NEW Ubriaco di Raboso
(La Casearia) - 8 oz
This cow's milk cheese undergoes an initial 6-month period of aging in La Casearia's cellers, after which the wheels are soaked in the Veneto's local Raboso (IGT) wine for several weeks. The cheeses are then carefully finished with an additional six months' maturation. Underneath Ubriaco di Raboso's...$11.95
NEW Montasio (Aged 20 Months)
(Perenzin) - 8 oz
Only the richest fresh milk from the surrounding pristine mountain pastures is used to make this ancient cheese. Montasio can be sold and eaten after aging for as few as two months, but this particular hard version, Montasio Stravecchio (extra old), from Latteria Perenzin, is aged for both five and...$10.95
(Val d'Aosta) - 1 lb
Fontina Val d'Aosta is the real deal. Very aromatic and semi-firm, this cheese makes grilled cheese sandwiches and risotto incredibly aromatic and flavorful. Try it on a small cheese platter and pair with fruit jams and marmalades.
To ensure the quality of this pro...$18.00
Parmigiano Reggiano Vacche Rosse (Red Cow)
() - 8 oz
We've been waiting excitedly for our shipment of Vacche Rosse, one of the rarest Parmigiano Reggiano cheeses. You're in for a treat.
Farmers used milk from the Vacche Rosse (red cow) to make the first Parmigiano Reggiano in the early tenth century. Today, a small group of artisanal farmers in...$15.50
Parmigiano Reggiano "Aged 24 Months"
() - 1 lb
Few products in the world are distinguished enough to have their location built into their name, but Parmigiano Reggiano is one of them. Parmigiano-Reggiano is a hard texture cheese, cooked but not pressed. The milk obtained, from cows on a strict regime diet of grass or hay, is exclusively from the...$20.00
(Imported) - 16 oz
Our Pecorino Romano is produced in the Sardinia region of Italy. The taste is aromatic and pleasantly sharp. Pecorino Romano is most often used on pasta dishes. Its distinctive strong, very salty flavour means that it is preferred for some pasta dishes with highly-flavoured sauces. The sharpness dep...$14.00
(Locatelli) - 1 lb
Locatelli is a brand name of cheese and Pecorino Romano is a variety of cheese. The Locatelli family began producing Pecorino Romano over 500 years ago in the Lazio region of Italy. Today, Locatelli Pecorino Romano is considered to be one of the finest Pecorino Romano's available. It is unique in...$17.00
(Agriform) - 1 lb
Piave is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Belluno, Italy. A winding course brings the river toward the bottom of the valley, until it reaches the plain at the foot of the prealpi Venete mountains in the p...$17.00
(Auricchio) - 1 lb
Auricchio Provolone cheese is made from the kneading and streching of cow's milk curd. Aged Italian Provolones are so much more flavorful than standard issue provolone from the local grocery store, they really should have a different name! Aged for over a year, this succulent, sharp, buttery, flavor...$16.95
() - 1 lb
Grana Padano is one of the most famous cheese of Italy. The name Grana was popularly bestowed upon the cheese because of its "grainy" consistency which was markedly different from the other cheeses known until then. It began to appear with greater frequency as an ingredient in the foods of aristocra...$15.00
(Vantia) - 1 lb
Originally from southern Italy, Caciocavallo translates to "cheese on horseback" and is said to date back to the 14th century. Today's caciocavallo is made from 100% cow's milk and is manufactured very much like provolone. It has a mild, slightly salty flavor and is firm with a smooth texture. I...$18.00
Pecorino Stagionato w/ Whole Black Pepper
(Il Forteto) - 1 lb
In the farming town of Mugello near Florence and Tuscany, Il Forteto makes some of Italy's finest specialty cheeses."Pecorino" signifies sheep's milk and "Stagionato" indicates that this specialty is aged for three months. The aging gives the cheese a firm texture and a nutty and slightly herbaceous...$20.00
Pecorino Stagionato w/ Red Pepper
(Il Forteto) - 1 lb
In the farming town of Mugello near Florence and Tuscany, Il Forteto makes some of Italy's finest specialty cheeses. "Pecorino" signifies sheep's milk and "Stagionato" indicates that this specialty is aged for three months. The aging gives the cheese a firm texture and a nutty and slightly herbaceou...$20.00
(Agriform) - 1 lb
Asiago Pressato, also referred to as Asiago Fesco, is the youngest version of the Asiago cheeses. Cows from the Veneto region of Italy graze on lush mountain grass producing sweet, flavorful milk for the production of this DOP Asiago. It is classified as an Italian DOP cheese, meaning that it is p...$14.00
Bel Paese Cheese Medallions - 24pc
(Galbani) - each
Galbani Bel Paese cheese medallions are a soft, creamy cheese usually spread over other foods. However, many people, especially children, enjoy this product by itself as its flavor is very distinct and elegant. This cheese comes in small, round disks wrapped in gold foil.
Italian CheeseThe origins and history of Italian cheese can be traced back to Roman Empire. The people of Rome, during the reign of the Roman Empire, were passionate about not only creating cheese but also in sharing and introducing it to many European countries like Spain, France and several other countries. Pecorino Romano Italian cheese, is one of the most notable types of cheeses to have its roots from this era. Just as the name suggests, Pecorino translates to sheep's milk and Romano translates to from Rome. Today, Italian cheeses produced in Italy are among the world's largest producing countries for cheese. Recent estimates show that nearly 450 types of Italian cheeses are made in Italy. The Italian's take their cheese very seriously. Most of the notable Italian cheeses available today have been granted a protected status by the Italian government to not only protect the cheeses that are produced in Italy, but also an assurance of quality standards that consumers can rely on. Only the very best wheels of Parmigiano-Reggiano, Grana Padano, Pecorino Romano, Asiago, Fontina, Caciocavallo, Gorgonzola and several others are stamped by the approval of the government to be sold throughout Italy and abroad.
While, Italian cheeses are among some of the finest produced throughout the world, the cheese producing craze in the USA in growing strong, with several small sized producers are taking the information from the old world traditions of Italy and applying them to produce similar style cheeses using resources available in the USA. You will notice that DITALIA is a proud partner to the Lovera family from Oklahoma. The Lovera's have cultural roots to the northern Italian region of Piedmont. One of the cheeses produced from this area was called caciocavallo. Since the name "caciocavallo" is a protected name, the Lovera family couldn't call their American made cheese "caciocavallo", so they named it "Caciocavera", which is a spin on the Italian cheese name "caciocavallo" and the Lovera family name.
Discover the old world Italian cheeses and the artisan produced cheese from the Lovera family exclusively at DITALIA.