Pecorino Romano by Zerto - Pound Cut (1 pound) by igourmet

Pecorino Romano by Zerto - Pound Cut (1 pound) by igourmet Review

Pecorino Romano by Zerto - Pound Cut (1 pound) by igourmet

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Pecorino Romano by Zerto - Pound Cut (1 pound) by igourmet Feature

• Grating cheese with a bite
• Excellent over pasta, rice or steamed vegetables
• Original wheel is over 60 pounds!
• Made from pure sheep's milk
• Imported from Sardinia, Italy

Pecorino Romano is Italy's oldest cheese, dating back to ancient Roman times. This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant.

Romano is an integral part of many southern Italian dishes, especially those that include pasta, tomatoes, potatoes, and other vegetables. A bit drier and saltier than northern Italian "Grana" cheeses (Parmigiano Reggiano and Grana Padano), this cheese is excellent grated over pasta dishes but is not recommended as an eating cheese. For an eating Romano, please try our Pecorino Romano Genuino, which is still made in Lazio, the region surounding Rome.

• Made from pasteurized sheep's milk.
• Whole form is 45 lbs.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

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Vella Special Select Dry Monterey Jack (8 ounce) by igourmet

Vella Special Select Dry Monterey Jack (8 ounce) by igourmet Review

Vella Special Select Dry Monterey Jack (8 ounce) by igourmet

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Vella Special Select Dry Monterey Jack (8 ounce) by igourmet Feature

• Since 1931 one of the USA's great cheeses
• Rich and nutty in flavor
• Rind rubbed with a mixture of cocoa and spices
• Hard enough to grate
• Made in the USA from pasteurized milk

Vella Cheese is an old timer in the world of making great American cheeses. Tom Vella began making cheese in 1931 in the Sonoma Valley of California. The company is now run by his son, Ig Vella, and is famous for its Jack cheeses. Jack cheese was created in the Gold Rush Days in Monterey, California by a Scotsman, named David Jacks. This Special Select Jack has all the same characteristics as Vella's regular Dry Jack, with its hard, pale yellow interior and sweet, nutty flavor. It is aged for a full year (as opposed to seven months) to develop an even harder texture and more intense flavor, making it similar to a Parmigiano Reggiano. This cheese goes well with fruit and wine and is excellent shaved over pasta.

• Made from cultured cow's milk.
• Suitable for vegetarians
• Photo depicts whole 8 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.






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Extra Aged Mimolette (8 ounce) by igourmet

Extra Aged Mimolette (8 ounce) by igourmet Review

Extra Aged Mimolette (8 ounce) by igourmet

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Extra Aged Mimolette (8 ounce) by igourmet Feature

• A favorite among children, Mimolette has a sweet flavor
• The aged variety is hard and almost gratable
• Serve with a light-bodied red wine
• Made from pasteurized milk
• Imported from France

French Mimolette, also called "Boule de Lille," dates back to the reign of Louis XIV, who prohibited the import of Dutch cheeses into France. The residents of Flanders had strong cultural ties to Holland and dearly loved the banished Dutch specialties. Their alternatives were to either smuggle in contraband cheeses or produce their own.

Thus, Mimolette was born. Aged Mimolette is a hard cheese that has the same texture and spherical shape as Dutch Edam, but with a natural rind. It is produced in nine pound spheres containing a bright orange interior. Because of its hue, it is sometimes called "Halloween Cheese." It tastes gloriously sweet, yet uncommonly tame for a French cheese.

Aged Mimolette, popular throughout France, is a dense cheese, hard enough to be grated. Enjoy it chunked or served with a hearty bread and fruit.

• Made from unpasteurized cow's milk, aged for 12 months.
• Photo depicts whole 7 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.






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Matusc (8 ounce) by igourmet

Matusc (8 ounce) by igourmet Review

Matusc (8 ounce) by igourmet

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Matusc (8 ounce) by igourmet Feature

• Made from a blend of cow and goat's milk
• A delicate and soft cheese
• A versatile choice for a cheese platter
• Calls out for a crisp Pinot Grigio
• Imported from Lombardy, Italy

Matusc (ma TOOSK) is a cheese from the Valtellina region of Lombardy. Situated across the Swiss border from the famous ski resort St. Moritz, the Valtellina has its own renowned ski mountains that tower above rural cultures that live in the valleys below. Matusc is one of their most interesting cheeses, as it is made from a blend of cow and goat's milk. Delicate and soft, Matusc is slightly "goaty" (in a good way) and calls out for a crisp Pinot Grigio. Judging from the crust, one might expect a tough mountain cheese, but on the inside, the paste is soft, smooth and even-textured. Take a bite and feel the tender cheese stretch a bit, and then break to release a whole palate's worth of elegant aromas. While there is a distinct tanginess of goat, Matusc is not at all barnyardy. The gentle cow's milk tempers the blend, making it a versatile choice for a cheese platter, a snack or shaved over a crunchy salad of fennel and orange segments.

