Il Blu – Latte di Bufala
A unique cheese – Made from Buffalo Milk, this blue is rich and creamy with a nutty and herbaceous flavour distinctive of Buffalo Milk. The green veins are presents throughout the cheese and give a beautiful salty and earthy flavour. Matured in caves, from artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Buffalo
Size: Approx 250g wedge, cut to order
Gorgonzola Dolce Latte Dop
This is the milder version of Gorgonzola – 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. Gorgonzola Dolce Latte has a luscious texture with some super-runny patches here and there. Even people who say they don’t like blue cheese like this.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Gorgonzola Piccante Dop
One of the best-known Italian cheeses, Gorgonzola Piccante is a relatively strong blue with a pungent, spicy bite developing early on. The finish is smooth with hints of cream and sweet milk from the lush dairy pastures of the Valsassina region – the original birth-place of this cheese.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Blu 61
A creamy cow’s milk blue vein cheese soaked in red dessert wine (Passito di Raboso) and pressed with cherries. The flavour is reasonably strong from the plentiful blue/green veins and balanced by the sweet, dark fruit notes in the wine and the cherries on top. The flavour lingers and envelopes the entire palate with a pleasant creaminess to finish. The texture is dense and creamy, slightly moist from the wine treatment.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Milawa Blue
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988.
Over Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted.
Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Inspired by the famous “Dolce Latte”, Milawa Blue has a mild creamy blue flavour, well balance by a buttery finish. “This cheese has been converting non-blue eaters since 1988.”
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Dolomitico
This small of cheese may look pretty mild as the blue vein are not overly present like usual blue, but don’t be fooled. Washed in both barley malt and in a double malt beer from Italy’s Dolomite region and matured for 50 days, Ernesto has a dark brown rind and a dense, crumbly paste with blue veins. Scent is malty and flavour is intense and persistent with toasty notes.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Verzin Di Capra
This is one of Beppino Occelli’s blue cheeses from his ‘erborinati’ selections. Verzin di Capra is made exclusively with quality goat’s milk and dappled with green mold. It has a soft and very buttery consistency and a complex and layered spice, balanced beautifully with soft, sweet undertones and the slight tang of the goat source. Long and extended on the finish.
Region: Piedmont, Italy
Milk: Goat
Size: approx 250g wedge cut to order
Verzin Di Vacca
This is one of Beppino Occelli’s blue cheeses from his ‘erborinati’ selections. Verzin di Vacca is made exclusively with quality cow’s milk and dappled with blue mold. It has a soft and very buttery consistency and a complex and layered spice, balanced beautifully with soft, sweet undertones and the slight tang. Long and extended on the finish.
Region: Piedmont, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Fourme D’Ambert PDO
Fourme d’Ambert is named after the town of Ambert in the region of Auvergne. It’s made in a unique cylinder shape, which gives it a distinctive shape on cheeseboards. The texture is dense and creamy. With its strong blue pockets, the cheese is quite mild with a nice earthy flavour.
Region: Auvergne, France
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Bleu d’Auvergne
Taking its name from the region that it comes from , Bleu d ‘Auvergne is made in the same way as Roquefort. It has a gentle, buttery and grassy flavour from the cow grazing the lush pastures of the Auvergne plateau. Bleu d’Auvergne is always a crowd pleaser. Matured to its peak by affineur H.Mons
Region: Auvergne, France
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Toma Blue alla Erbe
NB: Cheese delivered to selected postcodes within the greater Sydney metropolitan area only.
This cheese may look unassuming, but don’t be fooled – it has a strong, spicy flavour. After spending 2 months aging on wooden boards, the wheels are coated with herbs and packed into wooden barrels to mature even further – it is during this time that the bold earthy flavours, herbaceous notes and deep spiciness develop.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
