_id":"sottocenere","title":"Sottocenere","description":"\u003cp\u003eThis is Sottocenere, a cow's milk cheese from the Veneto in northern Italy, studded with shavings of black truffle and aged under a coating of ash blended with nutmeg, cinnamon, cloves, fennel, and licorice. The name itself means 'under ash', and that ash rind is the whole idea, it seasons the paste as the cheese rests, layering warm spice on top of the truffle perfume already running through the wheel.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-hard and supple, a pale ivory color with little dark flecks of truffle worked all the way through. It slices clean and has just enough give to feel buttery on the palate. The flavor leads with truffle, deeply earthy, almost forest-floor, riding on a mellow cow's milk base, and then the spiced rind pulls in a second aromatic layer on the finish that holds for a long time after the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is one of the more aromatic truffle cheeses we carry, and the spice rind is what sets it apart. The truffle is real, not flavored oil, and the perfume is the kind that fills the room as soon as you cut into it.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673230106793,"sku":"10001365","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/sottocenere_1.jpg?v=1744804148"},{"product_id":"piave-vecchio","title":"Piave Red Label Staggionato (Aged)","description":"\u003cp\u003ePiave is a hard cow's milk cheese from the Veneto Region in northern Italy, named for the Piave River that runs through the region. This is the Rosso (Red Label) Staggionato, aged over twelve months and carrying DOP protection, which means the recipe, milk, and region are all locked in by consortium.\u003c\/p\u003e\n\u003cp\u003eThe paste is a deep straw yellow, dense and hard, with the start of crystal crunch coming through as you chew. Under the knife it breaks in clean flaky shards rather than slicing cleanly. On the palate it opens sweet and fruity, with a tropical-fruit note that's the calling card of Piave, then pulls into bitter almond and melted butter on the long finish. There's a real savory depth underneath the sweetness that keeps it interesting bite after bite.\u003c\/p\u003e\n\u003cp\u003eIt sits in that useful spot between a snacking cheese and a grating cheese. Shave it over pasta, shard it onto a board, or just eat it straight off the knife.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673234432169,"sku":"10439","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-piave-red-label-staggionato.jpg?v=1744804365"},{"product_id":"auricchio-sharp-provolone-lbs","title":"Auricchio Piccante (Sharp) Provolone","description":"\u003cp\u003eAuricchio Provolone Piccante comes out of Lombardy in northern Italy, the most recognizable name in sharp provolone for over a century. This is a pasteurized cow's milk pasta filata, stretched while warm and then aged long enough to develop the piquant character the Auricchio family built their reputation on.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and firm, breaking into clean shards under the knife with that classic waxy pasta-filata snap. Flavor lands big and direct, salty and peppery up front, with toasted hazelnut and a browned-butter savoriness sitting just underneath. The signature piccante bite settles on the back of the palate and holds, more long-pepper warmth than chili heat, with a finish that lingers.\u003c\/p\u003e\n\u003cp\u003eShave it over carpaccio, grate it onto a winter pasta, or cut a thick slab and eat it with a glass of Chianti. It earns its place on a board next to any aged Italian cheese you can put in front of it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45682898436265,"sku":"10001322","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-auricchio-sharp-provolone.jpg?v=1744804707"},{"product_id":"briacacio-a-vino","title":"De'Magi Briacacio a Vino","description":"\u003cp\u003eA cow's milk blue from the De'Magi affineurs in Castiglion Fiorentino, Tuscany, aged in the must of Passito, the Italian dessert wine, with raisins pressed into the rind. One of Dom's favorite blues right now.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and yielding, stained a deep purple-red along the outer edge where the wine must has soaked in. The first taste is all fruity sweetness, raisin and dessert wine right up front, before the blue underneath opens up with a tangy savory pull and a gentle earthy weight. There's a subtle nuttiness running underneath and a slow warming spice on the finish that lingers well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is a blue for someone who wants the fruit and the funk in the same bite. The Passito must does most of the talking on the front end, the blue holds the middle, and the finish stays sweet and savory at the same time. It sits in its own category, somewhere between a wine-washed table cheese and a proper aged blue.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673246752937,"sku":"10107","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-briacaccio-a-vino.jpg?v=1744804709"},{"product_id":"buhaiolo-with-fennel-6-wheel","title":"De'Magi Buhaiolo","description":"\u003cp\u003eBuhaiolo is a sheep's milk pecorino from De'Magi in Castiglion Fiorentino, in Tuscany. The wheel is drilled, or needled, during aging so wild fennel pollen and fennel flower can work their way into the paste, and the name itself nods to that process.