• Made from pasteurized cow and goat's milk.
• Whole form of cheese is 5 lbs.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.






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San Pietro with Beeswax by Perenzin (8 ounce) by igourmet

San Pietro with Beeswax by Perenzin (8 ounce) by igourmet Review

San Pietro with Beeswax by Perenzin (8 ounce) by igourmet

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San Pietro with Beeswax by Perenzin (8 ounce) by igourmet Feature

• An artisan organic cow's milk cheese whose rind is coated in beeswax
• Semi-hard in texture
• Has a slightly tangy, natural flavor
• Imported from Italy
• The cheese has aromas and flavors of beeswax and honey, with hints of vanilla

The Perenzin family has been making traditional cheeses for 4 generations. Their winning tradition began when they earned a gold medal at the Brussels "Salon des Arts Ménagers" in 1933, and the medals have kept on coming ever since. All of their cheeses are handcrafted and all production is supervised directly by Carlo Piccoli, a seasoned professional with twenty years of cheesemaking experience.

San Pietro is a cheese typified by a semi-hard, compact interior of pale straw yellow color, with evenly distributed eyes of uniform size. A maturing period of at least sixty days is required in order to obtain its soft and delicate flavor. The rind is coated in beeswax early in the production, keeping much of its natural aroma from escaping. This coverage also gives the cheese aromas and flavors of beeswax and honey, with hints of vanilla and an unusual (for an aged cheese) mellow texture. The result is a persistent, round and elegant taste.

• Made from pasteurized cow's milk.
• Photo depicts half of 13 lb. wheel.
• We cut and wrap this item by the half pound.
• Please contact us if you would like to purchase the whole form.

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Mainland Superior Two Year Aged New Zealand Cheddar (8 ounce) by igourmet

Mainland Superior Two Year Aged New Zealand Cheddar (8 ounce) by igourmet Review

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Mainland Superior Two Year Aged New Zealand Cheddar (8 ounce) by igourmet Feature

• Imported from New Zealand
• Pair with a robust Zinfandel, ale, port or bold red wine
• Great for snacking or sandwiches
• Made from pasteurized cow's milk
• Makes a wonderful hostess gift or addition to any gift basket

Cheese is a product of its environment. In New Zealand, rich fertile valleys watered by pure mountain streams and soft, gentle rain create endless grazing pastures of lush, sweet green grass year round. This, plus a cool temperate climate ideal for the slow natural aging of the finest cheddar cheese, gives Mainland its unique and distinctive flavor.

Hand selected by Mainland's Cheese Masters and set aside to age naturally for 24 months, this cheddar has strong piquant flavors with a hint of cream in the finish and a crumbly texture which can only be achieved with the finest of cheddars. Pair it with a dark ale, Port or red wine, served on the deck in the summer or in front of the fire when it's cold outside.

• Made from pasteurized cow's milk.
• Photo depicts whole 44 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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Parmigiano Reggiano Vacche Rosse - Pound Cut (1 pound) by igourmet

Parmigiano Reggiano Vacche Rosse - Pound Cut (1 pound) by igourmet Review

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Parmigiano Reggiano Vacche Rosse - Pound Cut (1 pound) by igourmet Feature

• Imported from Italy
• Hard cheese perfect for antipasti platter
• Serve with strong red wine
• ged for at least 30 months
• Nutty, fruity flavors

Up until the post WWII era, the Reggiana was the main breed of cow in the province of Reggio Emilia. A beautiful beast, this unique cow has a striking red coat. During recent times, these red cows were replaced by more typical, and more productive, black and white cows. Sadly, by the late 1980's, only a few red cows remained. However, during the last few years, the breed has been reinvigorated and is now being used for the production of small quantities of special Parmigiano Reggiano. Fanticini produces small quantities of "Vacche Rosse" in their family dairy in Villa Sabbione (near Reggio Emilia), using milk from the Raggio Cigarini Farm. This "Red Cow" variety tastes like the Parmigiano Reggiano of yesteryear. The milk of the red cows is characterized by a higher butterfat content and contains more proteins. This combination allows for the production of a cheese that is better suited for a longer period of aging, requiring a minimum of 30 months. Compared to the 24 month aging period of most other Parmigiano Reggianos, that is quite a difference. Its unique nutty, fruity, grassy flavor is richer than most Reggianos and its texture is somehow more creamy, even though it is aged for a much longer time. Reserve it for the most special dishes, or eat it like the Italians do - chunked and drizzled with thick, expensive Balsamico.

