Mila Dolomit
This special cheese is made from the best cow’s milk from South Tyrol.
Did you know that South Tyrol was the first GMO-free dairy region in Europe? In general, no genetically modified material and products such as rennet may be used in the entire production chain.
The new long-aged Dolomit cheese is made according to an old cheese recipe that the cheese master has reinterpreted.
The pasteurized milk is pre-ripened with special lactic acid culture and thickened with rennet.
The cheese is salted for 48 hours in a salt bath. The cheese matures on wooden boards and is initially intensively cared daily with autochthonous red culture. The cellar master’s watchful eye carefully monitors its development. When the cheese is a little older, the care is continued with a special mixture of micro-organisms and vegetable charcoal with a lot of love, thereby developing the special character and its dark rind.
Region : Trentino-Alto Adige/Südtirol, Italy
Milk : Cow
Size : approx. 250g cut fresh
Roccolino del Mediteraneo BIO Organic Whole Wheel
A wander through the Lombardy pastures in the Paduan plains to the coasts of the Mediterranean. This is what happens when you taste this cheese. This white cheese with its dense and compact yet crumbly texture will plunge you into the piquant flavours and wealth of aromas of the Mediterranean coastline without overpowering the soft and delicate taste of the milk from our pastures. The meeting of these two worlds, brought together by the olive oil with which each little individual cheese is treated and the dried rosemary leaves into which it is dipped, is like a journey full of pleasant surprises. To be enjoyed paired with aromatic, fruity and fresh white wines and cold dishes or salads accompanied by wholesome bread and plain breadsticks.
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Roccolino Nero Imperiale BIO Organic Whole Wheel
Roccolino with PGI Balsamic Vinegar of Modena: the aroma of the milk and the mould of one combined with the delicate, persistent and balanced acidity of the other. The cheese is white and slightly crumbly with a rind that’s brown, almost black like the Balsamic Vinegar that covers it when it is immersed after a long maturing process. To the palate Roccolino Nero Imperiale is an explosion of intense but well-balanced flavours that range from acidic to buttery.
Ideal paired with full-bodied and fruity red wines or sparkling wines. It’s excellent for aperitifs, appetizers and to enrich salads, or as a creamy addition to pasta or rice dishes.
Milk: Pasteurised Cow
Size: 350g wheel
Cremeux D’Argental 2kg whole wheel (Local Sydney & Melbourne Metro Delivery Only)
A soft white mould cheese with a slight hint of mushrooms and a delicious soft, silky interior. Produced in Lyon, France with animal rennet and yielding 60% fat.
Region: Lyon, France
Milk: Cow
Size: 2kg whole wheel
Vacherousse D’Argental 2kg whole wheel -Local Sydney & Melbourne Metro Delivery Only
This fine, smooth and creamy cheese is made from cow’s milk. The rind of the Vacherousse d’Argental is washed with salt water and during the 2 weeks of maturation, the white mould rind develops. The paste is very creamy and unfolds delicate aromas.
Region: Lyon, France
Milk: Cow
Size: 2kg whole wheel
Bastardo di Grappa
Classic cheese produced in Veneto region, it takes its particular name because it is an intermediate processing between Asiago and Asiago d’Allevo . In the cheese making process the milk of the evening and the milk the next morning are mixed together to create the cheese.
Blu Gins
Innovative blue cheese made from cow’s milk matured in Roby Martons Gin in combination of juniper, cinnamon and liquorice for 4-5 months. The delicate firm texture of sweetness and creaminess of cheese melt in your mouth with the freshness of the Gin. Blugins is dedicated to those that do not like banality to everyone who loves to dare at dinner and in life.
Size: approx 250g wedge cut to order
Caciobarricato
Caciobarricato is a pulled curd ‘pasta filata’ cheese, aged in barrels with red wine and marc. The curd is pulled and twisted to give it a soft, elastic, stringy quality.
The Caciobarricato cheese from La Casearia Carpenedo is a treasure trove of flavors and emotions. Antonio Carpenedo has been able with great skill to create a real experience that leads us to live a sensory journey in this Italian typicality received in his book of drunk cheeses. Flavour is medium intense with strong hints of wine.
