{"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":"la-tur-200g-each","title":"La Tur (200g)","description":"\u003cp\u003eLa Tur comes from the Alta Langa hills of Piedmont in northwest Italy, a small cylinder of three-milk cheese that has become one of the most recognizable soft-ripened cheeses coming out of Italy. Cow, sheep, and goat milk all go into the same wheel, ladled gently into molds so the curd stays loose and airy.\u003c\/p\u003e\n\u003cp\u003eThe rind is wrinkled and pale yellow, a soft bloomy coat that ripens the paste from the outside in. Cut it and you get that centripetal effect, a runny cream line just under the rind and a slightly firmer, almost cakey center. The flavor is bright and lactic, like fresh yogurt whipped into cream, with the goat portion giving a clean tang and the sheep milk rounding everything out with a little sweetness on the back end. A whisper of mushroom comes off the rind.\u003c\/p\u003e\n\u003cp\u003eEat it with a spoon straight out of the paper wrapper if you want to, or let it sit at room temperature until it slumps and pool the paste onto a piece of toasted bread. This is a cheese that shows off what Piedmont does with soft cheeses, and it eats as beautifully at the start of a meal as it does at the end.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673211396265,"sku":"11111111","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpv9p8znfh.png?v=1784612283"},{"product_id":"parmigiano-reggiano","title":"Bertinelli Parmigiano Reggiano 24 Month","description":"Parmigiano Reggiano is a hard, granular cheese produced in a specific region of Italy, known as the \"King of Cheeses\". It is made from cow's milk and is protected by a Denominazione di Origine Protetta (DOP) (Protected Designation of Origin), meaning it can only be produced under strict rules within the designated area. This area includes the provinces of Parma, Reggio Emilia, and Modena, and parts of Bologna and Mantua. Our Parmigiano Reggiano is sourced from the Bertinelli Farm.","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":"Piave cheese is a hard, Italian cow's milk cheese named after the Piave River in the Veneto region of northern Italy. This cheese offers a taste experience that is both robust and nuanced. The flavor profile is both sweet and savory with notes of tropical fruit, bitter almond, and melted butter making it a great snacking and cooking cheese.","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":"The unique taste of Auricchio Provolone Piccante (Sharp Provolone) is world famous and makes it immediately recognizable among all other cheeses. It is recommended as an appetizer, grated over pasta or shaved over fresh carpaccio. It is considered one of the most famous and appreciated of local Italian cheeses.","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":"Buhaiolo with Fennel","description":"Buhaiolo cheese, specifically Pecorino Buhaiolo, is a sheep's milk cheese (Pecorino) from Tuscany, Italy, infused with wild fennel pollen and flower. The name, which translates to \"cheese made with needles,\" also refers to the process of drilling the cheese to incorporate the fennel. It's known for its unique aromatic and intense flavor profile. ","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":"caprone-tuscan-goat","title":"De'Magi Caprone","description":"\u003cp\u003eCaprone is a hard goat's milk cheese from De'Magi in Tuscany, aged long enough to concentrate the milk into something dense and layered. The paste is firm and pale, breaking into clean flakes under the knife, with a dry chew that softens as it warms on the tongue.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with a clean goaty sweetness, then salt builds through the middle and the flavors stretch out the longer you chew. There's a light browned-butter note from the aging, a quiet hay and dried grass character underneath from the Tuscan pasture, and just a gentle peppery lift on the finish. Long-aged goat cheeses like this are rarer than their sheep and cow cousins, and Caprone is a good example of what the milk can do when it's given real time.\u003c\/p\u003e\n\u003cp\u003eThe rind is natural and rustic, adding a little earthy salinity that frames the sweeter paste. Right in the sweet spot for a cheese that wants a drizzle of acacia honey and a ripe fig alongside it.