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| Untitled Document Untitled Document Fontina
Fontina is a speciality of the Val d'Aoste, which is overlooked by Mont Blanc. Similar to Gruyere, but more buttery, it can be used in cooking, a fondue or as a Raclette. |
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More Information | Untitled Document Untitled Document Untitled Document Dolcelatte
Padova Dolcelatte is a modern cheese made on a large scale and is a mild, firmer version of Gorgonzola. |
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More Information | Untitled Document Untitled Document Gorgonzola
Lombardy The famous Gorgonzola has a heavy, creamy paste with an irresistable and long-lasting flavour. |
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More Information | Untitled Document Untitled Document Parmigiano Reggiano
Central Italy The most famous of all Italian cheeses. It has a straw-yellow, crumbly, grainy paste with a superb fruity flavour. Ours is 22 months old giving the best balance of texture and flavour. |
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| Untitled Document Untitled Document Untitled Document Pecorino Fiore Sardo
Sardinia Pecorino is this generic term for sheeps milk cheese. Mase in Sardinia this Pecorino is matured for a minimum of seven months, giving a fruity cheese with a salty, fiery bite. |
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Bigger Picture | Untitled Document Provolone Piccante
Provolone is a "Pasta Filata" cheese - as is Mozarella. It is an all-purpose cheese with a tangy sour taste. Can be used in cooking or grated. |
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More Information | Untitled Document Untitled Document Taleggio
Bergamo The paste is creamy and supple, the flavour mild and fruity and it has a thin, pinkish rind. |
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More Information | Untitled Document Untitled Document Torta
Trieste Alternate layers of Mascarpone and Dolcelatte or Gorgonzola are pressed together like a gâteau. Mild and very creamy. |
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