Vella Italian Cheeses

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.
2016 Gold Medal, Los Angeles International Cheese Competition
2012 Bronze Medal, California State Fair
2007 Bronze Medal, California State Fair
2006 Gold Medal, Los Angeles County Fair

This cheese originated in the commune of Asiago in the province of Vicenza, region of II Veneto in Italy. Made with cows milk and aged about 6 months, the result is a sweet curd, grana-type cheese with a pleasant aroma and a rich, bold flavor. Perfect as a table cheese or grated and melted in your Alfredo sauce. Our founder, Thomas G. Vella, proudly claimed that this is the first Asiago made in California in 70 years.

This soft, slightly ripened cheese from the Piedmont area of the Italian Peninsula was originally made on the farm or in small local factories and varied between regions. It has become increasingly harder to find because it takes a great deal of hand labor and care. Ours is aged a minimum of 30 days; mild, creamy and similar to that of a Havarti or a Teleme cheese.

This is our version of a Romano style cheese aged 5-7 months and coated with canola oil and cocoa powder. It is sweet and fruity with a fragrant aroma delicious eaten alone, on crusty french bread or paired with any red wine.