This Cheese if formed by wrapping a creamy Stracciatella center (mozzarella string pulled mixed with cream), with a fleshy outer layer of fresh mozzarella, resulting in a large round ball weighing one pound. This fully bodied, robust cheese is creamy and dense, with a delicate flavor and satisfying richness. It is best enjoyed naturally or dressed with a little salt, black pepper and olive oil. Arugola is also a good match for Burrata. Perishable cheese that lasts five to six days, no preservatives added.

Sold by the 4oz piece.

This particular cheese is of the Danish Blue Cheese variety, known for it’s light color and blue veins. It is made from cows’ milk and then before being aged for eight to twelve weeks, the curds are pierced with rods to distribute Penicillium roquefort, the mold used to create the blue cheese.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

A cows’ milk cheese, Fontal is straw colored, dense and smooth with some small holes and a thin brown rind. Fontal originated as a French version of the Italian cheese Fontina, but actually became its own distinct cheese and began to be made in Italy (and Belgium) as well. It is firm in texture and mild in flavor. Buttery and nutty tasting with a slight tang that is more apparent when melted, Fontal is an excellent melting cheese.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

Calabro has taken their soft, elastic mozzarella and smoked it to add depth to the delicate flavor, making this a perfect deli cheese. Calabro Cheese was founded in 1953 by an Italian immigrant from Sicily. It began selling its premium fresh mozzarellas and ricottas door to door to small shops and households in their Connecticut region. Today their distribution methods are considerably more sophisticated, but the recipes and techniques remain old fashioned and traditional.

Sold by the 1lb piece.

Provolone cheese originated in Southern Italy towards the end of the 19th century. Over the years, the cheese grew in popularity throughout the rest of Italy. Northern Italy now produces the majority of the Provolone cheese of today, with exceptions to the variants produced in North America and Japan. Provolone’s origins can be traced back to a different cheese called Provola and the name provolone literally means, large Provola. It is a semi-hard cheese aged at least 4 months. This particular variety, has a very sharp taste produced with liapse originating from goat instead of calves as is used in milder variations. It is crafted using cows’ milk.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

Named after the once nearly-extinct Gloucester cattle who produced the milk for the cheese in Gloucestershire, England starting in the 16th century, this cheese is characterized for having a natural rind and a hard texture and also has a stronger and more savoury flavor then its Single Gloucester variation. While the Single Gloucester is made from mainly skim milk, the Double Gloucester, is made from only whole milk and aged for longer periods of time. The stronger and more savoury flavor caused the Double Glouchester to be more sought after outside of the County of Gloucestershire due to its heightened similarity to the best Cheddar or Cheshire.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

Authentic Italian mozzarella is made with water buffalo milk, rather than cow milk. There are big differences in the two milks, with buffalo milk being significantly lower in cholesterol and higher in protein, calcium, iron, and vitamin A. Aesthetically, buffalo milk is whiter than cow milk. Most importantly for cheese making, it has a higher fat and lower water content, resulting in a better texture, with more bite and string to it. This fresh Mozzarella di Bufala Campana from Mandara agricultural cooperative has DOP status, indicating this cheese can only come from the designated Campania and Lazio regions of southern Italy. This assures you that you are getting authentic buffalo mozzarella, made within 48 hours from the buffalos being milked. Imported.

Sold by the 8.8oz (250g) bag.

Authentic Italian mozzarella is made with water buffalo milk, rather than cow milk. There are big differences in the two milks, with buffalo milk being significantly lower in cholesterol and higher in protein, calcium, iron, and vitamin A. Aesthetically, buffalo milk is whiter than cow milk. Most importantly for cheese making, it has a higher fat and lower water content, resulting in a better texture, with more bite and string to it. This fresh Mozzarella di Bufala Campana from Mandara agricultural cooperative has DOP status, indicating this cheese can only come from the designated Campania and Lazio regions of southern Italy. This assures you that you are getting authentic buffalo mozzarella, made within 48 hours from the buffalos being milked. Bocconcini means "small mouthfuls" and describes these egg-sized and shaped pieces of fresh mozzarella. Another name for them, in fact, is "buffalo eggs". Imported. (5 x 50 g. pieces/bag)

Sold by the 8.8oz (250g) bag.

