A soft, rich Italian-style cheese made from milk and cream thickened with citric acid rather than rennet — thick, creamy paste texture, mild and pleasant flavor, meant for spooning into desserts and sauces rather than slicing.

Fresh mozzarella paired with cured meat and herbs in a small, bite-sized format — the most casual of the three, meant for snacking straight from the container rather than plating.

Cured meat rolled around a stick of mozzarella cheese, sized as an individual grab-and-eat piece rather than something sliced to serve.

Cured rolled inside a sheet of mozzarella cheese, sliced into a pinwheel and served cold. A slice-and-serve format built for a charcuterie board or antipasto spread.

Made from fresh cultured cream with salt added — same nutty, cultured base as the unsalted version, with a touch of salt (capped at 1%) rounding out the flavor.

Made from fresh cultured cream, with a nutty, cultured flavor and yellow color — straightforward, high-butterfat butter with no salt added.

Made from cow's milk aged four months or more, with a mellow, nutty flavor — milder and rounder than Romano, with a shorter aging period.

Made from sheep's milk aged six months or more, giving it a sharp, piquant bite — the boldest and most assertive of the grated cheeses.

A young, lightly salted fresh cheese — the name means "first salt," referring to its short time in brine. Firm enough to slice, mild and milky in flavor, meant to be eaten fresh rather than aged.

A fresh, mild cheese set and drained in basket molds, giving it a firmer bite than ricotta and the signature ridged pattern on its surface. Traditionally sliced and served with a drizzle of honey or olive oil. Traditionally used for Ham Pie.