an important part of every meal acording to Roberto Donna and
most Europeans in general...The following are some of the cheeses
which can be found at the Galileo Cheese cellar. Diners can visit
Galileo and samples cheeses off the rolling cheese cart for a
cheese course alone with a glass of wine, or enjoy it after dinner.
ASH
GOAT
From PA, goat milk, mild semi soft preserved in ashes.
ASIAGO
PRESSATO
From Treviso area, cow’s milk, firm texture, slightly sweet
mild flavor.
ASIAGO
D’ALLEVO
From Dolomiti area, cow’s milk, firm texture with a butter-scotch
flavor but but still mild.
BETTIMATT
From Piedmont. Cow’s milk firm texture, mild flavor and slightly
aromatic, on the nutty side.
BRA
DURO O TENERO DOP
From Piedmont, cow’s milk with a touch of goat or sheep,
semi firm texture slightly piquant and nutty.
BRIE
DE MEAUX
From France. Cow’s milk, soft texture with a simultaneous
taste of fried egg. Garlicky, nutty, truffle like and mushroomy.
BRINATA
From Tuscany, sheep milk, fresh pecorino, semi soft texture, with
a very white mold crust, mild and milky flavor.
BRUSS
( home made)
Fermented mixed milk cheese, soft, full flavor, with a hint of
grappa.
BUFAGELLA
From Piedmont, semi firm texture, full, woody , very ripe flavor
with hints of walnuts.
CACIO
DI ROMA
From Lazio area, cow’milk, semi-firm texture, mild flavor.
CASTELMAGNO
From Piedmont, large percentage of cow milk and small percent
of sheep or goat milk. Flavor is mild, slightly tart and intensely
nutty.
CHIMAY
From a monastery in Belgium, cow’s milk, semisoft, mild flavor.
COULOMMIERS
( Brie)
From France, cow’s milk, soft texture, flavor with hint of
truffle, garllic,mushrooms.
CROTTIN
DE CHAVIGNOL
From France, Sancerre, semisoft to semihard creamy and mild to
sharp and salty.
DOUX
DE MONTAGNE
From France, cow’s milk, semi-soft texture, mild flavor.
FIORE
SARDO
From Sardigna, sheep milk, firm texture, gentle piquant flavor.
FONTINA
VALLE D’AOSTA
From Aosta, raw cow’s milk, semi-hard with a honeyed, nutty,
buttery flavor.
FORMAGGINO
From Piedmont. 50%cow’s milk and 50% goat milk, soft texture,
mild goaty flavor, with light acidity
GOAT
BLUE
From Virginia. Goat’s milk, firm texture pugent, woody flavor.
GOAT
CHEESE VIRGINIA
From VA, goat milk with a tangy earthy flavor.
GOAT
CHEESE PENNSYLVANIA
From PA, goat milk firm texture, with a sweet spicy flavor.
GORGONZOLA
From Lombardy, cow’s milk, soft texture, spicy, peppery earthy
flavor.
GOUDA
From Netherlands, whole cow’s milk. Hard tangy with a slight
butterscotch flavor.
IDIZABAL
IZAR-GAZTA
From Spain, basque area, sheep milk, smoked, firm texture, rich,
buttery, nutty flavor.
LE
BERGER DE ROCASIN
From France, sheep milk, soft ripened texture, mild nutty f lavor
on the mild side.
LONGHORN
From Lancaster PA, cow’s milk, firm texture, mild flavor
with a nice long milky after taste.
MAHON
From Spain, cow’s milk, semi firm or firm, sharp, salty,
buttery, fruity, nutty aroma.
MANCHEGO
From Spain, sheep milk, firm texture, mild, slightly briny, nutty
flavor.
MONTEREY
JACK ORGANIC
From PA, pasteurized cow’s milk, semi soft white and gentle,
with a slight acid tang.
PATA
DE-HULO DE CISTIERNA
From Spain, sheep milk, firm texture, peppery, spicy earthy flavor.
PECORINO
TOSCANO
From Tuscany, sheep milk. Intense sheepy flavor with a mild peppery
finish.
PECORINO
AL GINEPRO
From Tuscany, sheep milk. Firm texture with a full flavor of juniper.
PECORINO
NELLE FOGLIE DI NOCI
From Tuscany, sheep milk, firm texture, mild , peppery, earthy
flavor with a slight walnuts aroma.
PECORINO
PAPATO
From the hills of Rome. Sheep’s milk with whole black peppercorn,
firm texture and an interesting, unusual rather sheepy taste.
PETIT
LIVAROT
From France, cow’s milk, semi firm texture, very aromatic
of spices
QUESO
DE VINO
From Spain, firm texture, tangy with a slight pungent whiny flavor.
RASCHERA
DI PIANURA
From Lombardy, cow’s milk plus little goat or sheep, semi
soft texture, slightly piquant and almondy.
RICOTTA
From local farmers. Cow's milk with sheep milk.
RICOTTA
INFORNATA DI BARI
From Puglia , sheep’s milk, semi soft texture, salty and
nutty.
REBLOCHON
From France, a washed-rind cow’s milk, soft with a mild,
fruity flavor.
ROBIOLA
From Piedmont. Cow's milk, very soft creamy texture, buttery flavor.
ROQUEFORT
From France, a ewe’s milk blue cheese, spicy. soft and complex
SAINT
ANDRE
From France, cow’s milk, triple cream cheese, very rich with
a nutty creamy flavor.
SEIRASS
DEL FIEN
From Piedmont, cow’s milk Ricotta. Soft texture, mild milky
flavor fortified by the hay surrounding it.
SOTTOCENERE
AL TARTUFO
From Treviso. Cow’s milk, firm texture with flavor of white
truffles, spice and anis.
STILTON
From Central England, semi hard with a rich tang.
TALEGGIO
From Lombardy, soft cow’s milk with a buttery, beefy flavor.
TETILLA
From Spain, cow’s milk firm but supple texture, mild and
tangy flavor.
TOMA
From Piedmont, cow’s milk and sometimes a small part of goat
milk. Soft and supple texture, changes from type but the flavor
goes from haunting, white truffle to a mushroomy, garlicky aroma.
TOMA
DI CARAMAGNA
From Piedmont, cow’ milk, firm texture slightly buttery,
piquant, and nutty
TOMA
D’ALBA
From Alba, cow and sheep milk, semi firm texture with a milk sweet
flavor going to slightly piquant with time.
TOMA
DI MURAZZANO
From Piedmont, cow and sheep milk, firm texture with a nutty and
earthy flavor.
TOMA
FAMIGLIA DURAN CANTON
From Piedmont Alps, Sheep and cow’s milk, firm texture and
a mild, buttery flavor.
TOMA
FAMIGLIA MONNET.
From Piedmont Alps, firm texture, with a sweet mild, nutty and
milky flavor.
TOMA
FAMIGLIA MONNET AL GINEPRO
From Piedmont Alps, firm texture, mild juniper flavor.
TOMA
FAMIGLIA MONNET AL ROSMARINO
From Piedmont Alps, firm texture, mild flavor of rosemary , slightly
nutty.
TOMINO
DEL BOSCAIOLO
From Piedmont, cow's milk, soft texture, flavor close to butter.
Iginio Pignatelli
Mastro Formaggi
Galileo/Il
Laboratorio
