Caciocavallo is a typical cheese from southern Italy. Sweet or spicy, the strong flavour goes very well with lasagna, stuffed vegetables and savoury pies, but it can also be enjoyed along with bread or melted.
Provolone is a typical cheese of the Po Valley in Italy, it can be sweet or spicy and is a tasty addition both raw and cooked.
Ricotta is contained in many traditional Italian dishes: from stuffed pasta to Sicilian sweets, from ravioli to savory pies.
Fontina is a typical Aosta Valley cheese, a great protagonist of fondues and recipes with melted melted cheese.
Pecorino is a mature cheese used in many Italian dishes. It is a fundamental ingredient of carbonara and amatriciana.
Parmesan is one of Italy most loved exports, it’s used to top pasta, risotto and much, much more!
Mozzarella is an integral pizza topping, you can use it in in pasta, salads and in meatballs! It is a soft cheese that becomes stringy when heated.
Cream cheese is a light and soft cheese with a mild flavour.
Mascarpone is a soft Italian cheese with a creamy and rich flavour.
Cheddar is the UK’s favourite cheese meaning there are hundreds of different varieties to choose from!
Gruyere is a rich and creamy Swiss cheese. It is great in fondues, tarts and quiches.