The best of Lombardy rolled into a classic shape of the Piedmont. Taleggio lovers will appreciate the cheesemaker’s expert blending of ewe and cow’s milk that that gives this washed-rind gem its sweet flavor and creamy texture.
The Rosso family has been making cheese since 1894 in the Piedmont in northern Italy. The milk from their prized red cows produces a cheese with a mild, milky flavor up front and a texture that is both flaky and buttery.
|Speck alto adige
The Country Ham of Italy. Made up in the mountains in the north of the country, this ham is smoked and cured. Perfect for just eating on its own or for adding a rich porkiness and a bit of smoke to any pasta dish.
|Mieli Thun Honey
Andrea Paternoster’s grandfather started the business in 1921. 93 years later the family is still making and collecting some of the best monofloral honey in all of Italy. Ask for a taste and see why we agree.
|Sapore del Piave (Veneto)
This 15-16 month aged cow’s milk cheese is made in Trevisio in the Veneto. Full flavored, with a rich, creamy nuttiness and lots of cheese proteins.
Toketti di Pane Carasau are modern-day, bite-size snacks made from the famous flatbread which dates back centuries to the Arabic invasion of Sardinia. Sardinia, an island in the middle of the Mediterranean with over 1100 miles of unspoiled coastline and a multitude of sheep, is a unique place filled with much history and age-old traditions. Shepherds who followed their flocks needed sturdy bread which would not go bad; thus the famous Pane Carasau was born. Flat and crunchy cracker-like bread, it is still handmade today in the very same tradition by women who have passed down the recipe from generation to generation. – See more here.
This tangy, hard cheese is made from 100% sheep’s milk harvested in the countryside of Rome and produced nearby in our plant. Aged 10 months to 1 year and coated in black wax as per tradition, Fulvi® is never as hard or dry as a Pecorino Romano made in Sardinia. The richness of the whole milk produces a cheese that is less salty, thus allowing you to enjoy the rich flavor of the cheese. In Italy we eat this cheese; we do not just grate it. It grates larger so that it does not disappear in food, rather it creates a hearty flavor while enabling you to use less cheese. We, as the producers, guarantee the very best in quality. See more here.
Speck Alto Adige is a cured ham, lightly smoked and aged for 22 weeks. Its appearance, fragrance and flavor make it instantly recognizable as authentic Speck manufactured with a traditional processing method, passed down through generations and protected by the European Union. While only 2 producers are approved for the states, there are ways that the product may indeed be better. Forever Cheese works with this producer to age the ham 6 months instead of the traditional 90 days. – See more here.
Fresh mozzarella is as much of a staple here as anything we sell and we’re making hundreds of pounds of it every week by hand at the Deli, Creamery, and Roadhouse. All of it starts the same way it has for years: with super fresh curd from Bel Gioioso (“Joy-Oh-So”) in Green Bay, WI. There are dozens of ways that we put mozzarella to work around here, and many dozens more you can do at home with a modicum of effort and a maximal measure of deliciousness. Fresh mozzarella opens the imagination, I think. It’s like this milky white canvas on which one can “paint” pretty much any good flavor: add harissa or fresh herbs; put it in pasta sauces or on pizza; pair it with pesto at the Deli on the #55 (Gemini Rocks the House) sandwich. The number of good things you can do with fresh mozzarella is probably as close to culinarily infinite as one could imagine. The simplest, especially this time of year is just to slice it up on a plate along with some heirloom tomatoes, a few leaves of basil and really good olive oil drizzled on top. Buy a bunch this month and indulge in your own Mozzarella Mania.