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673248522409,"sku":"11054","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-caprone-tuscan-gold.jpg?v=1744804722"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-de-magi-gorgonzola-dolce-latte.jpg?v=1744804742"},{"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":"Parmigiano Reggiano Vacche Rosse is a distinctive, premium variety of the traditional Italian Parmigiano Reggiano cheese. Made exclusively from the milk of the rare Vacche Rosse (Red Cows) of the Emilia-Romagna region, this cheese stands out due to the unique characteristics of the breed. The Vacche Rosse cows are known for producing milk with a richer fat and protein content, which gives the cheese a more intense and complex flavor profile compared to regular Parmigiano Reggiano.","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-brown-label-lbs-1","title":"De'Magi Taleggio PDO Brown Label (Classic)","description":"\u003cp\u003eTaleggio PDO from De' Magi in Italy, a semi-soft washed-rind cow's milk cheese from the Val Taleggio in Lombardy. This is the brown-label bottling, matured for around ninety days in the cellars of Andrea Magi.\u003c\/p\u003e\n\u003cp\u003eThe paste stays a little chalky right in the middle and turns fully creamy under the rind, so a wedge cut cool shows two textures on the plate at once. The nose comes on pungent from the washed rind, and then the flavor lands fruity and savory with a meaty, brothy pull that lingers. It's not the easy Taleggio for everyone. This is the one for the connoisseur who wants the full aromatic profile the style can carry.\u003c\/p\u003e\n\u003cp\u003eThe orange-pink rind is discreetly edible. Leave it on for the whole picture, or peel it back for a more delicate read of the paste. Let it sit out for twenty minutes before serving so the cream line under the rind can loosen up.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":45673273884841,"sku":"14863","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_067515d7-97b5-4932-944a-4113229d7153.png_v_1736256891.jpg?v=1755053288"},{"product_id":"brunelli-pecorino-romano","title":"Brunelli Pecorino Romano","description":"Brunelli Pecorino Romano is a specific brand of traditional Italian cheese made from sheep's milk, known for its sharp, salty flavor and firm, crumbly texture. Produced by the Brunelli company in Lazio, Italy, it is aged in ancient tufa caves to develop its unique taste and is a staple in Roman cuisine, especially for grating over pasta.  The Brunelli company is a key producer, known for using traditional methods like hand-salting.","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":"Pecorino di Amatrice Eurodate is an aged Italian sheep's milk cheese from the region of Amatrice, Lazio, Italy, a region known for its sheep farming and cheesemaking traditions.   It's know for its soft texture, nutty flavor, and rich, golden rind.  The \"Eurodate\" refers to the \"Gran Riserva\" aging process, indicating a mature, high-quality, and flavorful cheese that is well-suited for both grating and cheese boards.  It's Ideal for grating over pasta dishes, especially cacio e pepe or amatriciana sauce.  It's also delicious on its own, with fresh bread, cured meats, and fruits.","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":"amatrice-pecorino-matru","title":"Amatrice Pecorino Matru","description":"\u003cp\u003eFrom the town of Amatrice, up in the Apennines of Lazio, this is an aged sheep's milk pecorino from the same mountain village that gave the world amatriciana. All sheep's milk, hard paste, natural golden rind that's been left to breathe and dry.\u003c\/p\u003e\n\u003cp\u003eCut into it and you get that flinty, close-grained break, the paste dry enough to shave but still with a little give. The flavor leans nutty and sweet rather than sharp, toasted hazelnut and browned butter through the middle, a soft pastoral note from the mountain grass, and just a whisper of pepper at the back. Not the aggressive salty bite of a Pecorino Romano, more the elegant, slightly sweet side of the aged sheep family.\u003c\/p\u003e\n\u003cp\u003eRight in the sweet spot for grating over a bowl of hot pasta, but good enough to sit on the board on its own with a little honey.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45697188331689,"sku":"16298","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp21l6mcn6.jpg?v=1785360667"},{"product_id":"brunelli-ricotta-salata-soft","title":"Brunelli Ricotta Salata","description":"Brunelli Ricotta Salata is a brand of Ricotta Salata, a semi-hard, salted, and aged Italian cheese made from sheep's milk whey. Unlike fresh ricotta, it is firm, salty and crumbly, making it suitable for grating, shaving, and crumbling. Traditionally a Sicilian cheese, this version is made by the famous artisanal company Brunelli in Lazio, Italy. In addition to serving it on your cheese board with fruits or meats, it has a variety of uses in the kitchen as well. Try it shaved or grated over pasta dishes, such as Bucatini all'Amatriciana or Pasta alla Norma, and added to salads, especially with bitter greens like arugula or radicchio, served on pizzas.","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":"casolare-buffalo-mozzarella-125g","title":"Casolare Buffalo Mozzarella (2-125g)","description":"\u003cp\u003eThis is the Mozzarella di Bufala Campana DOP from Caseificio Il Casolare, a family dairy in Alvignano in the province of Caserta, just north of Naples. The buffalo herds are a few kilometers from the dairy and the cheese is made fresh every single day under the rules of the Bufala Campana consortium, from whole fresh buffalo milk pulled that morning.