Every Taste Value just $11.99 per pound (regular price $15.99).

The Italians are horrified by our usage of this, the world's most famous hard cheese. Here in the States, it is thought of as purely a grating cheese. The rest of the world savours Parmigiano Reggiano as a delicious, full-flavored eating cheese.

It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time (aged from 18 to 20 months). What you see today is just what the knights, serfs, saints and kings of old ate!

America's Test Kitchen and Cook's Illustrated have both voted igourmet.com's Parmigiano Reggiano #1 in their quest to find the best Parmesan in America today. "We preferred the igourmet regular and Vacche Rosse Parmigiano-Reggiano by a landslide, ranking them significantly higher than the other cheeses for complexity of flavor and appealing texture. And when we tasted the regular Parmigiano from igourmet against our supermarket cheeses, it was an easy winner."

• Made from unpasteurized cow's milk.
• Photo depicts whole 80 lb. form of cheese.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

This young version of Grana Padano has a distinctly sweeter, fruitier flavor than the traditional Oro Del Tempo. This sweetness makes it the perfect table cheese to serve with fruit or fresh bread, or drizzled with honey or an aged balsamic. For a luscious treat, lightly warm this cheese and serve over a salad of mixed greens, grilled radicchio, and a splash of vincotto. The richness of the Grana Padano Fresco will temper the bitterness of the radicchio, while the vincotto's depth brings the dish together.

Every Taste Value just $10.99 per pound (regular price $13.99).

Stravecchio Oro del Tempo is a superior, 22-month aged Grana Padano produced by Agriform near Venice. This masterpiece compares beautifully with its better-known cousin Parmigiano Reggiano. The flavor of Stravecchio is intense and complex, with fruity overtones that evoke pineapple or strawberry, depending on the season. Like all precious things, every Stravecchio cheese is one of a kind, and each wheel is branded with a unique serial number. Agriform tests the quality of each wheel of Stravecchio every week until the twentieth month of aging. The end result of this rigorous testing process is that only the cheeses that deserve to become prime Grana Padano Stravecchio are stamped with the certificate of origin and guarantee.

• Made from unpasteurized cow's milk.
• Wheel is 80 lb. form of cheese.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

Pecorino Romano is Italy's oldest cheese, dating back to ancient Roman times. This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant.

Romano is an integral part of many southern Italian dishes, especially those that include pasta, tomatoes, potatoes, and other vegetables. A bit drier and saltier than northern Italian "Grana" cheeses (Parmigiano Reggiano and Grana Padano), this cheese is excellent grated over pasta dishes but is not recommended as an eating cheese. For an eating Romano, please try our Pecorino Romano Genuino by Lopez, which is still made in Lazio, the region surounding Rome.

• Made from unpasteurized sheep's milk.
• Whole form is 45 lbs.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

Cheese from Argentina has been gaining attention as of late, due to Argentina's unique cultural upbringing. While the recipes used to form the cheese are descended from Western European settlers, the cheese itself shows off the beautiful and flavorful taste inherent in the milk from grass-fed cows. Following in this tradition is this parmesan imported from Argentina, which showcases the milk's unique terroir.

This hard table cheese has a salty, nutty, and slightly tangy flavor, due to its careful aging. Produced by the legendary cheese makers at Zerto, this cheese is enrobed in black wax once it has aged to its peak perfection. This seal keeps the cheese from continuing to age and lose moisture as it makes its way up the coast from South America. Somewhat crumbly, this cheese grates easily and is the perfect topping for pastas, soups, or hors d'oeuvres.

• Made from cow's milk.
• Photo depicts whole 15 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Pecorino Romano is Italy's oldest cheese, dating back to ancient Roman times. This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant.

