An Italian cheese classic, this aged hard cheese is perfect for grating over risotto and pasta.
A firm and buttery cheese from Lombary, similar to Fontina.
Mitica ages their wheels for at least 18 months, resulting in this rich, full-bodied Grana Padano.
A staple in every connoisseur's pantry, Parmigiano is as versatile as it is delicious. Shave into pastas or dip into an aged Aceto Balsamico.
A sharper, spicier version of the classic Provolone, this is aged for about 10 months to develop that robust flavor.
The classic fondue cheese from the Aosta Valley of France.
A creamier version of the supermarket aisle variety, this is milder and sweeter than other blue cheeses, perfect for the more sensitive palate.