Soft unpasteurized cow’s milk cheese, from Valle d’Aosta.
Cow’s and goat’s milk cheese from Bergamo.
Smooth, soft white cheese originally from milk of water buffalo (bufala), though cow’s milk fior di latte may also use the name. It is rubbery when fresh, eaten the same… [Read More]
Fresh goat’s cheese.
Ligurian fresh soft cow’s, goat’s or ewe’s milk cheese lightly ripened.
Leftover pieces of goat cheese are mixed and sealed in pots with brandy, olive oil, chili, vinegar, salt, and peppercorns to create this spicy cheese dish.
Blue-veined cow’s or goat’s milk cheese made along the Italy-France border
A DOP cheese produced in Urbino. It is made from sheep’s milk and aged for one 20 to 30 days.
Strong Lombardian blue-veined cow’s milk cheese, made in and around the town of Gorgonzola.
Small cow’s milk cheese, pear-shaped and typical of the southern regions of Italy.