Fresh Mozzarella
Hand wrapped Fresh Mozzarella, 1/2 lb or 1 lb. A traditional cheese that is made from 100% whole cow's milk and is all natural. Delicate, moist, smooth and hand wrapped. Always fresh and made to order, this cheese has a 21 day shelf life.
Smoked Mozzarella
Hand wrapped Smoked Mozzarella, 1/2 lb and 1 lb all of our smoked products are hand wrapped. They are delicately enhanced with an all-natural wood smoke right on premises. They contain no additives or preservatives
Bocconcini
Bite-Size Fresh Mozzarella Delectable and always fresh, this 100% cow’s milk mozzarella is packaged in purified/filtered, preservative and additive-free water. Snow white in color, this cheese is lightly salted and has a smooth luscious texture.
Dry Mozzarella
Dry Mozzarella & Smoked Dry Mozzarella a low-moisture, semi-soft cheese with a mild taste. Most commonly known as scamorza. This cow's milk cheese has a refreshing aroma that makes it ideal for many uses, especially slicing and melting
Mozzarella Log with Prosciutto or Pepperoni
Our premium fresh mozzarella with either prosciutto or pepperoni is hand rolled then cut. Bursting with flavor - a hint of sweetness, a delightful blend of meat and cheese that are all preservative and additive free
Mozzarella di Bufala
A specialty from the region of Naples, Italy, this cheese is made from premium water bufala milk and is out of this world. Porcelain white in color, this creamy cheese has a smooth finish. Supremely rustic in taste surrounded by an extremely thin rind, reveals a fabulous rich taste with a slightly sour tinge.
Insalate Caprese
3 slices of beefsteak tomatoes,
2/3 slices of fresh mozzarella or Imported Mozzarella Di Bufala,
1 fresh basil spr, ig
1 roasted red pep, per
1 tablespoon basil pesto,
Salt & Pepper to taste
Asiago d'Allevo
Northwest of Venice, tucked beneath the Dolomite Mountains, artisan cheese makers produce Asiago using traditional methods: no computer-operated machinery or temperature-controlled rooms, just cows and grass, men and women, and an abundance of Asiago. A light beige cheese peppered with small holes, Asiago d'Allevo has a slightly fruity appeal and an engaging aroma. Aged for up to five months, it is firm enough to shave or shred.
American Grana®
For the first time ever, this outstanding Italian cheese is made in the United States with the same craftsmanship and care as the original one. Aged 18 months, it will bring an unbelievable flavor to any of your Italian dishes.
ASIAGO
Aged at least 5 months, this sweet, nutty cheese has a wonderfully pronounced flavor that is perfect for snacking. A semi-hard table cheese, made from part skim milk, it is easily shredded into your favorite recipes or served cubed with beer or a full-bodied red wine
PARMESAN
Made from part skim milk and aged over 10 months, this naturally low-fat, hard cheese is typically grated or shredded over pasta, rice, soups and salads. Its rich, sweet nutty flavor also makes it perfect for sauces, snacks and desserts.
Locatelli Pecorino Romano
Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June.
Peperoncino
Similar to Pepato, this cheese contains small red peppers. It blends the mellow Asiago flavor with the hot taste of red peppers. A zesty cheese which spices up salads and party trays. Great for hot or cold sandwiches. Aged a minimum of 5 months.
PROVOLONE
BELGIOIOSO RINDLESS PROVOLONE - The standard of excellence in Provolone, and the one by which all others are judged. It's made with whole cow's milk and aged at least 60 days. Never smoked and never bleached, it won the title of "World's Best". It is an excellent melting cheese, and slices without crumbling or sticking to the slicer.
ROMANO
Aged a minimum of 5 months, this hard cheese, made from part skim milk, possesses a strong, sharp flavor that makes it one of the most popular Italian cheeses. Grate it on pasta, soups or salads.
Parmigiano Reggiano
The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of as purely a grating cheese. The rest of the world savours Parmigiano-Reggiano as a delicious, full-flavored eating cheese. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time (aged from 18 to 20 months).
Sharp Vermont Cheddar
This particular cheddar from Cabot is produced in a black-waxed three pound wheel, especially nice for gift-giving occasions. Aged for approximately eight months, this cheddar is sharper than most, but not to the extent that it stings the roof of your mouth. It has a rich, tangy flavor and a wonderfully silky texture.
