[{"id":334880800938,"handle":"all-products","title":"All Products","updated_at":"2025-10-24T07:29:53-04:00","body_html":"","published_at":"2025-06-13T07:54:13-04:00","sort_order":"created-desc","template_suffix":"","disjunctive":false,"rules":[{"column":"variant_price","relation":"greater_than","condition":"0"}],"published_scope":"global"},{"id":334846951594,"handle":"italian-farmstead-cheese","updated_at":"2025-10-20T07:25:41-04:00","published_at":"2025-06-12T09:07:05-04:00","sort_order":"best-selling","template_suffix":"","published_scope":"global","title":"Italian Farmstead Cheese","body_html":"\u003cdiv style=\"text-align: right;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0655\/4494\/5834\/files\/Pasture.jpg?v=1755617153\" alt=\"Our family farm in Anversa degli Abruzzi - Italian Cheeses from Abruzzo in the USA\" style=\"margin-bottom: 20px; margin-left: 20px; float: right;\"\u003e\u003c\/div\u003e\n\u003cp data-start=\"324\" data-end=\"631\"\u003eOur Italian farmstead cheeses are some of the freshest and rarest organic cheeses available in the United States. “Farmstead” means we make our cheese using only the milk from animals we raise ourselves, on our family farm in Abruzzo, Italy, a pristine and biodiverse region in the Apennine Mountains that contains 3,200 types of flora and fauna.\u003c\/p\u003e\n\u003ch3 data-start=\"324\" data-end=\"631\"\u003eHigh Animal Welfare\u003c\/h3\u003e\n\u003cp data-start=\"633\" data-end=\"884\"\u003eWe care for our sheep and goats with the highest standards, and you can taste that care in every bite. Our raw milk ricottas and traditional Pecorinos are bold, fresh, and bursting with distinctive flavors that reflect the land and its wild herbs. Our girls graze freely and eat 20 wild herbs and grass in the high and low meadows in Anversa degli Abruzzi, and those flavours all make their way into our cheeses.\u003c\/p\u003e\n\u003ch3 data-start=\"886\" data-end=\"1106\"\u003eAdored by Chefs and Food Writers\u003c\/h3\u003e\n\u003cp data-start=\"886\" data-end=\"1106\"\u003eThese artisan Italian cheeses have been featured in top culinary publications and are served in some of the best restaurants across the U.S. Now, we’re proud to bring them directly to your Stateside table - no passport required.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(206, 176, 42);\"\u003eBECAUSE OUR CHEESE IS HANDMADE IN SMALL BATCHES, OUR INVENTORY FLUCTUATES. CHECK BACK OFTEN TO SEE WHAT'S AVAILABLE.\u003c\/span\u003e\u003c\/p\u003e","image":{"created_at":"2025-06-12T10:01:09-04:00","alt":null,"width":1400,"height":600,"src":"\/\/marcelliformaggi.com\/cdn\/shop\/collections\/chee_Pecorino_Cacio_Fiorello__03273.1708455565.800.600.jpg?v=1755618404"}}]
["caciocavallo","CHEESE","colantuano","farmstead","last cowgirl","molise","molise carmaelina","New York Times","podolico","puglia"]
Caciocavallo Podolico Colantuano – Raw Milk Aged Cow’s Cheese
Crafted from the milk of the rare free-grazing Italian Podolico cows, this exceptional Caciocavallo cheese is made by Carmelina Colantuono, known across Italy as “The Last Cowgirl.” A fourth-generation cheesemaker, Carmelina continues her family’s ancient transhumance tradition, riding horseback 250 km through the Apennine Mountains each year to move her herd between pastures in Molise
Aged 10–15 months (sometimes longer), this raw milk Caciocavallo offers a complex, nutty, and slightly sharp flavor, shaped by the cows’ wild herb diet and the high-altitude terrain of southern Italy. The rind is firm, the aroma bold, and the taste lingers long after the last bite.
Winner of top awards at Gambero Rosso, Biocaseus, and theGolden Caciocavallo, this is a true heritage cheese, ideal for connoisseurs. Try it shaved over risotto, paired with chestnut honey, or served on its own as the centerpiece of a curated cheese board.
(Approx. 1 lb)
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