Product Information
Sweet and gentle, rich and creamy, there is still a touch of spice from the pale blue mould, but it is quickly tamed by the incredible creaminess of this cheese. This Gorgonzola Dolce Latte Cucchiaio has a luscious texture with super-runny patches and can only be spooned out of it’s wheel and packed in a container. Use it in cooking or spread it on a fresh baguette – Delicious!
Great for a party centre piece, great served with shaved truffles, moscato, prosecco,or any sparkling wine or dessert wine.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 6kg wheel in a large plastic tray with lid.
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Occelli al Barolo
Cheese royalty meets wine royalty – once you taste this cheese you will be hooked! Full flavoured ‘testun’ cheeses are coated with the pressed grapes used to make Barolo wine – the flavours of the cheese and grapes mingle together to create a flavour that is bitey, creamy, sweet, winey, buttery and sharp all at once (testun loosely translates to ‘hard-headed’, referring to the texture of the cheese). Once you cut through the coating of crushed grapes, the texture is flaky and melt-in-your mouth soft.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Goat blend
Size: approx 250g wedge cut to order
Pecorino Stagionato in Fossa
This cheese is made according to the ancient practise of ‘pit-maturation’ – this process can’t be rushed and is well worth the wait. Young cheeses are wrapped in a cheese-cloth then placed inside a small stone pit in the ground, which is sealed over to restrict oxygen flow. After a few months the cheeses are retrieved, transformed by the unique environment. A rich, savoury flavour and pronounced bite develop to compliment the sweet, grassy notes in the cheese.
Region: Tuscany, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
1889 Butter Salted 100g – with 2% Trapani sea salt – a fine salt protected by the Slow Food Presidium.
This is an amazing artisan butter made with cream that is allowed to settle naturally over 72 hours. This method enhances the softness, the spreadability and the rich flavour which has hints of blanched almonds, alpine flowers and rich, creamy milk. In honour of the traditional recipe, the butter is named ‘1889’ – the year the producer’s great grandfather was born.
This salted version contains 2% Trapani sea salt – a fine salt protected by the Slow Food Presidium.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: 100g
Mastorazio Pecorino Casa Madaio
This is a mature pecorino aged for around 12 to 18 months in natural caves, creating a full, slightly piccante flavour with a unique herbaceous finish and a subtle savouriness – the type of flavour that can't be replicated by industrial cheeses. Serve with antipasti or enjoy with a glass of Sangiovese. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: appprox 250g wedge, cut to order
Canestrato Pecorino Casa Madaio
A traditional pecorino from Basilicata hand-made with raw milk from small farms and then cave-matured. Canestrato is named after the woven cane baskets the young cheeses are drained in, which leave a distinctive imprint on the rind. The flavour is full and round with a slightly savoury bite and an elegant but complex finish – each bite offers something different: hints of green grass, butterscotch, roast lamb and dried herbs. Absolutely delicious – it will have you coming back for more and more! Casa Madaio are artisan cheese-makers and affineurs. Their cheeses are aged in caves located in the National Park of Cilento and Vallo of Diano, and have been used by the family to mature cheese for 4 generations.
Region: Basilicata, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Montasio Stravecchio Dop
Montasio is the most famous mountain cheese from the north-eastern Italian region of Friuli. We select only very mature wheels (around 3 years old) as the extended aging leads to the development of a subtle, savoury bite perfectly balanced with notes of cream and tropical fruit on the finish – especially pineapple. Montasio is a very popular cheese that works well with pre-dinner drinks, cheese boards and antipasto platters.
Region: Friuli Venezia-Giulia, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Roy Des Vallees Tomme de Chevre et Brebis
Roy des Vallees (or ‘King of Valleys’) is an elegant blend of sheep and goat milk working together in perfect harmony to create a delicious smooth flavour with nuances of grassy pastures, citrus zest and sweet cashew nuts. Roy des Vallees is a great addition to a cheese platter for anyone looking for alternatives to cow’s milk cheeses. It is very wine-friendly and works well with a wide variety of white and lighter style red wines.
Region: Midi-Pyrénées, France
Milk: Pasteurised Sheep & Goat blend
Size: approx 250g wedge cut to order
Caprotto Mature Goat’s Cheese Casa Madaio
A delicious semi-firm goat's cheese from artisan cheese-makers and affineurs Casa Madaio in southern Italy. Caprotto has a smooth, balanced flavour with zesty flavours of goat’s milk on the mid palate, a herbaceous finish and an aromatic aroma of flowers and roasted hazelnuts. Delicious on a cheese board, or shaved into a mixed-leaf salad.
Region: Campania, Italy
Milk: Goat
Size: Approx 250g wedge, cut to order
Mila Stelvio Dop
Another classic mountain cheese from the Trentino Alto-Adige region in northeastern Italy – and this one is strong and stinky! Don’t be put off by the pungent smell – Stelvio has a delicious savoury flavour with hints of cured meats and fried mushrooms on the finish. The texture is smooth and semi-firm, a little supple with some small eyes through the centre. A great addition to cheese and antipasto platters.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Cremoso di Bufala Rosso di Casa Madaio
We source this cheese directly from a farmhouse buffalo dairy we found on our travels in Northern Italy – they make cheese each day with milk from their own herd. Rosso is a bit like a buffalo milk version of Taleggio – a pungent, savoury rind on the outside and a creamy, semi-firm texture inside with a beautiful sweet finish thanks to the rich buffalo milk – delicious on cheese or antipasto platters and paired with a glass of Pinot Grigio or Pinot Noir.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
