Caciocavallo di Grotta Casa Madaio ‘Vetus’
Caciocavallo is a style of semi-hard stretched-curd cheese made though-out southern Italy. This cheese is maturated in natural caves for 12 months, after which time it takes the name ‘Vetus’ (translates to old/aged in Latin). The flavour is full and slightly piccante (bitey) with a nutty, herbaceous finish. Under the leathery natural rind the texture is firm and flaky. 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.
Serve this mature, full flavoured cheese with olives and cured meats on antipasti platters. Serve with chestnut honey or caramelised figs in balsamic. Pair with fuller-bodied white wines such as Chardonnay and Catarratto, dry red varietals and lager.
Region: Campania, Italy
Milk: Raw cow
Rennet: Animal
Size: Approx 250g wedge, cut to order
Fiandino Lou Bergier
This unique and rustic raw milk cheese is named in honour of the cheese-maker’s great grandfather – ‘Lou Bergier’ translates to ‘the shepherd’ in the Occitan dialect. It has a unique texture, somewhere between a brie and a young tomme – soft and supple, almost dough like. It has full but balanced flavour with notes of notes of butter, cream, fresh pastures and a subtle earthy tang to finish. Thanks to the natural grey mould rind, the aroma is cellar-y, revealing fresh grass and hay upon cutting. A small artisan cheesery, Fattorie Fiandino are committed to sustainable farming practices and also use solar panels to generate around a third of their electricity requirements.
Enjoy on a cheese platter served with chestnut honey, toasted hazelnuts and dried apricots. Choose an unflavoured cracker to avoid overwhelming the delicate flavours in the cheese. Pair with lighter bodied Italian wines such as Dolcetto d’Alba or Gavi.
Region: Piedmont, Italy
Milk: Raw Cow
Rennet: Non-animal (Thistle)
Size: Approx 250g wedge, cut to order
Goat Geiss
This unique and rare and Swiss goat’s milk cheese is made by Gourmino master cheesemaker Michael Hanke and aged in his own cellar, using a traditional alpine smear ripening technique (the same used to mature gruyere). Aged for around 3-4 months, it has an aromatic and fresh goat’s milk character with notes of lavender, white pepper, sage and sweetened condensed milk. The texture is every-so-slightly crumbly with a suppleness that yields palate. This cheese has earned a silver medal twice in 2020 and 2022 at the World Championship Cheese Contest.
A great choice for anyone seeking a non-cow’s milk hard cheese with a well-developed flavour – some find they can more easily tolerate goat’s milk cheese. This is a delightful additional to a cheese platter and is sure to be a talking point – serve with fruit and nut bread, charcoal crackers and fruit jams or honey. It can also be sliced for baguettes, salads or added to grazing boards. Pair with Sparkling wines, Sauvignon Blanc, Pinot Grigio or Ciders.
Region: Combremont-le-Petit, Western Switzerland
Milk: Raw Goat
Rennet: Animal
Size: Approx 250g wedge, cut to order
Il Forteto Cacio di Fossa Cave-aged Pecorino
This full-flavoured pecorino is made according to an ancient tradition. Once made, the fresh cheeses are matured in a small pit in the ground (a fossa), which is sealed over to limit the oxygen flow, thus creating a unique sweet/savoury flavour and slightly piquant bite in the cheese. The texture is moist, but also slightly crumbly and the rich nutty flavours of sheep’s milk are present on the finish. Il Forteto is a dairy cooperative using sustainable farming practises and creating cheeses based on traditional recipes that reflect the Tuscan terroir.
Serve on cheese platters with honey and fresh fruit, or on antipasti platters with cured meats and olives. This cheese can also be shaved or crumbled into salads as you would other mature cheeses. Pair with medium-bodied red or white wines, particularly Italian varietals such as Chianti and Valpolicella.
Region: Tuscany, Italy
Milk: Pasteurised sheep
Rennet: Animal
Size: Approx 250g wedge, cut to order
Rockflower
This unique cheese is inspired by nature and the dairy traditions of Central Switzerland. It’s made by Silvio Schöpfer at Kleinstein mountain dairy, located in the Entlebuch, at the edge of the UNESCO Biosphere and is named after the small yellow alpine flowers which grow in the pastures throughout this region that the dairy cows graze on – Swiss Rockflowers (Primula auricula). Inspired by the recipes and techniques of ancient farmers and shepherds in this region, Silvio, his father Albert and their team reproduce a traditional style of mountain cheese in Rockflower. Smear-ripened and matured for just over a year in mountain cellars, Rockflower is a treat for the senses with a relatively bold, but balanced flavour with a pronounced spicy character and complex notes of cooked cream, umami and pine nuts. Subtly, whispers of fresh milk and alpine flowers hum in the background.
