Cheeses Available by Special Order

Asiago Fresco signifies the dairy tradition as it exists in the Asiago Plateu between the Veneto and Trentino-Alto Adige regions. The cheese began as a sheep milk cheese around the tenth century, with the cow milk version becoming increasingly common over subsequent centuries. Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, […]

Caciotta Paesanella is a small format stracchino by the producer of Ciresa’s Gorgonzola. A small-format, washed rind wheel, it’s a fine supplement to their traditional DOP selection from Lombardia. Caciotta Paesanella posesses many of the characteristics of traditional Stracchino, with a plump paste and active washed rind. Its flavors tend to be meaty and slightly […]

Fontal is a modern creation, inspired by the old world cheeses Fontina Val d’Aosta and Emmentaler. With a high butterfat content and smoth, creamy texture, Fontal is an excellent melter and desirable both at the counter and in foodservice applications. Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and […]

Using milk from Valdostana cows indigenous to the Valle d’Aosta region, Fontina Val d’Aosta is the outcome of its association’s vision for preserving its traditional production methods. The cheese is made twice per day, immediately after each milking. Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and distribution of […]

Hand-made with fresh whole milk from the Alpine Valleys that encroach the Swiss-Italian border, Gorgonzola Marca Oro is aged just 8-12 weeks to develop a soft, unctuous paste with blue and green veining from the penicilium, adding to the flavor and texture of the cheese. Gorgonzola Marca Oro is much milder than the blue cheeses […]

Latteria cheeses, generally cow milk tommes made in Northern Italian village dairy-cooperatives, are among the most historically indigenous cheeses of Northern Italy. Latteria di Capra is a more recent adaptation to this tradition, using 100% goat milk. Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and distribution of cheese, […]

This Latteria is produced on a farmstead of about 120 Brown Swiss cows and aged for about 8 months in Introbio. Marco is quite sweet up front before building to a very pleasant spike in acidity. With its surprisingly warm and round finish Marco makes for a clever and rewarding replacement for ubiquitous Asiagos. Formaggi […]

Mughetto is a Lombardian creation featuring two of the region’s beloved dairy products: Mascarpone & Gorgonzola Dolce. Tremendously rich, Mughetto is easy to love & to eat. Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and distribution of cheese, particularly the traditional cheese families of Lombardia: Stracchino, Gorgonzola, Latteria […]

Nostrano di Monte is a farmstead, raw milk ancestor of modern Taleggio. Made for at least 200 years on the same property, the cheese is now in its fifth generation. In the barn or in the mountain huts, Nostrano di Monte is made twice a day from each milking. The raw milk arrives to the […]

Latteria Tullia is nestled in the lower plains of the Apennine Mountains in the province of Reggio Emilia, one of the most historic provinces of Parmigiano Reggiano production. The dairy was founded in 1940 by brothers from the Pavesi family. In the 1960s, the brothers converted the dairy’s ownership from a private to cooperative ownership […]

A small format stracchino produced by our Taleggio producer in Lombardy . W e were shocked to learn that this is literally cut (quartered) Taleggio, which happens before the cheese forms a rind. The rind then forms around the cut pieces at Ciresa’s facility in Introbio. The result is a more developed, broken down and […]

Salva Cremasco began as a way to preserve leftover milk when it was abundant in the spring. “Salva” literally translates to “it saves,” and “Cremasco” refers to the town of Crema in the Lombardian province of Cremona. Today it’s made in six Lombardian provinces by just seven dairies. Identifiable by its cube shape and “S.C.” […]

A welcome goat square within the Stracchino family, with attributes unto its own. Slightly firmer & funkier than cow milk versions of this style, while still rich and creamy . Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and distribution of cheese, particularly the traditional cheese families of Lombardia: […]

Of the many cheeses in the Toma family, Toma Piemontese is the only cheese to enjoy DOP status. Milk is required to stand for 12-24 hours to build acidity, then the milk is heated gently. Additionally, the curds are gently heated, then pressed and dry salted for up to 15 days. Formaggi Ciresa is a […]