\u003c\/p\u003e\n\u003cp\u003eThe recipe is pasta filata, meaning the curd is stretched by hand in hot water until it turns glossy and layered, then shaped into 125g balls and set into its own light milky brine. Cut into it and you see the layers pull apart, a small pool of sweet whey running out. The texture is soft and yielding with real spring to it, and the flavor is exactly what fresh buffalo milk is supposed to taste like, rich cream and a light yogurty tang, sweet and clean with a short milky finish.\u003c\/p\u003e\n\u003cp\u003eBuffalo mozzarella is one of the most imitated cheeses in the world and a real DOP wheel is a different animal. This is nice and fresh right now, right in the sweet spot for a caprese with a good tomato and a little sea salt.\u003c\/p\u003e","brand":"Caseificio Il Casolare SNC","offers":[{"title":"Default Title","offer_id":45731023519913,"sku":"13835","price":16.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_04652c83-652f-4c2e-9d0b-43c2c6dc1fbe.png_v_1736255796.jpg?v=1781196899"},{"product_id":"dolce-lemon-ricotta-lbs","title":"Dolce Lemon Ricotta","description":"This very popular cheese bears witness to the rich tradition of Southern Italy and Apulia in particular: ricotta infornata. This wonderful ricotta is a combination of cow and buffalo milk.","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":"Parmigiano Reggiano Vacca Bianca is a specific type of Parmigiano Reggiano cheese made from the milk of the Vacca Bianca Modenese (Modenese White Cow) breed of cattle. This ancient breed produces milk with a unique composition that results in a cheese with a distinct flavor profile and texture. ","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":"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\/tmpbwg5aw36.jpg?v=1784234462"},{"product_id":"testune-occelli-fogli-di-castagno-chestnut-leaves","title":"Testune Occelli Fogli di Castagno (Chestnut Leaves)","description":"\u003cp\u003eTestun Occelli Fogli di Castagno is a farmstead cheese from Beppino Occelli in Piemonte, a raw blend of goat and cow's milk drawn from herds grazing the Alpine meadows above Cuneo. Occelli started making butter in 1976 from that same alpine milk, and the cheeses he built out from there are unmistakably his own house style.\u003c\/p\u003e\n\u003cp\u003eThe wheels are aged around a year and a half, then wrapped in dried chestnut leaves for a long finishing period. The paste is firm and crumbly, breaking off in shards rather than slicing clean, with a sweet nutty character running right through the middle and a toasted hazelnut note that shows off the age. On the nose, the leaves lend a woody, slightly musty perfume that pulls you in before the first bite.\u003c\/p\u003e\n\u003cp\u003eWhat sets this one apart is that chestnut-leaf wrap. It keeps the paste moist deep into the aging, and it slowly bleeds a sweet, autumnal aroma into the rind that stays with you long after the cheese is gone. A really special wheel from one of the most respected producers in northern Italy.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731190112425,"sku":"12343","price":68.0,"currency_code":"USD","in_stock":true}]},{"product_id":"castelrosso-lbs","title":"Castelrosso","description":"\u003cp\u003eCastelrosso is a semi-hard cow's milk cheese from Piedmont in northern Italy, also known locally as toma brusca, the \"acid cheese.\" Made from pasteurized milk of Pezzata Rossa cows, the recipe is built around a higher natural acidity, which is where the name and the whole character of the cheese come from.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and chewy, breaking in short flakes under the knife rather than slicing clean, with a gray natural rind that ripens the wheel from the outside in. Closer to the rind you get more earthy, mushroomy notes and a softer texture, while the center stays firmer, chalkier, and more tangy. On the palate it leads with that bright lactic tang up front, then pulls into an earthy middle with a light peppery lift on the finish.\u003c\/p\u003e\n\u003cp\u003eThis is a proper regional Piedmont cheese, the kind of everyday toma that locals shave over warm salads or fold into pasta, but it holds its own on a board next to bigger, more famous northern Italian wheels. If you like your cheeses with a real acid backbone rather than the sweet nutty side of things, Castelrosso sits right in that lane.