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  1. La Tur Quick View

    La Tur

    When is a cheese like a scoop of delicious savory ice cream? When it's made from sheep, goat and cow's milk and gently ripened so that its melty rind oozes over a dense and creamy interior. Make mine a double! Read More
  2. Asiago Pressato Quick View

    Asiago Pressato

    Sweet, soft, young, and slightly acidic. My teenage years? No, an Italian pasteurized cow milk cheese aged for less than a month. D.O. protected. Read More
  3. Fontina Val d'Aosta Quick View

    Fontina Val d'Aosta

    Respect the Matterhorm. Each mountainous wheel is grassy, slightly truffly, and subtly fruity. Regular washing in our caves preserves and develops complex flavor. Read More
  4. Quadrello di Bufala Quick View

    Quadrello di Bufala

    Something old-7th century Italian cheese. Something new-Quadrello, not mozzarella. Something borrowed-Taleggio recipe. Somethingbuffalo? Creamy-sweet paste with washed rind funk. Read More
  5. Caciocavallo Quick View


    Caciocavallo earns its name, literally ‘cheese on horseback’, from the way duos of gourd-shaped rounds are rope-bound and slung over a wooden board to drain and age. Read More
  6. Fontina Fontal Quick View

    Fontina Fontal

    Young, mild cheese seeks sandwich, pizza, or nourishing snack with anyone up for a good time. A little dense - but flexible, sweet and easygoing. Will stop the world to melt with you. Read More

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