SGI Distributor

Primosale Pistachio is a fresh sheeps milk cheese stuffed with dried and shredded pistachios, which adds a slightly salty taste. I Siciliani produces authentic and traditional cheeses, following the centuries-old experience of the shepherds; thus safeguarding the rich gastronomic, environmental and cultural heritage of the region. I Siciliani brings to the table products that represent the company, and the positive ideals of the land to share them with Italy and the rest of the World. The company sets itself apart with its enthusiasm and desire to create new solutions by offering experience in the development of partnership projects to bring value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously trying to improve. Recommended Use:The fresh primosale cheeses combine a delicate taste with a surprising versatility that makes them protagonists of the table in all dishes, either alone or in combination with other ingredients.

Primosale Pistachio is a fresh sheeps milk cheese stuffed with dried and shredded pistachios, which adds a slightly salty taste. I Siciliani produces authentic and traditional cheeses, following the centuries-old experience of the shepherds; thus safeguarding the rich gastronomic, environmental and cultural heritage of the region. I Siciliani brings to the table products that represent the company, and the positive ideals of the land to share them with Italy and the rest of the World. The company sets itself apart with its enthusiasm and desire to create new solutions by offering experience in the development of partnership projects to bring value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously trying to improve.Recommended Use:The fresh primosale cheeses combine a delicate taste with a surprising versatility that makes them protagonists of the table in all dishes, either alone or in combination with other ingredients.

i Sicillani Primosale Pistachio - 1/ 2 lb average

 1/ 2lb average

Primosale Fantasia is a fresh sheeps milk cheese stuffed with olives, arugula, and chili pepper. It has a moderately spicy and savory taste. I Siciliani produces authentic and traditional cheeses, following the centuries-old experience of the shepherds; thus safeguarding the rich gastronomic, environmental and cultural heritage of the region. I Siciliani brings to the table products that represent the company, and the positive ideals of the land to share them with Italy and the rest of the World. The company sets itself apart with its enthusiasm and desire to create new solutions by offering experience in the development of partnership projects to bring value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously trying to improve. Recommended Use:The fresh primosale cheeses combine a delicate taste with a surprising versatility that makes them protago-nists of the table in all dishes, either alone or in combination with other ingredients.

Primosale Fantasia is a fresh sheeps milk cheese stuffed with olives, arugula, and chili pepper. It has a moderately spicy and savory taste. I Siciliani produces authentic and traditional cheeses, following the centuries-old experience of the shepherds; thus safeguarding the rich gastronomic, environmental and cultural heritage of the region. I Siciliani brings to the table products that represent the company, and the positive ideals of the land to share them with Italy and the rest of the World. The company sets itself apart with its enthusiasm and desire to create new solutions by offering experience in the development of partnership projects to bring value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously trying to improve.Recommended Use:The fresh primosale cheeses combine a delicate taste with a surprising versatility that makes them protago-nists of the table in all dishes, either alone or in combination with other ingredients.

i Siciliani Primosale Fantasia - 1/ 2 lb average

Primosale with Pesto Genovese is a fresh sheeps milk cheese made with Genovese Basil DOP. It has an intense taste with a strong basil aroma, semi-soft texture and no rind. I Siciliani produces authentic and traditional Italian cheeses. By following the centuries-old experience passed down by the original shepherds, they safeguard the rich, gastronomic, environmental, and cultural heritage of the region. The company sets itself apart with its enthusiasm and desire to create new solutions through partnership projects in order to bring the best value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously striving to improve. Recommended Use:The fresh primosale cheeses combine a delicate taste with surprising versatility. These cheeses can either be enjoyed on their own, used to enhance traditional dishes, or combined with classic ingredients for a cheese board.

Primosale with Pesto Genovese is a fresh sheeps milk cheese made with Genovese Basil DOP. It has an intense taste with a strong basil aroma, semi-soft texture and no rind. I Siciliani produces authentic and traditional Italian cheeses. By following the centuries-old experience passed down by the original shepherds, they safeguard the rich, gastronomic, environmental, and cultural heritage of the region. The company sets itself apart with its enthusiasm and desire to create new solutions through partnership projects in order to bring the best value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously striving to improve.Recommended Use:The fresh primosale cheeses combine a delicate taste with surprising versatility. These cheeses can either be enjoyed on their own, used to enhance traditional dishes, or combined with classic ingredients for a cheese board.

i Siciliani Primosale with Pesto Genovese DOP - 1/ 2.5 lb average

 1/ 2.5lb average

Sardo Maturo DOP is a bold, aged sheep’s milk cheese from Sardinia, Italy, celebrated for its robust, aromatic flavor, firm texture, and protected designation of origin (DOP) status. Pecorino Sardo Maturo, is a traditional Italian cheese made exclusively from whole sheep’s milk sourced from the Sarda breed native to Sardinia. This cheese is crafted under strict DOP regulations, ensuring authenticity and quality from pasture to packaging. The milk is curdled with calf rennet, semi-cooked, pressed, and salted before aging for a minimum of 60 days, though most wheels mature for 120 days or longer. This maturation develops its complex, fruity, and slightly spicy character, deeply rooted in Sardinian heritage. Recommended Use:Versatile in the kitchen, Pecorino Sardo Maturo can be grated over pasta, risotto, or roasted vegetables for a punch of umami, shaved into salads or carpaccio for bold contrast, or paired with honey, fig jam, or aged balsamic vinegar on a refined cheese board. It also shines

Sardo Maturo DOP is a bold, aged sheep’s milk cheese from Sardinia, Italy, celebrated for its robust, aromatic flavor, firm texture, and protected designation of origin (DOP) status. Pecorino Sardo Maturo, is a traditional Italian cheese made exclusively from whole sheep’s milk sourced from the Sarda breed native to Sardinia. This cheese is crafted under strict DOP regulations, ensuring authenticity and quality from pasture to packaging. The milk is curdled with calf rennet, semi-cooked, pressed, and salted before aging for a minimum of 60 days, though most wheels mature for 120 days or longer. This maturation develops its complex, fruity, and slightly spicy character, deeply rooted in Sardinian heritage.Recommended Use:Versatile in the kitchen, Pecorino Sardo Maturo can be grated over pasta, risotto, or roasted vegetables for a punch of umami, shaved into salads or carpaccio for bold contrast, or paired with honey, fig jam, or aged balsamic vinegar on a refined cheese board. It also shines

Sardo Maturo DOP - 1/ 10 oz  average wedge

1/10 oz average wedge

Pecorino al Peperoncino is a fresh sheep’s milk cheese with chili peppers, a spicy taste, and striped rind. This cheese combines a delicate taste with a surprising versatility that makes them protagonists of the table in all dishes, either alone or in combination with other ingredients.

