Prom Country Moyarra Reserve Raw Milk
Moyarra Reserve is a semi-hard cheese made with raw sheep milk from Prom Country dairy. At 6 months maturation, it has a golden, smear rind. The texture is close and smooth. A vibrant, grassy aroma greets the senses, building into a complex caramel finish, with spice lingering on the back palette.
The first commercial cheese in Victoria to be uncooked at any stage of the process, all life from the fresh, clean raw Moyarra ewes milk at the time of production is encapsulated in this simple gourmet delight. While not a strong cheese, the flavour is unique and complex
Region: South Gippsland, Victoria
Milk: Raw Sheep
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 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
Canestrato Capra Basilischi
Among the oldest cheeses in the traditional Italian cheese. Dating back as early as the fourth century A.C. , The Enotri, shepherds and farmers turned the milk in typical rush baskets, from there its name. The production area includes the south, but even more marginal areas unsuitable for grazing by domestic cattle, grazing by goats valued as inland Lucan between the Val d’Agri and Val Basento and it is here that the company Guffanti selects the best canestrato goat.
Milk: Goat
Size: approx 250g wedge cut to order
Parmiggiano Reggiano Montagna Dop
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: 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
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
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
Casa Madaio Accasciato
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
Casizolu Slow Food Presidio
Despite being known as a land of sheep and sheep’s cheese, the Montiferru area, an enchanting corner of Sardinia a few kilometers from Oristano, is also home to an ancient, highly prized, stretched-curd cow’s milk cheese. In the past it was traditionally made by women, who processed the fresh milk, working the curds in hot water to form the cheese’s typical rounded pear shape. When the cheese is aged for longer than a couple of months, it starts to unite green, grassy, buttermilk notes with hints of forest and leaves and a slightly almondy finish.
Region: Sardinia, Italy
Milk: Cow
Size: approx 250g wedge cut to order
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 24mesi di Bruna Alpina Grana
Piemonte, Italy
raw cows milk
250g wedge cut from the wheel
Grand Formaggio Di Pecora Sardo
This is a Sardinian pecorino cheese, cooked, coagulated with calf rennet. The flavour highlights the scent of the Mediterranean pastures on which they feed the sheep. Was established with the intent to use all substances present in milk, essential for our body, thus improving the nutritional aspect and in particular, one linked to the digestibility of fat and milk protein. During his long ripening occurs a strong proteolysis and lipolysis: both proteins that fats are broken down into smaller organic molecules, making the product easy assimilation by the body and easier to digest. In addition to the low salt content and the large content of calcium lactate, it is recommended in any diet food, as in that of hypertensive, but also to strengthen the skeletal system and prevent osteoporosis.
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
Latteria Valssasina
Latteria Valsassina is a semi-fat cheese, produced with cow’s milk deriving from bruna alpina cows. Upon ripening this cheese develops a pale straw-coloured paste, riddled with a lot of small eyes. It is aged for over 6-12 months, which gives it its tasty but delicate flavour.
Region: Lombardy Valsassina, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Luna di Miele Carpenedo
Luna di Miele is a sweet fusion between goat’s milk and honey. This great cheese brings back the emotions to our childhood, remembering the feeling we had in front of a cup of warm milk and honey. The crust is covered by natural beewax , a perfect frame of this romantic and original creation.
Region: Veneto, Italy
Milk: Goat
Size: approx 250g wedge cut to order
Prom Country Kongwak Reserve with native Mountain Pepper Berry
A hard vintage sheep cheese containing a hint of native Mountain Pepper berry. Aged over 12 months with a natural rind, the pepper gives a fresh eucalyptus aroma that elevates the sharp crisp of the firm cheese. Made from spring milk grown in the hills up-stream from the small valley township of Kongwak, overshadowed by a hilltop bushland reserve. Only a powerful cheese like this deserves such a namesake. Matches well with Tea, which neutralises peppery notes.
Region: South Gippsland, Victoria
Milk: Sheep
Size: 250g wedge cut to order
Prom Country Prom Picnic
Mild, semi-hard farmhouse sheep Pecorino with natural rind. Vegetarian rennet. Regarded as our signature cheese, all aspects of Prom Picnic come together to perfectly reflect a true Pecorino – made only from sheep milk. 4 consecutive Gold medals in its first years.
First Year GOLD MEDAL – 2010 DIAA Awards, 2011 ASCA show GOLD and 2012 Royal Melbourne Fine Food Awards GOLD MEDAL, 2013 Sydney Royal agricultural show GOLD MEDAL
A young, mild and nutty cheese made to a recipe shared by friends at Corzano in Tuscany. The fragrant aroma and distinctive flavour of pure sheep milk makes Prom Picnic a unique table cheese. Best enjoyed at 3-6 months maturation.
