Specialty Imports

Our reputation for quality and experience in the industry has earned the privilege of calling many of the finest cheese manufacturers our committed partners, many of them for over 70 years.

Since we began, our cheese-buying experts have scoured the globe to bring the best cheeses to the American market. Our imported cheeses are crafted by the world’s finest artisan cheesemakers who follow the traditional methods of their regions to create cheeses with distinctive tastes and textures that reflect their origin.

View our complete imported product offerings.

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Zanetti

Grana Padano

Produced in Northern Italy around the Po Valley, this cheese adheres to strict tradition and is regulated by the Consortium Grana Padano. Aging 18 months results in a complex, nutty flavor with a crunchy consistency, which is perfect for topping pasta, soups and salads, or eating alone as a snack.

Parmigiano Reggiano

Naturally aged to perfection for a minimum of 24 months, the Parmigiano Reggiano is brushed and turned continuously and regularly inspected to ensure compliance with the rigorous standards imposed by the Consortium of Parmigiano Reggiano. A delicate and savory taste with a rich, full flavor and a distinctive aroma are the signature features of this cheese.

Dodoni

Halloumi

DODONI Halloumi is made on the island of Cyprus using sheep's and goat's milk. It’s firm, notably tangy and not too strong. Enjoy it sliced as a simple snack, cubed in salads or melted in or on casseroles. The ideal way to eat this unique cheese is to fry it or grill it. Grilled halloumi is great as an appetizer, paired with melon or served on salads.

Feta

As a PDO cheese, DODONI Feta is as authentic as you can get. Our special breeds of sheep and goats graze on biodiverse grasslands, producing the fresh milk that gives our feta its unique aroma and flavor. It’s tangy, slightly salty and sharp with a firm texture, making DODONI Feta perfect to eat by itself, as a topping for salads and recipes or as an ingredient in sandwiches, omelets, appetizers and more.

Goat Cheese

A traditional white cheese, with a slightly spicy taste, made from pasteurized goat’s milk. Use it to liven up cream-cheese based dishes and desserts, spread across meats and vegetables or smear on toast.

Myzithra

DODONI Myzithra is a hard cheese made from sheep's and goat's milk. It’s similar to ricotta cheese, only a little drier. It is great for grating and suited for sprinkling over hot pasta.

Margot

Gruyere

Margot Fromages is the only private, family-owned company specializing in the aging and ripening of Swiss Le Gruyère. Margot’s Le Gruyère is aged for 5 to 12 months under the watchful eye of the cave masters who determine when each wheel has aged to perfection. Le Gruyère offers a distinctively nutty and fruity flavor with a creamy texture ideal for fondue, artisan grilled cheese, wraps, quiches and more.

El Pastor

Manchego

Starting with sheep’s milk from the La Mancha region of Spain, Torero Matador Manchego is carefully crafted to produce an unparalleled aromatic and complex nutty caramel character. Manchego is the most popular cheese in Spain; it is a distinct honor that Torero Matador’s version of this leading variety is recognized as one of the best.

Iberico

A perfectly balanced blend of cow, sheep and goat’s milk that is aged for six months gives El Pastor Iberico its slightly tangy, buttery flavor and light herbaceous notes. Highly regarded worldwide, this cheese was awarded “Super Gold” winner at the 2016 World Cheese Awards and is recognized as one of the top cheeses in the world.

Tapas Tray

This special selection includes the aromatic and complex nutty caramel character of Torero Matador Manchego, the tangy, buttery flavor and light herbaceous notes of El Pastor Iberico, the fruity sweetness and creamy texture of Wine Soaked Goat Cheese, and the rich aroma and intense flavor of Castellano.

Busti

The careful selection of milk and methods established by the founding Busti family members never change. As a true Italian Protected Designation of Origin (DOP) cheese, traditional methods include using salt exclusively from Volterra; hand-forming cheese; using natural products including extra virgin olive oil, tomato paste and renowned white truffles from San Miniato; and slowly maturing wheels on spruce wood shelves and beds of straw in controlled and natural environments.

Pastures of Eden

Pastures of Eden is a Balkan style Feta cheese made from 100% sheep’s milk. A mildly salty Feta, it lets consumers benefit from the distinct taste of a Mediterranean tradition. Hailed as better than French and Greek Feta in both taste and texture, Pastures of Eden can be served as an appetizer, put on pasta, in salads, Middle Eastern pizzas and Balkan dishes, and even be used as a pastry filling.

Fattorie Garofalo

An authentic mozzarella handmade in the traditional process using milk from a select breed of buffalo in the Campania region of Italy. Each ball is individually wrapped and placed in its own water to be salted and aged to perfection. The result is a sweet and slightly sour flavor enhanced by its soft, smooth consistency.

Brugge

Rodenbach

This pasteurized cow’s milk cheese has a firm velvety texture. It is soaked in the famous Belgian Rodenbach Flemish Red Ale for 2 weeks, creating a deep, zesty flavor with a sour cherry finish. It is the only semi-hard, beer-ripened cheese made in this method.

Fleuron

Known in Belgium as “The Jewel of Bruges” Brugge Fleuron is made with the highest quality pasteurized milk from cows that graze the unique pastures of the Flemish Polders. Delightfully soft, velvety texture under a brass colored rind with a sweet, nutty flavor and a slightly spicy finish.