Pecorino al Peperoncino is a fresh sheep’s milk cheese with chili peppers, a spicy taste, and striped rind. This cheese combines a delicate taste with a surprising versatility that makes them protagonists of the table in all dishes, either alone or in combination with other ingredients.

Pecorino al Peperoncino-Chili Pepper          1/10 oz average wedge

1/ 10 oz average wedge

From the Piave River in Veneto, Italy comes a full-bodied flavored cheese that intensifies with age. Piave cheese is born from the cheese making traditions of the land surrounding the ancient river Piave; where the milk is also collected. The cheese flavor increases with age and makes this cheese absolutely unique. There are two types of Piave, Mezzano has an intense full flavor and Vecchio is a hard compact paste. Mezzano is aged between 4-6 months where as Vecchio is aged for at least 12 months. Piave is made from hard curd cow’s milk. The milk is first pasteurized and then the rennet is added in a large vat. It is then worked to form a paste and placed into molds. After this it is placed in a brine bath for 48 hours. Piave became a DOP cheese in 2010. Recommended Use:Piave is smoother and milder and a fantastic cheese in its own right. Piave pairs well with nuts and fruit. It is a delicious snacking cheese but can also be shaved over polenta or pasta.

From the Piave River in Veneto, Italy comes a full-bodied flavored cheese that intensifies with age. Piave cheese is born from the cheese making traditions of the land surrounding the ancient river Piave; where the milk is also collected. The cheese flavor increases with age and makes this cheese absolutely unique. There are two types of Piave, Mezzano has an intense full flavor and Vecchio is a hard compact paste. Mezzano is aged between 4-6 months where as Vecchio is aged for at least 12 months. Piave is made from hard curd cow’s milk. The milk is first pasteurized and then the rennet is added in a large vat. It is then worked to form a paste and placed into molds. After this it is placed in a brine bath for 48 hours. Piave became a DOP cheese in 2010.Recommended Use:Piave is smoother and milder and a fantastic cheese in its own right. Piave pairs well with nuts and fruit. It is a delicious snacking cheese but can also be shaved over polenta or pasta.

Piave Vecchio Wedge- 1/10 oz average

1/ 10 oz Average

Careful choice of raw material is an essential part of the productive technique of Parmigiano Reggiano. The milk must come from perfectly healthy cows fed exclusively on fodder from meadows with various grasses or an alfalfa. Environmental factors play a decisive role in history. Its very name points to the close relationship with the areas surrounding both Parma and Reggio Emilia. It is the cheese makers who have been able to preserve through the centuries a method of manufacture and curing which to this day, can still be defined as a farmhouse one. Evening and morning milk is used, the former being left to rest in small vats for the night, which drains it of most of the cream. From the time the milk gets to the dairy there is a lapse of twelve months. During this long period of time, each cheese receives personalized attention and aged between 1 and 3 years. Then its time for the cheese to be inspected; only absolutely perfect cheese from all points of view are marked by the Association. Quality control is performed by an expert with the aid of 2 simple tools the traditional hammer and cheese drill. The final judgment, however, is made by true sensory experience. The traditional mark, with the words “Parmigiano Reggiano” is branded all sides of the cheese, in order for even smaller pieces to be easily identified. Recommended Use:The texture is unmistakable: granular, flaky, with a peculiar fragrance and delicate bouquet. It is excellent when used as a condiment, as a valuable ingredient in many dishes and especially as a substantial main dish, together with fresh fruit, nuts and a good wine.

Careful choice of raw material is an essential part of the productive technique of Parmigiano Reggiano. The milk must come from perfectly healthy cows fed exclusively on fodder from meadows with various grasses or an alfalfa. Environmental factors play a decisive role in history. Its very name points to the close relationship with the areas surrounding both Parma and Reggio Emilia. It is the cheese makers who have been able to preserve through the centuries a method of manufacture and curing which to this day, can still be defined as a farmhouse one. Evening and morning milk is used, the former being left to rest in small vats for the night, which drains it of most of the cream. From the time the milk gets to the dairy there is a lapse of twelve months. During this long period of time, each cheese receives personalized attention and aged between 1 and 3 years. Then its time for the cheese to be inspected; only absolutely perfect cheese from all points of view are marked by the Association. Quality control is performed by an expert with the aid of 2 simple tools the traditional hammer and cheese drill. The final judgment, however, is made by true sensory experience. The traditional mark, with the words “Parmigiano Reggiano” is branded all sides of the cheese, in order for even smaller pieces to be easily identified.Recommended Use:The texture is unmistakable: granular, flaky, with a peculiar fragrance and delicate bouquet. It is excellent when used as a condiment, as a valuable ingredient in many dishes and especially as a substantial main dish, together with fresh fruit, nuts and a good wine.

Dalla Bona Parmigiano Reggiano Export  1/ 1 lb average wedge

 1/ 1 lb average wedge

Grana Padano was created at the beginning of the millennium by the Cistercian monks of Chiaravalle who used ripened cheese as a way of preserving surplus milk, for Grana kept its nutritional values and tastefulness for several years. The name Grana was used because of its granular texture which clearly differentiated it from other soft textured cheeses. Aside from this characteristic after which it is named, its size and external shape make it unique from the very beginning. Grana Padano uses evening and morning milk that is left to rest for a few hours so that it may be partially skimmed. Processing starts by heating the milk in big copper cauldrons and adding natural lactic cultures. There follows a series of operations which end about one and a half years later upon completion of the curing period. A golden oily rind encases a white or straw-colored fine-grained cheese with crumbly fissures radiating outwards from the center. There are many reasons for Grana’s success; the first is most notably its low fat content, as compared with many other types of cheese. The taste is fragrant and delicate, and the cheese preserves its integrity for one or two years. Grana Padano is produced throughout the regions of Piedmont, Lombardy and Veneto. Recommended Use: It may be used as a table cheese with pasta dishes or for grating.