Traditionally served with broad beans or olives – an ideal savoury cheese. As a table cheese, serve simply with an apple or pear.
Match with a Chianti-style (Sangiovese) wine.
Milk : Sheep
Size: approx 250g wedge cut to order
Pecorino Al 4 Pepe Morbidi
The taste of four different kinds of pepper gives a rich and unique flavour of freshly ground pepper.
Size: approx 250g wedge cut to order
Pecorino Fogliano Morbidi whole wheel 800g approx.
Cacio di Fogliano means “Fogliano cheese”: It is the place where the ewes are raised directly by the producer, 2 km from Siena, in Tuscany. A cheese made from raw milk, with no additives other than rennet and salt: its taste changes depending on the time of year, depending on the herbs on which the sheep eat. Pecorino is a famous sheep’s cheese produced in several regions of Italy. Besides Tuscany, we can mention Sardinia, Abruzzo, Lazio or Calabria. Salcis has existed since 1941 in the region of Siena, therefore. It was originally a cooperative intended to produce the most classic products of the famous Tuscan charcuterie. In 1960 Salcis started producing cheeses made from sheep’s milk. Since 1980, the Morbidi family has been at the helm of this family-sized, family-run business, which uses only Tuscan sheep’s milk.
Cacio di Fogliano matured sheep’s cheese is ideal as an aperitif, as a snack, for any snack. Store in a cool place and then in the refrigerator after opening. The marriage is perfect with a Tuscan red wine like a Chianti, a white like a Vernaccia di San Giminano a rosé like our rosé from Tuscany Etel.
Region: Siena, Italy
Milk: Sheep
Size: approx 800g wheel
Pecorone Stagionato Morbidi
All the ranges of Morbidi Pecorino sheep’s milk cheese, aged and matured for a variety of periods, are made with milk from the pastures of Crete Senesi area, where the animals are also bred.
This 14kg wheel of cheese is the largest made and matured for over 14months, big and bold in flavour but easy to eat with an medium body red wine. We reccomend a Sangiovese of course from Tuscany.
Region: Siena, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Ricotta Salata Montella Torre
A fresh sheep’s milk ricotta that is pressed, salted and naturally matures to be ideal for grating. A small ricotta cheese with a characteristic truncated cone-shape reminiscent of ancient Sardinian Nuraghi. The taste is savory and intense. The Ricotta Montella inside is hard and compact, white in color and slightly crumbly when cut. The rind is not smooth but with wavy lines because of the traditional molds used to produce it.
Region: Sardinia, Italy
Milk: Sheep
Size: 300g
Prom Country Cheviot Royale
A semi-hard ewes-milk cheese carefully matured in PCC cellars, Cheviot Royale is aged for 12 months with regular washing of the rind to develop an orange surface and resulting complex savoury & bacon flavours. Slow yeast fermentation creates a fruity tang in the firm but smooth, close textured paste. Great savoury cheese for a cheeseboard or to be shaved in a salad. Vegetarian rennet. Goes well with a Dry White Wine or Shiraz, or Wheat Beer.
Region: South Gippsland
Milk: Sheep
Size: approx 250g wedge cut to order
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
Pyengana Cheddar Truckle
Based on 130 years of dairy craftsmanship in Pyengana Valley, Tasmania, this cloth bound cheddar cheese is regarded across Australia as one of the best cheddar cheese offerings. Just ask ‘delicious Magazine’, awarding Pyengana Dairy Producer of the Year 2017, and Dairy Industry Association of Australia awarding Pyengana Dairy Cloth Bound Cheddar Best Retail Portion Cheddar 2018.
This beautifully presented truckle wheel is 1.1kg and is designed to be the hero of a gourmet grazing table; ideal for entertaining.
Region: Pyengana, Tasmania
Milk: Pasteurised Cow
Size: 1kg+
Salted Ricotta Truffle
Ricotta Salata is like an older sibling of regular Ricotta. The words ‘Ricotta’ means re-cooked and ‘Salata’ means salted. Both are traditional Italian cheeses made from sheep’s milk whey (Ricotta Salata was first made in Sicily, now made all over Italy). Both have a creamy texture and mild, nutty flavor. But unlike regular Ricotta, which is loose and can be eaten with a spoon, Ricotta Salata is salted, formed into a wheel and aged for several months. The flavor is a bit saltier and the texture is still creamy, but firm enough to crumble, grate or carefully slice.
This version is flavoured with Truffle.
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
