Occelli Cusie al Castagno
A mature cheese wrapped with chestnut leaves with an amazingly complex flavour that is strong but not necessarily ‘bitey’ – there is a long-lasting savoury flavour, notes of cream and grassy, herbaceous pastures and also some notes of salted caramel to finish plus an ever-so-slight hint of chestnuts as a result of the leaf-wrapping.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Goat
Size: Approx 250g wedge, cut to order
Coolea
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
Quicke’s Double Devonshire (Gloucester)
Matured for only 4 months, Quicke’s double Gloucester has a crumbly texture with tangy earthy flavour and a creamy finish on the palate. The orange colour comes from the natural colorant Annatto. All Quicke’s cheeses are hand-made with milk sourced from their own herd, on the farm that has been in the Quickes family for over 450 years! Throughout the year the Quicke’s family will insure that enough hay has been made in summer, from their pastures, to feed the cows over winter.
Staffordshire
Handmade by John Knox in Staffordshire for more than two decades, his cheese is one of a few to hold the PDO appellation (Protected Designation of Origin).
Made from a recipe backing the 13th Century , the Staffordshire Cheese curds are gently pressed in a muslin cloth-lined mould to give a crumbly, semi-hard cheese. It has a fresh creamy taste with a hint of citrus.
Region: Staffordshire, England
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order.
Boska – Girolle Cheese Curler
The Girolle is a unique cheese tool designed to be used when serving Tête-de-Moine and to create pretty paper-thin rosettes, that will intensifies the taste of the cheese and create a beautiful cheese board.
Nb: Cheese and bag are not included
The Fine Cheese Company Goat’s Cheddar
Made by the cheesemaker of the wellknown Ford Farm cheddar,…
Martell’s Double Gloucester
Made for the past 200 years, Double Gloucester production nearly died in the 50's as the Gloucestershire breed cows which the cheese is only made with went nearly extinct.
Matured longer than the single Gloucester, double Gloucester has a crumbly texture with tangy earthy flavour. The orange colour comes from the natural colorant Annatto.
Region: Gloucestershire, UK
Milk: Pasteurised Cow
Size: Approx 250g wedge cut to order
Smoked Nothumberland
Named of the area were its only produced, Northumberland, between England and Scotland, Smoked Northumberland is a firm cheese yet with a creamy texture on the palate. The cheese is traditionally smoked over oak-chippings, giving a nice earthy mellow woody flavour.
Region: Northumberland, England
Milk: Cow Pasteurised
Size: Approx 250g wedge, cut to order
Wyfe of Bath Organic
This semi-hard organic cow’s milk cheese is made by a unique dairy in Kelston, Somerset for three generations. Wyfe of Bath is a smooth, creamy and nutty semi -hard cheese when eaten young. The unusual shape comes from the curd being placed in a cloth, then in a basket for maturation.Under the fine rind the light yellow paste has pleasant floral and grassy notes. Made with vegetarian rennet and organic milk.
Region: Bath, UK
Milk: Organic Pasteurised Cow
Size: Approx 250g wedge cut to order
Swissmathier Pleinvent Fermier
Made in the Swiss Alps, Pleinvent fermier is only made with milk from the transhumance, from Spring to Autumn. Between a tomme and a swiss style cheese, Pleinvent fermier as a firm yet smooth texture that melts well. The flavour is mellow and nutty from the lush pastures. A beautiful looking cheese with cow’s carved on the rind
Region: Fribourg, Switzerland
Milk: unpasteurised Cow
Size: Approx 250g wedge, cut to order
Hervé Mons Gabietou
Semi-hard creamy and unctuous cheese, are rare and highly appreciated by cheese lovers in France. It's all what Gabietou is about. A blend of cow and sheep's milk form the Basque country. The paste is smooth with a grassy and nutty finish. The rind is slightly sticky as the cheese is kept moist while maturing.
Region: Pyrenees, France
Milk: Pasteurised Cow & Sheep
Size: Approx 250g wedge, cut to order
Hervé Mons Chevre d’Aquitaine
Made in small batches from early spring to Autumn, this semi hard goat's milk tomme style has rich, grassy and floral aromas. The sweet and lactic flavour balance perfectly with the smooth and creamy texture. Matured at least 6 months by affineur Hervé Mons in France.
Region: Basque Country, France
Milk: Pasteurised Goat
Size: approx 250g wedge, cut to order
Swissmathier 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
Swissmathier Lenker Bergkäse
Produced in the Alps for only 100days, Alpine AOC cheese is the real taste of the mountain. Matured for a minimum of 6 months, the texture is supple and smooth, the flavour is mellow and nutty. The perfect everyday cheese to always have in the fridge for a snack.
Region: Bern, Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Swissmathier Vacherin Fribourgeois Alpage – Slow Food
Made on the Alps plateau of the Canton of Freiburg, only in the summer months, this cheese is perfect to use in the Fondue dish. Made from a traditional recipe it has a supple texture with a nice creamy finish.
Region: Fribourg, Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Swissmathier Vully Reserve Noir
A classic semi-hard cheese washed with Pinot Noir from the slopes of Mont Vully. The Vully Reserve Noir has a bit more kick than its brother Vully Rouge, with a strong and pleasant spicy flavour. The perfect cheese to add on a cheese board or pair with a Pinot Noir.