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-hard and pressed, pale straw under a natural rind, with a clean flake under the knife. On the nose it's immediately aromatic, sweet anise and dried meadow flower coming off the cut. On the palate the sheep's milk carries a savory, lightly nutty backbone, and the fennel pollen sits right on top of it, floral and a little sweet, with a long aromatic finish that lingers well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is a pecorino with a real point of view. The fennel isn't a garnish, it's woven through the wheel, and the result is a Tuscan cheese that tastes like the hillsides it comes from.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45834838573225,"sku":"10115","price":66.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-buhaiolo.jpg?v=1744804712"},{"product_id":"demagi-gorgonzola-dolce-latte-1","title":"De'Magi Gorgonzola Dolce Latte DOP","description":"\u003cp\u003eA cow's milk Gorgonzola from Lombardy in northern Italy, made in the Dolce style, the sweeter and softer of the two DOP Gorgonzola recipes. This is the most popular style of Gorgonzola in Europe, a spoonable paste with blue veining that's been part of the northern Italian table for centuries.\u003c\/p\u003e\n\u003cp\u003eThe paste is super creamy, almost mascarpone-soft, folding rather than slicing under the knife. The Penicillium roqueforti is pierced through the wheel during aging so it can breathe, giving an even spread of blue veining without ever turning sharp. On the palate it opens buttery and milky, with a clear sweet-cream note that's the calling card of a proper Dolce. The blue kicks in through the middle, more mushroomy and earthy than peppery, with just a whisper of tang before the finish pulls back into that long, sweet, creamy close.\u003c\/p\u003e\n\u003cp\u003eThis is a blue for people who think they don't like blue, and a blue for people who already do. Spread it on bread, spoon it over warm polenta, or pair it with a strawberry the way they do in Lombardy.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673251242153,"sku":"11403","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-de-magi-gorgonzola-dolce-latte.jpg?v=1744804742"},{"product_id":"la-regina-the-queen-250g","title":"De'Magi La Regina the Queen (250g)","description":"\u003cp\u003eLa Regina comes from De'Magi, a cow's and sheep's milk Robiola tied to the Langhe Hills in Piedmont. The blend is the whole point here, cow's milk brings the cream and the sheep adds a quiet richness underneath, the kind that you taste on the back end rather than the front.\u003c\/p\u003e\n\u003cp\u003eThe paste is soft and spoonable, with a thin bloomy rind that gives it a faint mushroomy edge. Fresh cream and cultured butter sit right at the front of the palate, followed by that gentle sheep's milk pull, and the finish is short and clean, a buttery fade rather than a long lingering note. It's the kind of cheese that ripens from the outside in, so a piece left at room temperature will get a little runnier around the rim while the center stays a touch chalkier.\u003c\/p\u003e\n\u003cp\u003eLa Regina sits right in that approachable lane where mild doesn't mean plain. It earns its place on a board for the cream and butter alone, and it's just as happy spooned onto warm bread or folded into a pasta sauce when you want a softer, rounder finish.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673255993513,"sku":"11404","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-la-regina-the-queen.jpg?v=1744804771"},{"product_id":"pecorino-croccolo-de-magi-approx-8-wheel-lbs-1","title":"Pecorino Croccolo","description":"\u003cp\u003ePecorino Croccolo is a semi-hard sheep's milk cheese from De'Magi in Castiglion Fiorentino, in the heart of Tuscany. It's the kind of pecorino that gives you everything you want out of a Tuscan sheep cheese, aged a few months and finished firm.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and dry, breaking into crumbly shards under the knife rather than clean slabs. On the palate it leads with a bold savory tang from the sheep's milk and pulls into a quiet herbal note underneath, the kind of vegetal pull that comes from animals grazing on wild grasses and herbs out on the Tuscan pasture. There's a toasted-nut warmth through the middle and a long savory finish that sticks around well past the swallow.\u003c\/p\u003e\n\u003cp\u003eThis is a versatile aged pecorino, equally at home on a cheese board with a drizzle of honey or shaved over a plate of pasta. A proper expression of central Italian sheep cheese making, balanced and complete.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45833183363241,"sku":"10426","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-pecorino-croccolo-de-magi.jpg?v=1744804775"},{"product_id":"parmigiano-reggiano-red-cow-vacche-rosse-lbs","title":"Parmigiano Reggiano Vacche Rosse (Red Cow) 24 month","description":"\u003cp\u003eParmigiano Reggiano Vacche Rosse comes out of Emilia-Romagna in Italy, made exclusively from the milk of the rare Red Cows that the region was once known for. It's a DOP cheese, aged a minimum of 24 months, and it sits in a tier of its own within the Parmigiano family.\u003c\/p\u003e\n\u003cp\u003eThe paste is a deep straw-gold, firm and granular, flaking off in shards under the knife with little crunches of tyrosine crystal running through it. On the palate it opens with toasted hazelnut and brown butter, pulls into a sweet hay-and-fruit middle, and finishes long and savory. The Red Cow milk carries more fat and protein than the modern Friesian standard, and you can taste that concentration through the whole wheel, denser, more aromatic, with a fruitier sweetness underneath the classic Reggiano savor.\u003c\/p\u003e\n\u003cp\u003eTwenty-four months in our opinion is right in the sweet spot for a Vacche Rosse, enough moisture left in the paste that you can still grate it over pasta or risotto, but plenty of age to eat it in shards on its own with a drop of aged balsamic. A true Parmigiano lover's Parmigiano.