Romano is an integral part of many southern Italian dishes, especially those that include pasta, tomatoes, potatoes, and other vegetables. A bit drier and saltier than northern Italian "Grana" cheeses (Parmigiano Reggiano and Grana Padano), this cheese is excellent grated over pasta dishes but is not recommended as an eating cheese. For an eating Romano, please try our Pecorino Romano Genuino by Lopez, which is still made in Lazio, the region surounding Rome.

• Made from pasteurized sheep's milk.
• Whole form is 45 lbs.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Because of Greece's less-than-fertile terrain, most of its cheeses are made from sheep's milk. Feta is, of course, the best-known Greek cheese, but fresh sheep's milk cheeses are common, as well. One of the most common of these ricotta-style cheeses is Myzithra. It has a much more interesting flavor and texture than most of the ricotta available in this country. The flavor is rather nutty, and the texture is cottony and drier than ricotta. This cheese works wonderfully in cooking, especially blended into pasta dishes. Our version of Myzithra is actually the pressed and dried version. It is similar to an Italian ricotta salata and is a popular grating cheese in Greece. The cheese is quite crumbly and salty, so a little bit can add a lot of flavor to your dishes.

• Made from pasteurized sheep's milk.
• Photo depicts whole 2 lb. form of cheese.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

In order to understand the subtle difference between Grana Padano and Parmigiano-Reggiano, you need to taste them side-by-side. That is why we have created this special offering, containing 1/2 pound of each. Enjoy them chunked and drizzled with thick Four-Leaf Balsamico, thinly sliced over caesar salad or carpaccio, or grated over soup or pasta. Each of these cheeses has a long, storied history and the two have been rivals for centuries. Let the debate continue!

• Two 1/2 lb. cuts included.

This item is not packaged as a gift. If you would like the gift packaged version of this item please click here.

Mannoni Pecorino Romano is produced in the Sardinia region of Italy. The taste is aromatic and pleasantly sharp. The sharpness depends on the period of maturation, which varies. Mannoni Pecorino is aged approximately 8 - 12 months.

Argentina is home to endless miles of grazing pastures, where pasture fed cows produce 5,100 million liters of milk per year.

During its 50 years of independence, Argentina became a new home to many Italian farmers, who migrated in order to earn extra money for their families during the off-season. Some chose to stay, but missed their precious Parmigiano Reggiano and began making it locally using traditional methods.

Reggianito means little Reggiano because the wheel has been reduced to 15 lbs. from the enormous 80 lb. drum the Italians produce. The Argentinian wheels are smaller because it was too difficult for oxen to move enormous wheels great distances. Reggianito is cured longer than any other South American hard cheese, resulting in a rich, bountiful flavor. This cheese is slightly saltier than its namesake, but the white crystals in the cheese are not salt grains; they are crystallized free amino acids, which give the cheese its lovely grainy texture. Reggianito is perfect for cooking or grating over pasta. If you like Parmigiano Reggiano, be sure to try the Argentinian version.

• Made from pasteurized cow's milk.
• Photo depicts whole 15 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

This unique cheese, sometimes called Glarner Schabzieger, has a mysterious green hue. This color is due the addition of clover. Not only does this herb add an interesting tint, it also gives the cheese a unique sharpness. Sap Sago is made to be a grating cheese and is not commonly eaten straight. It is excellent grated over steamed vegetables; especially cauliflower, broccoli or potatoes. In Switzerland, this conical cheese is often grated and blended with butter to create a piquant spread for bread or crackers.

• Photo depicts whole 4 oz. form of cheese.

This reserve stock, slow-ripened Asiago is aged for a full year as opposed to regular Asiago d'Allevo's six month span. As a result of the additional maturation, this cheese takes on a distinct but pleasant sharpness with hints of butterscotch. Its texture is firm enough to grate, yet allows it to be served as a delicious table cheese as well. We recommend this cheese as part of a traditional northern Italian meal, grated over risotto, polenta, or pasta.

