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.
From PA, goat milk, mild semi soft preserved in ashes.
From Treviso area, cows milk, firm texture, slightly sweet
From Dolomiti area, cows milk, firm texture with a butter-scotch
flavor but but still mild.
From Piedmont. Cows milk firm texture, mild flavor and slightly
aromatic, on the nutty side.
DURO O TENERO DOP
From Piedmont, cows milk with a touch of goat or sheep,
semi firm texture slightly piquant and nutty.
From France. Cows milk, soft texture with a simultaneous
taste of fried egg. Garlicky, nutty, truffle like and mushroomy.
From Tuscany, sheep milk, fresh pecorino, semi soft texture, with
a very white mold crust, mild and milky flavor.
( home made)
Fermented mixed milk cheese, soft, full flavor, with a hint of
From Piedmont, semi firm texture, full, woody , very ripe flavor
with hints of walnuts.
From Lazio area, cowmilk, semi-firm texture, mild flavor.
From Piedmont, large percentage of cow milk and small percent
of sheep or goat milk. Flavor is mild, slightly tart and intensely
From a monastery in Belgium, cows milk, semisoft, mild flavor.
From France, cows milk, soft texture, flavor with hint of
From France, Sancerre, semisoft to semihard creamy and mild to
sharp and salty.
From France, cows milk, semi-soft texture, mild flavor.
From Sardigna, sheep milk, firm texture, gentle piquant flavor.
From Aosta, raw cows milk, semi-hard with a honeyed, nutty,
From Piedmont. 50%cows milk and 50% goat milk, soft texture,
mild goaty flavor, with light acidity
From Virginia. Goats milk, firm texture pugent, woody flavor.
From VA, goat milk with a tangy earthy flavor.
From PA, goat milk firm texture, with a sweet spicy flavor.
From Lombardy, cows milk, soft texture, spicy, peppery earthy
From Netherlands, whole cows milk. Hard tangy with a slight
From Spain, basque area, sheep milk, smoked, firm texture, rich,
buttery, nutty flavor.
BERGER DE ROCASIN
From France, sheep milk, soft ripened texture, mild nutty f lavor
on the mild side.
From Lancaster PA, cows milk, firm texture, mild flavor
with a nice long milky after taste.
From Spain, cows milk, semi firm or firm, sharp, salty,
buttery, fruity, nutty aroma.
From Spain, sheep milk, firm texture, mild, slightly briny, nutty
From PA, pasteurized cows milk, semi soft white and gentle,
with a slight acid tang.
DE-HULO DE CISTIERNA
From Spain, sheep milk, firm texture, peppery, spicy earthy flavor.
From Tuscany, sheep milk. Intense sheepy flavor with a mild peppery
From Tuscany, sheep milk. Firm texture with a full flavor of juniper.
NELLE FOGLIE DI NOCI
From Tuscany, sheep milk, firm texture, mild , peppery, earthy
flavor with a slight walnuts aroma.
From the hills of Rome. Sheeps milk with whole black peppercorn,
firm texture and an interesting, unusual rather sheepy taste.
From France, cows milk, semi firm texture, very aromatic
From Spain, firm texture, tangy with a slight pungent whiny flavor.
From Lombardy, cows milk plus little goat or sheep, semi
soft texture, slightly piquant and almondy.
From local farmers. Cow's milk with sheep milk.
INFORNATA DI BARI
From Puglia , sheeps milk, semi soft texture, salty and
From France, a washed-rind cows milk, soft with a mild,
From Piedmont. Cow's milk, very soft creamy texture, buttery flavor.
From France, a ewes milk blue cheese, spicy. soft and complex
From France, cows milk, triple cream cheese, very rich with
a nutty creamy flavor.
From Piedmont, cows milk Ricotta. Soft texture, mild milky
flavor fortified by the hay surrounding it.
From Treviso. Cows milk, firm texture with flavor of white
truffles, spice and anis.
From Central England, semi hard with a rich tang.
From Lombardy, soft cows milk with a buttery, beefy flavor.
From Spain, cows milk firm but supple texture, mild and
From Piedmont, cows 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.
From Piedmont, cow milk, firm texture slightly buttery,
piquant, and nutty
From Alba, cow and sheep milk, semi firm texture with a milk sweet
flavor going to slightly piquant with time.
From Piedmont, cow and sheep milk, firm texture with a nutty and
FAMIGLIA DURAN CANTON
From Piedmont Alps, Sheep and cows milk, firm texture and
a mild, buttery flavor.
From Piedmont Alps, firm texture, with a sweet mild, nutty and
FAMIGLIA MONNET AL GINEPRO
From Piedmont Alps, firm texture, mild juniper flavor.
FAMIGLIA MONNET AL ROSMARINO
From Piedmont Alps, firm texture, mild flavor of rosemary , slightly
From Piedmont, cow's milk, soft texture, flavor close to butter.