Grana Padano was created at the beginning of the millennium by the Cistercian monks of Chiaravalle who used ripened cheese as a way of preserving surplus milk, for Grana kept its nutritional values and tastefulness for several years. The name Grana was used because of its granular texture which clearly differentiated it from other soft textured cheeses. Aside from this characteristic after which it is named, its size and external shape make it unique from the very beginning. Grana Padano uses evening and morning milk that is left to rest for a few hours so that it may be partially skimmed. Processing starts by heating the milk in big copper cauldrons and adding natural lactic cultures. There follows a series of operations which end about one and a half years later upon completion of the curing period. A golden oily rind encases a white or straw-colored fine-grained cheese with crumbly fissures radiating outwards from the center. There are many reasons for Grana’s success; the first is most notably its low fat content, as compared with many other types of cheese. The taste is fragrant and delicate, and the cheese preserves its integrity for one or two years. Grana Padano is produced throughout the regions of Piedmont, Lombardy and Veneto.Recommended Use: It may be used as a table cheese with pasta dishes or for grating.

Dalla Bona Grana Padano - 1/ 1 lb average wedge

Dalla Bona GranDuca is a beautifully crafted Italian cheese made with high-quality milk and traditional techniques. With its smooth, firm texture and delicate, nutty flavor, this cheese offers a refined balance that appeals to a wide range of palates. Naturally vegetarian-friendly, it delivers authentic Italian character without compromise. Suggested Use:Perfect for slicing onto charcuterie boards, pairing with fresh fruit, or serving alongside crusty bread. Melts beautifully for panini, pasta dishes, or baked recipes. Also excellent shaved over salads or enjoyed simply with a glass of wine.

Dalla Bona GranDuca is a beautifully crafted Italian cheese made with high-quality milk and traditional techniques. With its smooth, firm texture and delicate, nutty flavor, this cheese offers a refined balance that appeals to a wide range of palates. Naturally vegetarian-friendly, it delivers authentic Italian character without compromise.Suggested Use:Perfect for slicing onto charcuterie boards, pairing with fresh fruit, or serving alongside crusty bread. Melts beautifully for panini, pasta dishes, or baked recipes. Also excellent shaved over salads or enjoyed simply with a glass of wine.

Dalla Bona GranDuca - 1/ 4.48 lb average

1/ 4.48 lb average

Silano Provolone Valpadana is a distinguished cheese crafted from whole cow’s milk. Its production adheres to rigorous standards, employing specific methods to ensure the highest quality. One of the pivotal techniques in its creation is the spinning of curds, known as "pasta filata." This process involves stretching the curds to develop the characteristic texture and elasticity that define provolone. The flavor profile of this cheese is initially sweet and delicate but becomes increasingly complex and spicier as it matures. The cheese is enveloped in a golden-yellow rind, while the interior exhibits a whitish-yellow hue, indicative of its creamy consistency. There are distinct varieties of this cheese, including the Silano Provolone piccante, which undergoes an aging process exceeding 10 months. During this period, the cheese develops a sharp, assertive taste that is highly esteemed by cheese aficionados. Recommended Uses:Provolone is a versatile cheese that lends itself to a wide array of culinary applications. It is suitable for incorporation into main courses, desserts, and cheese platters. Provolone's excellent melting properties make it particularly well-suited for classic Italian sandwiches, where it imparts a rich, savory taste that enhances the overall dish.

Silano Provolone Valpadana is a distinguished cheese crafted from whole cow’s milk. Its production adheres to rigorous standards, employing specific methods to ensure the highest quality. One of the pivotal techniques in its creation is the spinning of curds, known as "pasta filata." This process involves stretching the curds to develop the characteristic texture and elasticity that define provolone. The flavor profile of this cheese is initially sweet and delicate but becomes increasingly complex and spicier as it matures. The cheese is enveloped in a golden-yellow rind, while the interior exhibits a whitish-yellow hue, indicative of its creamy consistency. There are distinct varieties of this cheese, including the Silano Provolone piccante, which undergoes an aging process exceeding 10 months. During this period, the cheese develops a sharp, assertive taste that is highly esteemed by cheese aficionados.Recommended Uses:Provolone is a versatile cheese that lends itself to a wide array of culinary applications. It is suitable for incorporation into main courses, desserts, and cheese platters. Provolone's excellent melting properties make it particularly well-suited for classic Italian sandwiches, where it imparts a rich, savory taste that enhances the overall dish.

Provolone Valpadana - 1/ 12 oz average wedge

 1/ 12 oz average wedge

Quader De Cavra is a soft cheese with a washed rind that is obtained from full cream goat’s milk. Carozzi selects the milk from the Lombardy Region because historically the rearing of goats has deeper roots. The rind is smooth, thin, soft and pinkish yellow in color. The pale white paste is slightly soft and rubbery. The taste is rich and sweet, yet slightly acidic with a mild taste typical of goat cheese. After 35 days of maturing in Pinewood boxes the cheese is ready to be consumed. Recommended Use:The cheese can be consumed with just the simple addition of Extra Virgin Olive Oil, Salt and Pepper, melted in a pasta dish or on a pizza.

Quader De Cavra is a soft cheese with a washed rind that is obtained from full cream goat’s milk. Carozzi selects the milk from the Lombardy Region because historically the rearing of goats has deeper roots. The rind is smooth, thin, soft and pinkish yellow in color. The pale white paste is slightly soft and rubbery. The taste is rich and sweet, yet slightly acidic with a mild taste typical of goat cheese. After 35 days of maturing in Pinewood boxes the cheese is ready to be consumed.Recommended Use:The cheese can be consumed with just the simple addition of Extra Virgin Olive Oil, Salt and Pepper, melted in a pasta dish or on a pizza.