Caciocavallo is a piece of history, spread for centuries since the Kingdom of the Two Sicilies. The milk coming from Podolic cows that graze in the wild, gives the cheese the flavors of nature. In love with these flavors, Antonio has obtained with the Ubriaco method in barrique, the perfect fusion of the dairy tradition of Caciocavallo and that of wine. Cheese made with cow’s milk, before being drunk it is aged for at least 3 months.
Region: Veneto, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Caciocavallo al Tartufo
This festive version of Caciocavallo Silano is filled with black truffles. A pasta filata cheese, it is made by kneading the newly formed curds (coagulated with calf and goat rennet) until an elastic, stringy texture is achieved. Made with raw cow’s milk and ripens it for at least 90 days. The cheese is mild and milky with slight piquancy that is balanced by the truffle. The Italian name of this cheese may be related to the practice of hanging the molds astride horizontal rods.
Milk: cow’s milk
Caciocavallo Silano DOP
Within the vast and somewhat generic production of ‘Caciocavallo’ or ‘Provoloni’ in southern Italy, the Silano variety represents a denomination of protected origin product since 1993. Despite its name, it is not exclusively produced on the Sila but in five other regions of southern Italy or, rather, in the districts carefully specified by the regulations. An important characteristic of Silano Caciocavallo is the handmade paste that results in perfect softness whilst, in contrast, machine made paste tends to be ‘rubbery’.
Milk: cow’s milk
Parmiggiano Reggiano Montagna Dop 30mesi+
Made with milk form cows that graze on lush fodder from the pastures of the cooler Canossa slopes between Parco Nazionale dell Appennino and Reggio Emilia where the cheese must be made as well. The long maturation makes the Parmigiano Reggiano firm, crumbly and fruity, with a marked and very intense flavor. Ideal for lactose-intolerants, digestible even by younger children. Higher protein and calcium per gram that meat by 5 to 1. But digested in just 3 hours instead of 24 hours like meat. Enjoyable grated on pasta of course and flake on your rocket salad or flaked with honey and balsamic vinegar as a dessert: a unique experience. Aged min. 30 months.
Region: Emilia and Parma, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Cantarelli Montagna Parmiggiano Reggiano Dop 200g portion
Made with milk form cows that graze on lush fodder from the pastures of the cooler Canossa slopes between Parco Nazionale dell Appennino and Reggio Emilia where the cheese must be made as well. The long maturation makes the Parmigiano Reggiano firm, crumbly and fruity, with a marked and very intense flavor. Ideal for lactose-intolerants, digestible even by younger children. Higher protein and calcium per gram that meat by 5 to 1. But digested in just 3 hours instead of 24 hours like meat. Enjoyable grated on pasta of course and flake on your rocket salad or flaked with honey and balsamic vinegar as a dessert: a unique experience. Aged 30 months.
Region: Emilia and Parma, Italy
Milk: Cow
Size: 200g portion
Parmiggiano Reggiano Organic Dop
Parmigiano Reggiano with organic milk, processed in cauldrons and containers dedicated to the organic transformation, separated from other productive processes. All the passages, from the animals’ identification, passing through feeding and breeding to the final transformation, allow the complete traceability of the product and are certified following the laws concerning the biological agriculture production and processing (Reg. CEE 2092/91).Aged 30 months
Region: Emilia and Parma, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Parmiggiano Reggiano 24 months Dop
Parmigiano Reggiano 24 months: in this cheese, aromas get more evident: warm butter and fresh fruit hints can be appreciated, and citruses appear next to nuts hints. This Parmigiano Reggiano has a great balance between sweet and tasty and is perfectly crumbly and grainy. After 12months aged in the Cantarelli Cave Cellars Naturale for a further 12months.
Region: Emilia and Parma, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Cantarelli 24 months Parmiggiano Reggiano Dop 200g-portion
Parmigiano Reggiano 24 months: in this cheese, aromas get more evident: warm butter and fresh fruit hints can be appreciated, and citruses appear next to nuts hints.