Enjoy Rockflower on cheese boards accompanied by fruit and nut crackers, honeyed walnuts and fig jam; or alongside cured meats on a grazing board. Pair with Chardonnay, Merlot Blends, Belgian style Lambic beer.
Region: Central Switzerland
Milk: Raw Cow
Rennet: Animal
Size: approx 250g wedge, cut to order
Supreme Alps Signature
A Swiss mountain cheese made in the same style as classics such as Gruyere with raw milk from cows grazing on the mountain pastures around Mount Moléson in the Pre-Alps of Fribourg, which peaks at an altitude of 2002 metres. Under the rough natural rind, the texture is smooth, dense and compact with some small tyrosine crystals forming over the 12-month maturation. The interior has a sweet-savoury aroma with hints of tropical fruit and broth, and a rich flavour of roasted nuts, sweet cream and alpine herbs.
Serve on platters with honey, fruit jams and seeded crackers or bread. Pair with craft beers, and aromatic white wines such as Pinot Blanc, aged Semillon and Gruner Veltliner or medium-bodied fruity red wines. Swiss cheeses like this tend to have a less crumbly texture – so a great choice if you are looking for some variety in your hard cheese choice on platters.
Region: Fribourg, Switzerland
Milk: Unpasteurised Cow
Rennet: Animal
Size: Approx 250g wedge, cut to order
Ur-Eiche
The name Ur-Eiche loosely translates to ‘old oak’, referring to the distinctive character and maturation process for this cheese which is made exclusively with raw milk, the cheese-maker’s own starter culture and rubbed with a solution of oak wood extract during the 10 month maturation. Delightfully smooth and even in texture and smelling faintly of tropical fruit, it’s deeply flavoured with notes of toasted sweet brioche, creamy macadamia nuts, just a whisper of spice and a hint of oak on the end palate. Such a stunning cheese really needs a finishing touch – that’s why the cheese bears an oak leaf pattern. Made by Christa Egli, one of the few female artisan cheese makers in the Swiss alpine area.
Ur-Eiche is a great choice for pre and post dinner cheese platters – serve with light honey, fig jam, fennel seed bread or fruit and nut crackers. Pair with Dry Sparkling wines, Chardonnay, Merlot Blends, Belgian style Lambic beer.
Region: Girenbad, Switzerland
Milk: Raw Cow
Rennet: Animal
Size: Approx 250g wedge, cut to order
Appleby’s Cheshire
We are thrilled to be ranging Appleby’s Cheshire – the only raw milk, clothbound, farmhouse Cheshire still in production. Paul and Sarah Appleby are based on their family farm Hawkstone Abbey Farm in Shropshire and have cheese-making in their blood – Paul’s grandmother came from a line of Cheshire cheese-making matriarchs and founded Appleby’s in the stables next to the farmhouse kitchen on the farm in 1952. Appleby’s Cheshire has a juicy acidity with a subtle earthy complexity and hint of minerality. The soft, open texture has a delightfully delicate crumble.
- Country: England
- Region: Shropshire
- Type of Milk: Unpasteurised Cow
- Rennet: Animal Rennet
- Cut fresh to order approx. 250g
Barely Buzzed Utah Cheddar rubbed with Ground Coffee & Lavender by Beehive Cheese
The delicious result of inspired experimentation by Beehive Cheese founder Tim Welsh, Barely Buzzed is a cheddar rubbed with the unique combination of espresso coffee grounds and lavender. During maturation the cheese develops a complex flavour with hints of butterscotch, caramel, roasted nuts and a subtle savouriness. Barely Buzzed is hand-made in Utah and has won 23 major cheese awards.
- Country: USA
- Region: Utah
- Type of Milk: Pasteurised Cow
- Rennet: Vegetarian
- Cut fresh to order approx. 250g
Lincolnshire Poacher
Named after a traditional regional folk song, Lincolnshire Poacher is one of only a few cheeses to be made on the East coast of England. The Jones family have owned their farm here since 1917 but didn’t start dairying until 1970 and cheese-making until the 1990s when 4th generation son Simon Jones and Welsh cheese maker Dougal Campbell developed and refined a unique recipe combining the characteristics of mountain cheeses like Gruyère with traditional English cheddar. Smooth and dense, savoury with hints of beef broth and occasionally tropical fruit, this cheese is truly a masterpiece. It’s hand-made with raw milk from the family’s own herd of Holstein Fresian cows matured on wooden boards for at least a year to develop their trademark flavour and texture.
- Country: England
- Region: Lincolnshire
- Type of Milk: Unpasteurised Cow
- Cut fresh to order approx. 250g
Mila Dolomit Reservation
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
Pecorino Toscano Stagionato Dop Morbidi
This popular and centuries-old DOP table cheese is manufactured in Tuscany (Toscano in Italian) region of central Italy. Made from pasteurized sheep’s milk
It is aged for about 6 months. It is firm, nutty and rich in flavour with hints of butterscotch.