Carozzi Quader De Cavra   1/ 8 oz average

1/ 8 oz average

Gorgonzola, primarily characterized and recognized for its inner veins of mold, is a favorite among Italian connoisseurs. Gorgonzola is considered to be one of the most characteristic and best-known of all Italian cheeses. It is also one of the few with the DOP guarantee (Protected Origin Control, a system of control for origin and quality) recognized throughout the world. Gorgonzola Dolce, with its milder and sweeter flavor, is a favorite among Gorgonzola. It is made of whole pasteurized cows milk heated in large cauldrons with the addition of milk enzymes, rennet and penicillium spores, which are responsible for the signature veins throughout the paste. In order for these to develop, the cheese is carefully pierced with thick copper or stainless steel needles after about 4 weeks of curing. Thusly, air is let into the cheese allowing the growth of mold, to which Gorgonzola owes its characteristic taste. The finished product is about 13 in. high, 8 in. in diameter and 25 lb. in weight. The cheese has a tough, hard, and yellowish color rind. The body is unmistakable: soft, creamy, white or pale straw-colored, and marbled with green streaks. Aged min. 50 days. Recommended Use:It has a soft spreadable texture with a slightly salty aftertaste. Its texture makes it perfect for spreading on bread and crackers. Vastly used in the culinary arts, it can be a perfect addition to sandwiches, hors d'oeuvres, entre and desserts.

Gorgonzola, primarily characterized and recognized for its inner veins of mold, is a favorite among Italian connoisseurs. Gorgonzola is considered to be one of the most characteristic and best-known of all Italian cheeses. It is also one of the few with the DOP guarantee (Protected Origin Control, a system of control for origin and quality) recognized throughout the world. Gorgonzola Dolce, with its milder and sweeter flavor, is a favorite among Gorgonzola. It is made of whole pasteurized cows milk heated in large cauldrons with the addition of milk enzymes, rennet and penicillium spores, which are responsible for the signature veins throughout the paste. In order for these to develop, the cheese is carefully pierced with thick copper or stainless steel needles after about 4 weeks of curing. Thusly, air is let into the cheese allowing the growth of mold, to which Gorgonzola owes its characteristic taste. The finished product is about 13 in. high, 8 in. in diameter and 25 lb. in weight. The cheese has a tough, hard, and yellowish color rind. The body is unmistakable: soft, creamy, white or pale straw-colored, and marbled with green streaks. Aged min. 50 days.Recommended Use:It has a soft spreadable texture with a slightly salty aftertaste. Its texture makes it perfect for spreading on bread and crackers. Vastly used in the culinary arts, it can be a perfect addition to sandwiches, hors d'oeuvres, entre and desserts.

Carozzi Gorgonzola Dolce DOP 1/8 wheel  1/ 3 lb average

 1/ 3 lb average

Originating from the area after which it is named, the Asiago high plateau, characterized by rich soil and excellence pastures. It is made from whole cow’s milk and thus, has a higher fat content than other Asiago cheeses. After being stored in small vats for between 6-12 hours, the curd is placed into special molds. It is within these molds that the cheese receives the DOP mark and is later salted by immersion in brine or dry-salted with kitchen salt. The DOP guarantee (literally “Protected Origin Control”) is a system of control of origin and quality recognized throughout the world. In addition to the DOP, the cheeses are marked with the stamp of the Association for the Protection of Asiago. This association provides cattle-breeders and farmers who transform milk with technical advice for maintaining high-quality standards. Their certification mark includes province initials, farmhouse numbers, and the word Asiago, all marked on the cheese sides so as to prevent consumers from confusing it with other similar cheeses. The ripening time is only 30-40 days, which brings about Asiago Fresco’s more delicate taste. The finished product can get up to 6 inches high, with flat sides that are 12-14 inches in diameter. The cylindrical shaped cheese has an average weight of 14 kg. The inner paste is typically compact, granular with small-medium sized eyes scattered throughout and is straw colored. Recommended Use: This fresh, young cow’s milk cheese has a mild, sweet flavor. Asiago Fresco is perfect for sandwiches or snacking and melts well for cooking.

Originating from the area after which it is named, the Asiago high plateau, characterized by rich soil and excellence pastures. It is made from whole cow’s milk and thus, has a higher fat content than other Asiago cheeses. After being stored in small vats for between 6-12 hours, the curd is placed into special molds. It is within these molds that the cheese receives the DOP mark and is later salted by immersion in brine or dry-salted with kitchen salt. The DOP guarantee (literally “Protected Origin Control”) is a system of control of origin and quality recognized throughout the world. In addition to the DOP, the cheeses are marked with the stamp of the Association for the Protection of Asiago. This association provides cattle-breeders and farmers who transform milk with technical advice for maintaining high-quality standards. Their certification mark includes province initials, farmhouse numbers, and the word Asiago, all marked on the cheese sides so as to prevent consumers from confusing it with other similar cheeses. The ripening time is only 30-40 days, which brings about Asiago Fresco’s more delicate taste. The finished product can get up to 6 inches high, with flat sides that are 12-14 inches in diameter. The cylindrical shaped cheese has an average weight of 14 kg. The inner paste is typically compact, granular with small-medium sized eyes scattered throughout and is straw colored.Recommended Use: This fresh, young cow’s milk cheese has a mild, sweet flavor. Asiago Fresco is perfect for sandwiches or snacking and melts well for cooking.

Asiago Fresco DOP - 1/ 2.2 lb average wedge

1/ 2.2 lb average wedge

Pecorino Romano DOP is a 100% sheep's milk cheese that is steeped in tradition and crafted with care. Its history dates back to the Roman Countryside, where centuries-old techniques have shaped its distinct character. Named after its birthplace, this cheese embodies the essence of Italian culinary heritage. This cheese-making journey begins in Sardinia, following a well-established procedure. Fresh sheep’s milk, sourced from sheep free-grazing on natural pastures, forms the heart of Pecorino Romano. Hand-milked and meticulously collected, the milk undergoes a time-honored process that ensures its excellence and quality. During production, lactic culture begins the fermentation process then lamb rennet is added. The curd is broken into small grains, cooked to perfection, divided and placed in molds where it is marked for identification. Unlike its saltier counterparts, this Pecorino Romano strikes a harmonious balance. Dry salted at different intervals over the course of about 2 months, its flavors are allowed to develop without overwhelming saltiness. Silano Pecorino Romano is aged for a minimum of 6-8 months. Recommended Use:Pecorino Romano has a robust flavor and is perfect for savoring on its own. In Rome and neighboring areas, the cheese is paired with crusty homemade bread and wine. When grated over pasta, risotto, or salads, it adds depth and authenticity.