Parmigiano-Reggiano, commonly known outside Italy as Parmesan, is a hard, granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy. Parmigiano is the Italian adjective for Parma; Parmesan is the French version. The latter is the common term for the cheese in English, although the Italian name is becoming more commonly used, especially in the United Kingdom. The term "Parmesan" is also loosely used for cheeses imitating true Parmesan cheese, especially outside Europe; within Europe, the Parmesan name is classified as a protected designation of origin, so names such as "Italian hard cheese" are substituted.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

This whole sheep’s milk cheese is From La Mancha, the high, dry plateau of central Spain. Manchego has a Denomination of Origin designation which means it can only be made in an area which spans part of the Spanish provinces of Albacete, Ciudad Real, Cuenca and Toledo. It is made exclusively from the whole milk of Manchega sheep and cave aged. This cheese falls into the 3-6 month cured, or curado, range. Manchego has an inedible rind embossed with a herringbone pattern and possesses a firm, crumbly texture and a distinctive flavor, slightly salty and piquant with herby, grassy notes.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

This cheese is made from raw cows’ milk produced throughout the Cuneo province in the mountainous areas 900 meters above sea level and is aged for at least six months. It has an intense and full bodied flavour, with a strong aftertaste. This is one of Beppino Occelli’s alpeggio dop cheeses.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

A hard yellow cheese produced from cows’ milk, this cheese was named after the town in which it originated in Switzerland. Gruyere has gained Appellation d’Origine Controlee status as a Swiss cheese and is characterized for its sweet but slightly salty flavor that varies drastically by age.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

Coming from the Cantal region of France, this firm cheese is one of the oldest cheeses in France dating back to almost 2000 years ago. Cantal is shaped like a cylinder and has a one foot diameter. It is made from the raw or pasteurized cows’ milk of the Salers breed, but only from November 15 until April 15 while the herds are fed on hay. Possessing a strong, tangy butter taste in combination with the smell of earth and pasture lands, the flavor is in someways reminiscent of Cheddar.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

A hard white cheese made from cows’ milk, it is produced on the island of Minorca off the Mediterranean coast of Spain, and named after the port of Mahon on the island. The cheese is known generally for being lightly aromatic, slightly salty and buttery sharp in taste. The salty flavor can come from the sea salt content of the grasses the cows eat since they are on an island. Due to being rubbed with butter or oil as well as paprika during the aging process, the rind generally has an orange color.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

Made from unpasteurized cow milk in the Pyrenees region of France, this cheese has a flavor reminiscent of sweet hay and a faint meaty finish. It has a soft texture that is slightly spongy and is served great as an appetizer with olives.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

This artisanal sheeps’ milk cheese from Cuenca, Spain is hand-rubbed with lard and fresh rosemary and aged in caves for eight months. It is in the same family as Manchego and one of the popular cheeses coming out of Spain with its milky flavor. It pairs greatly with full-bodied red wine.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

Calabro Scamorza Bianca is a cow's milk cheese originating from the Puglia region of Italy. It is very similar to mozzarella, but considered to melt better than mozzarella when baked. It is pear shaped due to a production method called "strangling the cheese" where the fresh round cheese is hung to dry by means of a string tied a third of the way from the top. Scamorza is mild flavored, and the texture is stringy and chewy, less moist than mozzarella. It is often used with pasta.

Imported from Italy and sold by the 1.5lb piece.

Made by dairy farmers following strict artisan tradition in the north of Spain, this cheese can be made from pure cows’ milk or blended with milk from goats and/or sheep, which can be provide the cheese with a more spicy flavor. After the curds are packed into arnios, salted, cured, and hardened, Cabrales is aged for two to five months in natural caves found in the limestone mountains of the Northern Spain region. These caves are usually between 45-55°F and relative humidity is typically 90%. These conditions are favorable for the development of penicillium moulds, which produces the sought after blue-green veins found throughout the cheese.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

What started as a way for the monks of the region to generate funds for their livelihood, chimay cheese is one of the best monastery-style cheeses coming out of Belgium but is for the most part not exported to the USA with any real regularity. We pride ourselves on being one of the first to consistently offer this rare cheese with its exquisite Chimay beer soaked flavor.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

This speciality is created exclusively by Beppino Occelli. The name means “hard head” and it refers to its compact consistency. It is produced with sheep and cows’ milk, from animals that are free to pasture during the summer. The cheese is aged for at least four months in the Valcasotto cellars where it matures on wooden boards from the valley. The Testun Occelli, for its rarity and unique quality, has been selected among the products that are protected in the “Arca del Gusto” of Slow Food.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

This cheese is produced from cow and goats’ milk from animals that are free to move around and feed on summer meadows. It is aged for at least five months in the Valcasotto cellars and has a hard consistency. It is then refined for two more months in langa vineyards where it is enriched with Barolo wine.

