Parmigiano Reggiano — 7-Ounce Wedge
The king of Italian cheese. Crack it into irregular chunks rather than slicing — the texture is part of the experience. Nutty, granular, and endlessly complex.

Piave Extra Aged Red — 8-Ounce Wedge
A Venetian mountain cheese with a firm, almost fudgy texture and deep caramel sweetness. More approachable than Parmigiano but equally serious.

Prima Donna Gouda — 8-Ounce Wedge
A Dutch-Italian hybrid in spirit — aged Gouda with a smooth, buttery richness and a long finish. The bridge between the Italian aged cheeses and the fresh accompaniments.

Intergalactic — 3.5-Ounce
Perrystead Dairy's funky, washed-rind wildcard. Pungent on the nose, surprisingly approachable on the palate. The conversation starter on any board.

White Truffle Honey
Earthy, floral, and luxurious. A few drops on a chunk of Parmigiano is one of the great simple pleasures in cheese eating.

Black Olive Patè
Briny and rich. Pairs beautifully with the Piave — the saltiness amplifies the cheese's caramel notes.

Bruschetta Classica
Bright, tomato-forward, and herby. The acidic counterpoint to all that aged richness. Spread on a crostini between cheese bites to reset the palate.

Truffle Crostini
Earthy and crisp. The natural partner for Parmigiano and the White Truffle Honey.

Prosciutto Crostini
Savory and substantial. A built-in pairing — the cured meat flavor echoes the aged cheese character.

Mini Chunky Breadsticks with Onion
Sweet, savory, and sturdy. The everyday vehicle for spreads and softer accompaniments.


How it eats
Aged, crystalline, and deeply Italian. This board rewards patience — let the cheeses come to room temperature and taste them in order of intensity.

Two Ways to Build This Board
The Italian Cheese Flight Crack the Parmigiano into chunks, slice the Piave thin, and wedge the Prima Donna. Add a small pool of White Truffle Honey alongside the Parmigiano. Set out Truffle Crostini and Prosciutto Crostini. Taste in order: Prima Donna → Piave → Parmigiano with honey.

The Full Board Add Intergalactic to one corner of the board — it's the wildcard, so give it space. Spread Bruschetta Classica and Black Olive Patè in small bowls. Use the onion breadsticks as the neutral crunch element. Let guests build their own combinations.

Monger Notes

• Crack Parmigiano with a cheese knife or spoon — don't slice it
• White Truffle Honey is best used in drops, not spoonfuls
• Intergalactic smells stronger than it tastes — encourage the skeptics
• Let all cheeses rest at room temperature for 45 minutes before serving
• Piave pairs exceptionally well with the Black Olive Patè