Pecorino Romano DOP is a 100% sheep's milk cheese that is steeped in tradition and crafted with care. Its history dates back to the Roman Countryside, where centuries-old techniques have shaped its distinct character. Named after its birthplace, this cheese embodies the essence of Italian culinary heritage. This cheese-making journey begins in Sardinia, following a well-established procedure. Fresh sheep’s milk, sourced from sheep free-grazing on natural pastures, forms the heart of Pecorino Romano. Hand-milked and meticulously collected, the milk undergoes a time-honored process that ensures its excellence and quality. During production, lactic culture begins the fermentation process then lamb rennet is added. The curd is broken into small grains, cooked to perfection, divided and placed in molds where it is marked for identification. Unlike its saltier counterparts, this Pecorino Romano strikes a harmonious balance. Dry salted at different intervals over the course of about 2 months, its flavors are allowed to develop without overwhelming saltiness. Silano Pecorino Romano is aged for a minimum of 6-8 months.Recommended Use:Pecorino Romano has a robust flavor and is perfect for savoring on its own. In Rome and neighboring areas, the cheese is paired with crusty homemade bread and wine. When grated over pasta, risotto, or salads, it adds depth and authenticity.

Pecorino Romano - 1/ 8 oz average wedge

1/ 8oz average wedge

Crucolo is an artisanal, semi-soft cows milk cheese that comes from the Trentino region in northern Italy. The milk used to make this cheese is selected from cows that roam the pastures beneath the Trento Mountains. It is a semi-soft cheese aged for over 60 days in the cellars of Rifugio Crucolo, at the entrance of Val Campelle, Trento. This unique environment gives the cheese its particular taste and rich aroma. Pale straw yellow, it has the deep rich butteriness common to a 100% cow's milk cheese. Crucolo has a surprisingly tangy finish to its creamy flavor, and the interior is irregularly pocked with tiny holes. This cheese is soft and melts in a superior fashion with a very delicate aroma. Recommended Use:In order to be savored properly, this cheese is best at room temperature and calls for a white or wheat cracker and bread, so as to not mask the exquisite flavor. Fruits such as pears or white grapes would be an excellent complement. Award: SILVER 2022-23 World Cheese Award

Crucolo is an artisanal, semi-soft cows milk cheese that comes from the Trentino region in northern Italy. The milk used to make this cheese is selected from cows that roam the pastures beneath the Trento Mountains. It is a semi-soft cheese aged for over 60 days in the cellars of Rifugio Crucolo, at the entrance of Val Campelle, Trento. This unique environment gives the cheese its particular taste and rich aroma. Pale straw yellow, it has the deep rich butteriness common to a 100% cow's milk cheese. Crucolo has a surprisingly tangy finish to its creamy flavor, and the interior is irregularly pocked with tiny holes. This cheese is soft and melts in a superior fashion with a very delicate aroma.Recommended Use:In order to be savored properly, this cheese is best at room temperature and calls for a white or wheat cracker and bread, so as to not mask the exquisite flavor. Fruits such as pears or white grapes would be an excellent complement. Award: SILVER 2022-23 World Cheese Award

Crucolo 1/4 wheel - 1/ 7.5 lb average

1/ 7.5 lb average

Montasio Fresco DOP is an Italian cheese that hails from the Friuli and Veneto regions. It is a cow's milk cheese with a protected designation of origin (DOP), ensuring that it is produced according to strict traditional methods in its designated geographical area. The term "fresco" indicates that the cheese is young and fresh, typically aged for about 60 to 120 days. During this period, it develops a soft, creamy texture and a mild, delicate flavor with subtle hints of sweetness and butter. The production process of Montasio Fresco DOP involves using high-quality cow's milk, which is heated and combined with rennet to form curds. These curds are then cut, drained, and pressed into molds to create the characteristic wheel shape. The cheese is salted and left to mature in controlled conditions, where it is regularly turned and cleaned. This meticulous process results in a cheese that has a pale yellow color, a smooth rind, and a supple consistency. In addition to its delightful taste and texture, Montasio Fresco DOP is also appreciated for its nutritional value. It is a good source of protein, calcium, and essential vitamins, making it a healthy addition to any diet. The DOP certification guarantees that the cheese is made according to tradition and using high-quality ingredients, preserving its authenticity and cultural heritage. Recommended Use:The flavor profile of Montasio Fresco DOP makes it a versatile ingredient in various culinary applications, such as in salads, sandwiches, and traditional Italian dishes like frico, a crispy cheese pancake.

Montasio Fresco DOP is an Italian cheese that hails from the Friuli and Veneto regions. It is a cow's milk cheese with a protected designation of origin (DOP), ensuring that it is produced according to strict traditional methods in its designated geographical area. The term "fresco" indicates that the cheese is young and fresh, typically aged for about 60 to 120 days. During this period, it develops a soft, creamy texture and a mild, delicate flavor with subtle hints of sweetness and butter. The production process of Montasio Fresco DOP involves using high-quality cow's milk, which is heated and combined with rennet to form curds. These curds are then cut, drained, and pressed into molds to create the characteristic wheel shape. The cheese is salted and left to mature in controlled conditions, where it is regularly turned and cleaned. This meticulous process results in a cheese that has a pale yellow color, a smooth rind, and a supple consistency. In addition to its delightful taste and texture, Montasio Fresco DOP is also appreciated for its nutritional value. It is a good source of protein, calcium, and essential vitamins, making it a healthy addition to any diet. The DOP certification guarantees that the cheese is made according to tradition and using high-quality ingredients, preserving its authenticity and cultural heritage.Recommended Use:The flavor profile of Montasio Fresco DOP makes it a versatile ingredient in various culinary applications, such as in salads, sandwiches, and traditional Italian dishes like frico, a crispy cheese pancake.