Region : Sienna, Tuscany
Size : 250g approx. cut fresh
Perenzin Capra Bio ‘Fieno’ Wrapped with Hay
A semi-matured organic goat’s milk cheese wrapped in hay in honour of the fresh organic pastures the dairy goats graze on. Matured for around 4 months, there is an aroma of chamomile flowers and freshly cut grass coming from the hay-covered rind. Inside, the flavour is zesty, round and balanced with hints of fresh sweet milk and butter, mountain pastures and a subtle earthiness. Located in Veneto, Northern Italy, the Perenzin family have been hand-making traditional cheeses for five generations, using milk sourced from local dairies in the Veneto region and from the National Park of Belluno in the Dolomites.
Serve on platters with charcoal crackers or toasted rye bread, fresh figs and honeyed walnuts. Pair with Sauvignon Blanc, Rosé and Pinot Grigio.
Region: Veneto, Italy
Milk: Pasteurised Organic Goat
Rennet: Animal
Size: 250g wedge, cut to order
Perenzin Capra Bio ‘Foglia Noce’ Wrapped with Walnut Leaves
This semi-matured organic goat’s milk cheese is matured wrapped in walnut leaves, creating a beautiful ivory-coloured interior and a bold flavour with distinctive herbaceous and nutty notes and a subtly savoury finish. Located in Veneto, Northern Italy, the Perenzin family have been hand-making traditional cheeses for five generations, using milk sourced from local dairies in the Veneto region and from the National Park of Belluno in the Dolomites.
Serve on platters with charcoal crackers or toasted rye bread, fresh figs and honeyed walnuts. Pair with Sauvignon Blanc, Rosé and Pinot Grigio.
Region: Veneto, Italy
Milk: Pasteurised Organic Goat
Rennet: Animal
Size: 250g wedge cut to order
Perenzin Capra Bio ‘Timo’ Coated with Thyme
Winner of the Gold Medal at the Caseus Veneti for two years in a row! A semi-matured organic goat’s milk cheese coated with Sicilian thyme leaves to create an elegant flavour with a strong Mediterranean character. The flavours of fresh, zesty goat’s milk marry perfectly with the herbaceous thyme. Located in Veneto, Northern Italy, the Perenzin family have been hand-making traditional cheeses for five generations, using milk sourced from local dairies in the Veneto region and from the National Park of Belluno in the Dolomites.
Ideal for using in baked dishes like vegetables gratins. It can also be served on antipasti platters and is a great picnic cheese to enjoy with olives and cured meats. Pair with a well-structured white wine such as Catarratto or Greco di Tufo.
Region: Veneto, Italy
Milk: Pasteurised Organic Goat
Rennet: Animal
Size: 250g wedge, cut to order
Perenzin Capra Bio Pepe & EVO Coated with Black Pepper
This organic goat’s milk cheese is matured for 2 months, then rubbed with EVOO and black pepper from Vietnam’s Tellicherry region and left to further mature for approximately another 3 months. It has a pronounced savoury and peppery flavour with the zesty, slightly sweet notes of organic goat’s milk humming on the end palate. Located in Veneto, Northern Italy, the Perenzin family have been hand-making traditional cheeses for five generations, using milk sourced from local dairies in the Veneto region and from the National Park of Belluno in the Dolomites.
A great option to use in Cacio e Pepe, in a creamy sauce for gnocchi or to shave into a salad of mixed leaves and walnuts. Pair with medium-bodied red wines – Dolcetto or Sangiovese. This cheese can also be included on antipasti and grazing platters.
Region: Veneto, Italy
Milk: Pasteurised Organic Goat
Rennet: Animal
Size: 250g wedge, cut to order
Raclette Party Pack for 2 people
As we head into the cooler months, it’s the perfect time to enjoy this traditional alpine dish of rich melted cheese on top of cured meats and potatoes. We have put together a pack that makes it easy to host your own Raclette night with that special cheese-loving someone in your life. Our 2 person pack includes:
- 400g sliced Raclette cheese
- 200g sliced smoked free range Leg Ham
- 200g sliced Prosciutto Toscano Dop
- 100g sliced free range Salami
- Chat Potatoes
- 1 tub of Cornichons
Raclette Party Pack for 4 people
As we head into the cooler months, it’s the perfect time to enjoy this traditional alpine dish of rich melted cheese on top of cured meats and potatoes. We have put together a pack that makes it easy to host your own Raclette night – so get your cheese-loving crew together, grab a bottle of wine and indulge! Our 4 person pack includes:
- 800g sliced Raclette cheese
- 400g sliced smoked free range Leg Ham
- 400g sliced Prosciutto Toscano Dop
- 200g sliced free range Salami
- 1 tub of Cornichons
- Chat Potatoes
Caciocavallo Casa Madaio Sfogliato
Casa Madaio has created the Sfogliato cheese, which has been iron branded and tied with characteristic hemp string to add a new star to its traditional heritage of cheeses. It is homogeneous and compact and its layers develop as the maturing process proceeds. Natural rennet and salt are added to the cow’s milk which comes from small stock farms inside the National Park of Cilento and the Vallo of Diano. The curd is then left to ferment, drain and is then drawn in hot water. The fresh cheese is formed by hand into the typical pear shape with the small head, the cheese is kept in special rooms to mature for at least 4 months.
