Formaggio/Cheese (“toma”in Piedmontese) is a tradition dating back to the Etruscans, even before ancient Roma or Herculeam.  Cheese is so valued in present day Italy that there are specific laws to ensure the provenance and quality of at least a dozen specific types:  Asiago, Parmigiano Reggiano, piave, fontina, pecorino, to name a few.  Small villages throughout the country each has its own specialty, made from the milk of the villagers’ own cows, sheep, goats, and even buffalo!  At Lovera’s you can buy these and many more.  The “more” includes Lovera's family recipe for a caciocavallo-style creamy-white, gourd shaped cow’s milk cheese they now call “caciocavera”.  This cheese is made to exacting standards and hand-formed into its classic shape.  Eaten fresh or aged a full sixty days, it has a distinctive flavor that Oklahomans have enjoyed since 1907.