Each one made from a different milk, who could help help but fall in love with these savory, delectable Italian creations? From Sardinia to Tuscany, our mongers take you on a flavorful journey through some of the best cheese produced in the old country.
- Pecorino Toscano (1/2 lb) – This decadent wedge of sheep's milk heaven hails from Tuscany, where it is bathed in olive oil for the aging process. After eight months of soaking, this sheep’s milk cheese emerges herbaceous, with a subtle nuttiness, and a touch of sharpness.
- Asiago Stagionato (1/2 lb) – This Asiago is one of the most popular cow's milk cheeses to grace the DOP area of Veneto — all tangy and firm with a nuttiness and crunch from salt crystalline. While it may remind you of a sharp Parmesan, Asiago Stagionato is one of a kind with its grate-ability.
- Pantaleo (8 oz) – Smooth when younger. Dry and flinty when well aged goat's milk Pantaleo always finished smooth with a touch of spice reminiscent of smoky white pepper. The goat's diet and maker's craft blend to provide Pantaleo its outstanding flavor. It comes on gentle and mild but lingers as it unfolds into a long, nutty, peppery finish.
*Cave Faves arrive in a handy cloth bag.
*On occasion product substitutions of equal or higher value may occur.