This Parmigiano Reggiano has a great balance between sweet and tasty and is perfectly firm, crumbly and grainy.
200g package wedge
Cantarelli Vacche Rosse Parmiggiano Reggiano Dop 200g-portion
The Vacche Rosse Parmigiano Reggiano can be marketed exclusively after 24 months maturation.
The resulting product is a unique cheese, sweet, intense but soft, straw yellow, grainy and fragrant.
The Red Reggiano Cows produce a third less milk than the Friesian breed, but have a higher yield for cheese making due to higher proteins and fat levels.
200g package wedge
Capo di Stato Carpenedo whole wheel
The cheese takes the name from the wine used for his maturation. The Capo di Stato wine is an excellance of Treviso area. A cheese that stand out for elegance and balance.
Region: Treviso, Italy
Milk: Cow
Size: Approx 250g wedge cut to order
Accasciato Casa Madaio
The cheese known as Accasciato from Casa Madaio is a synthesis of opposite identities to give a soft, semi-mature, creamy, luscious cheese. The cheese is a soft, pale yellow on the outside in contrast with its opaque whiteness inside. It tends to have a sweet, slightly aromatic flavour.
250g wedge cut to order
Cow and Buffalo milk
Campania Italy
Cupitt Milton
Flavours in this cheese are sweet and salty at the same time, with a smoky hint due to rubbing the rind with paprika and olive oil. Semi-hard texture with small holes in the paste which is a strong yellow colour. Perfect with beer and wine, or melted in a toastie.
Region: South Coast, NSW
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Don Carlo Carpenedo
Don Carlo is a noble cheese originating from the Puglia region in southern Italy. It is produced in the historic medieval farm of “Masseria del Duca”, in the province of Taranto. The recipe for the cheese was passed down through generations wherein it was dictated that the raw cow’s milk cheese be made with kid goat rennet.This pale yellow, hard cheese is aged on the location of the old farm. Its pate is crumbly and flakes easily, but is suitable for grating. The rind is rubbed with extra virgin olive oil produced on the same farm.Don Carlo has a salty taste and an intense flavour that becomes pronounced with age. The presence of kid goat rennet gives the cheese a pleasantly spicy kick. Aromatic white wines or young red wine make a great match with this interesting cheese.
Region: Veneto, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Fiandino Riserva Grana 30mesi di Bruna Alpina
Villafalletto (CN) Piemonte, Italy
100% Piemontese Bruna Alpina raw cows milk
250g wedge cut from the wheel
Gyrenbader Ur-Eiche
Affinage in the village dairy Girenbad
Fresh raw milk from dairy cows left to graze naturally (no silage). The Ur-Eiche remains in the cellars of Girenbad village dairy throughout the affinage period.The cheese is handcrafted and washed with oak extract that gives it the mild barrique taste and the healthy, brown rind.
Region: Girenbad, Switzerland
Milk: Cow
Size: approx 250g wedge cut to order
Juscht
After being handcrafted in the Vorderfultigen mountain dairy, the cheeses are kept in the dairy and cared for for one month before they are moved to Gourmino’s mountain cave. Here the affineurs treat the “Jùscht” wheels two times a week.The natural climate in the mountain (about 12 °C and 93% humidity) is perfect for the affinage of the “Jùscht.”
Region: Langnau im Emmental, Switzerland
Milk: Cow
Size: approx 250g wedge cut to order
Prom Country Granny’s Blue
Each 2kg wheel of Granny’s Blue captures the clean flavours of 18 litres of rich cow milk from Wattlebank Park Farm in South Gippsland, where the catchment waters flow down out of the Moyarra Valley, the home of Prom Country Cheesery.
It displays a grey-white, crusty rind with a dense spread of blue filaments. Although the structure seems crumbly, the mouthfeel is mild, buttery and soft. Ideal for salads, crumbled over pasta, or served with fruit and nuts. Wedges are cut from a 20cm diameter, 2.1kg wheel.