It has been considered the best “drunk” cheese in tests conducted by the Slow Food experts.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

A soft, elastic, creamy white mozzarella that bakes to the lovely stringiness you want from this cheese. Mozzarella is made by mixing curds with heated whey, then kneading and stretching it as if it were dough until it is shiny and smooth. Calabro Cheese was founded in 1953 by an Italian immigrant from Sicily. It began selling its premium fresh mozzarellas and ricottas door to door to small shops and households in their Connecticut region. Today their distribution methods are considerably more sophisticated, but the recipes and techniques remain old fashioned and traditional.

Sold by the 3lb tub.

Made with a blend of cow and sheep's milk and flavored generously with black truffles. Semi-soft and slightly springy, the cheese itself is fairly mild and boasts a pronounced earthy truffle flavor. Semi-soft sheep's milk cheeses from the countryside of Rome with truffles. Basket shaped cheeses produced with same-day milk collected from local shepherds. He varied the idea of the classic caciotta by adding truffles. The cheeses are extremely flavorful and are enhanced by the truffles rather than overwhelmed by it. Once the cheese obtains its form, it is bathed in sea salt for 24 hours and then aged on wood in cellars for thirty days. The end result is a creamy textured cheese with a mild, balanced flavor finishing with a hint of truffle.

Sold by the 1lb piece.

Calabro Ovoline are little ovals (as the name suggests) of fresh mozzarella, larger than bocconcini. They are delightful in salads or mozzarella caprese, sliced as a luxurious pizza topping, or just eaten whole as a snack! Calabro Cheese was founded in 1953 by an Italian immigrant from Sicily. It began selling its premium fresh mozzarellas and ricottas door to door to small shops and households in their Connecticut region. Today their distribution methods are considerably more sophisticated, but the recipes and techniques remain old fashioned and traditional.

Sold by the 3lb tub.

Brie is made from a soft cows' cheese and is very soft and delicious with a minor hint of ammonia. Brie is primarily produced from whole or semi-skimmed milk and was named after the French province of Brie. It is usually aged in a cellar for at least four to five weeks, but sometimes left to mature for much longer (several months to a year) producing a cheese that is stronger in flavor and taste and is called Brie Noir.

Our Tour de Marze brand Brie, is imported from France and offers you the delicate taste of the country without having to leave your kitchen!

Sold by the 2.2 pound piece.

This cheese is produced with sheep and cows’ milk from animals that are left free to pasture in the summer. It is a hard cheese that is aged from 18 to 24 months. The cheese wheels are then wrapped in chestnut leaves giving the cheese its unique and exceptional flavour. It is ideally accompanied by a fine dark specialist beer.

As part of our pre-sliced cheese line, this product is sold by the 11oz piece (with possible variance of up to 1oz higher or lower).

Tomino is a cow's milk cheese made in small discs with very thin crusts and a delicate flavor. Calling this cheese Tomino Marinated in Oil doesn't tell the whole story, as the oil is flavored with green and black olives, anchovies, capers, walnuts, and truffles! The oil helps preserve the cheese (for up to three months) as well as marinating it in sublime flavors. Caseficio Longo is an Italian company formed in 1958 by Antonio Longo, one of a long line of cheesemakers. Located in the picturesque Canavese Valleys in the far west of the Piedmont in Italy, Caseficio Longo naturally specializes in the local cheeses. Chief among these is Tomino. Combining modern quality controls with ancient traditional techniques, Caseficio Longo makes cheeses that please gourmet palates at the same time they grace simple family tables.

Sold by the 2.2 lb (1 kg) tray. Imported from Italy.

Caseficio Longo Tomino is a cow's milk cheese made in small discs with very thin crusts and a delicate flavor. Calling this cheese Tomino Marinated in Oil doesn't tell the whole story, as the oil is flavored with spices that contribute their flavor to the cheese. The oil helps preserve the cheese (for up to three months), but you will likely empty the beautifully stacked jar before then. Caseficio Longo is an Italian company formed in 1958 by Antonio Longo, one of a long line of cheesemakers. Located in the picturesque Canavese Valleys in the far west of the Piedmont in Italy, Caseficio Longo naturally specializes in the local cheeses. Chief among these is Tomino. Combining modern quality controls with ancient traditional techniques, Caseficio Longo makes cheeses that please gourmet palates at the same time they grace simple family tables.

Sold by the 8.8lb (2500g) jar. Imported from Italy.