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.

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).

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).

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.

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 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).

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.

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 1lb piece.

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.

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.

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.