Indulge the senses with this set of premium Italian cheeses and crackerthins, perfect for snacking and entertaining. This collection includes three varieties of cheese—Ubriaco Prosecco, Gorgonzola Cremificato, Taleggio and Robiola Bosina.

Ubriaco Prosecco is a raw cow's milk cheese from the Veneto region in Northeast Italy, home to the Prosecco growing region and several superb sparkling and still wines. It is covered by Prosecco grape must during the maturing process, giving it a sweet, delicate aroma of wine and a delightfully complex finish. The firm, moist cheese is seasonally produced and reaches its peak stage of ripeness from late fall to early summer. Ubriaco Prosecco makes a versatile pairing partner for many wine styles.

Gorgonzola Cremificato is a creamy cow's milk blue of quality unrivaled by other young or ''dolce'' Gorgonzolas. Although inoculated with the same blue mold found in spicier blues like Roquefort, this delicate, soft, buttery blue is mild and subtly sweet with fresh, grassy undertones. Gorgonzola Cremificato is the perfect dessert cheese and pairs well with muscat or other similar fruity dessert wines.

Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. A very pleasant melt-in-the-mouth feel, strong aroma and buttery flavors are delicious when spread on fresh crusty bread. Taleggio pairs nicely with Italian Nebbiolo wines, as well as a wide range of reds and whites.

Robiola Bosina is a perfect, creamy blend of cow's and sheep's milk. This flat, little square pillow contains a luxurious, silky paste with smooth, well-balanced flavors. The rind is resilient, but its interior is deliciously runny.

Founded by chef Terrance Brennan, the Artisanal Premium Cheese brand began in a small closet in the wine room of New York City restaurant Picholine that was made into a cheese-aging cave. From its very beginning, Artisanal was nurtured on perfection to achieve the quality standards of two Michelin stars that were awarded to chef Brennan at Picholine. And, from there a cheese brand based on excellence was born.