• Made from 100% all natural, grass fed, unpasteurized cow's milk.
• Photo depicts whole 80 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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Piave DOP (8 ounce) by igourmet

Piave DOP (8 ounce) by igourmet Review

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Piave DOP (8 ounce) by igourmet Feature

• Fast becoming a household name
• Traditionally served shredded over polenta
• Pair with any medium-bodied, low-acidity wine
• Made from pasteurized milk
• Imported from Italy

Piave cheese is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Belluno, Italy. A winding course brings the river toward the bottom of the valley until it reaches the plain at the foot of the prealpi venete mountains in the province of Treviso. Piave cheese is born from the cheese making traditions of the land surrounding the ancient river, in which the curd is cooked and the cheese is aged until it is hard. The area surrounding the river is also where the milk is collected to produce Piave. The cheese has an intense, full-bodied flavor that increases with age and makes this cheese absolutely unique. This Piave variety is Mezzano, which means it is aged for six months. We also offer a Vecchio variety which is aged for one year.

• Made from pasteurized cow's milk.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole 14 lb. form.

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Asiago d'Allevo Oro del Tempo - Pound Cut (1 pound) by igourmet

Asiago d'Allevo Oro del Tempo - Pound Cut (1 pound) by igourmet Review

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Asiago d'Allevo Oro del Tempo - Pound Cut (1 pound) by igourmet Feature

• Imported from Italy
• Rich, creamy body and cultured, butterscotch flavor
• Pairs well with Pinot Grigio
• Perfect for eating or grating
• A wonderful addition to your cheese platter at your next gathering

This reserve stock, slow-ripened Asiago is aged for a full year as opposed to regular Asiago d'Allevo's six month span. As a result of the additional maturation, this cheese takes on a distinct but pleasant sharpness with hints of butterscotch. Its texture is firm enough to grate, yet allows it to be served as a delicious table cheese as well. We recommend this cheese as part of a traditional northern Italian meal, grated over risotto, polenta, or pasta.

• Made from unpasteurized cow's milk.
• Photo depicts whole 20 lb. form of cheese.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

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Abbaye de Belloc (8 ounce) by igourmet

Abbaye de Belloc (8 ounce) by igourmet Review

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Abbaye de Belloc (8 ounce) by igourmet Feature

• Imported from France
• Made from unpasteurized sheep's milk
• Made by Monks of the Benedictine Monastery
• Aged for six months and lends a creamy, sweet taste to each bite
• Makes a wonderful hostess gift or addition to any gift basket

We're happy to bring you this cheese from the Pays Basque region of Aquitaine (French Pyrenees). Its milk comes from red-nosed Manech ewes raised on farms adjacent to the Abbaye de Notre Dame de Belloc. The Abbey has profited from milder climates and the rise of pastoral civilizations. Monks of this Benedictine Monastery continue to teach the art of cheese-making to local shepherds. Its rind is naturally gray with patches of red, orange, and yellow. This cheese has a fine, closed texture and is is rich with butter-fat. The lingering flavor, like caramelized brown sugar, is the result of six months of maturation.

• Made from unpasteurized sheep's milk.
• Photo depicts whole 10 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet

Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet Review

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Pecorino Romano Genuino - Pound Cut (1 pound) by igourmet Feature

• Imported from Italy
• Fine addition to salads, antipasta platters, accents to finished dishes
• Serve with bold red wines
• Made with sheep's milk
• Dry, hard and perfect to grate

Pecorino denotes sheep's milk in Italian, and Pecorino Romano is one of the oldest and most versatile of these cheeses. Whereas Reggiano and Grana are the favored grating cheese of Northern Italy, Pecorino Romano dominates the southern portion of the country. The original production area of Pecorino Romano is Lazio, the section of Italy that surrounds Rome. The term "Genuino" can only be applied to Romano that is made in Lazio. This special Romano, made from milk taken from a dedicated herd of sheep that live just outside the city of Rome, has a grainy, crumbly texture that is much more flavorful than inferior varieties. A little goes a long way. We enjoy it grated into soups, salads, pastas and gratin casseroles. Sprinkle it over fresh vegetables to add that extra zest.

Don't buy Pecorino Romano pre-grated. As a distinguished cheese pundit remarked, "God didn't make cheese in shakers and it was not born grated". We recommend "grate as you go" because flavor is rapidly lost in powdered form. Tightly rewrap the remaining cheese and store in your refrigerator.

• Made from unpasteurized sheep's milk.
• Photo depicts half of a 60 lb. wheel.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

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San Joaquin Gold (8 ounce) by igourmet

San Joaquin Gold (8 ounce) by igourmet Review

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San Joaquin Gold (8 ounce) by igourmet Feature

• An artisan cheese from California
• Blends characteristics of Cheddar and Parmigiano Reggiano
• A hard cheese that is best for snacking
• Try shredding atop chili or stew
• Made from local unpasteurized milk

This is a new artisan cheese made by Fiscalini Farms of Modesto, California. It is semi-hard with a natural rind and a sweet, salty, buttery taste. The uniqueness of San Joaquin Gold impressed us in both its flavor and texture. Made from unpasteurized milk from Fiscalini's own herd of 1400 Holstein cows, it is a wonderful cheese for snacking, but can also be used as a topping for soups or salads. In addition, it grates well and melts easliy. Use it on hot or cold sandwiches or as a Caesar salad garnish.

