Cheese
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Solo di Bruna Parmigiano-Reggiano
$24.99/LBMade from the milk of only Italian Brown cows, we've never tried parm like this. Buttery and caramelly, like grown-up Cracker Jacks-with that hopelessly addictive crunch as your prize inside. Curl atop your pasta or just lob off a hunk, and foist a glass of Barolo to new levels of delicious. Salute! Read More -
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Sottocenere
$27.99/LBA heady mix of flavors in this unusual, semi-soft cheese from the Veneto in Italy: truffles in the pasteurized cow milk paste; ground nutmeg, coriander, cinnamon, licorice, cloves, and fennel on the ashed rind. (Hint: ''sotto cenere'' means ''under ash.'') Read More -
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Pecorino Foglie De Noce
$32.99/LBOur story begins in a walnut grove set against the late spring sky of Emilia-Romagna with the tender leaves of sprawling hardwoods. Late in the season, before the leaves become bitter and dry, they are quickly gathered and layered in cozy clay crocks with just-made wheels of pecorino. Read More -
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Robiola Bosina
$17.99/EAThis luscious little slab of mild, creamy goodness is made from a blend of milks for the perfect balance of salty and milky sweet. Its tender rind is good eats - resist that uncivilized urge to bite it like a pastry. Read More -
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Parmigiano Reggiano Bonati
$29.99/LBFather and son cheesemakers Georgio and Gianluca Bonati are the overachievers of Parmigiano Reggiano production, going above and beyond in every aspect of craft to ensure a final wheel of impeccable quality, redolent of fresh walnuts, cooked milk, and spring grass. Read More
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