Fragolone
Fragolone is a strawberry-shaped, stretched curd (pasta filata) cheese, aged in barrique with white wine and marc. It is matured for a minimum of 12 months, the curd is pulled and twisted to give it a firm, elastic and stringy quality. Flavour is intense with particularly fruity aftertaste with a bite from the long maturation of the cheese prior to the cheese being soaked in a wine bath.
Cow Milk 250g slice
Morbidi Truffle Pecorino
The perfect mariage of a tuscan pecorino with black shaved truffle from piedmont. Still young in age the texture is smooth grassy and nutty from sheep’s milk cheese. The truffle throughout the cheese have a distinctive.The milk for all Morbidi cheeses is sourced from local farms in the Siena region and made into cheese within 24 hours of milking.
Region: Tuscany, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Pecorino al Tartufo
The perfect marriage of a tuscan pecorino with bianchetto shaved truffle from Norcia, Umbria. The texture is smooth grassy and nutty from sheep’s milk cheese. The truffle throughout the cheese have a distinctive flavour. The milk for all Il Forteto cheeses is sourced from local farms in the Mugello region of Tuscany and made into cheese within 24 hours of milking.
Region: Tuscany, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Hafod Welsh Organic Cheddar
Hafod has all the characteristic of a true artisan cheese. Crafted on Bwlchwernen Fawr, a 130-acre organic farm situated on the west Welsh country side by Sam and Rachel Holden, the cheese is only made from their herd of 80 Ayrshire cows. In the dairy industry, their herd set as a small dairy, but it's well valued for the high quality of cheese produced.
With only 200kg of cheese produced a day, or 11 and 15 wheels, each wheels is matured for a minimum of 16 months.
Made on the traditional cheddar recipe, however Hafod has a sweet, buttery nutty taste from the Swiss breed of Ayrshire cows, and reflect the “terroir” of the pastures and soil from the farm.
Region: Wales, UK
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
Occelli Cusie Malt D’Orzo & Whisky
A mature cheese brushed with whisky and coated with malted barley. It has a deliciously intense flavour, with hints of smokiness, nutty ‘cereal’ flavours, cream, salted caramel and spicy whisky.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Goat
Size: Approx 250g wedge, cut to order
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
Infossato Pecorino Casa Madaio
Infossato is matured in a pit in the ground lined with hay and ferns – an ancient practice through-out central and southern Italy. Over time the cheese develops a sharp sweet/savoury bite, a deep golden colour and firm, crumbly texture. Ideal for anyone who likes a full-flavoured pecorino with some bite – but not too salty. A great choice for antipasti platters or shaving into salads and onto woodfired pizza. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge, cut to order.
Canestrato Pecorino Casa Madaio
A traditional pecorino from Basilicata hand-made with milk from small farms and then cave-matured. 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!
Region: Basilicata, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Calcagno Pecorino Casa Madaio
A full-flavoured, mature pecorino from Sardinia hand-made with milk from small, local farms and aged in natural caves for around 1 year. Calcagno is a classic southern pecorino with a balanced savoury, piccante bite and a long-lasting finish. The texture is firm and flaky, but not dry – perfect for serving on antipasti platters with olives and meats. From artisan cheese-makers and affineurs Casa Madaio.
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Cinerino Pecorino Casa Madaio
Cinerino is a pecorino coated with aromatic ash from local myrtle trees. In the small town of Castelcivita, the feast of St Anthony is celebrated with bonfires where myrtle branches are burnt – this fine, grey ash is collected and used to coat the wheels of cheese to impart a flavour of myrtle and herbs which balances perfectly with the nutty, grassy notes in the matured cheese. A great choice for cheese and antipasti platters. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge, cut to order
Trebbione Mature Pecorino
Just one smell, one taste of this pecorino and you will be transported to the gentle, grassy hills of Tuscany. It is matured wrapped in hay, which imparts an extra flavour to the cheese. The taste is long and rich – nutty, grassy and sweet with hints of lanoline coating the end palate. Enjoy with a glass of your favourite red wine.
