Parmesan cheese is a famous DOP cheese, whose unique taste comes from where it’s made- areas that  include the provinces of Parma, Reggio Emilia, Modena and Bologna. It is a type of cheese that changes consistency according to aging. There are many uses of Parmesan cheese: it can be eaten by itself, shredded or grated and put over pasta, or added to other products to enhance the flavors and fragrances of the dish.
Parmesan cheese is a famous DOP cheese, whose unique taste comes from where it’s made- areas that  include the provinces of Parma, Reggio Emilia, Modena and Bologna. It is a type of cheese that changes consistency according to aging. There are many uses of Parmesan cheese: it can be eaten by itself, shredded or grated and put over pasta, or added to other products to enhance the flavors and fragrances of the dish.
Lo stracchino È un formaggio italiano a pasta molle e di breve stagionatura prodotto con latte vaccino intero; si presenta come un formaggio grasso e cremoso, con crosta spesso sottile e tenera, dal colore bianco. Viene utilizzato principalmente come formaggio da spalmare sul pane, ma può essere usato anche come pietanza gourmet.

lo stracchino È un formaggio italiano a pasta molle e di breve stagionatura prodotto con latte vaccino intero; si presenta come un formaggio grasso e cremoso, con crosta spesso sottile e tenera, dal colore bianco. Viene utilizzato principalmente come formaggio da spalmare sul pane, ma può essere usato anche come pietanza gourmet.

Mozzarella is an Italian delicacy and is prepared only with fresh, whole buffalo milk, from a Mediterranean  water buffalo, native to Italy. It has a round shape and it’s quite hard on the outside, which prevents cracking, while at the same time remaining soft on the inside.
Mozzarella is an Italian delicacy and is prepared only with fresh, whole buffalo milk, from a Mediterranean  water buffalo, native to Italy. It has a round shape and it’s quite hard on the outside, which prevents cracking, while at the same time remaining soft on the inside.
Fontina cheese is a semisoft cow’s cheese,Typically it is produced in the Valle d’Aosta, Italy (the cheese’s birthplace). This popular semisoft cheese works well as a compliment to a charcuterie plate, on pasta, or even alone with a nice glass of red wine!
Fontina cheese is a semisoft cow’s cheese,Typically it is produced in the Valle d’Aosta, Italy (the cheese’s birthplace). This popular semisoft cheese works well as a compliment to a charcuterie plate, on pasta, or even alone with a nice glass of red wine!

Scamorza is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. Shaped similar to a provolone in pear shape, it is available in many other forms as well.

Scamorza is made throughout Apulia and in some parts of Campania and Molise.

Scamorza is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. Shaped similar to a provolone in pear shape, it is available in many other forms as well.

Scamorza is made throughout Apulia and in some parts of Campania and Molise.

Gorgonzola is a specific type of blue cheese, produced in Northern Italy and to be call gorgonzola needed the DOP certification. It’s extensively used in cooking and with wine and food, gorgonzola has a unique taste and appearance.
Gorgonzola is a specific type of blue cheese, produced in Northern Italy and to be call gorgonzola needed the DOP certification. It’s extensively used in cooking and with wine and food, gorgonzola has a unique taste and appearance.

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