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Imported Italian Cheeses

http://218.cmsintelligence.com/files/PecorinoRustico.pngPecorino Rustico Aged in a Cave

100% sheep milk aged buried in earth caves for 120 days.This cheese matures in an oxygen-deprived environment. Therefore, taste and structure are modified by the good bacteria present in the cave and the hey surrounding the cheese.

http://218.cmsintelligence.com/files/PecorinoDiNorcia.pngPecorino di Norcia

Pecorino di Norcia is produced the whole milk of ewes, from January to August in the areas of Norcia, Cascia, Preci, Poggiodomo, Monteleone di Spoleto. The cheese has a yellowish rind and a yellowish-white interior. It has a spicy flavour which reduces as it matures. The cylindrical cheese has a diameter of 15-24 cm, a height of 8.14 cm and it is allowed to mature for 4-6 months. It is available in caseificio (dairy) or pastore (lit. shepherd) versions.

http://218.cmsintelligence.com/files/ParmigianoReggianoVaccheRosse.pngParmigiano Reggiano "Vacche Rosse" (Red Cow Milk) Aged 3 yr. Organic

The real Parmigiano Reggiano! Produced with the milk of the ancient breed Vacche Rosse from Reggio Emilia.This milk is processed in purity and the feeding of the cows is strictly controlled by the regulations valid for the production of the "King of Cheeses".


Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread.


http://218.cmsintelligence.com/files/BuffaloMozzarella.pngBuffalo Mozzarella

Buffalo mozzarella (Italian: mozzarella di bufala) is a mozzarella made from the milk of the domestic water buffalo.Buffalo mozzarella from Campania bears the "Mozzarella di Bufala Campana" trademark. In 1993, it was granted Denominazione di origine controllata (DOC) status.



Burrata is a typical product of the Murgie in Puglia, a region in the south of Italy. It is produced from cow's milk, rennet and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and sugar. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian.mozzarella is a snowy-white, delicate fresh cheese with a slightly fibrous consistency resulting from the multitudinous layers from which it is comprised.

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