Region: Tuscany, Italy
Milk: Unpasteurised Sheep
Size: approx 250g wedge, cut to order
(NB: Whole 2.5 kg cheese in box shown)
Suggested accompaniments:
Brezzo Chestnut Honey
Senga Pear & Cinnamon Jam
Occelli Cusie di Capra
This is a unique cheese – a modern interpretation of an ancient recipe. In local dialect, the term Testun means “headstrong”. The milk comes from animals that freely roam the summer pastures. The cheese is solid and compact, matured for at least four months in the Valcasotto cellars and refined on boards of local wood from the valley.
Region: Piedmont, Italy
Milk: Pasteurised Goat
Size: approx 250g wedge, cut to order
Pecorino in Grotta
This full-flavoured pecorino is matured the traditional way – on pine boards in a stone cellar, known as a grotta. It is also coated with hay when it is young to protect the cheese and to add a deep, complex grassy flavour that compliments the rich, buttery flavours of the sheep’s milk. The cheese develops a subtle savoury bite. It is smooth and even on the tongue, coating the entire palate with the flavours of the Tuscan countryside.
Region: Tuscany, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Piacentinu Ennese DOP Slow Food Presidio
This delicious sheep’s milk cheese has been enriched with the addition of saffron and whole peppercorns, creating a warm golden colour and unique taste. The rich flavour of salted butter is highlighted with the gentle aromatic notes of saffron and a mild peppery bite to finish. This cheese is typically made in the hinterland around the region of Enna. It is thought the name is a variation on the Italian greeting ‘Piacere’ (pleased to meet you / or verb ‘to like / appeal’). Piacentinu makes a stunning addition to any cheese plate – serve with fig or pear jam or our La Nicchia Zibibbo syrup (also from Sicily). It can also be shaved and added to salads and panini / sandwiches. It works well with most medium to full-bodied white and red wines, especially southern Italian varietals such as Primitivo, Nero d’Avola and Cataratto Bianco.
Region: Sicilia, Italy
Milk: Unpasteurised Sheep
Size: Approx 250g wedge, cut to order
Fiore Sardo Pecorino Dop – Busso Slow Food Presidio
A rustic pecorino from the island of Sardinia in Southern Italy. It has a subtle, smoky, rustic flavour and round grassy, slightly sheepy notes to finish. During maturation the texture becomes firm and slightly crumbly, but not overly dry. Ideal to serve with antipasti platters, or on a cheese board with our Brezzo Chestnut Honey.
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Pecorino Romano Genuine Dop
We source our Pecorino Romano from R. Brunelli – one of only 3 producers in Lazio, the traditional region of this cheese (most Romano cheeses are now made in Sardinia). It is dry salted and then matured in natural caves for at least one year to create rich, long-lasting piccante flavour with a well-balanced salty note. The rich sheep’s milk creates a full buttery feel through the end palate. The texture is firm and appears slightly grainy. Pecorino Romano is an excellent grating and cooking cheese traditionally used in many Italian dishes to create a rich, savoury flavour. It can also be served on antipasti platters with cured meats and olives.
Region:Lazio, Italy
Milk: Pasteurised Sheep
Size: approx 200g wedge
Manchego Artesano Raw Milk matured 12months+
Manchego is Spain’s best-known sheep’s milk cheese and has official DOP status. This raw milk farmhouse version is matured for a minimum of 12 months creating a firm, compact texture. The flavour is smooth with a grassy sweetness and a slightly oily finish with hints of creamy Brazil nuts in the background. Enjoy with a glass of Tempranillo.
Region: La Mancha, Spain
Milk: Pasteurised Sheep
Size: approx 250g wedge cut to order
Suggested accompaniments for Manchego:
Senga Pear & Cinnamon Jam
Ossau Iraty 12months
There is a long tradition of making sheep and goat cheeses in the mountainous Basque region in South-Western France. Ossau-Iraty is everything a good sheep’s cheese should be – gentle on the palate at first, then slowly unfolding elegant flavours of brazil nuts, grassy pastures and churned butter. The texture is firm and smooth.
