Look what the cheese fairy brought us!

Today's new arrivals are all Italian - and include the exquisite Bufala mozzarella from Campania that so many of you have been waiting for! The cheese cooler is stocked with deliciousness from not only Italy, but also France, Holland, Switzerland, Greece, Bulgaria, Spain, England, Scotland and the US. Almost all of our cheeses are cut in 8 oz portions  

Pomella Bufala Mozzarella (13.99) The history of Mozzarella is linked to that of the water buffalo. Nobody really knows exactly when the first water buffaloes came to Italy, but one account claims that it was in the year 596 AD when they were brought across the Mediterranean. This oft-copied but never duplicated gem is a fresh, drawn-curd cheese made from buffalo's milk. Most people don't know what water buffalo milk tastes like, but upon the first bite it is unmistakable that this legendary cheese is made from an unfamiliar milk. It is porcelain-white in color, spherical in shape, and has a very thin, glossy, edible rind. Mozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Campania in southern Italy. If you've never had the real Mozzarella before, it's definitely time you tasted this sublime delicacy.

Toma Piedmontese DOP (10.99) dates back to Roman times, but did not become identified by its name until the 11th century. The name appears to have come from the old French word "tumer," meaning to fall or to turn. To us, Toma means the cheese is a product of several herds from the same region and implies it is made by a cheese making specialist rather than a farmer with a surplus of milk who might not be adept at cheese making. Like the Tommes of Savoie, each Alpine Valley produces its own distinctive version of Toma. Made in the Aosta Valley and Piedmont, they strain the unpasteurized milk and then rennet is added. The curds are broken up and drained, then placed in molds. They are often dried for a couple of days under a layer of mountain grasses to give them additional flavor. Toma is cheese surface ripened, meaning it ripens from the rind inward. This simple mountain cheese has a thin rind with a custard-like interior with small pores and a gentle sweet-sour nature. Toma is a perfect table cheese but can also be used for cooking. It begs to be paired with a big Piemontese red  

Blu del Moncenisio (11.99)hails from a charming village in the Province of Turin, in the area of the Moncenisio Pass in Val di Susa, near the French border of Italy. This Piedmontese cheese is an Italian classic. Aged for approximately four months, this blue is dense and moist with a spicy finish. This is a great dessert cheese, served with Muscat or Sauternes. Blu del Moncenisio is also fantastic complemented with a spicy chutney. 

Referred to as the most important Piedmontese cheese, Castelmagno (13.99) takes its name from the town of Castelmagno, where it has been produced since ancient times. Castelmagno is made of pasteurized, partially-skimmed cow's milk blended with a small amount of sheep's milk and goat's milk. It has a peculiar flavor that derives from a particular kind of grass (called "evax") that is native to the pastures of Cuneo, the sole province of its production. Castelmagno has a hard, brown rind cloaking a medium-hard interior of pearly white color. Often times, edible blue-green veins can be found in the cheese, giving those sections a sharper flavor. It is aged for up to six months in natural mountain grottos. Overall, its flavor is quite savory with a mouth-watering, gentle saltiness. A rare cheese indeed - only 6,000 wheels are produced each year and perhaps less than 200 of those are imported to the US 

Explore the amazing scents and flavor of Boschetto (16.99) It's base is a sweet, tender and mild cheese made from a careful blend of sheep's milk and cow's milk. Mixed throughout are shavings of rare, white truffle that transform the cheese into an addictive delicacy. Il Forteto‘s master cheese-maker has unveiled a harmony between the pronounced, earthy tones of rare white truffles and blended-milk cheese.


Kristian Denis