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This cheese originated in the commune of Asiago in the province of Vicenza, region of II Veneto in Italy. It was originally made from sheeps' milk, but it is now universally made from cows' milk. The result is a sweet curd, grana-type cheese with a pleasant aroma. In concert with our other grating cheese, Dry Monterey Jack, Asiago may be used as a table cheese when young. Our founder, Thomas G. Vella, proudly claimed that this is the first Asiago made in California in 70 years.
Recently, we have begun to make Asiago Pepato, which adds fragrant green peppercorns to our Asiago cheese.
Asiago Pepato won 2003 Gold Medal in the California State Fair.
This cheese represents another attempt to recapture the past. Until recently, the last Romanello was made at Vella Cheese in 1962. Romanello is similar to Romano, except that it is made with cow's milk instead of sheep's milk. It is a good cheese for grating. slicing, and eating.
This cheese is the California version of Fontina and has been recognized as a unique cheese type in competitions during the last few years in which it has been available. Excellent as a dessert cheese with fruits, a table cheese for snacks or an ingredient in all cheese recipes. Its subtle flavor and semi-firm texture represents the finest products of the California cheese-makers' art. Definitely recommended for use in Latin dishes.
This soft, slightly-ripened cheese from the Piedmont area of the Italian Peninsula was originally made on the farm or in small local factories. It was a regional cheese. As the factories became larger, this cheese has been available in lesser amounts because it takes a great deal of hand labor and care. We believe we are the only US factory that makes Toma.
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