\u003c\/p\u003e","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":45731280912553,"sku":"7253","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Castelrosso.jpg?v=1763168327"},{"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":false}],"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-72-month","title":"Parmigiano Reggiano 72 Month","description":"\u003cp\u003eThis is a Parmigiano-Reggiano from Emilia-Romagna, raw cow's milk, aged a full 72 months in the consortium caves. Six years is a long stretch past the 24-month minimum, and it shows the moment you break a shard off. Deep amber paste, extremely dry, shot through with crunchy tyrosine crystals that pop against the teeth.\u003c\/p\u003e\n\u003cp\u003eAt this age the fresh-milk sweetness has largely evaporated and what's left is concentrated: dried fig, toasted hazelnut, warm leather, a whisper of tobacco. Extremely savory on the front, with a saline prickle at the back and a finish that holds on for a minute. Naturally lactose-free by the time it hits this age, which is a happy side effect of the long maturation, not the point.\u003c\/p\u003e\n\u003cp\u003eDon't grate this one into a sauce. That's what a 24-month wheel is for. This is a cheese to break into rough shards, set on a plate on its own, and let people work through slowly with a drop of traditional balsamico or a piece of fresh fig. Right in the sweet spot for anyone who already knows what Parmigiano tastes like and wants to see how far it can go.\u003c\/p\u003e","brand":"Fromi USA","offers":[{"title":"Default Title","offer_id":45731440230569,"sku":"15776","price":65.0,"currency_code":"USD","in_stock":false}]},{"product_id":"robiola-bosina-300g","title":"Robiola Bosina (300g)","description":"\u003cp\u003eRobiola Bosina is a mixed cow and sheep's milk soft-ripened cheese from the Langhe hills of Piedmont in northern Italy, made in a small square format with a thin bloomy white rind. It sits in that approachable corner of the Italian soft-ripened family, closer in spirit to a delicate brie than to anything funky.\u003c\/p\u003e\n\u003cp\u003eThe paste is creamy and yielding, with a proper cream line that runs just under the rind and a slightly firmer, more lactic core that holds together on the board. The cow's milk gives it that fresh-butter, yogurty pull on the front of the palate, and the sheep's milk adds a quiet richness and a touch of browned butter on the back end. The rind brings a clean mushroomy note, white button rather than forest floor, and the finish is short and fresh, no funk, no bite.\u003c\/p\u003e\n\u003cp\u003eLet it sit out for twenty minutes before serving and the cream line really starts to soften and slump toward the center. It's the kind of cheese that flatters everyone at the table, gentle enough for someone wading into European soft-ripened cheeses for the first time, and interesting enough, thanks to that mixed-milk recipe, to hold its own next to bigger names on a board.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45903405154473,"sku":"16566","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpmrsh57po.jpg?v=1782167782"},{"product_id":"fontina-dop-dalpeggio-lbs","title":"La Poiana Fontina D'Alpeggio DOP","description":"Fontina DOP D'Alpeggio - La Poiana is a specific, high-quality Italian semi-hard, cheese with a Protected Designation of Origin (DOP) status. It is produced by the Cooperativa La Poiana using traditional, artisanal methods from the raw, whole milk of cows grazing in high-altitude Alpine pastures (above 1,900 to 2,000 meters) in the Aosta Valley region of Italy. The Protected Designation of Origin (DOP, Denominazione di Origine Protetta) ensures the cheese is produced exclusively in the Aosta Valley region, adhering to strict, traditional production specifications that guarantee its quality and authenticity. D'Alpeggio (Alpine Pasture): This term signifies a seasonal production, where the milk is sourced solely from cows (specifically the Valdostana breed) that graze freely on fresh, natural mountain grass, herbs, and flowers during the summer months (typically June through September). This diet imparts unique, complex aromas and a rich range of flavors to the milk and, consequently, the cheese. The cheese has a sweet, delicate flavor with intense notes of mountain herbs and a rich, buttery finish that becomes more pronounced with age.","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":"Bra duro is a hard, aged cow's milk cheese from Italy's Piedmont region, named for the town of Bra. Aged for at least 180 days, it has a hard, rugged rind and a strong, nutty, and slightly spicy