Fontina Alpeggio 2km+ 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
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 12months Matured Exclusive @ Ocello
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
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
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 Presidio – 3 years old
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
Barilotto Buffalo Milk Ricotta Salata 550g
A unique cheese – a little like ricotta salata, but not so salty. It’s a firm, fresh cheese made with buffalo milk and buffalo whey, lightly salted and matured for 40 days. It has a rich, milky flavour and a firm, smooth, slightly chalky texture. Barilotto is delicious shaved into a salad or grated onto fresh pasta in tomato-based sauces. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Buffalo
Size: 550g each
Caciocavallo Podolico -Slow Food Presidio
Caciocavallo is a unique style of cheese commonly found throughout southern Italy. It is always made in a pear shape, then twisted into a knot at the top and tied together in pairs. This particular caciocavallo is made with the milk from Podolico cows – a rare breed of native cow that produces very high quality milk in very low quantities which gives the cheese an amazing aromatic complexity that lingers on the palate. The flavour is full and piccante with a pronounced bite. This cheese is a member of the Slow Food Presidium.
Region: Basilicata, Italy
Milk: Unpasteurised Cow
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
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
Formai de Mut Dop di Alpeggio DOP
Our blue label Formai de Mut is made exclusively with summer milk from mountain pastures 1,300-2,500 metres above sea level and has undergone extended maturation to create a big, savoury flavour. Early buttery and grassy notes give way to a light astringency and then a distinctive finish with hints of pepper steak.
Region: Lombardy, Italy
Milk: Unpasteurised Cow
Size: approx 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.
Swissmathier L’Etivaz Aop
L’Etivaz is made in the style of traditional artisan gruyère and protected by appellation law which states it can only be made by hand in a copper cauldron with unpasteurised milk from cows grazing on Summer alpine pastures (May – October only). Typical of many Swiss mountain cheeses, it has a rich, nutty flavour with hints of dried fruit, grassy meadows and melted butter and a firm, smooth texture.
Region: South-western alps, Switerzerland
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.
Raschera Dop
Raschera is a traditional cheese from the mountainous Cuneo province in Piedmont – it's been made in this region for centuries, and today is still made according to traditional recipes and methods. Raschera is a tomme-style cheese with a natural rind and a semi-firm, slightly open texture. It has an amazingly smooth, rich flavour – notes of cultured butter and crème fraîche with mild savoury and grassy notes lingering on the end palate. It's a very wine-friendly cheese and a popular choice for cheese platters served with our Senga Pear & Cinnamon jam.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Herve Mons Abondance AOP
Abondance is named after a town and a breed of cow – the milk of which must be used to make the cheese. It is a mountain-style cheese with a smooth, firm texture and earthy aroma reminiscent of the cellars where the cheeses are matured. The flavour is slightly savoury at first, giving way to a creamy sweetness with flavours of roasted nuts, freshly cut grass, mountain herbs and butter.
Region: Rhône-Alpes, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Asiago Pressato Dop
This young Asiago is perfect for those wanting a milder cheese that still delivers on flavour. It has a smooth, supple texture with lots of eyes through-out, and a sweet, milky, slightly nutty flavour. It is great on panini, sandwiches and party platters. It also melts well and is very popular with children.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Herve Mons Beaufort Chalet d’Alpage Aop 2018
Beaufort is rightfully known as the ‘Prince of Gruyères’ for its smooth texture and lingering flavours of melted butter and sweet floral notes. We select only the d’Alpage (alpine) version: these cheeses can only be made in mountain chalets with rich Summer milk. Beaufort can often seem mild at first, but after a few moments the depth of flavour overtakes your entire palate – creamy, floral, herbaceous and nutty with hints of yeastiness.
Region: Rhône-Alpes, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Caprinelle Tomme de Chevre
If you like goat’s cheese, you will love Caprinelle – a beautiful semi-hard goat’s milk tomme from Southern France. It has a delightful goat’s milk flavour with a surprisingly creamy finish for a semi-hard cheese. Fresh, clean citrus notes shine through with just a whisper of butterscotch and salt on the back palate. A timeless classic that pairs well with a variety of sparkling and white wines.
Region: Midi-Pyrénées, France
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Comté Aop matured 24months+
Comté is the king of French cheeses – every wheel hand-made and subtly different. During a 24-month maturation, the 35kg wheels of cheese develop an amazing depth of flavour – the underlying sweet note is accompanied by a rich flavour of roasted nuts and subtle creamy, yeasty finish. Delicious paired with sparkling wines and Pinot Noir.
Region: Franche-Comté, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Comté AOP, matured 36months+
Our 36 month Comté from Marcel Petite has been specially matured to develop an amazingly complex flavour that will have you coming back for more and more – sweet roasted nuts, hints of yeastiness, rich cream and an echo of grassy mountain pastures. The texture retains a smooth consistency, but becomes firm and condensed over time. Small, white amino acid crystals can be seen through-out the interior – the sign of a well matured cheese.
Region: Franche-Comté, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Comté Aop, matured 16months
Comté is the king of French cheeses – every wheel hand-made and subtly different. It is truly a pleasure to eat. Our 12-month Comté has a smooth, supple texture and sweet nutty flavour with hints of butter and grassy pastures. It is a fantastic choice for a cheese board and a popular fondue cheese.
Region: Franche-Comté, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
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
Mimolette 24months+ Matured
Known for its striking deep-orange colour, Mimolette was apparently created to mimic Dutch cheeses during a time of trade restrictions. While the colour may suggest a ‘strong, bitey’ cheese, the flavour is actually quite round and smooth. It has a predominantly hazelnutty flavour with hints of salt and butterscotch on the end palate. Mimolette is very wine friendly, pairing well with a variety of sparkling, white and red wines.
Region: Nord-Pas-de-Calais, France
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Occelli al Barolo
Cheese royalty meets wine royalty – once you taste this cheese you will be hooked! Full flavoured ‘testun’ cheeses are coated with the pressed grapes used to make Barolo wine – the flavours of the cheese and grapes mingle together to create a flavour that is bitey, creamy, sweet, winey, buttery and sharp all at once (testun loosely translates to ‘hard-headed’, referring to the texture of the cheese). Once you cut through the coating of crushed grapes, the texture is flaky and melt-in-your mouth soft.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Goat blend
Size: approx 250g wedge cut to order
Roy Des Vallees Tomme de Chevre et Brebis
Roy des Vallees (or ‘King of Valleys’) is an elegant blend of sheep and goat milk working together in perfect harmony to create a delicious smooth flavour with nuances of grassy pastures, citrus zest and sweet cashew nuts. Roy des Vallees is a great addition to a cheese platter for anyone looking for alternatives to cow’s milk cheeses. It is very wine-friendly and works well with a wide variety of white and lighter style red wines.
Region: Midi-Pyrénées, France
Milk: Pasteurised Sheep & Goat blend
Size: approx 250g wedge cut to order
Swissmathier Appenzeller Alpage
Appenzell has been made in the Swiss Alps for over 700 hundred years. It is a bit like a gruyere, but with a more pronounced flavour and rich hints of cream and roasted almonds to finish. It is a great cheese for those who like a full flavour and a smooth, even texture that isn’t crumbly.
Region: Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Ubriaco Prosecco
This wine-soaked cheese is gentler than some of the others from this region. A young mountain cheese is soaked with sparkling Prosecco wine. This results in a mild, yet pleasing marriage between the creamy, milky flavoured cheese and the light fruity notes of the wine. It is matured for a minimum of 3 months. The texture is soft and supple – enjoy before dinner with a glass of something bubbly.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