Montasio Fresco DOP Wedge - 1/10 oz average

 1/ 10 oz average

Taleggio Stella Alpina DOP is a soft cheese made with high quality whole cows milk sourced from the Lombardy region of Northern Italy. It has a washed rind and is aged in the Valsassina area for a minimum of 35 days. This product is DOP certified, which guarantees its place of origin and production are confined to a specific geological area. Thus, the cheeses unique features are a result of its environments particular traits, as well as regional crafting techniques. The aging process characterizes the cheese and gives it its natural distinction of a thin, rosy-brown crust. The paste has a double-texture: it is soft, slightly stringy and straw-yellow in color under the crust; firm, and white colored towards the center. The cheese is often covered with various spots of grayish mold. The presence of mold on the cheeses surface is caused by the natural aging process. It is advised not to completely remove the patches, but to gently scrape the area. The cheeses fragrance is positively unique, aromatic and even pungent in the more mature cheeses. The taste is sweet and delicate, while at the same time slightly tangy towards the center. Recommended Use: Taleggio is a versatile cheese that can be used in a variety of ways. Its creamy and tangy flavor makes it perfect for melting, so it can be used in dishes like risotto, pasta, and grilled cheese sandwiches. It also pairs well with fruits like pears and apples, making it a great addition to a cheese board or salad.

Taleggio Stella Alpina DOP is a soft cheese made with high quality whole cows milk sourced from the Lombardy region of Northern Italy. It has a washed rind and is aged in the Valsassina area for a minimum of 35 days. This product is DOP certified, which guarantees its place of origin and production are confined to a specific geological area. Thus, the cheeses unique features are a result of its environments particular traits, as well as regional crafting techniques. The aging process characterizes the cheese and gives it its natural distinction of a thin, rosy-brown crust. The paste has a double-texture: it is soft, slightly stringy and straw-yellow in color under the crust; firm, and white colored towards the center. The cheese is often covered with various spots of grayish mold. The presence of mold on the cheeses surface is caused by the natural aging process. It is advised not to completely remove the patches, but to gently scrape the area. The cheeses fragrance is positively unique, aromatic and even pungent in the more mature cheeses. The taste is sweet and delicate, while at the same time slightly tangy towards the center.Recommended Use: Taleggio is a versatile cheese that can be used in a variety of ways. Its creamy and tangy flavor makes it perfect for melting, so it can be used in dishes like risotto, pasta, and grilled cheese sandwiches. It also pairs well with fruits like pears and apples, making it a great addition to a cheese board or salad.

Carozzi Taleggio Stella Alpina DOP   1/5lb average

1/ 5lb average

Carozzi Taleggio Stella Alpina DOP  1/8oz average 

 1/8 oz average (0.5 lb)

All Silano provolone are obtained from high quality whole raw cows milk, which come from a very selected and controlled group of cattle. The Provolone is marked by the guarantee Union Provolone Fiaschetto. The quality of Provolone Fiaschetto makes our cooperative proud and well-known throughout all of Italy. It is produced following the standard of the oldest tradition. The cheese maker is still in charge of the delicate task of shaping and sealing the forms, making sure that no air bubbles or residual whey are pre-sent in the paste. The cheese is salted by immersion in a brine bath for approximately one day per kilo of curd. It is then taken out, washed in cold water, and hung to dry in pairs in special rooms so that the rind becomes thicker. Silano provolone is mild and sharp that is full-fat and comes in a variety of shapes and sizes: pancetta, mandarino, fiasco, provoletta, fiaschetto, salamino, gigantino, gigante... However, the typical shape is a truncated cone (provoletta), with light grooves caused by the rope that is used to suspend the cheese for curing. Its rind is golden-yellow, and the solid has a lightly elastic body that is white to light-yellow in color with practically no holes. After six months of ripening it has a sharp, butter-like taste that is also savory and hearty. The sharp provolone are aged at least 12 months. Recommended Use:Provolone is an all-purpose cheese used for cooking main courses, desserts or on a cheese platter. Provolone makes a great slicing cheese for sandwiches and melts well in classic Italian sandwiches.

All Silano provolone are obtained from high quality whole raw cows milk, which come from a very selected and controlled group of cattle. The Provolone is marked by the guarantee Union Provolone Fiaschetto. The quality of Provolone Fiaschetto makes our cooperative proud and well-known throughout all of Italy. It is produced following the standard of the oldest tradition. The cheese maker is still in charge of the delicate task of shaping and sealing the forms, making sure that no air bubbles or residual whey are pre-sent in the paste. The cheese is salted by immersion in a brine bath for approximately one day per kilo of curd. It is then taken out, washed in cold water, and hung to dry in pairs in special rooms so that the rind becomes thicker. Silano provolone is mild and sharp that is full-fat and comes in a variety of shapes and sizes: pancetta, mandarino, fiasco, provoletta, fiaschetto, salamino, gigantino, gigante... However, the typical shape is a truncated cone (provoletta), with light grooves caused by the rope that is used to suspend the cheese for curing. Its rind is golden-yellow, and the solid has a lightly elastic body that is white to light-yellow in color with practically no holes. After six months of ripening it has a sharp, butter-like taste that is also savory and hearty. The sharp provolone are aged at least 12 months.Recommended Use:Provolone is an all-purpose cheese used for cooking main courses, desserts or on a cheese platter. Provolone makes a great slicing cheese for sandwiches and melts well in classic Italian sandwiches.

Provolone Fiaschetto Smoked 1/4.4 lb average

Silano 1/ 4.4 lb average

Bring the tradition of Italy to your table with this authentic Parmigiano Reggiano DOP Gift Set. Featuring a 1Kg (2.2 lb) wedge of genuine Parmigiano Reggiano and a specialty cheese knife for proper serving, this beautifully packaged set is perfect for entertaining, gifting, or elevating everyday meals. Crafted in Italy under strict DOP certification standards, Parmigiano Reggiano is celebrated for its rich, nutty flavor, crystalline texture, and exceptional quality developed through natural aging. Enjoy it shaved over pasta, paired with charcuterie, broken into salads, or served alongside wine for an authentic Italian experience. Recommended Use: The texture is unmistakable: granular, flaky, with a peculiar fragrance and delicate bouquet. It is excellent when used as a condiment, as a valuable ingredient in many dishes and especially as a substantial main dish, together with fresh fruit, nuts and a good wine.Imported