flavor that develops with age. The cheese is excellent for grating over pasta, serving with fruit mostarda, or enjoying with red wine. Pair with fruit mostarda, hazelnuts, or on a cheese platter. Enjoy with full-bodied red wines like Barbera or Valpolicella.","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":45929575186601,"sku":"16598","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BraDuro.jpg?v=1763167495"},{"product_id":"bra-tenero-dop-lbs","title":"Bra Tenero DOP","description":"\u003cp\u003eBra Tenero DOP is a raw cow's milk cheese from the province of Cuneo in Piedmont, aged a minimum of 45 days under the strict DOP discipline. \"Tenero\" means tender in Italian, and that's exactly what you get in the paste. Soft, elastic, ivory-white, with a scatter of small uneven \"eyes\" running through it and a thin, dark-yellow natural rind on the outside.\u003c\/p\u003e\n\u003cp\u003eThe flavor is gentle and milky, with a clean fresh-cream sweetness up front and a short, lactic finish that doesn't linger long. Just because it's mild doesn't mean it's not flavorful. There's a real cow's milk sweetness here, the kind that comes from the alpine pastures around Cuneo, and it's the reason Piedmontese cooks reach for it when they want a fondue that melts smooth without turning stringy.\u003c\/p\u003e\n\u003cp\u003eThis is the young side of the Bra family, the one meant for eating rather than grating. Slice it onto a board, cube it into a salad, or melt it down slowly with a splash of milk for a proper fonduta. A cheese for easy Piedmontese reds, or a crisp white if you're leaning into its milkier side.\u003c\/p\u003e","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":45929583313065,"sku":"16599","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/BraTenero.jpg?v=1763167842"},{"product_id":"castelmagno-di-montagna-dop-lbs","title":"Castelmagno di Montagna DOP","description":"\u003cp\u003eCastelmagno di Montagna DOP comes from the high alpine valleys of Piedmont in northern Italy, a rare raw cow's milk cheese aged in mountain cellars under DOP protection. The Montagna designation is the one to look for, it means the milk and the aging both happen up in the mountains, which is where this cheese really shows what it can do.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-hard and crumbly, breaks into flaky shards under the knife with a chalky core that softens as it sits at room temperature. As the wheels age in those cool cellars, you start to see natural blue-green veining work its way through the paste, not injected like a blue, just the wild molds of the cave finding their way in through the rugged natural rind. The flavor leans savory and earthy with a real raw-milk tang up front, a browned-butter pull through the middle, and a long mineral finish with a gentle peppery bite from the veins.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese behind Gnocchi al Castelmagno, the classic Piedmontese dish where it gets melted into a sauce that coats fresh potato gnocchi. It eats just as well on its own with a drizzle of chestnut honey and a glass of Barolo. Rare to find stateside, worth the splurge when you do.\u003c\/p\u003e","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":45929630990505,"sku":"16603","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmp9f3ibvzk.jpg?v=1781808672"},{"product_id":"fontal-stella-alpina-lbs","title":"La Poiana Stella Alpina Fontal","description":"\u003cp\u003eFontal Stella Alpina is a pasteurized cow's milk cheese from La Poiana in Piedmont, an alpine-style wheel in the family of Italian melting cheeses grown up around Fontina. The paste is pale straw, semi-hard and pliable, with a thin natural rind and a supple, elastic give when you cut into it.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with fresh buttery cream and a light milky sweetness, then pulls into a gentle hazelnut note on the finish. Nothing funky, nothing sharp, just a clean, easygoing alpine flavor that carries the milk. The real calling card is how it behaves under heat. It melts smooth and stretchy without breaking or going oily, which is why it lives on so many kitchen tables in northern Italy.\u003c\/p\u003e\n\u003cp\u003eThis is a workhorse cheese in the best sense. Slice it thin for a panino, grate it into a fonduta, layer it over a pizza, or just eat it off the board with a pear and a glass of Barbera. Mild does not mean boring here, it means versatile, and this one earns its keep in the fridge.