Hard Cheese

Parmigiano Reggiano (wedge or grated)

An Italian aged granular cheese made from cow’s milk, moderately salty and nutty. “Parmesan” is a generic term when the cheese is not produced in Italy. Spoon over pasta, use in soups, and baked dishes.

Pecorino Romano (wedge or grated)

An Italian aged sheep’s milk cheese with a crumbly texture and a long pedigree. It is sharper, saltier and tangier than Parmigiano Reggiano.  Use over pasta, or to add a sharper flavor to risottos, salads, etc.

Gran Padano

A slow ripened, less crumbly, Italian cow’s milk cheese similar to but milder than Parmigiano Reggiano and Pecorino Romano. Use when you want a milder, less complex flavor for cooking.

Ricotta Salata

Made from the whey part of sheep milk, this Italian cheese is white and firm, with a salty taste. Ricotta (‘re-cooked’) Salata (‘salty’) can be sliced, grated or crumbled. A tasty table cheese, and a favorite.

Asiago

A mild to sharp Italian cheese made from cow’s milk, with a distinctive and full flavor. Asiago can be smooth or become more crumbly the longer it is aged.  It is produced only in the Asiago Plateau. It can be used for grating, melting or slicing.

Caciocavallo

Literally meaning ‘cheese on horseback,’ because of its shape, Caciocavallo is a stretched-curd cheese from Southern Italy and is most often made out of cow’s milk. It has a mild taste some liken to aged Provolone. It is most often used as a table cheese, and has a pedigree going back to 500 B.C.

Alpine Gruyere

A type of Swiss cheese, Alpine Gruyere has a fruity and nutty flavor and is made from cow’s milk. It is a frequent ingredient of fondue as it melts well. Use it in cooking for gratins, soups, and sandwiches.

Semi-Soft Cheese

Pecorino Pepato

A sharp and slightly creamy sheep’s milk cheese with peppercorns, originating in Sicily. Shave on salads, or grate into any Italian dish for a salty, tangy and peppery taste.

Gorgonzola

One of the world’s oldest blue-veined cheeses, Gorgonzola is a crumbly, cow’s milk, cheese with a mild to sharp and nutty flavor. A wheel of Gorgonzola takes 3 to 4 months to ripen becoming sharper as it ages. Serve as a table cheese or get creative. Try one of our dried figs stuffed with Gorgonzola and walnuts.

Taleggio

A cow’s milk cheese named after the caves of Val Taleggio where it was originally aged, with a strong aroma but surprisingly mild flavor. Taleggio is a tangy, fruity and creamy Italian cheese with a thin crust. We recommend it for sandwiches, or grated or melted over your favorite Italian dishes.

Provolone (mild, sharp and extra sharp)

Originating in Casilli but now made in the Po Valley region in Southern Italy, Provolone is a flavorful cow’s milk cheese with a mild to sharp buttery taste. We slice our Provolone fresh and recommend it for sandwiches, salads and as table cheese.

Mozzarella (large and small, or shredded)

Mozzarella is a sliceable Italian curd cheese with roots in Southern Italy and Bulgaria. Originally made from the milk of water buffallo but now mostly made from cow’s milk, Mozzarella has a mild flavor and melts extremely well. Try our Eggplant Parmesan made with Mozzarella and homemade Marinara. We also feature freshly made Mozzarella in our deli case fresh from our kitchen.

Buffalo Mozzarella - For a slightly creamier and sour taste we also carry the original Buffalo Mozzarella, made from the milk of Mediterranean Water Buffalo.

Burrata

Burrata is a fresh Italian cow’s milk Mozzarella ball filled with stracciatella and cream. Burrata originated in the region of Altopiano delle Murge. We serve Burrata as a salad special or starter.

Scamorza

Most often made from cow’s milk (but sometimes a mixture of cow’s and sheep’s milk) Scamorza is a stringy white cheese with a similar texture to Mozzarella but with less moisture. It is made throughout Apulia. It melts very well and can be used to finish any Italian dish.

Fontina Val D’Aosta/Fontal

‘Fondere’ means melt in Italian, and this creamy Italian cow’s milk cheese with a mild to strong aroma, taste and nutty flavor is often used for fondues. Melt on any dish, or try one of our Prosciutto Wrapped Fontina Logs with Garlic, Olive Oil and Parsley as an appetizer.

Manchego

A sheep’s milk cheese originating in the La Mancha region of Spain, Manchego is an aged semi-soft cheese with a buttery texture. True Manchego can only be made from the milk of sheep of the Manchega breed. This cheese has a touch of sweet flavor. We recommend it as a table cheese.

Swiss Cheese

Originating in Switzerland, Swiss cheese is made from cow’s milk, and served on sandwiches, and in salads. Swiss cheese slices and melts well and closely resembles Emmental made in Switzerland.

Havarti

A creamy cheese, made from cow’s milk, Havarti is a table cheese originating in Denmark. It melts, slices and grills well. Havarti is known for its buttery sweet taste. At Roma we serve Havarti with sliced Turkey for a delicious cold sandwich.

Soft Cheese

Ricotta

Can be made from the whey of sheep, cow, goat, or Italian water buffalo milk, Ricotta is a sweet creamy Italian cheese and is a signature cheese in most Roma Lasagna recipes.

Mascarpone

An Italian cream cheese featured in many Italian desserts. Mascarpone is sweet, spreadable, and a key ingredient in Roma Tiramisu and our famous Mascarpone cookies.

Goat’s Cheese

Made in many parts of the world, Goat’s cheese, or Chèvre is a soft, and spreadable cheese. Try our deli case Medallions with Roasted Red Pepper or our Goat’s Cheese Spread.