Italian cheese is incredibly diverse, representing every region of this bountiful country, from beloved classics to local artisan specialties. Here at Michael Lee we provide a handpicked selection of the best from Italy.
A cow’s milk cheese, produced only on the Asiago plateau in the Veneto foothills in Italy. With a flavour reminiscent of Parmesan, Asiago is often used for shaving and grating.
Genuine Italian soft buffalo milk mozzarella.
Available with truffle.
Cows Milk Mozzarella
Soft cows milk mozzarella balls in liquid.
A soft blue veined cheese developed especially for the British market, milder than Gorgonzola, it is made using the sweeter evening milk.
Medium to soft texture, with pronounced blueing, usually with a strong flavour, due to it being matured for at least four months.
Gorgonzola Dolce Colombo
Gorgonzola Piccante DOP is a soft, sharp, aged blue cheese made with pasteurised cow's milk. The rind is compact, rough, hard and grey in colour and usually comes covered in a tin foil. Flavours are strong, intense and sharp with a pungent, spicy bite coming early on
Grana Padano Wedge
Table cheese which is also simply known as ‘Parmesan’ which is ideal for grating in starters and sauces, on pasta and over salads.
The classic soft Italian cream cheese.
A traditional unpasteurised cows milk hard cheese with a thick hard rind. Ideal for grating in sauces and salads, over pasta or risotto.
Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk. Its distinctive aromatic, pleasantly sharp, very salty flavour means that in Italian cuisine it is preferred for pasta dishes.
Pecorino Sardo, also known as Fiore Sardo, is a firm cheese from the Italian island of Sardinia which is made from sheep milk. Another Parmesan alternative.
Available Mature and Young.
Pepato is a semi-hard sheep milk cheese with peppercorns. Pepato has its main origin in Sicily where it is part of the regional cooking.
Provolone is an Italian cheese made from cow’s milk whose origins lie in Southern Italy.
Provolone Piccante is aged for more than four months and has a sharp taste. It’s semi-hard in texture and made from cow’s milk.
This is a fresh soft white curded cheese. It has a slightly sweet flavour and is mainly used in cooking.
A semi soft cows milk cheese, with a slightly springy texture, ideal for melting, it has a mild creamy taste.