• Made from unpasteurized cow's milk.
• Whole form of cheese is 28 lbs.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.






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Parmigiano Reggiano Top Grade - 1/8 Wheel (10 pound) by igourmet

Parmigiano Reggiano Top Grade - 1/8 Wheel (10 pound) by igourmet Review

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Parmigiano Reggiano Top Grade - 1/8 Wheel (10 pound) by igourmet Feature

• Imported from Italy
• Made from unpasteurized cow's milk
• Aged for 18-20 months for maximum flavor and finsish
• A perfect addition to any cheese board or party platter at your next gatherint
• Pairs well with bold red wine, fabulous for antiapasti or to add grate over any dish to add that little something extra

The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of as purely a grating cheese. The rest

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BellaVitano Gold by Sartori (8 ounce) by igourmet

BellaVitano Gold by Sartori (8 ounce) by igourmet Review

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A Sartori-family original, this rich, creamy cheese with its nutty, fruity flavor is also - in all modesty - a celebrated gold-medal winner. Inspired by traditional, Italian farmstead cheese, BellaVitano Gold begins in the mouth like a premium Parmesan and finishes in award-winning style with hints of melted butter. This is where Sartori's artisan cheesemaking first began to shine. Sartori is a fourth-generation family owned and operated Wisconsin company in the great American tradition.

• Made from pasteurized cow's milk.
• Photo depicts whole 20 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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Asiago d'Allevo Oro del Tempo (8 ounce) by igourmet

Asiago d'Allevo Oro del Tempo (8 ounce) by igourmet Review

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Asiago d'Allevo Oro del Tempo (8 ounce) by igourmet Feature

• Imported from Italy
• Rich, creamy body and cultured, butterscotch flavor
• Pairs well with Pinot Grigio
• Perfect for eating or grating
• A wonderful addition to your cheese platter at your next gathering

This reserve stock, slow-ripened Asiago is aged for a full year as opposed to regular Asiago d'Allevo's six month span. As a result of the additional maturation, this cheese takes on a distinct but pleasant sharpness with hints of butterscotch. Its texture is firm enough to grate, yet allows it to be served as a delicious table cheese as well. We recommend this cheese as part of a traditional northern Italian meal, grated over risotto, polenta, or pasta.

• Made from unpasteurized cow's milk.
• Photo depicts whole 20 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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Pecorino Romano by Zerto (8 ounce) by igourmet

Pecorino Romano by Zerto (8 ounce) by igourmet Review

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Pecorino Romano by Zerto (8 ounce) by igourmet Feature

• Imported from Italy
• Italy's oldest cheese, dating back to ancient Roman times
• Made from pasteurized sheep's milk
• Typically aged for one year and used as a grating cheese
• Excellent over pasta, rice or steamed vegetables

Pecorino Romano is Italy's oldest cheese, dating back to ancient Roman times. This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant.

Romano is an integral part of many southern Italian dishes, especially those that include pasta, tomatoes, potatoes, and other vegetables. A bit drier and saltier than northern Italian "Grana" cheeses (Parmigiano Reggiano and Grana Padano), this cheese is excellent grated over pasta dishes but is not recommended as an eating cheese. For an eating Romano, please try our Pecorino Romano Genuino by Lopez, which is still made in Lazio, the region surounding Rome.

• Made from pasteurized sheep's milk.
• Whole form is 45 lbs.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

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Piave - Pound Cut (1 pound) by igourmet

Piave - Pound Cut (1 pound) by igourmet Review

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Piave - Pound Cut (1 pound) by igourmet Feature

• Fast becoming a household name
• Traditionally served shredded over polenta
• Pair with any medium-bodied, low-acidity wine
• Made from pasteurized milk
• Imported from Italy

Piave cheese is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Belluno, Italy. A winding course brings the river toward the bottom of the valley until it reaches the plain at the foot of the prealpi venete mountains in the province of Treviso. Piave cheese is born from the cheese making traditions of the land surrounding the ancient river, in which the curd is cooked and the cheese is aged until it is hard. The area surrounding the river is also where the milk is collected to produce Piave. The cheese has an intense, full-bodied flavor that increases with age and makes this cheese absolutely unique. This Piave variety is Mezzano, which means it is aged for six months. We also offer a Vecchio variety which is aged for one year.

• Made from pasteurized cow's milk.
• Whole form of cheese is 14 lbs.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.






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