Currently in our Cheese Case
We sell a variety of imported Italian and artisan domestic cheeses on a rotating basis. The following cheeses are available for purchase this week, July 17-21.
Please note that, while we update this list at the beginning of each week, it is possible that our supply of any given cheese may sell out during the week. We apologize in advance if your selection is unavailable.
Pecorino Tartufello. Tuscany, Italy. A young, earthy sheep’s milk peppered with slivers of black truffle. The springy, salty sheep’s cheese perfectly compliments the earthy truffles in this Tuscan gem, resulting in a table cheese that is deliciously exotic yet familiar.
CHEVOO. Sonoma, California. Young goat cheese marinated in an infused blend of extra virgin olive oil. Currently available in Italian Truffle, Tupelo Honey & Lime, and Dill Pollen & Garlic.
Cowgirl Creamery Mt. Tam. Pt. Reyes, California. A triple-cream, camembert-style cow’s milk cheese. Creamy, lactic deliciousness. Organic and vegetarian. Available by the whole piece only (approximately 1/2-pound per piece).
Cypress Grove Humboldt Fog. Arcata, California. An elegant, complex, three week old goat cheese. Chalky in the center and creamy at the edge of its bloomy rind, it is tangy, with classic goat cheese flavors mixing with citrus and herbal notes. It gets runnier and more tangy as it ages. Pair it with a crisp, citrusy white wine like a Vermentino.
Cowgirl Creamery Wagon Wheel. Pt. Reyes, California. A 75-day old cow’s milk cheese. Mild sweet and very meltable. Perfect for grilled cheese or eating out of hand. Organic.
Fontina Val D’Aosta. Aosta Valley, Italy. A 6-9 month old washed-rind cow’s milk cheese. Dense, nutty, robust and aromatic. It is a wonderful melting cheese (try it in mac and cheese!) and shines on a cheese plate, especially when accompanied with dried fruits and nuts. Pair it with a Nebbiolo, Barolo or Barbaresco or a crisp white. Unpasteurized.
Mitica Sardo. Sardinia, Italy. An 8 month old salted sheep’s milk cheese. Salty, nutty, earthy, firm, and slightly sharp, it is much like Fiore Sardo, except pasteurized. This delicious, versatile cheese is equally at home on a cheese tray as shaved over pasta. It can be paired with a variety of red wines, but we love it with a Cannonau di Sardegna.
Piave Vecchio Selezione Oro. Piedmont, Italy. A 12-18 month old cow’s milk cheese. Deliciously nutty and sweet, with texture between firm and hard. A showstopper on a cheese plate. Try it if you like aged Gouda.
Provolone. Lombardy, Italy. A sharp, salty, tangy cow’s milk cheese aged for 9-12 months. While it’s the classic addition to Italian-American sandwiches, it’s also perfect as a counterpoint on a cheese plate. Try it and forget everything you know about mass-produced provolone.
Ricotta Salata. Sicily, Italy. A dense sheep’s milk cheese aged for three months. Firm, salty and not meltable, it’s the perfect addition to salads and pasta sauces.
Beecher’s Flagship.Seattle, Washington. A 15-month old cheddar-style cow’s milk cheese. Incredibly complex. Nutty but sharp, salty but sweet, firm yet creamy. One of the best cheddars we’ve ever eaten.
Parmigiano Reggiano. Emilia-Romagnia, Italy. The real deal. A 24-month old Parmigiano, aged twice as long as required to be called Parmigiano Reggiano, for an added depth of flavor and nuttiness. Salty, nutty and sweet.
Pecorino Romano. Lazio, Italy. A hard sheep’s milk cheese made for almost 2,000 years. Salt, hard, tangy and sharp. Can be used for grating but also delicious on a cheese plate.
Gorgonzola Dolce. Lombardy, Italy. A 6-9 month old cow’s milk cheese. Called “dolce” (meaning “sweet”) to distinguish it from the older, more robust Gorgonzola Picante, Gorgonzola Dolce is creamy, buttery and very spreadable, with a very delicate blue cheese flavor. Equally at home for baking or in sauces as on a cheese plate. It’s the perfect introduction to someone not familiar with blue cheeses or for anyone who likes a mild blue cheese flavor. Spread it on bread or crackers alongside a glass of bubbly or pair it with roasted mushrooms or mushroom bisque.
Rum Marinated Figs. Figs dried under the Calabrian sun, and marinated in rum and chestnut honey. Sweet, lightly boozy and complex from the chestnut honey. Perfect with soft cheeses, on yogurt or ice cream or over cheesecake.
To see the other cheeses we often stock, please click here: http://italiancowboyfoods.com/cheeselibrary/