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
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
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.
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 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
Barlotti Pirano di Bufala al Pepe
A semi-hard cheese from pasteurized whole buffalo milk. Its thin rind covered in pressed ground black pepper encases a compact dry paste with small and even eyes. Its complex olfactory notes include butter, umami, yeast, aromatic herbs like salvia, and floral notes of honey. Sweet mouthfeel, with a balanced saltiness and slight milky and vegetable aromatics. A pleasant consistency thanks to its melt-in-the-mouth and crumbliness.
Approx 250g wedge cut fresh to order
Buffalo milk
Campania, Italy
Barlotti Pirano di Bufala al Vino Passito
A semi-hard cheese from pasteurized whole buffalo milk and Aglianico Passito wine. Its marbled thin edible rind encases a crumbly dry paste evenly veined by the wine. Its complex olfactory notes include butter, umami, yeast, aromatic herbs like salvia, and floral notes of honey. Sweet mouthfeel, with a balanced saltiness and slight milky and vegetable aromatics. A pleasant consistency thanks to its melt-in-the-mouth and crumbliness.
Approx 250g wedge cut fresh to order
Buffalo milk
Campania, Italy
Barlotti Pirano Semicotto di Bufala
A semi-hard cheese from pasteurized whole buffalo milk, it has a clean thin edible ochre rind and a compact dry paste with small and even eyes. Its complex olfactory notes include butter, umami, yeast, aromatic herbs like salvia, and floral notes of honey. Sweet mouthfeel, with a balanced saltiness and slight milky and vegetable aromatics. A pleasant consistency thanks to its melt-in-the-mouth and crumbliness.
Approx 250g wedge cut fresh to order
Buffalo milk
Campania, Italy
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 (Caciocavllo Sardo) 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 Grana 24mesi di Bruna Alpina
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
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. Morbidi 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 Morbidi 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
Pecorino in Foglie di Noce Whole Wheel
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.
Aging cheese in walnut leaves is in keeping with the tradition of the Siena area’s forefathers who used this method to preserve Pecorino during the warm months. The protection offered by the leaves allows the cheese to age slowly, taking on strong and antique flavour characteristics that are long forgotten among other Pecorinos.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
Pecorino in Foglie di Olivo Whole Wheel
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.
Aging cheese in olive leaves is in keeping with the tradition of the Siena area’s forefathers who used this method to preserve Pecorino during the warm months. The protection offered by the leaves allows the cheese to age slowly, taking on strong and antique flavour characteristics that are long forgotten among other Pecorinos.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
Pecorino Sotto Paglia Whole Wheel
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.
It is characterized by a strong personality with a hay-colored rind, and is covered in hay as it matures. This cheese is not heated or pasteurized, thereby maintaining many characteristics of the sheep’s milk. Production is limited to periods when sheep are able to supply milk with the appropriate characteristics. The rind is solid and marked by holes of the natural fermentation.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
Pecorino Sotto Vino Whole Wheel
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.
Cheese obtained with fresh pasteurised sheep’s milk, processed with traditional methods with the addition of selected enzymes. It is a sweet pecorino, with an unmistakable flavour given by the pomace in which it is left to mature.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
Pecorino Stagionato in Grotta al Tartufo Whole Wheel
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.
The first 60 days the cheese ripens in the maturation chamber. Afterwards, all cheeses are transferred to natural caves (grottos). There they are rubbed in with linseed oil, put on pine tables and turned once a week. Like this, the cheese ripens again 60 days and slowly develops his powerful but refined and typical truffle taste.
Region: Siena, Italy
Milk: Sheep
Size: approx 1kg
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
