The Italian region of Abruzzo might bring to mind Montepulciano wine or national parks, but it's the elusive cheeses of the region that are receiving more and more attention here in the States.  Tune in to learn more about the cheeses of Abruzzo from the Marcelli family - Bob, Andy and Tina - who import cheese and artisan foods from the small mountain village of Anversa degli Abruzzi.

(L-R) Andy Marcelli, Christina Marcelli , and Bob Marcelli at importer Marcelli Formaggi in Montclair, New Jersey, on Dec. 2, 2015. (Samira Bouaou/Epoch Times)

"I think raw milk is great because it keeps the base of the product in its most natural and glorious form, and it really lets it transcend to the end result, which is somebody eating the cheese and experiencing it." [10:40] – Tina Marcelli