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45673256681641,"sku":"10001280","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-parmigiano-reggiano-vacca-rossa.jpg?v=1744804782"},{"product_id":"demagi-taleggio-pdo-green-label-1","title":"De'Magi Taleggio PDO Green Label (Aged)","description":"\u003cp\u003eA washed-rind cow's milk Taleggio PDO from Lombardy, matured in the Tuscan cellars of our dear friend Andrea Magi. The Green Label is the slightly older sibling of the Brown, a step further along in age and a step bolder on the palate, with the stamped T on the rind that marks the real PDO.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and properly ripe right now, with a tacky orange washed rind from a salt-water brine and a creamy, melt-in-your-mouth interior that runs just slightly near the edge once it warms up. On the nose it's pungent in that old-school Trappist-monk washed-rind way, but the flavor lands rounder than the aroma, fruity and lightly tangy with a meaty, savory pull and a mushroomy character coming off the rind. The finish carries the brine and the salt of the rind well past the swallow.\u003c\/p\u003e\n\u003cp\u003eEat the rind on this one, that's where half the flavor lives.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673273917609,"sku":"14864","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_e52745e7-5b29-4902-a234-8e9ea668efb8.png_v_1736256884.jpg?v=1755054241"},{"product_id":"brunelli-pecorino-romano","title":"Brunelli Pecorino Romano","description":"\u003cp\u003ePecorino Romano from Brunelli is a hard sheep's milk cheese from Lazio, made the way Romans have been making it for centuries. DOP rules govern the recipe and type of milk used. Brunelli uses old-school hand-salting on every wheel before sending them into tufa caves to age.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and dry, breaking into sharp granular shards under the knife. It's aggressively salty up front, with that pronounced sheep's milk character that's been concentrated by months in the cave. A peppery bite builds on the back palate, classic Romano sharpness, and the finish holds for a long time with a savory, slightly mineral pull.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese built for pasta. Grate it over cacio e pepe, fold it into carbonara, or shave it onto a salad of bitter greens. It is also worth a slice on the board with a drizzle of acacia honey and a Chianti, where the salt and the sweetness meet in the middle.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45697185382569,"sku":"16296","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BrunelloPecorinoRomano.jpg?v=1763168212"},{"product_id":"pecorino-do-amatrice-eurodate","title":"Pecorino di Amatrice Eurodate","description":"\u003cp\u003ePecorino di Amatrice comes from the mountain town of Amatrice in Lazio, a corner of central Italy that's been making sheep's milk cheese for as long as anyone's been keeping track. This is the Gran Riserva, the longer-aged version, and it shows.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and golden, dense but still carrying enough moisture to break into clean pieces under the knife rather than shatter the way a fully dried pecorino will. Aged sheep's milk does what aged sheep's milk does best here: toasted hazelnut and browned butter through the middle, a savory pull that builds as you chew, and a long finish with a little salty sweetness underneath. The natural rind is a deep golden brown from time in the cave.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese that gives pasta all'amatriciana its name, and it's the right call for grating over a bowl of cacio e pepe too. It also holds its own on a board, sliced thin with some honey or a piece of fresh fig alongside.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45697186267305,"sku":"16297","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AmatriceEurodate.jpg?v=1763418894"},{"product_id":"brunelli-ricotta-salata-soft","title":"Brunelli Ricotta Salata","description":"\u003cp\u003eRicotta Salata from Brunelli comes from Lazio, Italy and is made from sheep's milk whey rather than curd. The cheese is pressed, salted, and aged into a firm, snow-white wheel that breaks into clean, slightly grainy shards.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and dry, with a pronounced clean salinity on the front of the palate and a gentle sheep's milk sweetness sitting just underneath. There's a light yogurty tang from the whey, then a short, savory finish that clears the palate fast. It holds its shape under a microplane, shaves cleanly with a peeler, and crumbles by hand without falling apart.\u003c\/p\u003e\n\u003cp\u003eBrunelli is one of the highest quality producers of Ricotta Salata outside of Sicily, where the recipe was born. For anyone who already cooks Sicilian and southern Italian food at home, this is the working cheese the recipes were written around, the one that turns pasta alla Norma and bitter-greens salads into the thing they're supposed to be.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45697191116969,"sku":"16299","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RicottaSalata.jpg?v=1763331401"},{"product_id":"avarizia","title":"De'Magi Avarizia","description":"\u003cp\u003eAvarizia is a washed-rind cow and buffalo milk cheese from De'Magi in Castiglion Fiorentino, Tuscany. The recipe uses less salt than most washed rinds, which lets the buffalo milk push through on the palate.