From the isle of Menorca, this is a firm pasteurized cow milk cheese. The flavor is wonderfully nutty, deep and long-lingering. The hard, grainy texture is grateable. Aged 5 months minimum. Great table cheese.
Country of Origin: Spain
WH Product Category (MB): Cheese
Goat Cheese Cured with Rosemary
This artisan cheese is made of 100% of goat’s pasteurized milk from the best breads. It has been produced according to the methods used on the traditional farms, using enzyme curd but without pressing the paste.
Country of Origin: Spain
Fontina Fontal
Mild creamy fontal with nice resiliency. Pasteurized cow milk. Nice melting qualities. A thin inedible rind coats and smooth, semi soft white paste. Taste is creamy, fuller than Danish Fontina, fruity.
Country of Origin: Italy
Gorgonzola Dolce
Known as “The Sweet One.” In Italy this is sometimes known as Cremifacato or Dolcelatte. It is made from cows milk and is mild, creamy and sweet. This is the younger version of aged Gorgonzola and is most loved for its soft, spreadable texture.
Country of Origin: Italy
Gorgonzola Natural
Marbled and marked by greenish-blue veins, il Giardino Gorgonzola cheese is also distinguished by its rich, creamy texture. Its legendary flavor halls all the way back to A.D. 879, when it was first made in the Po Valley near Milan, Italy. Today, cheese lovers stir this soft, earthy blue cheese into risotto and mashed potatoes, or create the perfect pairing with pears, apples, walnuts, cashews and apricots.
Country of Origin: Italy
Parmigiano Reggiano
Parmigiano-Reggiano is a hard, fat granular cheese, cooked but not pressed. Aged 24+ months, this is a meaty, nutty Reggiano from Mantova. Made with raw cow milk.
Country of Origin: Italy
Pecorino Toscano
Pecorino Toscano is a firm-textured ewe’s milk cheese produced in Tuscany.
Country of Origin: Italy
Romano Pecorino
Made with raw sheep milk in the region of Sardinia.
Country of Origin: Italy
Locatelli 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. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese; its production overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the U.S. is Locatelli. Aged for a minimum of nine months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color, with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups, and salads. As a dessert, serve it chunked, drizzled with honey and paired with ripe pears.
Country of Origin: Italy
Ricotta Salata
Made from the whey of 100% sheep milk. Slightly citric and acidic this snowy white cheese is generally shredded or grated to use in cooking. The paste is moist and dense but breaks or cuts easily.
Country of Origin: Italy