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How many different kinds of cheese are there in Italy? There’s too many to count, but we’ve gathered some of the finest styles from coast to coast and North to South for your pleasure. Cheese from small, family owned farms, we bring special cheeses that you will never see in the local market. Taste the beautiful Italian countryside in each bite of these special cheeses!

Pecorino Crotonese Cheese

In the Calambrian mountains in Italy hard cheese our Crotonese has been produced the same way for centuries with 100 percent sheeps milk. Semi-cooked curds are aged for two months, which produces a compact, firm cheese, distinct scent and a complex, rich taste. This cheese is perfect for pairing, our Crotonese is eaten in our home with raw seasonal vegetables dripped in olive oil, and on top of sautéed mushrooms. One of the best melting cheeses, it takes ordinary sandwiches and casseroles to another level!

Pecorino Pepato Cheese

Zesty doesn’t begin to describe the flavor explosion of this cheese on the palate. A spicy version of classic Sicilian sheep milk cheese, our Pecorino Pepato is laced with whole black peppercorns, which add a nice crunch to the firm texture. Like other sheeps milk cheese, it is very high in butterfat, yet pleasingly pungent. You’ll recognize this cheese in its large wheel state: the rind carries the raised, woven imprint of the curing baskets in which it ages. Pepato is excellent whenever you want to add some kick to a sandwich normally occupied by Provolone. A rustic table cheese, Pepato gets along wonderfully with spicy meats like salami and capicola, while its punch makes it perfect for antipasto salads with pepperoncini and crunchy vegetables. I love it both ways!

Reggiano Parmigiano Cheese

Is this the world’s finest cheese? Many connoisseurs think so. Made only in the towns of Reggio, Modena and Parma, this cheese carries Italy’s stamp of uniform excellence, the D.O.P., or protected designation of origin. This stringent safeguard assures that our wheels are always aged 24 to 36 months by artisans who work in small batches; the milk is happily provided by pampered cattle grazing on some of the most prized acreage in the world. You at once taste exotic fruits, such as pineapple, and a variety of other complimentary elements in its grainy, crystalline texture. Pungent yet not overpowering, nutty and salty with accents of caramel and spice, our Parmigiano Reggiano DOP is an affordable luxury that is a staple in my kitchen – and should be in yours! Americans know it best as a fine grating cheese, but to me it is first and foremost a fantastic eating cheese that by itself or paired with pear, fig or melon will thrill the taste buds. A leafy green salad and carpaccio will also be transformed by this special cheese and a touch of olive oil. Don’t throw away the rind! It adds an earthiness that makes stocks and soups unforgettable.

Baked (Al Forno) Ricotta, Pugliese

So you’re an American; you don’t have to eat like one! This is Italian ricotta cheese, as different from its American counterpart as a dog is from a cat. Our Ricotta Al Forno cheese is made from the pressed whey of sheep’s milk and then baked over an open flame until the exterior is charred. The heat makes a big difference in the flavor of the cheese, which is earthy, with an accent of slightly sour milk and sheep. Perfect on its own, our Ricotta Al Forno cheese holds together in chunks, making it great for tossing. Try it shaved over pasta or as a topping for fresh tomatoes and grilled vegetables. I like this cheese grilled in a pan with just a little olive oil and salt!

Fresh Mozzarella di Bufala

In the Avellino province the cheese makers’ skill is the heart and soul of our highly prized fresh mozzarella chhese. Small producers of this quality cheese achieve a unique taste and texture through a centuries-old process known as Pasta Filata; the curds are broken up, gently heated and spun. Buffalo milk, of course, also is crucial to producing a deep, complex flavor of this cheese that is both sweet and pleasantly sour, with a mossy nose and creamy mouth feel. A little olive oil and salt is all you need to make this delicate cheese sing. At our house, we couple this cheese with roasted peppers, tomatoes or one of our special tapenades. And don’t forget to try this cheese as the centerpiece of a panino on ciabatta bread with proscuitto. A simple yet elegant cheese that will bring an instant smile to the most discerning mouth!

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