Shop Faggiola artisan cheeses online
Discover the great classics of Faggiola’s production: Italian aged and hard cheeses, whether bold or delicate, made from cow’s milk, sheep’s milk, or mixed. Savor the true taste of Tuscany with the authentic quality that only artisanal craftsmanship can offer.
Behind each of our cheeses lies a story of mountain pastures and skilled hands.
At the Faggiola dairy, we use only 100% Italian mountain milk, handcrafted by our Master Cheesemakers who preserve the art of rural tradition.
Our selection of artisanal cheeses embodies the authentic flavors of Tuscany and Emilia-Romagna, and beyond: a variety of tastes that whet the appetite and inspire the creation of cheese and charcuterie boards capable of making every moment special.”
13 prodotti
A journey through the flavors of our artisanal cheeses
Our assortment of cheeses includes specialties for every palate, as well as a variety of formats. You’ll find semi-aged cheeses, aged cheeses, and unique specialties such as formaggio di fossa or Rosso Antico, a caciotta matured in Sangiovese wine.
Our range also includes both cow’s milk and mixed milk cheeses, available as whole wheels or already portioned.
These offerings are designed to let you experience different types of cheese, organize tasting evenings with friends, or create delicious and original recipes with cheese as the star.
Cooking with Cheese
Cheese is a very versatile ingredient in the kitchen: it can be the star of many recipes, accompany main courses by completing the meal, or be enjoyed as an appetizer.
Our friend Chef Max Mariola has also used our cheeses to create original recipes paired with CLAI cured meats. Stuffed zucchini flowers with Tuscan caciotta and CLAI Salsiccia Stagionata Passita. . Whatch video
Sandwich with hard-boiled eggs, CLAI salami, artichokes, and formaggio di fossa.
Watch the video
Cheese Storage Tips
- Store it in the refrigerator, in the central part, where the temperature is stable (around 4–6°C). The middle section is ideal because it is neither too cold (like at the back or near the freezer) nor too humid (like the vegetable drawer).
- Wrap it well, but let it breathe: use food paper, parchment paper, or breathable wrapping. Avoid using plastic wrap alone, as it doesn’t allow the cheese to breathe and can alter its flavor. If using plastic wrap, it’s best to first wrap the cheese in paper and then in plastic wrap to prevent it from drying out.
- Store it in airtight containers (but not completely sealed) or in cheese domes: they protect it from fridge odors while still allowing a minimum amount of air circulation.
- Keep different types of cheese (aged, fresh, goat’s milk) separate to prevent the flavors from mixing.
- Check it from time to time: if the paper is damp, replace it to prevent mold.