\u003c\/p\u003e","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":45929650946217,"sku":"16604","price":35.0,"currency_code":"USD","in_stock":false}]},{"product_id":"moliterno-al-tartufo-lbs","title":"Moliterno Al Tartufo","description":"\u003cp\u003eMoliterno al Tartufo is a hard sheep's milk cheese from Sardinia, injected with a black truffle paste midway through aging so the truffle reads as loud as the cheese itself. You can see it the moment it's cut: dark truffle veins running through an ivory, slightly flaky paste, with the aroma coming off the wheel before the knife is even down.\u003c\/p\u003e\n\u003cp\u003eThe texture is firm and crumbly, the kind of pressed sheep-milk paste that shaves clean and holds together at room temperature. The truffle sits right in the middle of the palate, deeply earthy and mushroomy, with a salted, brothy backbone from the sheep milk that keeps it from tipping into one-note truffle. The finish is long. The truffle stays on the tongue for a good while after the cheese is gone.\u003c\/p\u003e\n\u003cp\u003eWhat makes this one worth grabbing is the timing of the truffle injection. It goes in after the wheel has already started to age, so the truffle aroma is preserved instead of being cooked out by the full aging cycle. That is why the truffle here reads real and fresh rather than faded, and why a shaving over hot pasta or a warm risotto lets the whole wheel do its job.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45955507650729,"sku":"16628","price":50.0,"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_4_.png_v_1730984373.jpg?v=1756232381"},{"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":"podda-aged-sardo-5-month-lbs","title":"Podda Sardo 5 Month","description":"\u003cp\u003ePodda Classico Stagionato is a semi-hard Sardinian cheese made by Ferruccio Podda on the island of Sardinia, blending pasteurized sheep's and cow's milk and aging in the cave for at least five months. It sits in an interesting spot, more approachable than a straight aged pecorino, thanks to the cow's milk softening things out.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and pressed, breaking into clean flakes under the knife with a pale straw color running through. On the palate it leads with sweet milk and a light buttery note from the cow's milk side, then the sheep's milk pulls through with a gentle savory tang and a whisper of pepper on the back end. Five months is young enough to keep moisture in the paste, so it still eats beautifully as a table cheese and hasn't tightened into full grating territory.\u003c\/p\u003e\n\u003cp\u003eThis is the Sardo to reach for when you want the character of an Italian sheep's milk cheese without the full piccante bite. Good on a board with bread and fruit, and it grates cleanly over pasta when you want something a little rounder than a pecorino romano.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":45989058707625,"sku":"16640","price":30.0,"currency_code":"USD","in_stock":true}]},{"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":"gola-buffalo-bleu-cheese-with-cherries-and-chocolate","title":"De'Magi La Gola Buffalo Bleu Cheese with Cherries \u0026 Chocolate","description":"\u003cp\u003eLa Gola is a buffalo milk blue from De' Magi in Italy, aged around 120 days and then dressed on the outside in 70% dark chocolate, candied cherries, and cocoa nibs. It is a dessert cheese in the truest sense, built to be the last thing on the plate.\u003c\/p\u003e\n\u003cp\u003eThe paste inside is soft and creamy, with the buttery richness that only buffalo milk gives you, streaked with the pungent blue veining that develops over four months of aging. The crust is not decoration, it is the point. The bittersweet dark chocolate and the sticky candied cherries fuse into the rind so that every slice pulls sweet, salty, and bitter across your palate at the same time, with the cocoa nibs adding a little crunch on the edge.\u003c\/p\u003e\n\u003cp\u003eThis is one of those cheeses that does the work of a dessert course on its own. The buffalo milk keeps the paste luxurious rather than sharp, the blue keeps it savory, and the chocolate and cherry crust turns the whole thing into something closer to a torta than a wedge of cheese. A rare, playful piece from De' Magi that is worth serving with intention.\u003c\/p\u003e","brand":"De'Magi - Base Alimentare","offers":[{"title":"Default Title","offer_id":46022615498921,"sku":"11405","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpdty6ylpr.png?v=1784612292"},{"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":"pecorino-stagionato-giuncato-lbs","title":"Pecorino Stagionato Giuncato","description":"\u003cp\u003ePecorino Stagionato Giuncato is an aged sheep's milk cheese from Moliterno, a small hilltown in Basilicata in southern Italy. The name giuncato comes from the giunco reed baskets the wheels are pressed and aged in, and you can see the woven pattern right there on the rind.