Pecorino Toscano

Aged for a minimum of 3 months, this power-packed cheese is made of 100% Tuscan ewe’s milk collected from June through September.


Raboso Ubriaco

A semi-hard cheese made from cow's milk. It 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. 


Piave Vecchio

Piave has an intense, full-bodied flavor that increases with age. We selected DITALIA  the "vecchio" aged Piave, which has been aged from 6 to 12 months for an exceptional flavor.


Parmigiano Reggiano (Solo di Bruna)

This Parmigiano-Reggiano is made according to traditions dating back to the Middle Ages. Using milk from brown cows, or, “Bruna," this cheese has high casein content than your typical Parmigiano, lending this cheese an exceptionally creamy flavor.