\u003c\/p\u003e\n\u003cp\u003eThe rind is reddish, moist, and a little sticky, the kind that tells you the cheese has been properly tended in the cave. Under it the paste is straw-colored, semi-soft, and supple, with a buttery consistency that holds together under the knife but gives way the second it warms up. The nose is pungent, classic washed-rind territory, all mushroomy and earthy. The palate is rounder than the aroma suggests, with the buffalo cream lending a richness that softens the funk and the lower-salt approach keeping things from getting sharp. It's a good answer for someone who likes Taleggio but wants something with a little more cream behind it.\u003c\/p\u003e\n\u003cp\u003eThis is a serious washed-rind cheese with a velvet glove on it, intense where it needs to be, gentle where it counts.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45730912927913,"sku":"10067","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon.png_v_1730984373_8640c9a4-1e8d-4fe7-9d0c-0e791d77fbaf.jpg?v=1756232975"},{"product_id":"casolare-scamorza-affumicata-lbs","title":"Casolare Scamorza Affumicata","description":"\u003cp\u003eCasolare Scamorza Affumicata comes from Caseificio Il Casolare in Battipaglia, down in Campania. It's a pasta filata cow's milk cheese, shaped by hand into the signature pear form, tied at the top, and cold-smoked over natural wood until the rind takes on that tawny color.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and chewy with the elastic pull that pasta filata cheeses are known for. On a fresh blade you can see the moisture, really bright, still moist all the way through. The smoke leads on the palate without overwhelming, with a sweet caramel note pulling underneath, and it finishes clean.\u003c\/p\u003e\n\u003cp\u003eThis is a favorite of the pizza restaurants we sell to, the ones that really know Italian pizza. Pull it apart by hand rather than slicing it and the texture comes out even better when it melts. A more flavorful move than mozzarella when you want some smoke in the mix.\u003c\/p\u003e","brand":"Caseificio Il Casolare SNC","offers":[{"title":"Default Title","offer_id":45731072049321,"sku":"12067","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/SmokedScarmoza.jpg?v=1765239339"},{"product_id":"dolce-lemon-ricotta-lbs","title":"Dolce Lemon Ricotta","description":"\u003cp\u003eA baked ricotta from Apulia in Southern Italy, made in the ricotta infornata tradition with a blend of cow and buffalo milk and a bright lift of lemon. The exterior is gently baked into a thin golden crust while the interior stays soft, moist, and spoonable.\u003c\/p\u003e\n\u003cp\u003eThe paste is creamy and milky in the best way, with the buffalo milk adding a sweet richness on top of the cleaner cow's milk tang. Lemon runs all the way through, giving it a fresh citrus lift that keeps the richness from feeling heavy. The baked crust adds a faint toasted sweetness against the cool, moist interior, almost cake-like under the spoon.\u003c\/p\u003e\n\u003cp\u003eThis is one to reach for at breakfast or at the end of a meal. Spread it on toast, spoon it over fruit, or serve it on its own with a little honey, it is fresh, sweet, and built for the dessert end of the table.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45731091579049,"sku":"11604","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_6c6eac3b-76c3-4f3c-8164-6db7d68c1817_1_.png_v_17362570632.jpg?v=1755111363"},{"product_id":"locatelli-pecorino-saracino-red-pepper-lbs","title":"Locatelli Pecorino Saracino Red Pepper","description":"\u003cp\u003eSaracino is a young sheep's-milk pecorino from Locatelli, who makes cheese across Lazio and Sardinia, with the wheels formed in a traditional reed basket that leaves the canestrato impression on the rind. The paste is studded with little flakes of Calabrian chili pressed right through the cheese.\u003c\/p\u003e\n\u003cp\u003eIt's a semi-soft pecorino, aged about six weeks, so the texture is supple and fresh rather than dry and crystalline. The dairy reads mildly tangy and buttery, fresh-tasting the way a young sheep's-milk cheese should, and then the Calabrian chili builds slowly on the back of the palate. Mildly spicy by our measure, though your mileage may vary depending on where you're from. It does have some heat to it for sure.\u003c\/p\u003e\n\u003cp\u003eIt melts beautifully, which makes it a serious grilled cheese candidate, and shredded over a hot bowl of pasta alio e olio it does most of the seasoning for you.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731139944617,"sku":"11208","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/locatelli-saracino-with-red-pepper-cheese-wheel-5-lbs-cheese-locatelli-176655.webp?v=1745866144"},{"product_id":"parmigiano-reggiano-vaca-bianca-white-cow","title":"Santa Rio Bio Parmigiano Reggiano Vaca Bianca (White Cow) 36 Month","description":"\u003cp\u003eThis is Parmigiano Reggiano from Santa Rita Bio in Emilia-Romagna, made from the milk of the Vacca Bianca Modenese, an ancient white cow breed that nearly disappeared and now produces only a small fraction of the milk going into Parmigiano. The recipe is the same as any DOP Reggiano, raw milk, copper vats, natural whey starter, but the milk itself is the story.\u003c\/p\u003e\n\u003cp\u003eThis wheel is aged 36 months, well past the 24-month minimum. The paste is dry and dense, pale straw colored, and flakes into clean shards under the knife with that signature crunch from tyrosine crystals scattered all the way through. On the palate it opens with toasted hazelnut and brown butter, then pulls into a long savory finish with a quiet pineapple-broth sweetness underneath. The white cow's milk reads as a deeper, rounder umami than a standard wheel of the same age.\u003c\/p\u003e\n\u003cp\u003eThree years on a Vacca Bianca wheel is a real treat. The flavor is concentrated, the texture is right where you want it, and it is a piece of Emilian history in every bite.