Pondini is a collaboration born from the friendship between Matteo Panini and Seymour Pond, out of their love for regional Italian cuisine. They carefully curate the selection of cheeses that they distribute by choosing products that use region specific, organically produced ingredients from the EU and the US. The distinctive character of their cheeses is linked to the areas in which they are produced, many having origin protected status under EU rules. Pondini’s selection is a direct result of their quest for uncomplicated, powerful, and unique flavors, with consideration for the health of the land and artisanal producers. We are excited to partner with Pondini to offer an exciting array of organic cheeses.
Some of our favorite cheeses from Pondini include:
Semi Curado Manchego
Made by Finca Fuentellezjoz, this organic, raw sheep’s milk cheese is aged for 3 months at their farm in La Mancha, Spain. It is a younger manchego with fresh bright flavors of early summers’ sheep’s milk. It is tangy, salty, and delicious when eaten with a little quince jam. It pairs beautifully with a lively, dry Tempranillo.
Montes de Alcala Curado
This aged goat’s milk cheese is made from Payola breed goats’ milk on the Spanish farm, El Gazul. It goes through low temperature pasteurization, and is then aged for 1 year. It has a sharp and nutty flavor and an earthy, salty finish. This cheese is best enjoyed on its own or with fresh, organic fruit. Try pairing it with a rich bold Cabernet Sauvignon.
Fontina Valle D’Aosta DOP
Fontina, made in the Aosta region in northern Italy, has been traced back as far as the 1200s, and not much has changed, as their Valdostana cows still graze on the rich organic pastures of the region today. It is a 100 day old semi-soft, raw, cow’s milk cheese that is creamy, and melts wonderfully. This cheese is beautiful when melted into pasta with roasted veggies. Enjoy it with a deep, fruity Malbec.
Pecorino Romano DOP
Made from raw sheep’s milk, this cheese is aged for a minimum of 5 months. Pecorino Romano is a traditional, salty Italian cheese hailing from the island of Sardinia. It was a staple in the diet of Legionaries of ancient Rome. This cheese is perfect for grating onto pasta or salads. Pair with a full-bodied Pinot Grigio.