Region: Piedmont

This cheese is versatile and easy, not overly complex, but deceptively simple – it is the perfect snack that always leaves you reaching for more. A beautiful, natural, bloomed rind adorns this cheese and gives way to a pliant and elastic paste that is perfect for melting and munching! The flavors are simple, but evocative…

This spoonable blue comes in a convenient six pound wheel that is bursting with mouthwatering flavors. This cheese is the collective effort of a recently formed association of traditional cheesemakers from the Cuneo area. Each producer involved crafts this enticing blue cheese that is typical of the area according to traditional recipes and methods, to…

Rabbia’s Raschera DOP is perhaps the last of its kind, still crafted from raw milk and cave aged in the mountain for 9 months. For anyone who has had the privilege to travel to Piedmont, you have most likely experienced this beautiful bulbus rustic square cheese in the local cuisine – in the form of…

Primio Pascolo which translates to “first pasture” is an ode to Spring in Piedmonte. The cheese’s lively aromatics capture the succulent smells of a spring meadow. This raw cow’s milk, natural rind cheese is delicately tangy and vegetal, with a subtle but complex finish with hints of buttered popcorn and clover honey. The cheeses signature…

Pe’Delmunt means “foot of the mountain” and refers to the natural cave where this cheese undergoes a special maturation for 9 months. The resulting toma is an earthy delicacy: this highly fragrant cheese has a distinct aroma of dried grass, hay and damp earth, with a hint of fruitiness on the finish. The toothsome paste…

Granato (“garnet” in Italian) is a new unique red rice on the market, and Cascina Oschiena is only one of a few farms cultivating it. Granato is an aromatic whole-grain variety of rice with red grains and a delicate aroma. It is high in antioxidants, protein, fiber, and minerals. Granato’s health benefits, organoleptic properties, and…

Cravot de Barbera – nicknamed Ubriaco (“drunk” in Italian) – is an aged goat’s milk cheese aromatized and matured with Barbera D.O.C. red wine. The well-balanced and rich flavor is a testament to its skillful aging process – it is uniquely aged for two months in cellars, and then two months soaked in decadent and…

Granello di Capra is meticulously crafted following time- honored traditions. Its beautiful and rustic yellow-brown rind gives way to a distinguished paste with a medley of round flavors. As it matures, Granello di Capra transforms into a firm cheese while maintaining its creamy and refined undertones. Granello boasts the following tasting notes: rich caramel, toasty…

Toma di Capra showcases Italy’s beloved cheese-making traditions. Paje puts a slight twist on the popular table cheese Toma by using pure goat’s milk. Its natural gray-brown rind gives way to a creamy and pristine paste. Due to its minimal 40 to 60-day maturation, the texture is smooth and elastic, while retaining firmness. This cheese…

Selenio (coloquially meaning “soft soul” in Italian) is one of the oldest small round variety of rice grown in Italy. It has a crystalline grain with no pearl. Selenio’s lower amylose content makes it sticky, so it is perfect for arancini, sushi, fusion dishes, puddings, and other desserts. It also has a lower glycemic index…