\u003c\/p\u003e","brand":"Santa Rita Bio","offers":[{"title":"Default Title","offer_id":45731156197545,"sku":"10788","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon.png_v_1730984351.jpg?v=1755054700"},{"product_id":"pecorino-giovane-lbs","title":"De'Magi Pecorino Giovane","description":"\u003cp\u003ePecorino Giovane comes from De'Magi in Castiglion Fiorentino, in the heart of Tuscany. This is a young sheep's milk cheese, aged about 30 days, that shows what pecorino tastes like before the salt and crystals take over.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and supple, pale ivory under a thin edible rind that takes on a little pale-yellow color as it sits. On the palate it leads with fresh cream and sweet sheep's milk, then opens into soft notes of butter and fresh-cut grass, with a clean, short finish. There's none of the piccante bite of an aged pecorino here, just gentle, milky character that makes it easy to like.\u003c\/p\u003e\n\u003cp\u003eIt's also one of those cheeses that earns its keep in the kitchen. The paste melts beautifully, so it slips into a risotto or a fresh pasta the way a young pecorino should, lending body and a quiet sweetness without overpowering the dish. On a board it sits right next to pears, walnuts, and a drizzle of honey and holds its own.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45731158720681,"sku":"11154","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Giovane2.jpg?v=1763418209"},{"product_id":"ragusano-dop-latte-crudo","title":"Ragusano DOP Latte Crudo","description":"\u003cp\u003eRagusano DOP is a raw cow's milk pasta filata from Sicily, made from the milk of the local Modicana breed and protected under Italian DOP rules. The curd is heated and stretched, shaped into large rectangular blocks, then tied with ropes and hung to age, a method that has been used on the island for centuries and gives the cheese its unmistakable shape.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, pale straw in color, breaking into clean slabs under the knife with the tight, slightly fibrous grain of a stretched-curd cheese. On the palate it opens with toasted hazelnut and brown butter, builds a savory umami pull through the middle, and finishes with a real piccante bite that sharpens with age. There is a quiet pastoral note underneath from the Modicana milk that you do not get from more industrial provolones.\u003c\/p\u003e\n\u003cp\u003eThis is a cheese that earns its place on the grater and on the board in equal measure. Grated over pasta or roasted vegetables it brings a sharper, more savory edge than provolone, and cubed alongside cured meats and olives it carries a board on its own.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731168387241,"sku":"11992","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tagliere-formaggi-ragusano-dop-jpg.webp?v=1745867436"},{"product_id":"pecorino-tartufo-mini-500g","title":"Pecorino Tartufo Mini","description":"\u003cp\u003ePecorino Tartufo is a sheep's milk cheese from Italy, infused with black truffle and aged about 30 days into a young, semi-firm wheel. The paste is pale ivory, shot through with dark specks of truffle that you can see the moment the knife goes in.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the pecorino leads with a clean salty tang and a gentle sheep's milk sweetness, and then the truffle takes over, earthy and aromatic in that deep forest-floor way that hangs on the finish well past the swallow. The texture sits right between semi-soft and semi-hard, dense enough to slice cleanly but still moist, so it cuts into neat wedges without crumbling.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses that does the work for you. A little something like this on a board with honey and figs, or shaved warm over fresh pasta, and the truffle does the heavy lifting. Worth the splurge for an everyday wheel that eats like a special occasion.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731333963945,"sku":"2545835005731","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PECORINO_AL_TARTUFOMINI.webp?v=1745866986"},{"product_id":"ubriaco-del-piave-lbs","title":"Ubriaco del Piave","description":"\u003cp\u003eUbriaco del Piave is a cow's milk cheese from the Piave region of northern Italy, washed in red wine from the area until the rind turns a deep purple and you can still see flecks of grape must clinging to it.\u003c\/p\u003e\n\u003cp\u003eThe paste is pressed and flaky, breaking into shards under the knife rather than slicing clean. On the nose there is a really deep, almost concord-grape note pulled in from the wine, and the recipe itself sits in the family of a pressed Piave or a young Asiago, nutty and savory through the middle with a quiet sweetness underneath. The wine isn't there to dominate, it's there to flavor the rest of the cheese.\u003c\/p\u003e\n\u003cp\u003eShave it over a salad or a plate of risotto, or set it on a board where the purple rind can do its work. This is one of those cheeses that earns its place on the table just by looking the way it looks, and then keeps you there with the way it eats.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731356672169,"sku":"16304","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/UbriacodelPiave.jpg?v=1763420890"},{"product_id":"mascarpone-250g","title":"Galbani Mascarpone (250g)","description":"\u003cp\u003eGalbani's Mascarpone comes out of Ballabio in Lombardy, the northern Italian region where this style of fresh cream cheese was born. It's a pasteurized cow's milk cheese, made by warming heavy cream and setting it with a touch of acid, then draining it until the texture turns dense and spoonable.