The Alta Badia is a hard cow's milk cheese typical of the Trentino-Alto Adige region in northern Italy, taking it's name from the valley of the Dolomite mountains from which it comes. Enclosed in a firm, rustic rind, the inside of the cheese is pale yellow in color with a solid texture. A perishable product may require 2nd day Air shipping depending on distance.

Moliterno al Tartufo is a moderately sharp, beautifully aged cheese with intense truffle flavor. Made of sheep and goat's milk in Sardinia, this cheese is aged and then injected with black truffles for more aging. The result is irresistible flavor and texture. Perfect to star alone as a cheese course with red wines or dessert wines. Moliterno al Tartufo is a perishable product, and may require 2nd day shipping, depending on your location.

Aged Pecorino Toscano sheep’s milk cheese is medium strong in flavor. A D.O.P designation guarantees that it is made according to the same exacting standards as the less-mature ''fresco'' version. The extra aging produces a firmer pecorino with greater complexity and richer flavor. (''Stagionato'' means aged.) This is a wonderful table cheese that pairs well with big Tuscan red wines, or wonderful as part of an antipasto spread, or shaved on salads. Sprinkle it with a little freshly-ground black pepper and drizzle with chestnut honey for an unusual dessert. A perishable product, Pecorino Toscano may require 2nd day shipping, depending on distance.

Parmigiano-Reggiano DOP is aged for 24 months for a nutty, slightly sharp flavor. This king of cheese is perfect for eating as a table cheese or grating over pasta,  shredding over salad, or in sauces. Serve chunks of this elegant cheese drizzled with an aged balsamic. Made in northern Italy in the area surrounding Parma and Reggio nell’Emilia, Parmigiano-Reggiano is always produced between April 15 and Nov. 11.  Look for evidence of the words ''Parmigiano-Reggiano'' spelled out in pin-dot holes in the rind of the cheese to be assured of authenticity. The DOP designation guarantees that the cheese has met exacting Italian standards for quality and place of origin. The cheese arrives in our store in large wheels and is hand-split with a wire. Then each piece is hand-cut and vacuum-packed to order before being shipped to you. Parmigiano-Reggiano may require 2nd day shipping, depending on distance.

Aged (stravecchio) cow's milk cheese captivates with a distinctively sharp flavor and smooth texture.  The Auricchio family, a venerable northern Italian producer, makes this cheese in Lombardy. This provolone arrives at our store in 200+ pound logs already aged. Then we hang it for four months more to assure perfect flavor and texture.  Auricchio Provolone is best used for eating on its own as part of an antipasto spread, or with fruit. Provolone is not usually grated or melted in dishes. A perishable product, Auricchio Provolone may require 2nd day shipping, depending on distance.

Sheep's milk cheese from Sardinia is slightly sharp, and aged for no less than 60 days. Pecorino Sardo, known as “Fiore di Sardegna (Flower of Sardinia),” is often used as an alternative to Pecorino Romano, although it is not as salty. Central Formaggi's Pecorino Sardo has a mild earthiness and a firm texture. Try it on your next cheese plate paired with a hearty Zinfandel. A perishable product, Pecorino Sardo may require 2nd day shipping, depending on distance.