This style of cheese is perhaps one of the most ancient in all of Piemonte. The Rosso family has been making cheese since 1894. Similar to Castelmagno, this is a semifirm cheese with a very unique, almost flaky texture.
The original Fontina produced in the Italian Alps is a semisoft unpasteurized cow's milk cheese aged about 3 months. Its label shows the 'Consorzio Producttori Fontina' which guarantees its unparalleled quality.
A DOP cow's milk cheese from Minorca in the Balearic Islands, Mahon has been made since Roman times. Pale yellow in color with numerous eyes in the cheese, this four-month-aged cheese has a characteristic orange rind.
This exotic semisoft cow's milk cheese has been aged in ashes to preserve it, as per Venetian farmers' tradition. Sergio jazzed up the ashes, which include nutmeg, cloves, anise, cinnamon, licorice, and fennel, and aromatized it with truffle oil.