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dry, with a fine grain that breaks in shards rather than clean slices. Aged sheep's milk gives you that classic pecorino arc: toasted almond and browned butter through the middle, a caramelly sweetness that builds as it warms, and a long salty finish with a gentle peppery lift at the back. Not a shy cheese, but not funky either, more of a slow, savory pull than a sharp bite.\u003c\/p\u003e\n\u003cp\u003eStagionato means aged, and this one wears its age well. Shave it thin over cacio e pepe or a bowl of dressed greens and you get the salt, the nut, and the honeyed caramel all in one pass. Right in the sweet spot for a table cheese that can also carry a plate of pasta.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":46181102846121,"sku":"16828","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpzkkde7iq.png?v=1784568238"},{"product_id":"amatrice-pecorino-sottobosco-moliterno-lbs","title":"Amatrice Pecorino Sottobosco with Truffle","description":"\u003cp\u003eAmatrice Pecorino Sottobosco is an aged sheep's milk cheese from Amatrice in Lazio, infused with black truffle and aged for a minimum of six months in cool, humid cellars. Sottobosco means \"undergrowth,\" and that's exactly where this one lives.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and crumbly, a pale straw color streaked with dark ribbons of black truffle running through it. On the palate the sweet, tangy notes of aged sheep's milk come first, then the truffle pulls in from underneath with a deep, forest-floor earthiness that lingers well past the swallow. The six months of cellar aging give it a savory depth that ties the two together, so the truffle reads as part of the cheese rather than something added on top.\u003c\/p\u003e\n\u003cp\u003eShave it over fresh pasta or set it on a board with a little truffle honey and fresh figs. It rewards a slower pour of Chianti or a glass of Champagne to lift the richness.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":46181468930217,"sku":"16858","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmprqb7a4ww.jpg?v=1781808401"},{"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":"Antani is a semi-hard cow's milk cheese produced by De' Magi in Italy. It is named for its unique flavor, which is unforgettable, and is aged for at least six months in caves, resulting in a cheese with notes of butter, nuts, and flowers. It has a firm, compact texture and a balanced taste with sweetness, mild saltiness, and a touch of acidity. ","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":"danilo-thomain-enfer-darvier-val-daoste-750ml","title":"Danilo Thomain Enfer d'Arvier Val d'Aoste 2024 (750ml)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eDanilo Thomain's 2024 Enfer d'Arvier is led by Petit Rouge, rounded out with small amounts of Pinot Noir, Gamay, and Gamaret, grown on brutally steep terraces inside a sun-trapped amphitheater above the Dora Baltea river at roughly 2,200–2,600 feet — Thomain is essentially the lone independent producer in this tiny, five-hectare Alpine appellation, with everything else going through the local co-op. Farming here is entirely manual out of necessity: the terraces are too steep for machinery, so grapes are hand-harvested and carried down the hillside by hand. The wine is fermented spontaneously in steel and fiberglass and aged in Thomain's own basement, two stories underground with no temperature control — about as artisanal and unfiltered-by-technology as winemaking gets. In the glass it's medium-bodied but energetic, with black raspberry, plum skin, wild herbs, and crushed mountain stone, backed by bright acidity and fine, gripping tannins — a wine that carries real mountain freshness without ever feeling heavy.\u003c\/p\u003e","brand":"Danilo Thomain","offers":[{"title":"Default Title","offer_id":46597505319081,"sku":"17354","price":38.0,"currency_code":"USD","in_stock":true}]},{"product_id":"amatrice-bislacco-lbs","title":"Amatrice Bislacco","description":"\u003cp\u003eAmatrice Bislacco is a sheep's milk cheese from Amatrice, a mountain town in Lazio best known as the birthplace of pasta all'amatriciana. It's a pressed, semi-hard pecorino-style wheel with a natural rind and a few months of age on it, made in the pastures of the central Apennines where sheep have been the backbone of the local dairy tradition for generations.\u003c\/p\u003e\n\u003cp\u003eThe paste is ivory and dense, with a slightly grainy break under the knife and enough moisture that it still bends before it snaps. Toasted almond, a little browned butter, and that sweet-cream note that only sheep's milk really gives you sit on the front of the palate, with a light hay-and-meadow character underneath from the mountain grazing. There's just a whisper of pepper on the finish, nothing like a sharp aged Romano, which is what puts it right in the middle-ground sweet spot: savory enough to grate, gentle enough to eat off the board.