• Made from unpasteurized cow's milk.
• Photo depicts whole 20 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Stravecchio Oro del Tempo is a superior, 22-month aged Grana Padano produced by Agriform near Venice. This masterpiece compares beautifully with its better-known cousin Parmigiano Reggiano. The flavor of Stravecchio is intense and complex, with fruity overtones that evoke pineapple or strawberry, depending on the season. Like all precious things, every Stravecchio cheese is one of a kind, and each wheel is branded with a unique serial number. Agriform tests the quality of each wheel of Stravecchio every week until the twentieth month of aging. The end result of this rigorous testing process is that only the cheeses that deserve to become prime Grana Padano Stravecchio are stamped with the certificate of origin and guarantee.

• Made from unpasteurized cow's milk.
• Wheel is 80 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Dairy Co-op Santa Rita consists of eight family farms located at Pompeano and Selva of Serramazzoni in the Modena Apennini Mountain. All of the farmers belonging to the Co-op have been applying the methods of biological agriculture and zootechnics for the last ten years. Proper tillage, scrupulous feeding, care and wellbeing for the cattle, and the refusal of any genetically modified nourishment are basic for the daily management of the farms. The eight farms in the Co-op are located within a few kilometers of each other, so when the milk is delivered to the Co-op, it is in the very best condition.

The milk from the evening is left to rest overnight in containers, letting the cream come to the surface in a natural way. This milk is partially skimmed in the morning and then mixed with the morning's whole milk. Only milk and rennet of organic origin are mixed in large copper kettles from which, after heating and coagulation, the wheels will be made. Every day, 10 wheels of Parmigiano Reggiano are made. For a kilo of Parmigiano Reggiano to be made, 17 liters of milk will be used. The cheese is immersed in brine for 21 days, then turned, cleaned and seasoned for 24 months.

We had the good fortune to sample this cheese at the SANA in Bologna. We were bowled over by the incredible sweet, floral, fruity fragrance and the rich, pure flavor. Clearly, the additional work needed to achieve an organic product, the small scale of the co-op and the unique flavor that comes from its mountainous territory pays off to create nothing short of a masterpiece.

• Made from unpasteurized cow's milk and aged for 24 months.
• Photo depicts a 10 lb. chunk of Organic Parmigiano Reggiano.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

BONATI "RISERVA" PARMIGIANO REGGIANO A D.O.P. cow's milk cheese produced in the provinces of Parma, the Bonati family has made one of the best parmigiano reggiano we have ever tasted. They have a very small dairy, in which they produce only four wheels per day. Their cheese is very sweet, with a delicate flavor, the aroma is unique due to their milk. They feed the cows mostly hay as well as oats, orzo corn flakes, dried fave beans and soy. This produces the very special taste

This cow's milk cheese from Argentina borrows its name from a Sardinian sheep's milk cheese. However, it is heartier. Argentine Sardo is a firm, sharp grating cheese that flavors pasta dishes, adds flavor to a hearty soups, and livens up your favorite medley of steamed vegetables.

• Made from pasteurized cow's milk.
• Photo depicts whole 6 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

This reserve stock, slow-ripened Asiago is aged for a full year as opposed to regular Asiago d'Allevo's six month span. As a result of the additional maturation, this cheese takes on a distinct but pleasant sharpness with hints of butterscotch. Its texture is firm enough to grate, yet allows it to be served as a delicious table cheese as well. We recommend this cheese as part of a traditional northern Italian meal, grated over risotto, polenta, or pasta.

• Made from unpasteurized cow's milk.
• Photo depicts whole 20 lb. form of cheese.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.

Hailed as the "Millenium Cheese of Italy," Cacio di Fossa literally means "cheese of the pit." During the wars between Charles VIII of France and Ferdinand of Naples, the inhabitants of Sogliano al Rubicone would hide their cheese in underground fossas. This tradition carries on according to a special and somewhat complicated ritual.

