For our December artisan cheese selection, we wanted to take it back to our roots and bring you an all-Italian, all-organic roster of cheeses. We worked closely with Pondini, an importer based right here in New Jersey who specializes in sourcing organic cheeses, oils and vinegars from Italy. Come in and taste them all!
Formagella di Montagna
Cow Milk, Raw ($26/lb)
Perhaps my favorite of this month’s selection, Formagella is a subtle crowd-pleaser. A cave-aged, semi-firm cheese with a pretty natural rind, its flavor is mild at first, but quickly opens up to deliver dominant notes of butter and mushrooms. This is an eminently meltable, very snack-able, all-day, every day kind of cheese that will be enjoyed by adults and younger folk alike!
Fattoria Lischeto, Tuscany
Sheep Milk, Raw ($32/lb)
I couldn’t put together an Italian cheese selection without a Pecorino, and this one is a great example of a classic Tuscan aged Pecorino. While overall less aggressive than a Pecorino Romano, Gessato still maintains the slightly meaty flavor note characteristic of many sheep milk cheeses. Shave this onto pastas and salads, or enjoy as a table cheese with honey and pears!
Madame di Bufala
Quattro Portoni & CasArrigoni, Valtaleggio
Buffalo Milk, Pasteurized ($36/lb)
A very special addition to any holiday cheese board, Madame di Bufala is a Taleggio-style cheese made with water buffalo milk! Buffalo milk is richer, sweeter, and yet milder than the milk of cows or sheep, and cheeses made with their milk tend to be luscious and decadent. Madame di Bufala’s creamy and spreadable paste beautifully balances the funkier notes from its washed rind, making for a cheese we just can’t stop eating.