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Import Cheese

Italian Cheese


Millefoglie al Tartufo

This cheese, produced in the northeast of Italy, is perfumed throughout with layers of black truffles.  With a compact, hard paste, it boasts a well-rounded buttery and pleasant taste with a strong aroma of truffle.  A lingering aftertaste is notes of truffles and the cellar where it is matured.

I0500100 · Pasteurized Cow's Milk · Semi-Soft · 3.5 lb 1/4 Wheel


Montasio DOP

This cheese has a thin and elastic straw colored rind with a compact paste with small eyes scattered throughout.  Originally produced by the Monks fo the Moggio Udinese monestary in 1200, it became Montasio and began being commercially sold in 1775.  The long history of this cheese assures you that it is a recipe deep seeded tradition.  The taste is smooth, creamy, slightly sweet and delicate, with a smooth and buttery aftertaste.

I0500150 · Pasteurized Cow's Milk · Semi-Soft · 12 lb 


Ubriaco al Prosecco

The rind has hints of burgundy red with a grape leaf, and the paste is ivory to a light straw color. The story behind this cheese is that during WWI the farmers of the Veneto region tried to protect their cheeses from the enemy by hiding in the wine must.  They then discovered the wonderful flavors it imparted on the cheese and how well it kept.  It has a creamy, milky and winy flavor - particularly the closer it gets to the rind.  Ubriaco has a long after taste with strong notes of wine and raisin.

I0500180 · Pasteurized Cow's Milk · Semi-Firm · 14 lb



Ubriaco Red Wine

This sweet and milky cheese has a pleasant aroma of wine, especially near the rind. This cheese is aged 6 months and refined with red wine. 

I0500190 · Pasteurized Cow's Milk · Semi-Firm · 14 lb


Lattebusche Extra Aged Piave

With a sweet, full-bodied flavor and  nutty, fruity and floral notes.  This is great on a cheese board or served as a grading cheese.  Often compared to a young Parmigiano Reggiano.

F1100100 · Pasteurized Cow's Milk · Firm · 14 lb 

Parmigiano Reggiano


Parmigiano Reggiano DOP Vacche Brune (Caseificio) Gennari

Made only with milk from Italian Bruna cows.  This cheese is grainy and crumbly with a sweet and well balanced flavor with hints of hazelnuts and a grassy aftertaste.  

I0500450 · Pasteurized Cow's Milk · Firm · 11 lb 1/8 Wheel

Parmigiano Reggiano DOP (Caseificio) Gennari

With a thick and compact rind, this cheese has a hard, compact and grainy paste.  It boasts a sweet, well rounded and full bodied flavor with an aftertaste that is long, sweet and floral with grassy notes.   This cheese was first produced in 1953 at the Gennari Dairy, producing 3 wheels a day.  Today, still run by the same family, but a different generation, they produce 40 wheels each day with a warehouse aging 35000 forms.

I0500400 · Pasteurized Cow's Milk · Firm · 12 lb 1/8 Wheel

Parmigiano Reggiano (Ambrosi)

This DOP cheese is known as the "king of cheeses" from the regions of Parma, Reggio Emilia, Modena, Bologna  and Manua, Italy.  Made exclusively of cow's milk and carefully aged for a minimum of 12 months.  The hard rind and grainy texture give way to a sophisticated taste with a pleasant, slightly herbal fragrance.

Q8100535 · Pasteurized Cow's Milk · 24+ Month Aged · Firm · 10 lb
Q8100530 · Pasteurized Cow's Milk · 18+ month Aged · Firm · 20 lb
Q8100700 · Pasteurized Cow's Milk · Firm · 12/7 oz.




Pecorino Romano DOP Costa Nera

Aged a minimum of six years this cheese has a straw colored rind that is covered in black. The hard paste has a few eyes scattered throughout and a stron, salty and sharp flavor.

I0500370 · Pasteurized Sheep's Milk · Firm · 8 lb 1/8 Wheel


Pecorino Romano (Ambrosi)

Q8100715 · Pasteurized Cow's Milk · Firm · 10/7 oz.

Pecorino Semistagionato Classico (Caseificio il Fiorino)

Produced in Maremma.  This cheese is cylindrical with a thick rind.  An ivory compact paste has a dolce, round and creamy taste with a long aftertaste with earthy and grassy notes.

I0500300 · Pasteurized Sheep's Milk · Semi-Firm · 4.4 lb 1/6 Wheel

Pecorino Cortonese · 4 Month

This cheese looks like a Pecorino Toscano, however is produced in a different region, giving it its own flavor profile.  Pecorino Cortonese is a bit more 'sheepy' than Toscano, and has a citrus zing and nutty.  There is a richness and tang reminiscent of sun-dried tomatoes.  This cheese is produced January to June when the sheep's milk is at its peak in flavor and yield, and i sthen aged in wicker baskets.

81200555 · Pasteurized Sheep's Milk · Semi-Firm · 4 lb 










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