In mid-August, before each cheese is tied in a burlap sack and placed in fossas dug in the porous ground (tufo), they are disinfected with fire and lined with hay. The fossas are flask shaped, about three meters deep and two meters wide. Each sack is marked with the owners' name and stacked in layers on planks of wood and separated by sand. They are packed close together so no air can get in. The fossa is then hermetically sealed. Over the months they have undergone a total re-fermentation, losing practically all the whey. On November 16th this revered cheese is harvested during the holiday of Santa Caterina. The cheese is pulled from the ground, cleaned, wrapped in it's characteristic rustic brown paper, secured with a string and sold during the festivities by some, while others jealously cling to their formaggio.

Fossa has an intense and somewhat piquant flavor that makes it excellent as a table cheese with fresh fruit and honey, or grated over pasta or risotto.

• Made from pasteurized sheep's milk.
• Photo depicts whole 4 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

From Calabria in southern Italy comes Crotonese, a pure sheep's milk cheese made in four pound wheels. Crotonese is produced between the months of January and June when sheep's milk is the best and most abundant. Crotonese has that famous pecorino flavor and is both sweet and salty. Like most ewe's milk varieties, its surface is a bit oily due to the natural oils in the milk. Formed in woven molds, the rind takes on a ribbed pattern that makes a nice presentation. Excellent as a snacking cheese, Crotonese is an excellent partner for Brunello wine.

• Made from pasteurized sheep's milk.
• Photo depicts whole 3 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

This nifty item makes storing and grating Grana a breeze. A large chunk of 18 month old Grana lies inside a container with a built-in grater. Just turn the bottom and perfectly grated cheese comes out of the bottom. Just put the cap back on and put it back in the refrigerator. Keeps the Grana fresh and aromatic for use on spaghetti, lasagna, soups, veggies, and risotto.

We are now offering a special three pound cut of this essential Italian cheese!

Stravecchio Oro del Tempo is a superior, 22-month aged Grana Padano produced by Agriform near Venice. This masterpiece compares beautifully with its better-known cousin Parmigiano Reggiano. The flavor of Stravecchio is intense and complex, with fruity overtones that evoke pineapple or strawberry, depending on the season. Like all precious things, every Stravecchio cheese is one of a kind, and each wheel is branded with a unique serial number. Agriform tests the quality of each wheel of Stravecchio every week until the twentieth month of aging. The end result of this rigorous testing process is that only the cheeses that deserve to become prime Grana Padano Stravecchio are stamped with the certificate of origin and guarantee.

• Made from unpasteurized cow's milk.
• Wheel is 80 lb. form of cheese.
• We cut and wrap this item into 3 lb. wedges.
• Please contact us if you would like to purchase the whole form.

Stravecchio Oro del Tempo is an aged Grana Padano simiilar to Parmigiano Reggiano. Its complex and intense flavor evokes pineapple or strawberry overtones, depending on the season.

Stravecchio Oro del Tempo is an aged Grana Padano simiilar to Parmigiano Reggiano. Its complex and intense flavor evokes pineapple or strawberry overtones, depending on the season.

Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese; its production overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the U.S. is Locatelli. Aged for a minimum of nine months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color, with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups, and salads. As a dessert, serve it chunked, drizzled with honey, and paired with ripe pears.

• Made from pasteurized sheep's milk.
• Photo depicts whole 15 lb. form of cheese.
• We cut and wrap this item by the 1/2 pound.
• Please contact us if you would like to purchase the whole form.

Dating back to ancient Roman times, Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in either Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese; its production overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Perhaps the most famous brand for Pecorino Romano in the U.S. is Locatelli. Aged for a minimum of nine months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color, with a black paper rind bearing the name Locatelli. Grate this cheese and serve it over pasta, soups, and salads. As a dessert, serve it chunked, drizzled with honey, and paired with ripe pears.

• Made from pasteurized sheep's milk.
• Photo depicts whole 15 lb. form of cheese.
• We cut and wrap this item by the pound.
• Please contact us if you would like to purchase the whole form.