Artisanal cheese varies with the seasons.
Thus, the beauty of artisan cheese.
With that in mind, not every cheese listed will be available.
Buttery, creamy, feathery, fresh, grassy tang. A semi-soft cheese that is traditionally served on the day it's made, but may be kept in the brine for up to a week.
Delicate fresh cheese, creamy white, slightly sweet and nutty.
Caciocavallo "cheese on horseback"
Similar in taste to the aged provolone cheese. Aged from 2 months to 2 years, this cheese is mild, slightly salty, and tangier when aged longer.
Simple, soft and mild aged between 1 and 6 months.
Aged only a short period, this gourd-shaped cheese is mild and slightly sweet. Scamorza can be substituted for mozzarella
in most dishes and, melts easier.
Primo Sale "first salt"
Very young cheese, removed from molds after first salting, bright milk flavor.