Specialty Cheeses

We carry a large variety of the most popular imported Italian cheeses. We make our own mozzarella in house daily.
(973) 826 4624 and View Menu

Black Pepper Primo Sale


Cacio di Roma


Hard crumbly cow’s milk cheese that is aged for 5 months from the Veneto. Comes off like a mild tangy parm or a cross between parmigiano and provolone. Great for eating, topping a dish of pasta, or using in a pizza blend.

Bleu Del Moncenisio

Cow’s milk Blue cheese from the Piedmont region of Italy. Aged 3-4 months. Made in almost a French style. Rich, creamy and sharp. One of the best blue cheeses you will ever taste.

Cacio di Roma

Sheep’s milk cheese from Rome’s countryside. Semi soft all round tasty fun. For melting, eating, and sandwiches. Cacio di Roma does it all! We consider it the Cheddar of Rome.


Cow’s milk semi-firm, sliceable cheese from Alto Adige. Aged for at least 60 days. It can vary from soft and milky to dry with a light crumble, but always makes an excellent addition to a cheese board or sandwich.


From Valle d’Aosta this cow’s milk cheese is aged for a minimum of 3 months and has a distinct flavor and aroma and a creamy milky consistency, with just a hint of funk. Great melting cheese. Great raw with smoky speck. Similar to French Gruyere.

Gorgonzola Dolce

The rich and creamy classic Italian blue cow’s milk cheese from Lombardia. Great to cook with or eat as a table cheese. Can be used to make a creamy sauce for pasta. Soft and spreadable.

Grana Padano

Hard grating and eating cow’s milk cheese from Emilia-Romagna but not from Parma or the selected cattle of Reggiano. Tasty and great for adding to soups, dressing, salads. Not as intense as Parmigiano or Vacche Rosse Parmigiano.

La Tur

A blend of sheep’s milk, goat’s milk, and cow’s milk creates creamy, tangy La Tur. From the great wine region of Piedmont, this cheese is known for its runny, oozy perimeter and moist, mousse-like paste. Earthy and full, with a lingering lactic tang.

La Vita Mozzarella

Fresh mozzarella made in house every day at La Vita.

Parmigiano Reggiano DOP

The undisputed king of Italian cheeses, with a legendary flavor, known worldwide. From Reggio Emilia and Parma, a cow’s milk cheese aged a minimum of 2 years in caverns designed to intensify the cheese quality. By law, it can only be made from April 15 to November 11 to ensure that the milk comes from cattle pastured in the specific zone’s fresh grass.

Parmigiano Reggiano Vacche Rosse DOP

From a limited cru area of Parmigiano Reggiano. Made from the milk of the red-patched Reggiana breed of cattle traditionally used in its production. With a deep gold color, unmatched nutty notes, and a fruit finish, Vacche Rosse is the true creme de la creme.

Pecorino Romano Locatelli

Hard sheep’s milk cheese in the style of the classic from Lazio Locatelli. The highest quality Romano style cheese from Sardinia. With a sharp nutty flavor and a briny quality, it adds the master stroke to any pasta, pizza, or cheese board.

Provolone, Auricchio

Aged Provolone from cows milk originally from Naples now made in Lombardia. Great for eating and melting alike.

Ricotta Fresca

Fresh cow’s milk ricotta, soft, wet and mild. Liuzzi and Calabro produce this hand-dipped masterpiece in Connecticut.

Ricotta Salata

Salted, dried, pressed ricotta in a grating or eating cheese form. Great when paired with salad or pastas or other food that needs a kick as the “Salata” can be intense. Made from sheep's milk in Sicily.

Scamorza Affumicata

Semi soft cow’s milk Pasta Fillata (folded paste) cheese. Aged 6 weeks and smoked. Great for eating or melting. From Liuzzi Cheeses in Connecticut.

Taleggio DOP

Semi-soft ripened, washed rind, cow’s milk cheese from Lombardia. With a strong aroma, but mild fruity flavor, Tallegio is excellent melted into polenta, on top of Gnocchi alla Romana, or on a hot sandwich.

Bleu de Moncenisio

90-day ripened blue from the far north of Piemonte. Creamy and tart with just a touch of spice from the deep blue penicillin and stable veins.

Parmigiano Reggiano del Vacche Rossa

The original from the small herd of “Red patch” Vacche Parmigiano cows, the Parmigiano to dream about. Incredible depth of fruit and nuttiness.


Rich and milky and sweet cow’s milk cheese from Trentino Alto Adige. An incredible eating or melting cheese.

Auricchio Provolone

The benchmark of Provolone, from the milk of Lombardi and maturing for 12 months in southern Italy. Enough said.

Pecorino Romano Locatelli

Everybody’s favorite sheep’s milk cheese. Sharp, briny, and tangy from the shores of Sardinia with a slightly salty finish.