\u003c\/p\u003e\n\u003cp\u003eThe paste is glossy and ivory, soft enough to fold off a spoon but thick enough to hold a peak. On the palate it's all fresh cream, lightly sweet, with no tang and no funk. The finish is short and clean, which is exactly the point: mascarpone is built to carry other flavors rather than dominate them.\u003c\/p\u003e\n\u003cp\u003eThis is the workhorse mascarpone, the one you reach for when you're making tiramisu, folding cream into a risotto at the last minute, or sweetening it up with a little sugar and vanilla for berries. Galbani has been making it the same way for decades and the consistency is what keeps it on the shelf.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731433545897,"sku":"8001637002629","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/image_c559fb0e-8475-48de-bde0-53451201f6a9.jpg?v=1745872419"},{"product_id":"parmigiano-reggiano-vacche-rosse-red-cow-weight-test","title":"Parmigiano Reggiano Vacche Rosse (Red Cow) 24 month","description":"\u003cp\u003eParmigiano Reggiano Vacche Rosse comes from the Emilia-Romagna region of Italy, made exclusively from the milk of the rare Red Cows the cheese is named for. It's a DOP Parmigiano, raw cow's milk, aged a minimum of 24 months, and it sits in a different tier than the standard wheels you usually see.\u003c\/p\u003e\n\u003cp\u003eThe Vacche Rosse breed gives milk that's richer in fat and protein, and you taste that in the paste. Golden-yellow, dense and granular, it breaks into flaky shards under the knife with a real crunch of tyrosine crystals running through it. On the palate it opens with toasted hazelnut and brown butter, pulls into a deep savory middle with hay and dried fruit in the background, and finishes long and slightly sweet the way a properly aged Parmigiano should.\u003c\/p\u003e\n\u003cp\u003eThis is the wheel to reach for when you want Parmigiano to be the centerpiece, not just the grater cheese. Shave it onto a board with a drizzle of aged balsamic, or break it into chunks alongside a glass of Lambrusco.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45925496586409,"sku":"10001280","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-parmigiano-reggiano-vacca-rossa.jpg?v=1744804782"},{"product_id":"fontina-dop-dalpeggio-lbs","title":"La Poiana Fontina D'Alpeggio DOP","description":"\u003cp\u003eFontina d'Alpeggio DOP from the Cooperativa La Poiana, made high in Italy's Aosta Valley from the raw summer milk of Valdostana cows grazing above 1,900 meters. The d'Alpeggio designation is the real flex here, it means the milk only comes from cows turned out on the high mountain pastures from roughly June through September, eating fresh grass, wild herbs, and alpine flowers. That diet carries straight into the cheese.\u003c\/p\u003e\n\u003cp\u003eThe paste is a pale straw color, semi-hard and supple, with small scattered eyes and a clean break under the knife. On the palate it opens with sweet fresh cream and a gentle vegetal pull of mountain herbs, then moves into a brothy, lightly nutty middle and finishes long and buttery. It melts beautifully, which is why it's the cheese behind fonduta valdostana, but it's just as good sliced off the wheel at room temperature.\u003c\/p\u003e\n\u003cp\u003eA proper DOP Fontina is already a treat. A summer-pasture d'Alpeggio wheel from a small Aosta cooperative is the upgrade, and you taste the altitude in every bite.\u003c\/p\u003e","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":45929567813801,"sku":"16597","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FontinaD_Aosta.jpg?v=1763221614"},{"product_id":"bra-duro-dop-lbs","title":"Bra Duro DOP","description":"\u003cp\u003eBra Duro DOP comes from Piedmont in northern Italy, named for the town of Bra where this hard cow's milk cheese has been made for centuries. It carries the DOP protection that ties the recipe to its Piedmontese roots.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and granular, breaking off in dry, flaky shards under the knife. Aged a minimum of six months, often longer, it picks up a deep toasted-hazelnut character with brown-butter sweetness through the middle and a slow peppery build on the back of the palate. Long savory finish that holds on the tongue for a good half-minute.\u003c\/p\u003e\n\u003cp\u003eThis is the harder, more aged sibling to Bra Tenero, and the version Piedmontese cooks reach for when they want a grating cheese with real character. Right in the sweet spot between a young pecorino and a fully aged grana.\u003c\/p\u003e","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":45929575186601,"sku":"16598","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BraDuro.jpg?v=1763167495"},{"product_id":"pecorino-il-fiorino-ris-del-fondatore-45","title":"Pecorino Il Fiorino (Riserva del Fondatore)","description":"\u003cp\u003eFrom the Maremma hills of southern Tuscany, Caseificio Il Fiorino's Riserva del Fondatore is a 100% sheep's milk cheese named for the dairy's founder, Duilio Fiorini. It's the house's flagship aged pecorino, and the wheels are finished in a natural cave after time in the cells, the kind of affinage that pulls moisture out of the paste and concentrates everything that's left.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and crumbly, flaking into clean shards under the knife with a fine grain that coats the palate. On the nose there's dried fig and toasted nut, and on the tongue it opens savory and concentrated before pulling into a long sweet finish with notes of dried fruit and a quiet honey pull underneath. There's real depth here from the cave time, more sustained than sharp, with the natural rind framing the paste in a dusty, rustic way.