Bring the tradition of Italy to your table with this authentic Parmigiano Reggiano DOP Gift Set. Featuring a 1Kg (2.2 lb) wedge of genuine Parmigiano Reggiano and a specialty cheese knife for proper serving, this beautifully packaged set is perfect for entertaining, gifting, or elevating everyday meals.Crafted in Italy under strict DOP certification standards, Parmigiano Reggiano is celebrated for its rich, nutty flavor, crystalline texture, and exceptional quality developed through natural aging. Enjoy it shaved over pasta, paired with charcuterie, broken into salads, or served alongside wine for an authentic Italian experience.Recommended Use: The texture is unmistakable: granular, flaky, with a peculiar fragrance and delicate bouquet. It is excellent when used as a condiment, as a valuable ingredient in many dishes and especially as a substantial main dish, together with fresh fruit, nuts and a good wine.Imported

Parmigiano Reggiano Box & Knife Set- 1/ kg (2.2lb) Wedge DOP Export

Dalla Bona 1/ kg (2.2 lb)

Caciocavallo Silano DOP is a semi-hard cheese made from fresh, whole cow’s milk and produced throughout Southern Italy. This “Silano” version of the well-known caciocavallo cheese obtained the coveted D.O.P. (Protected Designation of Origin) in 1993 with Reg. EC 1263/96. This indicates that the cheese is made using only cow’s milk and comes from designated areas of Southern Italy, such as Calabria. Known as a “pasta filata” cheese, Caciocavallo Silano DOP is made by kneading and stretching the curd until a stringy, elastic texture is achieved. The malleable, soft paste can be molded in various ways, but it is typically shaped into elongated tear drops and tied together with rope in pairs of two. It is then draped over a beamduring its aging process. Caciocavallo Silano DOP develops an aromatic and sharply sweet flavor. When young, it has milky and buttery cues that becomes more pungent as it matures. Recommended Use: Caciocavallo Silano DOP is a versatile, stringy cheese that melts well. Similar to provolone, this cheese can be used for sandwiches, brick-oven pizzas, classic casseroles, and baked pasta dishes.

Caciocavallo Silano DOP is a semi-hard cheese made from fresh, whole cow’s milk and produced throughout Southern Italy. This “Silano” version of the well-known caciocavallo cheese obtained the coveted D.O.P. (Protected Designation of Origin) in 1993 with Reg. EC 1263/96. This indicates that the cheese is made using only cow’s milk and comes from designated areas of Southern Italy, such as Calabria.Known as a “pasta filata” cheese, Caciocavallo Silano DOP is made by kneading and stretching the curd until a stringy, elastic texture is achieved. The malleable, soft paste can be molded in various ways, but it is typically shaped into elongated tear drops and tied together with rope in pairs of two. It is then draped over a beamduring its aging process.Caciocavallo Silano DOP develops an aromatic and sharply sweet flavor. When young, it has milky and buttery cues that becomes more pungent as it matures.Recommended Use: Caciocavallo Silano DOP is a versatile, stringy cheese that melts well. Similar to provolone, this cheese can be used for sandwiches, brick-oven pizzas, classic casseroles, and baked pasta dishes.

Caciocavallo Silano DOP- Calabrese 1/3lb average

1/3 lb average

Silano Ricotta Salata Toscanella is a traditional Italian cheese made from the whey of sheeps milk. It is incredibly versatile, but is best known for its typical use in dishes such as baked lasagna and stuffed shells. This Ricotta Salata is milky white in color with a texture that is firm, yet delicate and supple due to its higher moisture content. It has a mild flavor that is not only salty, but also slightly nutty, sweet and milky. Recommended Use: With the perfect balance of lightness and flavor, Ricotta Salata is a staple in the kitchen and at the table. It is a great component in creating classic baked pasta dishes and casseroles. It can also be sliced, grated, or crumbled to add a savory layer to mixed green salads.

Silano Ricotta Salata Toscanella is a traditional Italian cheese made from the whey of sheeps milk. It is incredibly versatile, but is best known for its typical use in dishes such as baked lasagna and stuffed shells. This Ricotta Salata is milky white in color with a texture that is firm, yet delicate and supple due to its higher moisture content. It has a mild flavor that is not only salty, but also slightly nutty, sweet and milky.Recommended Use: With the perfect balance of lightness and flavor, Ricotta Salata is a staple in the kitchen and at the table. It is a great component in creating classic baked pasta dishes and casseroles. It can also be sliced, grated, or crumbled to add a savory layer to mixed green salads.

Ricotta Salata Toscanella  1/ 7 lb average

Silano  1/ 7lb average

Provolone Fiaschetto 1/4.4 lb average

Silano  1/ 4.4 lb average

Primosale Tartufo is a fresh sheeps milk cheese stuffed with truffles. It has a savory taste with a vibrant truffle aroma. I Siciliani produces authentic and traditional cheeses, following the centuries-old experience of the shepherds; thus safeguarding the rich gastronomic, environmental and cultural heritage of the region. I Siciliani brings to the table products that represent the company, and the positive ideals of the land to share them with Italy and the rest of the World. The company sets itself apart with its enthusiasm and desire to create new solutions by offering experience in the development of partnership projects to bring value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously trying to improve. Recommended Use: The fresh primosale cheeses combine a delicate taste with a surprising versatility that makes them protagonists of the table in all dishes, either alone or in combination with other ingredients.

Primosale Tartufo is a fresh sheeps milk cheese stuffed with truffles. It has a savory taste with a vibrant truffle aroma. I Siciliani produces authentic and traditional cheeses, following the centuries-old experience of the shepherds; thus safeguarding the rich gastronomic, environmental and cultural heritage of the region. I Siciliani brings to the table products that represent the company, and the positive ideals of the land to share them with Italy and the rest of the World. The company sets itself apart with its enthusiasm and desire to create new solutions by offering experience in the development of partnership projects to bring value to all of its customers. The company cherishes its products, and remains faithful to its standards, while continuously trying to improve. Recommended Use: The fresh primosale cheeses combine a delicate taste with a surprising versatility that makes them protagonists of the table in all dishes, either alone or in combination with other ingredients.

i Sicillani Primosale Tartufo - 1/ 2 lb average

The Tuscan Pecorino DOP is a cheese with Protected Denomination of Origin, which guarantees the products authenticity and adherence to guidelines pertaining to its production. The fresh type has undergone a short aging period and therefore is soft and delicate. This cheese has a fairly strong aroma, with notes of buttermilk and fresh hay. Its tender and creamy texture yields a mild taste that is rounded and balanced. The Fiorini family established their company bearing the family name in 1957. The dairy is situated in an area of extraordinary fascination and historical value: the medieval village of Roccalbegna in the region of Tuscany, Italy. All milk used in their cheese production comes exclusively from their local area of Maremma. Aged minimum 40 days. Recommended Use: Il Fiorino cheeses are crafted to be unique: each with its own noteworthy taste and aroma. They can be enjoyed on their own, or can be used to add a distinguished character to classic recipes.

