Our Italian cheese collection is a journey through centuries of tradition, guided by DOP/PDO (Protected Designation of Origin) rules. These strict standards ensure that every wheel—from the sharp, salty Pecorino Romano to the nutty, crystalline Parmigiano Reggiano—is crafted with care, using specific milk and aging techniques tied to its region. This commitment to place, milk, and time delivers the consistent, distinctive flavor that defines authentic Italian cheese.
This guide is your complete resource for finding the perfect Italian cheeses for home cooking and entertaining. You'll learn how to choose the right cheese, get expert tips on pairings, and discover smart storage tips to keep your selections fresh. When you're ready to shop, browse our curated Italian cheese collection for a taste of authentic flavor.
Flavor and texture: Bold, salty, savory. Firm with a dry, grate-able paste.
Best uses: Cacio e pepe, amatriciana, finishing soups, shaving over vegetables.
Buy it when: You want punchy salt and clean sheep’s-milk tang.
Flavor and texture: Nutty and savory with crunchy crystals from long aging.
Best uses: Grating over pasta and risotto, shaving onto salads, snacking with honey or aged balsamic.
Buy it when: You want deep, balanced umami and all-purpose versatility.
Flavor and texture: Smooth and gently savory. Slightly milder than Parmigiano, very easy to grate.
Best uses: Everyday grating, baking, breading mixes, creamy soups.
Buy it when: You want a reliable grating cheese for daily cooking.
Flavor and texture: Ranges from mild and sliceable to firm and sharp with age.
Best uses: Sandwiches, salads, pizza, snacking. Aged Asiago grates well.
Buy it when: You need a crowd-pleasing cheese for boards and recipes.
Flavor and texture: Clean, mellow flavor with a smooth slice. Melts evenly.
Best uses: Hot sandwiches, baked pasta, stuffed cutlets, antipasto platters.
Buy it when: You want dependable melt and a gentle dairy flavor.
Flavor and texture: Creamy blue with balanced spice. Styles range from dolce (sweeter, softer) to piccante (firmer, stronger).
Best uses: Sauces for gnocchi or short pasta, steak toppings, salads with pears or figs.
Buy it when: You want blue-cheese character that plays well with fruit, nuts, and grilled meats.
Flavor and texture: Firm, lightly salted ricotta that slices or grates.
Best uses: Salads, roasted vegetables, Sicilian-style pasta with tomatoes and eggplant.
Buy it when: You want clean, lightly salty dairy flavor without heaviness.
Whole wedges keep aroma and moisture better than tubs of pre-grated cheese. Grate right before serving and you’ll taste the difference. We do offer pre-grated cheese for convenience and those who need a larger amount.
Looking for a longer-lasting cheese for grating and eating?
Choose Pecorino. Sheep Milk Cheese comes from Italian pecora (sheep) the suffix -ino, meaning “of sheep.”
Pecorino is a hard, low-moisture, salt-cured cheese with a protective rind, so it holds its flavor and texture well when wrapped properly. It grates cleanly, shaves into thin ribbons, and a little goes a long way on pasta, soups, roasted vegetables, and salads.
Why Pecorino works so well
Low moisture and higher salt help it stay flavorful longer than softer styles.
Firm, dense paste makes for clean grating with minimal clumping.
Bold, savory taste means you can use less and still get a big result.
Great both ways: grate for cooking or slice for boards and snacks.
We slice from the wheel the day your order ships. The interior stays protected by the rind until the last moment, so you get fuller aroma, better texture, and a cleaner finish.
Wrap hard cheeses in cheese paper or parchment, then place in a loose bag or container.
For longer-term storage, press cling wrap directly onto the cut face to seal out air, then overwrap with paper or place in a container.
Keep cheese in a stable, moderately cool part of the fridge (the crisper works well).
Rewrap after each use to protect the cut face from drying and stray fridge aromas.
Bring cheese to room temperature before serving for best flavor.
Most cheese rinds are food-safe. Bloomy and washed rinds are typically eaten. Wax or cloth rinds should be removed. Hard natural rinds on cheeses like Parmigiano are technically edible but usually too tough to chew, so drop them into soups or sauces for extra flavor, then discard.
Those little crunchies are tyrosine crystals that form as proteins break down during aging. They are not salt, and they signal maturity and good texture in well-aged cheeses like Parmigiano Reggiano.
Milk: Pecorino Romano is sheep’s milk. Parmigiano Reggiano is cow’s milk.
Flavor: Pecorino is sharper and salt-forward. Parmigiano is nutty and savory.
Typical aging: Pecorino Romano is often around 5–12 months. Parmigiano Reggiano must age at least 12 months, with many wheels sold at 24 months or more.
Best use: Pecorino for punchy pasta sauces like cacio e pepe. Parmigiano for all-purpose grating and snacking.
Pairing cheese with other foods isn't just for fancy restaurants—it's about enhancing flavors to make every meal special. Here are some simple, delicious ideas for pairing your favorite Italian cheeses.
A bold, salty sheep's milk cheese that adds a sharp, savory kick. It's a key ingredient in many classic Roman dishes.
Known as the "King of Cheeses," Parmigiano Reggiano is a nutty, complex cow's milk cheese with a crystalline texture. It's incredibly versatile for both cooking and snacking.
Grana Padano is a milder, smoother alternative to Parmigiano Reggiano. It's an everyday grating cheese that melts beautifully.
Asiago can be mild and smooth or firm and sharp, depending on its age. This duality makes it a versatile cheese for a variety of uses.
Provolone has a clean, mellow flavor and a smooth, sliceable texture. It's a dependable melting cheese.
Gorgonzola is a rich, creamy blue cheese with a distinct spicy tang. Styles vary from sweet (dolce) to sharp (piccante).
Ricotta Salata is a firm, salty ricotta cheese that is pressed and aged. It's not creamy like fresh ricotta but is perfect for crumbling or slicing.
Ready to shop
Discover the full range in our Italian cheese collection. Every wheel is handled with care so you get cheese that’s vibrant, true to tradition, and far better than anything that’s been sitting pre-cut in a super market.
