Cheese
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Cacio di Roma
$15.99/LBYes, it's a sheep's milk cheese; and yes, it's from the Roman countryside. Cacio di Roma, however, is a far cry from Pecorino Romano. Smaller, younger & softer, it's just as much of a kitchen workhorse as its hulking cousin. Use it when you're looking for smooth richness & a hint of fruit, instead of gamy, salty intensity. Melts smoothly & deliciously into sauces, pizzas, focaccia, crostini; you name it, a layer of melted Cacio di Roma is likely to make it better. Read More -
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Rustico with Pepper
$14.99/LBRustico is a pasteurized sheep's milk cheese from Rome, aged for approximately 40 days. Read More -
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Roquefort Papillon Black Label
Regular Price: $29.99/LB
Special Price: $19.99/LB
The French have named this assertive, spicy sheep their 'King of Blues' and showed their loyalty by crowning it with the first AOC designation in 1925. They have since embraced democracy, but 'President of Blue' doesn't have the same ring. Read More -
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Pecorino Romano
$15.99/LBPart of the daily rations for Roman Legionaries in the 1st century AD. Fulvi is still traditionally made from pasteurized sheep's milk in the Roman countryside and is less hard and dry than its Sardinian-made counterparts. No need to ration, we have enough for you. Read More -
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El Trigal Young Manchego
Regular Price: $19.99/LB
Special Price: $16.99/LB
Young and spry Manchego- better for melting at three months than its aged counterpart, and more fun at parties; just add membrillo, marcona almonds, and a cask of Rioja. Read More -
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El Trigal Aged Manchego
Regular Price: $19.99/LB
Special Price: $16.99/LB
Perhaps Spain’s most famous cheese, Manchego is a D.O. (Denominacion de Origen) protected cheese, meaning the traditional recipe must use 100% Manchega sheep milk. The breed has proven sturdy enough over the centuries to traverse the rocky, arid central plateau region of La Mancha – where cows just can’t hang. Read More
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