Garrotxa Cheese, goats milk cheese semi firm from Cataluña
Buffalo "Barilotto". Salted ricotta, excellent on pasta, and with a drop of Campania oil alone it can give character to a first course, or it's excellent on bresaola, or vegetable salad. And it's also low-fat, and that doesn't hurt. http://gourm.it
Fium'Orbu Corsica This rare, washed sheep from Corsica is a real treat. The power of sheep's milk coupled with a strong washed rind means a rich, fatty paste that's also super stank. It's like eating rancid bacon fat and mayo, and loving it.
Formaggio Montenero - a black and white sweetness from Piemonte
Le Poya crema de queso a partir de leche de Friburgo
Chalet Swiss Cheese from The Wisconsin Cheeseman: A second-place winner in the 2012 World Cheese Championships, this semi-soft "baby" with small eyes is less aged and less nutty than regular Swiss. www.wisconsincheeseman.com
Pecorino di fossa: aroma of mushrooms, together with the one of boiled chestnut, the cellar, sheet and musty smell, which it loses as soon as you eat it.
Cibo Halal: ottiene la certificazione anche il Pecorino Toscano Dop
Pecorino Tuada could easily be categorized as Pecorino Toscano – a broad description for any number of Tuscan Sheep Milk Cheese, but the cheesemaker, much like pioneering Tuscan winemakers operated outside the restrictions and generalizations of the consorzio to produce a more unique and less salty cheese for you.
Caciottona di capra bio alle foglie di noci della Latteria Perenzin di Bagnolo di San Pietro di Feletto (TV)