Region: Fribourg, Switzerland
Milk: Thermised Cow
Size: approx 250g wedge cut to order
Swissmathier Le Maréchal
Created by cheesemaker Jean-Michel Rapin, Le Marechal has smooth and creamy paste. The flavour is rich with a herbaceous finish on the palate, from a mix of aromatic herbs that is rubbed onto the cheese before being pressed in a cloth then matured for a minimum of 5 months.
Region: Vaud, Switzerland
Milk: Thermised Cow
Size: approx 250g wedge cut to order
Wild Garlic Yarg
This semi-hard cheese is based on a Caerphilly recipe, and it is wrapped in wild garlic flower leaves. Like it's brother Cornish Yarg, the leaves are picked from the local Cornish countryside and wrapped in an elegant concentric circle, once the cheeses have been removed from their moulds and brined ready for maturation. The leaves protect the cheese, while allowing it to breathe and attract the specific moulds that encourage the beautiful almost lace-like appearance of the rind to develop. This in turn begins to break down the interior of the cheese, although the texture remains gently crumbly in nature.
Region: Cornwall, England
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Cornish Yarg
This semi-hard cheese is based on a Caerphilly recipe, and it is wrapped in stinging edible nettles. The nettles are hand-picked from the local Cornish countryside when they are a bright vibrant green and frozen for use throughout the year to be wrapped in an elegant concentric circle, once the cheeses have been removed from their moulds and brined ready for maturation. The leaves protect the cheese, while allowing it to breathe and attract the specific moulds that encourage the beautiful almost lace-like appearance of the rind to develop. This in turn begins to break down the interior of the cheese, although the texture remains gently crumbly in nature.
Region: Cornwall, England
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Fontina d’Aosta DOP
An ancient cheese named after the local village of Fontina in the Aosta Valley region. The cheeses are matured for around 3 months in a large underground tunnel where they sit on traditional spruce pine boards. During maturation the rind is regularly brushed with a brine solution, creating a moist, sticky texture and rich aroma. The flavour is a heady combination of cream, roasted nuts and mountain herbs with a lingering finish. The perfect melting cheese !
Region: Aosta Valley, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Killeen Goat
NB: Cheese delivered to addresses within the greater Sydney metropolitan area only.
Hand-made by the Killeen Farmhouse Dairy, this gouda style is made with the milk from their own herd of goats. The brillant white paste is supple and smooth like a young Gouda. The flavour is mild and nutty with a pleasant lactic finish. All cheeses are matured for a minimum of eight weeks on timber shelves.
Region: County Galway, Ireland
Milk: Pasteurised Goat's Milk
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
Swissmathier Raclette D’alpage
Since the middle ages, shepherds used to heat the raclette in front of an open fire, scraping off the melted layer onto a plate. The rind is sticky and pungent with aroma of cured meat. Used in the same way today and served with potatoes, cornichons and cured meat.
Region: Switzerland
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Hornbacher
Hornbacher is produced by cheese maker Michael Spycher also known for is Gruyere cheese wining the world champion cheese. Made only from summer milk from the surrounding pastures fields, Hornbacher is a semi hard, great melting cheese with a floral and nutty flavour.
Region: Wasen, Switzerland
Milk: Raw Cow
Size: approx 250g wedge cut to order
Emmentaler – Cave aged Swiss – Slow Food Presidio
At around 1,000 metres above sea level nestled in the lush hills of Emmental, lies the Hüpfenboden cheese dairy of cheese master Bernhard Meier. All milk for cheesmaking is sourced from 12 small local farms, where cows graze on the local pastures which are filled with herbs and wildflowers. Together with the use of home-made starter cultures, this unpasteurised local milk creates a cheese with a true taste of terroir – sweet and smooth with a light nuttiness, hint of butter and lingering finish with notes of green grass and herbs.
Region: Emmental, Switzerland
Milk: Raw Cow
Size: Approx 250g wedge, cut to order
Herve Mons Ossau Iraty 10 -12 months
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
Alta Badia
A classic mountain cheese made with whole milk from local farms in the lush mountainous region of Alto-Adige. Alta Badia has a smooth texture and slightly savoury, spicy, nutty flavour which is rich but certainly not strong – it is a little reminiscent of a gruyère, but the texture is a little softer. It is aged for 6 months.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Dolomiten
Dolomiten is one of the most familiar and popular cheeses in South Tyrol – Italy’s northern most province bordering with Austria and Switzerland. This cheese is made with milk sourced from small farms in the local valley and is similar in many ways to the mild Swiss cheese Emmenthal. The flavour is sweet and nutty with slight burnt caramel and floral notes. The texture is smooth and even, supple with characteristic ‘eyes’ throughout.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Sbrinz Alpage – Slow Food Presidio
Although not as famous as other Swiss cheeses, Sbrinz has been made for centuries in central Switzerland. It's a mature cheese with a hard texture and complex round flavour – slightly bitey with a rich, savoury finish and hints of tropical fruits and toasted nuts. Serve on cheese platters and pair with Champagne, fruity white wines, Merlot or craft beer.
Region: Central Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Stelvio Dop
Another classic mountain cheese from the Trentino Alto-Adige region in northeastern Italy – and this one is strong and stinky! Don’t be put off by the pungent smell – Stelvio has a delicious savoury flavour with hints of cured meats and fried mushrooms on the finish. The texture is smooth and semi-firm, a little supple with some small eyes through the centre. A great addition to cheese and antipasto platters.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Asiago DOP Stravecchio di Malga dell’Altopiano dei Sette Comuni – Slow Food
Aged Asiago from the Mountain Dairies of the Plateau of the Seven Communities. This is a very rare, artisan version of Asiago, matured for 19 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