Region: Basque Region, France
Milk: Pasteurised Sheep
Size: Approx 250g wedge, cut to order
Morbier
A delicious semi-hard washed rind from Franche-Comté. Named after a small village in the area. Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Then they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk. End result is a smelly cheese with a rich creamy flavour with a slight bitter aftertaste from the washing on the rind. Melt this cheese to see its full character!
Region: Franche-Comte, France
Milk: Pasteurised Cow Milk
Size: approx 250g wedge cut to order
Chrüterchäs
Chrüterchäs translates from German by Cheese with herbs
This semi hard swiss cheese is crafted in the region of Zürich at the dairy Käserei Herschmettlen owned by the Bürki family (Stephanie & Stefan) in Ottikon.
The milk is sourced from only 5 nearby dairies – a really small scale cheese making production.
This semi hard Alpine cheese has been coated with local mountain herb for a floral and herbaceous flavour.
Region: Canton of Zürich , Switzerland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
Castelmagno di Montagna Dop
Castlemagno is an ancient cheese that has been made for hundreds of years, named after the village where it originated. The texture is open and crumbly, but still pleasantly moist – not dry and granular. Depending on the age and how it has been made, there may or may not be blue veins. Younger cheeses have a milky, acidic flavour with a creamy finish and perhaps a hint of spicy blue. More mature cheeses have an assertive flavour – bitey with more pronounced spice and earthy, dusty mineral flavours on the end palate. Serious cheese-lovers will enjoy Castelmagno served with fresh bread, honey and fruit jams.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge, cut to order
Monte Veronese di Malga Dop – Slow Food Presidio 2 years old
This unique cheese has been matured for 3 years to create a dry, crumbly texture and a very sharp bite with fruity overtones. Some would describe the flavour as a cross between cheddar and parmesan – but this doesn’t quite do the cheese justice. Monte Veronese has its own unique charm and reflects the terroir of the grassy, alpine region where it is made (malga = mountain pastures). This cheese is a member of the Slow Food Presidia.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Asiago DOP Stravecchio di Malga dell’Altopiano dei Sette Comuni – Slow Food Presidio – 3 years old
Aged Asiago from the Mountain Dairies of the Plateau of the Seven Communities. This is a very rare, artisan version of Asiago, matured for 36 months and produced only with raw Summer milk (June – September) from mountain pastures, no silage or GMO feeds are permitted. The aroma is amazing and the flavour is initially sweet, gradually tending to savoury-nutty with hints of green pastures and toasted bread – incredibly complex. In honour of the traditional methods used to make this cheese, it’s a member of the Slow Food Presidium.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge, cut to order
Ragusano Dop
Ragusano is an iconic Sicilian cheese made only with Summer milk. It is made according to traditional methods and pressed to form a large ‘brick’ shape, each cheese weighing about 16 kg. It’s made in the same way as caciocavallo and so tastes similar – the flavour is sharp and piccante and there is a rich aroma of herbs, fresh pastures and creamy butter. A great choice if you like strong flavoured cheese with a pronounced bite.
Region: Sicily, Italy
Milk: Cow
Size: approx 250g wedge cut to order.
Tete de Moine Reserve (whole wheel)
Special Price reduced to $49 from $81
Tete de Moine was first crafted by the monks of the Monastry Bellelay in Switzerland more than 8 centuries ago. The rosette – paper thin shaves of cheese are created with the Girolle Cheese Curler . They are a must on a cheese grazing table and cheese board. With a mellow nutty and slightly spicy flavour, every one will not only be amaze by the cheese looks but also by the flavour.