\u003c\/p\u003e\n\u003cp\u003eThis is the version of Tuscan pecorino that earns the trophy case. Highly awarded for a reason, and worth the splurge when you want a sheep's milk cheese with serious aging behind it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45987591422121,"sku":"10001291","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Fiorino_7789af8d-d980-428a-bf51-1ada0273f216.jpg?v=1763221118"},{"product_id":"pecorino-fiore-sardo","title":"Pecorino Fiore Sardo","description":"\u003cp\u003ePecorino Fiore Sardo is a PDO-protected raw sheep's milk cheese from Sardinia, the kind of ancient recipe that's been made on the island for centuries and still reads like nothing else in the Pecorino family. The wheels are lightly smoked over Mediterranean wood during early aging, rubbed with olive oil and sheep-fat brine, and left to firm up into a dark-rinded, dense paste that breaks in clean flakes under the knife.\u003c\/p\u003e\n\u003cp\u003eOn the palate it opens with toasted hazelnut and browned butter, then pulls into smoke, salt, and a wild herbal note that tracks back to the maquis the sheep graze on. There's a controlled peppery bite on the back end that builds with age, and the finish holds for a long time with a quiet sweetness underneath the savory pull. Younger Dolce wheels lean gentler and a little milky; the Maturo wheels push deeper into piccante and smoke.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to reach for when you want something with real Sardinian heritage on the board, or when a recipe calls for Pecorino and you want to send it somewhere more interesting than the Romano shelf. Right in the sweet spot where smoke, salt, and sheep's milk meet.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45991104708777,"sku":"10001289","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FiorSardo.jpg?v=1767464402"},{"product_id":"pecorino-foglie-di-noci","title":"Pecorino Foglie di Noci","description":"\u003cp\u003ePecorino Foglie di Noci is an Italian sheep's milk cheese aged wrapped in fresh walnut leaves, a practice rooted in Tuscany and Emilia-Romagna that doubles as preservation and seasoning. The leaves leave their mark on the rind and on the paste underneath, pulling woodland aromatics straight into the cheese as it firms up in the cave.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-hard with a buttery base, breaking into a slightly crumbly bite under the knife. On the palate it opens with the natural sweetness of aged sheep's milk, then pulls into a real walnut and forest-floor character that comes directly from the leaves, finishing long and savory with a gentle peppery lift on the back of the tongue. The rind itself is striking, patterned by the leaves that wrapped it, with that herbaceous, slightly tannic edge that gives the cheese its name.\u003c\/p\u003e\n\u003cp\u003eThis is one of those pecorinos that does more than the standard recipe asks of it. The walnut-leaf wrap gives it a sense of place and season, and it sits right in the sweet spot where firm sheep's milk meets something that tastes a little like autumn.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45997715849385,"sku":"10001292","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/FoglidiNoci.jpg?v=1767464533"},{"product_id":"defendi-gorgonzola-piccante","title":"Caseificio DeFendi Gorgonzola Piccante (DOP)","description":"\u003cp\u003eCaseificio DeFendi's Gorgonzola Piccante comes out of Arzago d'Adda in Lombardia, the heartland of Italian blue. DOP, cow's milk, and aged long enough to earn the piccante side of the Gorgonzola name.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and crumbly through the middle, with a creamier pull as you get closer to the rind. The curd is pierced during aging so the Penicillium roqueforti can breathe through the wheel, which is why the blue veining runs evenly from edge to edge instead of pooling in pockets. Flavor opens buttery and cultured, then the blue kicks in with a confident peppery bite that hangs on the palate well past the swallow. Cavey, mineral, and properly savory.\u003c\/p\u003e\n\u003cp\u003eThis is the Gorgonzola for people who already know they like blue. The DeFendi family has been at this since 1925, and the piccante is what they're known for, right in the sweet spot where age, salt, and that signature piccante heat come together.\u003c\/p\u003e","brand":"DeFendi","offers":[{"title":"Default Title","offer_id":46092688851113,"sku":"16722","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/untitled-38-defendi.jpg?v=1765253714"},{"product_id":"fontal-1","title":"Fontal","description":"\u003cp\u003eFontal is a semi-soft cow's milk cheese from Valle d'Aosta in northern Italy, made in the broader Fontina family but as a milder, more accessible pasteurized version. Think of it as the gentle cousin in the alpine lineup, built for everyday eating and melting rather than big aged flex.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale straw, smooth, and supple, slicing cleanly with a soft give under the knife. Aged just a couple of months, the flavor stays on the gentle side: warm fresh-cream and butter on the front, a quiet toasted almond and hazelnut note through the middle, and a clean milky finish that fades fast. Nothing barnyardy, nothing sharp, just a really pleasant easygoing alpine cheese.\u003c\/p\u003e\n\u003cp\u003eThis is the wheel to reach for when you want a cow's milk cheese that disappears into a grilled sandwich, blankets a pan of polenta, or rounds out a board for guests who don't want anything stinky. Mild does not mean boring here, just friendly.