Genuine Fulvi® Pecorino Romano DOP
This ancient cheese is made from 100% sheep’s milk collected in the countryside of Rome and produced in Nepi, 15 miles north of the city. Aged 10 months to 1 year and coated in black wax per tradition, Fulvi® is in a class by itself. What separates Fulvi® from other Pecorino Romanos is the higher butterfat content of the whole (not skimmed) sheep’s milk from Lazio, making it less dry and hard than those made in Sardinia. The cheese is also less salty, allowing you to enjoy its rich flavor grated or eaten as is. Even a small amount will create a hearty flavor to enhance your favorite dish.
Grana Padano DOP Mitica®
The name Grana means grainy, referring to the texture of the cheese. It was created by monks in the 12th Century who made cheese as a way of preserving milk. By 1477, it was one of the most famous cheeses of Italy. Forever Cheese imports our Grana Padano from Farm 539.
Farm 539 is produced right on the border of two provinces, Parma and Piacenza, just outside the production zone of Parmigiano Reggiano and precisely in the municipality of Villanova sull’Arda. The producer of this wonderful cheese is Latteria Sociale Stallone, which has been making cheese for more than 50 years. It relies on 15 farmers in the area to provide them with the milk to make the cheese. Before the demarcation of Parmigiano Reggiano in the 1950’s, Latteria Stallone’s cheese was called Parmigiano Reggiano.
A lot of companies import Grana Padano which is aged for only 12 months, which is a shame because it can be as old as 22 months in Italy. Our wheels are aged for a minimum of 18 months, often longer.This cheese is aromatic with a rich, full bodied flavor.
Manchego El Trigal® DOP 6 mo.
Manchego is a DOP cheese, which can be made only from the milk of the Manchega sheep that graze in the provinces of Albacete, Ciudad Real, Cuenca, and Toledo, all of which form the region of La Mancha. The best cheese is produced when the milk is the richest, between August and December. The pattern on the rind honors a time when the cheese was wrapped in sheets of woven esparto grass. The Corcuera family was the first in all of Castilla La Mancha to make and commercialize Manchego cheese. This Manchego is extremely buttery and aged to perfection.
This semihard sheep’s milk cheese from Sardegna is made in the style of Fiore Sardo. Since the island has more sheep than people, its inhabitants were traditionally shepherds with generations of cheesemaking experience. The producer of MiticaSardo has been making cheese since 1962. Nutty and a bit sharp with a great depth of flavor, MiticaSardo maintains its moistness although aged 8 months
Parmigiano Reggiano DOP Mitica® 24 mo.
Made from 100% raw cow’s milk in the regions of Reggio-Emilia, Modena and Parma, Parmigiano is quite possibly Italy’s most famous cheese. We source our Parmigiano directly from specific farms whose cheese exhibits the best flavor that we can find! Our cheese is always aged for a minimum of 24 months in order to obtain the most delicious and complex flavor profile possible. We only select the best quality. No shortcuts are taken to bring you the absolute best Reggiano available.
This blue cheese is made with cow and goat’s milks at the base of the Picos de Europa in the town of Posada de Valdeón. A family runs the entire operation, everything from making the cheese to aging it and then selling it. They created it when the D.O.P. for Cabrales formed and dictated that Cabrales could only be made in the town of the same name. Valdeón is sought after because it is milder than D.O.P. Cabrales, yet retains an excellent balance of sweet, spicy and earthy flavors. A Silver Award at the World Cheese Awards in 2015