From pizza and pasta to creamy desserts, cheese is an integral ingredient in Italian dishes. The same dishes have now become everyday favourites throughout the world and therefore so have cheeses such as Grana Padano P.D.O, Parmigiano Reggiano P.D.O, Mozzarella and Mascarpone.

Asiago

A traditional farmhouse hard cheese from the Vincenza and Trento regions, made from unpasteurised cows' milk. The older cheese is made with skimmed milk which is left to mature for 2 years to produce a fruity, slightly sharp cheese with a granular, holed interior.

Caciocavallo

A traditional soft curd cheese from Southern Italy, made from cow's milk. The young cheese can be eaten as a table cheese after 3 months. It has a sweet taste and delicate smell.

Canestrato

A traditional farmhouse, semi-hard cheese made from unpasteurised ewes' milk. Canestrato has a delicate flavour when young, but acquires a stronger, richer flavour over time. The young cheese is ideal in salads and the mature cheese can be grated onto pasta.

Fiore Sardo

A hard cheese made from ewes' milk. The cheese is hard and grainy with a rich caramel sweet flavour and salty tang.

Fontina Val d'Aosta

A soft cheese from the Alpine region of Val d'Aosta, made from cows' milk. The cheese ripens in 3 months to give a dense, smooth texture and delicate, nutty, honey taste. An excellent table and dessert cheese.

Gorgonzola Dolce P.D.O

A soft cheese made from full fat unpasteurised cows' milk. A sweet tasting cheese with a touch of piquant. Gorgonzola Dolce is a milder more spreadable cheese than the Piccante.

Gorgonzola Piccante (Mountain)

A soft cheese made from cows' milk from the village in Northern Italy, from which it takes its name. The cheese ripens in 3- 6 months to create a rich creamy cheese with a sharp, spicy flavour. Excellent in salads and dips.

Grana Padano P.D.O

A hard cheese made from unpasteurised cows' milk. Grana Padano ripens in 12-over 20 months to give a fresh, fruity, sweet taste with a hard rind and grainy, crumbly interior. Our Grana Padano Reserve has recently been awarded silver & bronze at the World Cheese Awards. See News for further information/

Marscapone

A soft, white cream cheese from the Lombardy region of Southern Italy. Mascarpone is not a cheese at all but the result of tartaric acid being added to cream skimmed off the milk used in the production of Parmesan. Mascarpone has a mild, fresh taste.

Montasio

Originating from the Monastery of Maggio in the 13th century, a hard cheese made from unpasteurised cows' milk. Montasio is a creamy, rich and fruity cheese with a hard rind and granular interior.

Mozzarella

A soft cheese made from pasteurised cows' milk. Mozzarella has a firm, creamy texture cheese and fresh milk, slightly sour taste. It melts well and has a unique stretchiness, making it ideal for pizza topping.

Mozzarella Di Buffalo

A soft cheese dating from the 7th Century from the Campanian region, made from water buffalo milk. Produced in round balls with a firm, slightly elastic consistency, this cheese has a fresh, delicate taste. Ideal sliced with tomato and basil or as a pizza

Parmigiano Reggiano P.D.O

The King of Cheeses, a traditional unpasteurised hard cheese made from skimmed cow's milk. Parmigiano Reggiano has a sweet, fruity aroma and distinctive piquant taste. Ideal for grating into soup, pasta and salad dishes.

Pecorino Romano

One of Italy's oldest cheeses, a hard cheese made from sheeps' milk from Rome. Pecorino matures in 8-12 months, developing a salty, tangy, robust flavour.

Pecorino Sardo

One of Italy's oldest cheeses. A hard cheese made from sheeps' milk from the Sardinia area. Pecorino matures in 8-12 months, developing a salty, tangy robust flavour.

Pecorino Toscano

One of Italy's oldest cheeses, a hard cheese made from sheeps' milk from the Tuscanny area. Pecorino matures in 8-12 months, developing a salty, tangy, robust flavour.

Provolone Dolce

A semi-hard cheese made with cows' milk. Provolone Dolce has a sweet milky taste. A versatile cheese ideal for cooking, grating or as a dessert cheese.

Provolone Piccante

A semi-hard cheese made with cows' milk. Provolone is a traditional stretched curd cheese, aged for 6 months to 2 years to produce a spicy flavoured cheese. A versatile cheese ideal for cooking, grating or as a dessert cheese.

Quartirolo

A creamy semi-soft cheese made from full cream cows' milk. The cheese matures after 2 months to give a rich fruity flavour. This slightly crumbly cheese is idea with salads and cold meats.

Ragusano

An Italian favourite, this hard cheese from Sicily is made from unpasteurised cows' milk. Over a 6 month period the cheese is regularly rubbed with oil and vinegar to produce a hard cheese with a strong savoury taste.

Raschera

A semi-soft cheese from the Cuneo region, made from sweet cows' milk. Those cheeses made in spring and summer have a sweet, fresh flavour whilst those made in winter are a little more robust.

Ricotta

An Italian whey cheese, made from cows' milk. Ricotta has a fresh, creamy, slightly sweet taste, with a finely grained texture and a pure white colour. Ricotta is the main ingredient in many Italian desserts.

Robiola

A buttery, semi-soft cheese made from cows' milk. Taleggio has a delicate, sweet taste and aroma making it an excellent dessert cheese.

Taleggio

A buttery, semi-soft cheese made from cows' milk. Taleggio has a delicate, sweet taste and aroma making it an excellent dessert cheese.

Toma

A semi-hard cheese from the Piedmont region, made from cows' milk. Toma has a soft, leathery rind and fresh creamy taste.