Complemented by fortified wines such as liqueur muscat and port. Also snuggles up nicely to a buttery Chardonnay.
Region: Victoria, Australia
Milk: Cow
Size: approx 250g wedge cut to order
Prom Country Wattlebank Mist
Made of the rich milk from Wattlebank Park Farm in South Gippsland, Wattlebank Mist has a bloomy white coat and sweet, creamy flavours. The milk, together with the traditional make and long maturation, ensure richness & complexity, giving great depth of flavour with a long aftertaste. Ready to eat, though mild, at around 3 weeks – will be unforgettable after 6 weeks of age, when golden flora may appear to influence bouquet and flavour. Serve with fruit (especially strawberries) and a soft Merlot or Cabernet Sauvignon wine following a main course.
Region: Victoria, Australia
Milk: Cow
Size: approx. 200g+ round
Provolone del Monaco DOP
The production area for this cheese is in the municipality of Vico Equense and the nearby Agerola. According to one theory, the name of Monk’s Provolone derived from the fact that it was originally produced on monastic lands. However, according to another theory, it was the due to the original cheese makers’ dress similar to a long monk’s habit whilst, to yet another, it is down to the dark brown colour of the ripened forms. It is a stringy paste with deeply rooted traditions that can be ripened for more than two years.
Milk: Cow
Size: approx 250g wedge cut to order
Engelberg Swiss Cheddar
“Engelberg” by Walter Grob is made from rich mountain and alpine milk without colors or additives. Matured for five months in the cellar of the Engelberger cheese dairy and cared for by hand with salt and water. This gives the Engelberg Cheddar a healthy and rustic rind.
Region: Switzerland
Milk: Cow
Size: approx 250g wedge cut to order
Cabot Cheddar from Cabot Creamy and Jasper Hill Farm Cellars
Cabot Clothbound is made by Cabot Creamery and matured by Cellars at Jasper Hill. The milk comes from George Kempton’s Farm in Peacham, VT.
It has an approachable but complex natural-rind, bandaged cheddar with a crumbly texture and nutty aroma. The flavour is deeply savory and slightly tangy with caramel sweetness to the finish.
Region: Greensboro Vermount, USA
Milk: Pasteurised Cow
Size: 250G
Sasso Nero Mila
The cheese is enclosed in a black and dry crust that highlights its singularity, preserving the strong aroma. The fine cellar scents of the crust evoke the place of maturation. The paste is compact and is characterized by a color that varies from light yellow to straw yellow. The Sasso Nero has a crystalline structure and a slightly melting consistency in the mouth. Its typical flavor and the notes of roasted chestnuts, dried fruit and honey are the result of the long aging. The aftertaste has sweet notes of caramel and chocolate. Its flavor is therefore very complex, vigorous and unmistakable. A cheese of character and distinct recognizability.
Region: Italian Dolomite Alps – Trentino-Alto Adige / South Tyrol
Milk: Cow
Size: approx 250g wedge cut to order
Sbronzo Casa Madaio
The freshness of milk meets the intensity of the Aglianico wine. The cheese made with buffalo milk and cow’s milk, after about two months of production, is aged in Aglianico .
The soft paste with an intense smell of cream and butter melts with the aroma of grape must.
The result is a product characterized by a bright purple rind, embellished with grape must on top.
Region: Campania, Italy
Milk: buffalo and cow
Size: approx 250g wedge cut to order
Scamorza Bianca
Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.
The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
250g
Scamorza Smoked
Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.
The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
After two weeks of ripening, the cheese is smoked. The smoked variant, called ‘Scamorzi Affumicate’ is made by smoking the cheese over flaming straw for around 10 to 15 minutes. A fresh version of Scamorza is also sold within a few days of production.
The texture of Scamorza is elastic, stringy and has less moisture than Mozzarella. In addition, the flavour is more piquant, milky and creamy. Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note.
Scamorza is used as a substitute for Mozzarella as it imparts more interest in the recipe. Since Scamorza has excellent melting qualities, it is best known to flavour baking dishes, for griddling or topped with prosciutto for extra zest. The smoky flavour of Scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto.
250g
