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Aged Asiago

Asiago is a sharp cheese made from cow's milk in the Veneto region of Italy. It dates back to the 16th century.

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Crotonese

Crotonese is a cheese made from sheep's milk in the region of Calabria, particularly near the town of Crotone. It has a distinct flavor and is mild when eaten young. As it ages, Crotonese becomes stronger and more piquant.

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Grana Padano

Grana is any cheese that is hard with a grainy texture. Parmigiano-Reggiano is the best example of grana. Grana Padano is made in two regions of Italy: Lombardy and the Piedmont.

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Parmigiano-Reggiano

Parmigiano is a cheese made in huge wheels from cows milk and aged for at least one year. It is considered the finest grana cheese made in Italy, and it has been made since the 14th century. Parmigiano-Reggiano is made in the area around Parma and Reggia and dates back to the 17th century. Since 1955, Parmigiano-Reggiano has been a cheese of controlled origin, which ensures the continuation of the ancient method of cheesemaking. The government allows the cheese to be made year round, but stipulates it must be made in the morning and cannot contain any additives except rennet and salt. Only 2 and million wheels are made each year, and the very best is exported. Parmigiano-Reggiano is considered one of the finest and most versatile cheeses.

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Parmigiano-Reggiano (Red Cow)

Many cheese experts believe that the Parmigiano-Reggiano made from the milk of the Red Cows of Reggia is undoubtedly the very best. That particular cattle breed dates back to the Barbarian invasions and was an endangered species in the 1980s. The Red Cow cheese has a soft yellow color and is rich in flavor without being spicy even after 30 months of aging.

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Pecorino

Pecorino is a sharp hard cheese made from fresh ewes milk. Venda Ravioli offers five kinds of Pecorino. Pecorino-Romano is from the area around Rome, aged about eight months, and often simply called Romano. It is usually eaten as a table cheese and used for grating. Pecorino-Pepato is a peppered cheese, with black peppercorns throughout the cheese, made in Sicily. By law, Pecorino-Toscano must be made from ewes milk drawn between September and June and aged at least six months. It is known for its warm, sweet flavor and a flaky texture that never seems dry. It is suitable for shaving over pasta and salad dishes.

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Piave

Piave is a cheese from the DOC zone of the Veneto.

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Provolone cheese

Provolone is an aromatic cheese made from cow's milk, originally from southern Italy. Often described as sharp and spicy, Provolone often comes with a hard wax rind.