Unique and organic, farmstead cheeses, from small artisanal farms in Spain and Italy
Coop San Antonia – CasArrigoni Taleggio di Montagna
Organic Raw Cows Milk. Aged 60 days. From the Lombardy region of Italy. A sweet, slightly sour-tangy cheese whose history dates back to the 13th century. Soft texture and a beautiful rosy rind but with a depth and purity of flavor unlike any other in the U.S.
Bio Hombre Parmigiano Reggiano Stagionato
Organic Raw Cows Milk. This is the standard which Italians tell you is the “correct” aging for parmigiano. Aged 24 months. This cheese has all the characteristics of a great cheese: full richness along with that crunchy quality. Stagionato is ideal as a table cheese yet good for grating and as an ingredient. This is the most versatile cheese of all the 3 ages. This is also the official parmigiano of the Vatican!
Bio Hombre Parmigiano Reggiano Stravecchio
Organic Raw Cows Milk. Aged 30+ months. From Hombre Farm in Modena Italy. A rarity among connoisseurs of Parmigiano Reggiano, it’s longer aging accentuates the crunch, deepens and sharpens the flavor, and makes one of the worlds greatest table cheeses.
Azienda Querceta Provolone Aged 6 months
Organic Raw Cows Milk. Aged 6 months.From Putignano, Italy. Made in the traditional way from raw milk. The result is an explosion of flavor that will quickly override any previous references to provolone you may have had.
Finca Fuentillezjos Manchego Curado
Organic Raw Sheeps milk. Aged 6 months. From the La Mancha region of Spain. The famous Don Quixote region of south Madrid. This hot dry climate produces one of the worlds best sheeps milk cheeses - Manchego - Spain’s most popular cheese. An excellent rich, full bodied Manchego, it is also the first to be certified organic. Incredible flavor and nuance.
The sweet, softer style of Gorgonzola, named for the town in Lombardy from which it originated. Strains of beautiful light colored mold interspersed with texture variations and enticing flavors make this one of the world’s great cheeses. Fantastic with ripe pears or fall apples or on whole grains.
A wonderful, medium aged, DOP sheep’s milk cheese from Sardinia. This thermised sheep’s milk (65 degrees Celsius for 100 seconds) produces a white or pale straw color cheese with a soft compact texture and tiny holes. The flavor is full yet delicate. One of the best pecorinos anywhere at a great price point.
Pecorino Fiore Sardo
Rustic aged sheep’s milk cheese from Sardinia made with lamb rennet and smoked by burning the bark of a knarly looking local cork tree. The flavor is powerful and distinctive with amazing texture.
Albala Tierno Honey + Rosemary
30-day aged sheep’s milk cheese with the rind treated to a coating of honey and rosemary. The slight herbal sweetness against the light, floral Albala Tierno paste is a taste sensation for the palate. Winner of a 2015 World Cheese Award.
Montes de Alcala Curado Pimenton
Aged goat’s milk cheese from the farm El Gazul. This version is made from the milk of payoya breed goats, then the wheels are coated with pimenton de la vera, the unique spicy-smoky Spanish pepper used in traditional dishes. The effect is noticeable, particularly when you taste the edible rind itself, making it an excellent accompaniment to strong drinks or spicy dishes.