\u003c\/p\u003e\n\u003cp\u003eBislacco roughly translates to eccentric or quirky in Italian, and this one earns the name by sitting between styles, not quite a young table pecorino, not quite an aged grating cheese. Shave it over pasta, break it into rustic chunks alongside cured meats, or just eat it with a drizzle of chestnut honey.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":46729696313513,"sku":"17681","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpu4zyou1e.png?v=1785360650"},{"product_id":"sanniti-provolone-piccante-lbs","title":"Sanniti Provolone Piccante","description":"\u003cp\u003eProvolone Piccante is a cow's milk pasta filata cheese from northern Italy, aged for six months or more to earn the piccante label. The curds are stretched by hand, shaped into large forms, and hung with rope to dry as they age, which gives the cheese its dense, sliceable paste and pale straw color.\u003c\/p\u003e\n\u003cp\u003eThe piccante style comes from using kid or lamb rennet during make, which drives that sharp, peppery bite as the cheese matures. You get a savory tang up front, a browned-butter note through the middle, and then that trademark peppery finish that lingers on the back of the palate. The paste is firm, breaks cleanly under the knife, and takes well to shaving over hot pasta or eating in thin slices with a glass of red.\u003c\/p\u003e\n\u003cp\u003eThis is a cheese with real backbone. If you've only known provolone from a deli sandwich, the piccante version is a different animal, aged long enough to develop character and heat that stands up to bold pairings.\u003c\/p\u003e","brand":"Sanniti LLC","offers":[{"title":"Default Title","offer_id":46793440919721,"sku":"17842","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpgesri_eh.jpg?v=1785360704"},{"product_id":"toma-di-cuneo-lbs","title":"La Poina Toma Di Cuneo","description":"\u003cp\u003eLa Poiana Toma di Cuneo is a cow's milk cheese from the province of Cuneo in Piedmont, Italy, made in the classic Toma tradition of the western Alps. The wheels come in around 16 pounds with a thin natural rind, cellar-cool and lightly dusted, and a pale straw paste inside that stays smooth and elastic.\u003c\/p\u003e\n\u003cp\u003eThe milk here is pure Piedmont, and you taste it. Fresh cream and sweet butter lead, with a soft hazelnut note through the middle and a light hay pull from the rind. At a couple of months of aging the paste is supple and semi-soft, gives just slightly under the knife, and turns a little creamier under the rind as it warms up on the board. Nothing sharp, nothing funky, just a clean, milky, mountain cheese with real character.\u003c\/p\u003e\n\u003cp\u003eToma is the everyday cheese of the Cuneo valleys, the one that shows up melted into polenta, folded into agnolotti del plin, or set out on the board before dinner. This is a nice mild buttery cheese that just because it's mild doesn't mean it's not flavorful.\u003c\/p\u003e","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":46807994335401,"sku":"17952","price":40.0,"currency_code":"USD","in_stock":false}]},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpz_1r00y8.png?v=1781803189"},{"product_id":"fontina-val-daosta-lbs","title":"La Poiana Fontina Val D'Aosta DOP","description":"\u003cp\u003eLa Poiana's Fontina Val d'Aosta DOP comes from the Aosta Valley in northwest Italy, tucked up against the French and Swiss borders where the alpine pastures do most of the work. This is the real DOP, raw whole cow's milk from Valdostana cows, worked into wheels the same day as milking and aged in cool mountain cellars.\u003c\/p\u003e\n\u003cp\u003eThe paste is straw-yellow, semi-soft and pliant, dotted with small 'eyes' and framed by a thin russet washed rind. On the palate you get fresh butter and toasted hazelnut up front, a soft mushroomy pull from the rind through the middle, and a clean savory finish. It's a middle-of-the-road intensity, never sharp, with real depth once it warms up.\u003c\/p\u003e\n\u003cp\u003eAged around three months, it hits that sweet spot where it still has plenty of moisture and melts like a dream. This is the cheese that fonduta was written for, gently warmed with milk, egg yolks, and a shave of white truffle when you're feeling it. Come on down to the cheese store and grab a piece.\u003c\/p\u003e","brand":"La Poiana","offers":[{"title":"Default Title","offer_id":46849986756777,"sku":"10001194","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/tmpz8hfaw8f.png?v=1784612252"}],"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?page=3","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}