Cheese

Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture.

The Sini Family began making Cacio de Roma more than thirty years agon on a small dairy farm in the countryside of Rome. Second generation master cheesemaker Domenico Sini uses same-day sheep's milk collected from local shepherds to produce Cacio de Roma in the same way as did his forefathers.

In the late 1980's Italy began looking for new cheeses to enjoy besides the classics like Cacio de Roma that it had known. Domenico Sini created a new look with ridged, basket shaped cheese produced with same-day milk collected from local shepherds. He varied the idea of the classic caciotta by adding whole black peppercorns.

Castelmagno D.O.P. Semifirm half fat Red Cow milk is a Gourmet Italian Cheese that comes from the name of a famous sanctuary dedicated to Saint Magnus, a Roman soldier.