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46497911341225,"sku":"10001067","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-fontal_6f26f8c0-cca4-498c-a962-d9d5d28bbddf.jpg?v=1761069245"},{"product_id":"antani-lbs","title":"De'Magi Antani","description":"\u003cp\u003eAntani is a semi-hard cow's milk cheese from De'Magi in Castiglion Fiorentino, in the heart of Tuscany. The name is a nod to a famously meaningless word from an Italian comedy, the joke being that the flavor of this wheel is the part you actually can't put into words.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and compact, pale straw in color, and breaks cleanly under the knife with a little residual moisture from the cave. After at least six months of aging underground, it opens with butter and toasted nuts, picks up a soft floral lift through the middle, and lands on a balanced finish where mild salt meets just a touch of acidity. There is sweetness underneath the whole thing without ever tipping into dessert territory.\u003c\/p\u003e\n\u003cp\u003eThis is a quietly confident table cheese, the kind of wheel that rewards slow eating. It sits comfortably between the everyday Tuscan pecorini and the bigger aged cow's milk cheeses of the north, and it is a nice way to taste what De'Magi does with cow's milk and a proper cave.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":46497920385193,"sku":"14585","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Antani_7424cbb9-47fb-4cbd-8f8a-e4714a94cf41.jpg?v=1763419263"},{"product_id":"aged-pecorino-pepato-lbs","title":"Aged Pecorino Pepato","description":"\u003cp\u003ePecorino Pepato is a Sicilian-born sheep's milk cheese, today made in Sardegna, that gets its name from the whole black peppercorns dotted right through the paste. The cheese itself is the same recipe family as the classic aged pecorinos of southern Italy, but the pepper is worked into the curds during cheesemaking so every slice gives you a different distribution of peppercorns, some bites pure salty sheep's milk, the next a real piquant hit.\u003c\/p\u003e\n\u003cp\u003eAged for about 6 months, the paste comes out hard and a little flaky, with that dense, slightly oily texture you get from a well-aged sheep's milk cheese. The flavor leans salty and tangy on the front, with a toasted brown butter note running underneath from the aged sheep's milk, and then the peppercorns kick in with a slow building warmth that hangs on the finish. It's loud, in the best way.\u003c\/p\u003e\n\u003cp\u003eThis is a table cheese with real presence. Shave it over fresh pasta with good olive oil, grate it into polenta or risotto, or just put it on a board with honey and figs. The peppercorn bite makes it one of the more conversation-starting cheeses in the case.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46826188079273,"sku":"10001295","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/LocatelliPepato_2000x-png.webp?v=1771539102"},{"product_id":"pantaleo-lbs","title":"Pantaleo","description":"\u003cp\u003ePantaleo is a pressed, aged goat's milk cheese from Sardinia, one of the cleanest expressions of Italian goat you'll find at this kind of age. The paste is firm and pale ivory, dense enough to flake under the knife but still moist through the middle, with a fine dry crumble at the edges as the wheel opens up.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with bright, citrusy goat-milk tang, then pulls into toasted almond and a quiet brown-butter sweetness in the middle. The finish runs long, more nutty than sharp, with a soft lactic brightness that lingers well past the swallow. Aged around 100 days, which is right in the sweet spot for this style: long enough to concentrate the flavor and tighten the paste, short enough to keep the milk forward and elegant.\u003c\/p\u003e\n\u003cp\u003eWhat makes Pantaleo stand out is how composed it is. Plenty of aged goats get aggressive or chalky. This one stays smooth, savory, and bright the whole way through, a goat cheese for people who think they don't like goat cheese, and a real conversation piece for people who already do.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46849996587177,"sku":"10001277","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/15489_Pantaleo-1-jpg.webp?v=1772670529"},{"product_id":"puglialat-caciocavallo-caciocchiato-fresco","title":"Puglialat Caciocavallo (Caciocchiato) Fresco","description":"\u003cp\u003eCaciocavallo Fresco from Caseificio Puglialat in Putignano, down in Puglia. This is the young, fresh expression of one of southern Italy's oldest pasta filata recipes, made from cow's milk and shaped by hand into that signature gourd with a little head at the top, tied off and hung in pairs to rest (the name literally means cheese on horseback).\u003c\/p\u003e\n\u003cp\u003eAt this age the paste is soft and springy, with a smooth stretched-curd pull when you slice it. Flavor sits squarely in the fresh-milk register, buttery and slightly sweet, with a quiet milky tang on the finish. The rind is thin and pale, barely there, more of a skin holding the moisture in than a developed rind.\u003c\/p\u003e\n\u003cp\u003eThink of fresco caciocavallo as mozzarella's older cousin, a little more structure, a little more character, still firmly on the gentle side. It melts beautifully, which is why down south they grill it whole over bread (caciocavallo impiccato), but it's just as good sliced cold with a piece of fruit and a drizzle of olive oil.\u003c\/p\u003e","brand":"Caseificio Puglialat","offers":[{"title":"Default Title","offer_id":46858200350889,"sku":"17543","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/YoungCaciocavallo3.jpg?v=1772976423"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/collection-italy-country-only.png?v=1781108906","url":"https:\/\/cheesestore.com\/collections\/italian-cheese.oembed","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}