Nocetto di Capra (Italy)
A soft-ripened goat cheese from Lombardy, Italy. Ambrogio uses milk from Orobica goats, which are indigenous to Bergamo. The cheese is sweet, well balanced and like velvet on your tongue.
Toma della Rocca (Italy)
A creamy, mouth-filling blend of cow’s, goat’s and sheep’s milks, hailing from the Alta Langa region of Piemonte, Italy, where soft mixed-milk cheeses are the norm. Aged about 8-10 days, it has a bit of runniness under a thin rind with a thick, chalky, slightly sour core. It’s luscious creaminess has hints of saltiness and a lemon finish.
Lou Bergier Pichin (Italy) 
60-day aged raw milk Toma produced with thistle flower that grows wild on the mountainside. The name– literally “man of the hut” - pays tribute to Nonno Mango, the grandfather of Fiandino. The cheese has a delicate aroma with a full flavored creaminess.
60-day aged raw milk Toma produced with thistle flower that grows wild on the mountainside. The name– literally “man of the hut” - pays tribute to Nonno Mango, the grandfather of Fiandino. The cheese has a delicate aroma with a full flavored creaminess.
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