Italy has a wide range of cheeses available in fact, an even greater range than France. Italian cheeses range from fresh, mild creations like mozzarella to aged, hard cheeses with a very mature flavour, such as Parmesan.
Fresh, rindless cheeses were first introduced to Italy by the Greeks who taught the Etrucans their cheese making skills. The Italians in turn refined the craft, developing the first long-matured cheeses with hard rinds which could last for many months and would travel.
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