The Tuscan Pecorino DOP is a cheese with Protected Denomination of Origin, which guarantees the products authenticity and adherence to guidelines pertaining to its production. The fresh type has undergone a short aging period and therefore is soft and delicate. This cheese has a fairly strong aroma, with notes of buttermilk and fresh hay. Its tender and creamy texture yields a mild taste that is rounded and balanced. The Fiorini family established their company bearing the family name in 1957. The dairy is situated in an area of extraordinary fascination and historical value: the medieval village of Roccalbegna in the region of Tuscany, Italy. All milk used in their cheese production comes exclusively from their local area of Maremma. Aged minimum 40 days.Recommended Use: Il Fiorino cheeses are crafted to be unique: each with its own noteworthy taste and aroma. They can be enjoyed on their own, or can be used to add a distinguished character to classic recipes.

Pecorino Toscano Fresco DOP 1/4lb average

 1/ 4lb average

The Fiorini family established their company bearing the family name in 1957. The dairy is situated in an area of extraordinary fascination and historical value: the medieval village of Roccalbegna in the region of Tuscany, Italy. All milk used in their cheese production comes exclusively from their local area of Maremma. Pecorino Toscano DOP Stagionato is one of the most cherished award-winning cheeses for the company, having won the Trofeo San Lucio Best Cheese in Italy award in 2007. It was also featured in an article of Gambero Rosso where it was described as superb and tasty; and its creator was crowned the Wizard of Tuscan Pecorino. This cheese is made from raw sheeps milk. It has a natural, untreated rind, with a body that is firm but creamy. Its intense and herbaceous aroma is paired with a taste that is mild and persistent. Aged minimum 120 days. Recommended Use: Il Fiorino cheeses are crafted to be unique: each with its own noteworthy taste and aroma. They can be enjoyed on their own, or can be used to add a distinguished character to classic recipes.

The Fiorini family established their company bearing the family name in 1957. The dairy is situated in an area of extraordinary fascination and historical value: the medieval village of Roccalbegna in the region of Tuscany, Italy. All milk used in their cheese production comes exclusively from their local area of Maremma. Pecorino Toscano DOP Stagionato is one of the most cherished award-winning cheeses for the company, having won the Trofeo San Lucio Best Cheese in Italy award in 2007. It was also featured in an article of Gambero Rosso where it was described as superb and tasty; and its creator was crowned the Wizard of Tuscan Pecorino. This cheese is made from raw sheeps milk. It has a natural, untreated rind, with a body that is firm but creamy. Its intense and herbaceous aroma is paired with a taste that is mild and persistent. Aged minimum 120 days.Recommended Use: Il Fiorino cheeses are crafted to be unique: each with its own noteworthy taste and aroma. They can be enjoyed on their own, or can be used to add a distinguished character to classic recipes.

Pecorino Toscano Stagionato DOP 1/ 4lb average

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Specialty Gourmet Imports (SGI) supplies premium imported pasta, cheeses, charcuterie, truffle products, olive oils, and gourmet ingredients to chefs, restaurants, retailers, and home gourmets. Based in Clermont, Florida, we serve Orlando, Central Florida, and ship across the United States with carefully sourced products from trusted producers around the world.

Specialty Gourmet Imports (SGI) supplies premium imported pasta, cheeses, charcuterie, truffle products, olive oils, and gourmet ingredients to chefs, restaurants, retailers, and home gourmets. Based in Clermont, Florida, we serve Orlando, Central Florida, and ship across the United States with carefully sourced products from trusted producers around the world.

Our products come from carefully selected producers and artisans around the world. We focus on quality, authenticity, and long-standing relationships — many of which span over 40 years — so we can confidently bring you products we truly know and trust.

Absolutely. We carefully manage inventory and storage to ensure products arrive fresh and ready to enjoy.

We currently ship within the United States.

To ensure availability and proper preparation, all pickup orders must be placed no later than 5:00 PM, two (2) days before your pickup date.

Orders typically ship within 1–3 business days. Delivery times vary based on location and shipping method.

Yes. Refrigerated items are shipped with cold packs and insulated packaging to maintain quality during transit.

Storage instructions are provided on product pages or packaging. Refrigerated items should be placed in the refrigerator immediately upon arrival.

Some products may contain common allergens such as nuts, dairy, or wheat. Ingredient and allergen information is listed on each product page when available.

You can reach us via email through our Contact page, and we typically respond within 1 business day.

 Yes! SGI digital gift cards are available for purchase directly through our website. They make a thoughtful and easy gift for food lovers, home cooks, and culinary professionals alike.

 SGI gift cards are digital and delivered by email. After purchase, the recipient receives a unique gift card code that can be applied at online checkout for both pickup and delivery orders.

No. SGI gift cards do not expire and may be used until the full balance is redeemed.

Have a question? We have answers. Here are some common ones: Where do your products come from? Our products come from carefully selected producers and artisans around the world. We focus on quality, authenticity, and long-standing relationships — many of which span over 40 years — so we can confidently bring you products we truly know and trust., Are your products fresh? Absolutely. We carefully manage inventory and storage to ensure products arrive fresh and ready to enjoy., Where do you ship? We currently ship within the United States., What are your order cutoff times for pickup? To ensure availability and proper preparation, all pickup orders must be placed no later than 5:00 PM, two (2) days before your pickup date., etc.

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Products

i Sicillani Primosale Pistachio - 1/ 2 lb average

i Siciliani Primosale Fantasia - 1/ 2 lb average

i Siciliani Primosale with Pesto Genovese DOP - 1/ 2.5 lb average

Sardo Maturo DOP - 1/ 10 oz average wedge

Pecorino al Peperoncino-Chili Pepper 1/10 oz average wedge

Piave Vecchio Wedge- 1/10 oz average

Dalla Bona Parmigiano Reggiano Export 1/ 1 lb average wedge