Region: Canton of Bern, Switzerland
Milk Type: Unpasteurised Cow’s milk
Size: Approx 800g wheel
Gruyère de Grotte AOP
Gruyère is well known as one of Switzerland’s most popular cheeses. Gruyere de Grotte is a special cave-aged Swiss Gruyere. Matured in limestone caves in the Swiss Alps for at least 18 months, with the longer ripening period the cheese develops a rustic, more robust flavour than traditional Gruyère. As the rind is washed in brine during the maturing process, the brown colour is darker than its young brother. The pale coloured paste is dotted with white crystals with a creamy, nutty flavour.
Region: Cantons of Fribourg, Switzerland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
Gruyere D’Alpage Aop
It takes almost 400 liters of raw milk to make a 35-kilogram wheel. The cows, which provide the high value-added raw material, are fed with fresh grass in the summer and hay in the winter. The use of any additive is prohibited. During the long ripening process, the grindstones are turned several times and rubbed with salt water. The Gruyère d’Alpage AOP has a good taste typical, which comes from its excellent raw milk. The cows that give this raw milk feed in the summer, in the pasture and in the winter, with hay. What is also important is the know-how of the producers of this cheese. The flavour is creamy and nutty when young, becoming more assertive, earthy and complex as the cheese matures
Region: Canton of Fribourg, Switzerland
Milk Type: Unpasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Vento D’estate
This is a ‘barricato’ cheese – meaning it has been matured in a wooden barrel (usually oak). This is a traditional process that cheese-makers use to develop rich, complex flavours in their cheeses. Wheels of young cheese are wrapped with hay that has been hand cut from summer mountain pastures, then packed into the barrels to mature (in this case, for a minimum of 6 months). The combination of the barrel wood and the mountain hay create a unique, intense flavour – hints of pear, lilacs and oak on the front palate give way to a bitey finish with subtle notes of fresh milk and butter. This cheese will pair well with aromatic whites such as Pinot Grigio or even Gewürztraminer and also well-structured red wines (particularly medium-bodied Italian varietals). Enjoy before or after dinner and serve with honey or fruit pastes. This cheese will also work well on antipasti plates.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge, cut to order
Briscola – washed with Barbera Wine
A semi-firm cow’s milk cheese soaked in Barbera wine and pressed with the crushed grapes left over from wine-making. It is matured for a minimum of 3 months. The wine flavour is well-integrated with the savoury, slightly bitey notes in the cheese and provides a hint of fruit on the end palate. The overall flavour is deep and rich, but not as strong as some of the more mature ‘drunken cheeses’ such as Urbiaco Amarone. The texture is firm, moist and crumbly.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge, cut to order
Coolea Gouda
The Willems family started making Coolea, a Gouda style cheese from milk produced on their small farm in the beautiful mountains of Coolea, in West Cork in the early 80’s. After a long maturation, the cheese has a dense yellow paste with a butter toffee flavour and crunch from the white amino acid. A great alternative to the traditional Dutch Gouda
Region: County West Cork, Ireland
Milk: Pasteurised Cow’s Milk
Size: Approx 250g wedge, cut to order
Challerhocker
Made by cheesemaker Walter Rass, Challerhocker is made only with raw milk from Alpine summer grazing pasture cows. Washed with a brine of herbs and spices for a minimum of 12 months, this unique Swiss cheese has a dense texture with a great depth of flavour. The straw coloured paste is nutty and rich with small crystals developing from the maturation. A great cheese to nibble on or melt for the perfect toasties.
Region: St. Gallen, Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Goat Morbier
This cheese is made in the style of Morbier – but with 100% goat’s milk. It has a pungent, sticky rind and that distinctive line of ash through the middle. The flavours are full and pronounced, reminiscent of a farm without being ‘barnyardy’ with a zesty flavour of goat’s milk with an earthy note coming from the rind. The texture is smooth and semi-firm. The rind is regularly brushed with a brine solution as the cheese matures, creating a pungent aroma and slightly grainy texture.
Region: Pays de la Loire, France
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
