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   Home > ITALY (PIEMONTE) (13) Page 1 | 2 | 3 | 4  
 
Bra Duro DOP 1/20# (640Wx480H) - A long time staple of the Italian Alpine diet, this cow's milk cheese comes from the areas of Cuneo and Turin. We are importing the more popular Name: Bra Duro DOP 1/20#

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Cappello del Mago (640Wx480H) - Cappello del Mago is an artisan goat Toma Brusca produced by Gianluca and family in the town of Fobello, 1100 meters above sea level in Piedmont, Italy. Each cheese this family makes is a work of art. Cappello del Mago is a slightly crumbly, creamy and full-flavored goat cheese that has the right balance of flavor and acidity. It is an approximate 1 pound wheel that is shaped like a drum and has a natural mold rind with plenty of healthy yellow mold. Each wheel is lovingly wrapped in straw and brown paper and finished off with sealing wax. A jewel to be discovered. Cappello del Mago won top prize for goat cheese in the Valsesina and the Piedmont region in 2008. Name: Cappello del Mago

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Cappuccetto Rosso 4/10oz. (263Wx324H) - This cheese is produced at an altitude of 1100 meters in the heart of Alta Valsesia National Park in Piemonte. Produced exclusively with raw cow's milk from 20 local farmers, each owning just a few cows, Cappuccetto Rosso is handmade according to an ancient recipe that uses natural fermentation. The noble molds that grow on each of these cheeses are indicative of its exceptional quality and craftmanship. Each piece spends 60 days adorned by the bark of the red fir tree, which imparts the intriguing combination of intense, decisive flavors, with a subtle earthy finish. Seasonal. Exclusive to Forever Cheese. 4/10 oz. (preorder) Name: Cappuccetto Rosso 4/10oz.

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Castelrosso 2/7# (372Wx229H) - This style cheese is perhaps one of the most ancient in all of Piemonte, and the Rosso family has been making cheese since 1894. Similar to Castelmagno, this is a semi-firm cheese with a very unique, almost flaky texture. It is almost dense when you bite into it. Castelrosso is made with milk from the red cow, which is high in acid, and perfect for this type of cheese. Produced through lactic fermentation, the cheese ages from the outside in. Aged for about 3 months. Packed in micro perforated plastic. 2/7# Name: Castelrosso 2/7#

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