Venetian Cheeses

This semi-hard to hard cheese is available in two main varieties: the fresh Asiago Pressato and matured Asiago d'Allevo. Depending on the length of aging, d'Allevo is marketed as Mezzano (4-6 months), Vecchio (1... READ MORE

Ubriaco is a unique Italian cheese hailing from Treviso in the region of Veneto. The cheese is traditionally made from cow's milk. It is left to age, and during the last few months of aging, Ubriaco is soaked in dry and sparkling Prosecco... READ MORE

Traditionally produced in the northern Italian region of Veneto, namely the province of Verona, Monte Veronese is a semi-hard cheese made from cow's milk. It is a typical product of Monti Lessini and Monte Baldo mountain... READ MORE

Morlacco or Morlacco di Grappa is an Italian cheese originating from the Mount Grappa area in the provinces of Treviso, Belluno, and Vicenza. It is made from cow's milk and has a natural elastic rind. Its aroma is fresh and delic... READ MORE

Named after a river which runs through the province of Belluno, the northernmost part of Veneto, Piave is a cooked hard cheese made with pasteurized cow’s milk. It is available in following varieties: Fresco (fresh), Me... READ MORE

Produced in the Veneto region, namely the province of Treviso, Casatella Trevigiana is a soft cheese made from whole cow’s milk. The name of this cheese is derived from the word 'casa' (home) because it was traditionally homemade on... READ MORE

Bastardo del Grappa is a traditional cheese made from cow’s milk from two milkings – one from the evening, and the other from the following morning. In the past, it was produced from mixed milk, hence the word bastardoREAD MORE

Schiz is a traditional fresh cheese from the Veneto region of Italy. This cheese has a mild, slightly tangy flavor and a soft, creamy texture, making it perfect for frying or grilling. Unlike aged cheeses, schiz is not ripened; it is typically mad... READ MORE

Blu '61 is a blue and soft cow's cheese made from pasteurized milk, first created in 2011 by Casearia Carpenedo from Treviso province in Veneto. It has a soft and creamy texture, a thin red rind, and a layer of cranberries on top. Wheels of Blu '6... READ MORE

Basajo is an Italian blue cheese originating from Veneto. The cheese is made from raw sheep's milk and matures for 5-6 months. The natural rind is adorned with golden raisins, and the cheese spends 3 weeks soaking in sweet Sicilian wine c... READ MORE

Acidino is an Italian cheese made from pasteurized goat’s milk that is naturally acidified. The cheese is drained, then molded, while salt and fresh herbs and aromatics such as watercress, chives, thyme, and cumin are added to the c... READ MORE

Originally produced in the 1970s, when it was known as Mastella (lit. milk bucket), Busche is an Italian cheese that was sold under that name ever since the 1980s. It is made from full-fat cow’s milk and matures from 15 to 20 days. ... READ MORE

Sottocenere al Tartufo is a traditional cheese hailing from the Veneto region. This black truffle-infused semi-soft cheese is made from pasteurized cow's milk and it's aged in ashes, as its name suggests (sottocenere means under ash). The... READ MORE

Pannarello is a traditional cheese hailing from Veneto. The cheese is made from cow's milk and extra cream before the milk is curdled. It's aged for 1-2 days. Some believe that a cheese maker made an error by overheating the milk for curd... READ MORE

Fromajo Inbriago is an Italian cheese known for being soaked or aged in wine or grape must, which gives it a unique flavor and appearance. The name translates to "drunken cheese" in Italian, highlighting its distinctive production method that orig... READ MORE

Brillo di Treviso is an Italian cheese hailing from Treviso, Veneto, as the name suggests. The cheese is made from pasteurized cow's milk and it's left to age for at least 15 days in local red wine before consumption. Underneath its wine-... READ MORE

Barricato al pepe is an Italian cheese hailing from the region of Veneto. The cheese is made from pasteurized cow's milk. It's first left to age for 4 months before it's coated with peppercorns, and the cheese is then aged in oak barrels ... READ MORE

S-cèch is a traditional cheese from Segusino, a small village in Veneto, Italy, integral to local culture and identity. Made from unpasteurized whole milk, it showcases the resourcefulness of the community, where small quantities of milk we... READ MORE

Fodom is an Italian semi-soft cheese produced in the region around Livinallongo del Col di Lana since 1983 It is made from raw, semi-skimmed cow’s milk – most commonly from the Bruna cow breed. The cheese is cylindrical in sha... READ MORE

Baronerosso di capra is an Italian cheese hailing from the region of Veneto, where it's produced by La Casearia Carpenedo. The cheese is made from raw goat's milk and it's left to age for at least 5 months before consumption. During the m... READ MORE

Briscola is an Italian cheese hailing from the region of Veneto, where it's produced by La Casearia Carpenedo. The cheese is made from pasteurized cow's milk and it's left to age for at least 4 months before consumption. During the aging ... READ MORE