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Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...