Checchino Dal 1887

A classic semi-soft cow's milk cheese from the Aosta Valley in Italy. It has a rich, nutty, and earthy flavor with a smooth texture that melts easily. Often eaten with crusty bread or used in fondue.

A hard, salty Italian cheese made from sheep's milk. Aged ('stagionato') to develop a sharp, spicy, and umami-rich flavor with a crumbly texture. Traditionally grated over pasta dishes.

A younger, fresher version of the classic Roman sheep's milk cheese. It is semi-hard with a milder, sweeter, and less salty taste compared to the aged variety. Good for slicing and eating.

A world-renowned hard granular cheese made from cow's milk. Aged for a long period to achieve a complex, savory, and nutty flavor profile with crystalline crunch. Known as the 'King of Cheeses'.

A famous Italian blue cheese made from cow's milk. It has a soft, creamy texture veined with greenish-blue mold. The flavor ranges from mild to sharp and spicy depending on age.

A unique Sicilian sheep's milk cheese infused with saffron and black peppercorns. The saffron gives it a distinct yellow color and aromatic flavor, while the pepper adds a spicy kick.

A semi-soft, washed-rind cheese from Northern Italy. It has a pungent aroma but a surprisingly mild, fruity, and tangy flavor with a creamy texture.

A mild and creamy blue cheese from the Piedmont region. Made from cow's milk, it offers a delicate balance of milky sweetness and the characteristic tang of blue mold.

A sheep's milk cheese aged in underground pits ('fossa'). This anaerobic aging process gives the cheese a strong, earthy aroma and an intense, spicy flavor.

A blue cheese made from a blend of goat and sheep milk. It has a robust, spicy flavor profile typical of blue cheeses, enhanced by the distinct tang of goat milk.

A curated selection of two different cheeses. Allows you to sample a small variety of flavors and textures.

A platter featuring three distinct cheeses. A balanced option for tasting different regional specialties.

A generous selection of four cheeses. Ideal for sharing or for a more comprehensive tasting experience.

A large platter with five different cheeses. Perfect for cheese lovers wanting to explore a wide range of types from soft to hard and mild to strong.

A sweet Italian dessert wine made from dried Moscato grapes. It is intensely aromatic with notes of honey, apricot, and flowers. Perfectly pairs with aged cheeses or pastries.

A prestigious sweet white wine from the Bordeaux region of France. Known for its complex flavors of honey, nuts, and dried fruit balanced by acidity. A classic pairing for blue cheese like Gorgonzola.

An aromatized wine based on Barolo, infused with quinine bark and various spices. It has a bittersweet flavor profile with herbal notes. Often enjoyed as a digestif or with dark chocolate.

A sweet dessert wine from the Lazio region made from Malvasia grapes. It offers rich fruit flavors and floral aromas, with a smooth, lingering sweetness.

A famous fortified wine from Sicily. This dry or semi-dry variety has amber color and nutty, caramelized flavors. Comparable to Sherry or Madeira.

A fortified red wine from Portugal. Rich, sweet, and full-bodied with flavors of dark berries, chocolate, and spice. Excellent with strong cheeses.

A Sicilian dessert wine, likely a late-harvest or passito style. Expect concentrated sweetness with fruit and honey characteristics.

A highly regarded sweet wine from the island of Pantelleria, made from Zibibbo (Muscat) grapes dried in the sun. It is rich, golden, and complex with notes of dried figs, apricots, and honey.