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
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
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 Agrigolas – one of only many producers in Sardinia, not the traditional region of this cheese (because most Romano cheeses are now made in Sardinia). It is dry salted and then matured in natural caves for at least 7months 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 used to make a fresh pesto with basil, garlic and pine nuts.
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 7months
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
Organic Sheep Milk Raclette Valle Brebidoux Bio
This semi-hard sheep’s milk cheese was honored at the Swiss Cheese Award 2016 with the title of best Swiss sheep’s cheese and «Best in Class» in the category semi-hard sheep’s milk cheese at the World Championship Cheese Contest in Wisconsin.
The milk from 1000 sheeps, which spend the summer in the Valais Alps, is processed in the modern dairy La Fromathèque by cheesemaker Yan Sutterin
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.
A great alternative to the traditional raclette.
Region: Switzerland
Milk: Pasteurised Sheep
Size: approx 250g wedge cut to order
Ubriaco di Zibbibo
A ‘drunken cheese’ with a strong, assertive flavour. Whole Ragusano DOP cheeses (a strong, piquant cheese from Sicily, similar to an aged provolone) are soaked in sweet Zibibbo dessert wine, creating an intense fruity back-note that marries perfectly with the bold, bitey, slightly savoury flavours in the cheese. The texture is hard and flaky. It is matured for a minimum of 8 months. Accompany this cheese with its name-sake wine – Passito (or other sweet dessert wines), and enjoy after dinner. Serve it with sweet accompaniments such as dried muscatels, glacé fruits or honey.
Region: Veneto, Italy
Milk: Cow
Size: approx 250g wedge, cut to order
Occelli Cusie Grappa di Moscato e Frutta
A feast for the sense !! This is a unique cheese – a modern interpretation of an ancient recipe. In local dialect, the term Cusie translate by “What’s in the cheese” meaning that the cheeses is made with whatever milk is available, However with new herd management this cheese is only crafted with cow and goat’s milk. The milk comes from animals that freely roam the summer pastures. The cheese is solid and compact, with dry fruits pressed on top and soaked in grappa. Matured for at least four months in the Valcasotto cellars and refined on boards of local wood from the valley , Cusie Grappa di Moscato e Frutta has a crumbly sweet and melting texture in the mouth with the hint of grappa on the back palate.
Region: Piedmont, Italy
Milk: Pasteurised Goat & Cow’s milk
Size: approx 250g wedge, cut to order
Monte Veronese di Malga DOP Slow Food Presidio
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
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)
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 amazed by the cheese’s 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 and matured for 13months, 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 AOP Mountain Dairy
Le Gruyère AOP, the unique Swiss cheese from the French-speaking part of Switzerland, tastes of delicate mountain flowers and wonderful alpine herbs that are typical for the region. Using fresh raw milk from dairy cows left to graze naturally (no silage). Produced by Urs Leuenberger at Vorderfultigen mountain dairy.
Region: Switzerland
Milk Type: Unpasteurised Cow’s milk
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
Pecorino Sardo Maturo Dop Whole Wheel Special
Produced by Agrigolas according to ancient traditions from the fold by Sardinian shepherds from sheep milk. It is a compact cheese with a characteristic spicy and savory taste. It has the typical shape with the barefoot to “mule”, and treatment with olive oil during the aging process; the paste is white/straw colour, without holes. Matured for 5 months it has a flaky paste that melts in the mouth.
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Special
Size: Whole Wheel 2.2kg plus+
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
Vacherin Fribourgeois Alpage Slow Food Presidio
Made on the Alps plateau of the Canton of Fribourg, 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
Raclette
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:France
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Raclette du Valais AOP
Made exclusively in the canton of Valais in the southwest of Switzerland, famous for their fine wine and cheese. It is a semi hard mountain cheese made from full cream and raw cow’s milk only in the summer months May to October. The flavor is fresh, like fresh butter or cream, with a slightly acid tang. 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.
Region: Switzerland
Milk: Unpasteurised 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 Swiss Cave Aged 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