Milk: Cow
Size: approx 250g wedge cut fresh to order
Sparkenhoe Red Leicester
Leicestershire Handmade Cheese Company is located in Upton, a small hamlet in the South West Leicestershire countryside on a working dairy farm called Sparkenhoe Farm. Each day, fresh raw milk is pumped directly into the cheese-making vats and used to create this delicious farmhouse version of a British classic.
Sparkenhoe Red Leicester has a nutty, mellow flavour with a slightly savoury finish. It is cloth-bound and matured for 6 months on beech shelves, which helps create the open, flaky texture and imparts a subtle earthy hint close to the rind.
Region: Leicestershire, UK
Milk: Raw Cow
Size: Approx 250g wedge cut to order
Uplands Cheese Pleasant Ridge Reserve
Uplands Cheese is a family-run dairy and cheesery located on ‘Pleasant Ridge’ in south-west Wisconsin. Their flagship cheese, Pleasant Ridge Reserve, is made in the style of classic French mountain cheeses and is one of USA’s most highly awarded artisan cheeses. Made only between May and October while the cows are grazing on fresh Summer pastures, the flavours of Pleasant Ridge Reserve are reminiscent of another alpine classic – Beaufort, with hints of caramel and salt, together with complex layers of grass and flora.
- Region: Wisconsin, USA
- Milk Type: Raw Cow’s milk
- Rennet: Animal
- Size: Approx 250g wedge cut to order
Cantarelli Vacche Rosse Parmiggiano Reggiano Dop 200g portion
This parmigiano is produced exclusively with the milk of the rare Reggiana red cow – a traditional breed of the region and considered to be the ‘mother’ of parmigiano cheese. The milk from these cows is much higher in solids – allowing the cheese to be matured for longer periods and to develop an amazing depth of flavour. It is fruity, nutty, creamy and incredibly even on the palate. The elegant flavours continue to develop on the palate after swallowing. The white amino-acid crystals through out the cheese are small and even and add a delicious sweet-savoury flavour. The texture is firm and crumbly, but moist and even in the mouth – never grainy.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: 200g wedge
Caciocavallo Casizolu Slow Food Presidio (Sardo)
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
Fiandino Kinara al Tartufo Nero
A truly unique grana-style cheese that’s artfully crafted with vegetarian rennet and indulgent shaved black truffle. The first bite reveals a delectable aromatic truffle flavour which is perfectly balanced with the subtle sweet-savoury notes of the cheese and an underlying rich creaminess thanks to the lush meadows surrounding the cheese-maker’s farm in the Stura Valley. The texture is slightly softer than parmigiano – smooth and even, moist – almost melting in your mouth. A small, family-run artisan cheesery, Fattorie Fiandino are committed to sustainable farming practices and also use solar panels to generate around a third of their electricity requirements.
- Country: Italy
- Region: Piedmont
- Type of Milk: Raw Cow (100% Bruna Alpina breed)
- Rennet: Thistle rennet (vegetable)
- Cut fresh to order approx. 250g
Grand Formaggio Di Pecora Bitti Sardo Bio
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.
Morbidi Pecorino Al 4 Pepe
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
Ricotta Salata Montella Torre 700G
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: 700g
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
Mila Sasso Nero
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
Scamorza Bianca Italian 250g air freighted
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 Italian 250g air freighted
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
Schallenberg
Hansruedi takes care of the affinage of the Schallenberg cheese himself. During the first day after production the cheese wheels are turned at least once every two hours.
During the following 4 to 6 weeks they are brushed daily with salt water and after that ripened up to 16 months. The cheese dairy has a small cave, so most of the cheeses ripen in the cheese cave of the cooperative in Schangnau. It is located right over the Schallenberg pass about 10 minutes drive from Hansruedi’s cheese dairy.
Taste: Cauliflower with vanilla and toasted nuts
Region: Schallenberg, Switzerland
Milk: Fresh cow milk from dairy cows left to graze naturally (no silage).
Size: approx 250g wedge cut to order
