A soft Pecorino cheese made with sheep milk, MonnaLisa Fiorita (meaning “flourish” or “flower”) is named for the edible flourishing rind of this type of cheese. This is part of a Piedmont tradition that makes a milder version of the Tuscan sheep’s milk white mold rind. For Fiorita, the rennet is added to the milk, after pasteurization. The resulting curd is cut into large pieces to help retain moisture and is transferred into forms, which are then hand-turned multiple times to induce the whey to exit. The forms are sprayed with an aqueous suspension of Penicillium camemberti which, during the short curing, contributes to the formation of a foamy layer of white. Under this white surface of silky white edible mold, there is a delicate sweet taste, balanced with the cheese’s soft texture.

Grana d’Oro’s Parmigiano Reggiano is made on the Catellani family’s single farm from their herd of 120 cows; they have been farming for over 80 years and are credited with bringing this breed back from extinction and forming the Vacche Rosse (Red Cow) Consorzio to protect its production. They make 4-5 wheels per day, and the cheese is aged an additional 12 months beyond the standard for regular Parmigiano Reggiano. The flavor is all the more complex and fabulous as a result. Tropical fruit flavors and a deep nuttiness shine through in this traditional rendition.

Parmigiano Reggiano made with brown cow (Bruna Alpina) milk isn’t too far a cry from its Red cow and Fresian brethren, but for true afficiandos the difference is palpable: a bit sweeter with a very delicate complexity. Valserena’s variation on the classic ingredient cheese deserves to be highlighted in a simple risotto or grated liberally over pasta.

Caseificio Rosola di Zocca’s Bianco Modenese (White Cow) Parmigiano Reggiano has a soft, straw-yellow color and a granular texture. The taste is rich and dense but full of subtlety. Its strength is offset by a well-balanced velvety butter feeling. The essences of the Appennine meadows offer intense and persistent aromas. Compared to other dairy breeds, Bianca Modenese stands out for its rusticity, longevity, fruitfulness, and docile temperament.

This is a handcrafted cheese made from the exceptional and pure raw milk from Finca Pascualete’s own flock of Extremadura Merino sheep. The name Retorta comes from this cheese’s shape, a rounded disc that resembles a cake (torta in Spanish); it has a thin rind that encases a soft, creamy center. Mini Retorta is made with vegetable rennet using cardoon, a thistle that grows freely throughout the estate. The flavor is delicate and herbal, with a distinctive and persistent tang. It has hints of pistils of the wild thistle used in the curdling process. The consistency is like pudding; dig in with a spoon!