Crottin
The most popular goat’s cheese in France, Crottin is characterised by its traditional dimension: it is made exclusively with whole, fresh goat’s milk and is moulded by hand. It had a thin rind, creamy texture and a classic taste.
Region: Bougon, France
Milk: Goat
Size: 60g
Pecorino Canestrato Lucano
Moliterno is, above all, an area where the cheeses produced higher up the mountains are brought together and ripened in the mountain valleys of the Agri River. Moliterno Sheep’s cheese (or ‘Incanestrato’ due to the fact that the cheese forms are put to dry in baskets – canestri) has the exclusive characteristic of being produced by adding a small amount of goat’s milk to that of the sheep, giving it a very distinctive taste.
This classical cheese from Basilicata region is produced higher up the mountains are brought together and ripened in the mountain valleys of the Agri River. Canestrato Lucano cheese (or ‘Incanestrato’ due to the fact that the cheese forms are put to dry in baskets – canestri in Italian) has the exclusive characteristic of being produced by adding a small amount of goat’s milk to that of the sheep, giving it a very distinctive taste.
Region: Basilicata, Italy
Milk: Sheep and Goat
Size: approx 250g wedge cut to order
Caprino Cremosa al Tartufo
This dreamy little cheese is made with a blend of goat and cow’s milk and coated with fresh shaved truffle. It has a delightfully creamy, smooth texture and a rich flavour with the perfect balance of truffle. Perfect served on cheese boards with sliced baguette, or sliced into a mixed leaf and fig salad.
Region: Piedmont, Italy
Milk: Pasteurised Cow,& Goat
Size: approx 100g each
Carboncino (ashed 3 milk robiola) Cow Goat Sheep
This small robiola cheese is made with a blend of cow, sheep and goat’s milk and has an incredibly smooth, fudgey texture that coats your entire palate. All 3 milk types marry together, with milky, creamy, nutty and grassy flavours. The thin rind is lightly ashed and mild in flavour. The ash provides a delicate earthy note on the mid palate.
Region: Piedmont, Italy
Milk: Pasteurised Cow, Sheep, Goat
Size: approx. 170gr each
La Tur (3 milk robiola) Cow Goat Sheep
One of our most popular cheeses! The combination of 3 milk types creates a unique flavour that is gentle, but incredibly rich and creamy. The texture is thick and fudgey, with some runny patches under the thin, white rind – absolutely divine!
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep
Size: Approx 200g-220g each
Brunet (Goat Milk Robiola)
Another one of our best sellers, this is a great choice for goat’s cheese lovers and novices alike. It's made in the style of the traditional ‘robiola’ cheeses of Piedmont. The flavour is rich and creamy with a fresh finish and clean goat’s milk flavours. The texture is smooth and even, dense and a little fudgey.
Region: Piedmont, Italy
Milk Type: Pasteurised Goat
Size: Approx 250g each
Toma Della Rocca (3 milk robiola) Cow Goat Sheep
The combination of 3 milk types creates a unique flavour that is gentle, but incredibly rich and creamy. The texture is thick and fudgey, with some runny patches under the thin, white rind – absolutely divine! Really popular as a whole cheese for wedding and birthday “cheese cake”.
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep Blend
Size: approx. 250G cut to order
Alta Langa Blu di Capra
This Blu Di Capra is made by Alta Langa – in Bosia on a site classed world heritage territory by UNESCO. The paste is white with strong blue vein. The texture is light and can be crumbed easily for cooking. Served on a cheese platter, it pairs well with honey and rosemary flat crisp bread. It has a smooth and light texture on the palate with a tangy and lactic finish.
Region: Piedmont, Italy
Milk: Goat
Size: approx 250g wedge cut to order
Alta Langa Blu Di Langa
The blend of 3 different types of milk plus the addition of extra cream creates a unique flavour – milky and slightly lactic, with a long lasting sweet, creamy note. The blue mould is relatively mild, and there is an earthy note coming from the natural grey rind. The texture is soft and smooth and may become runny as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Sheep, Cow, Goat
Size: approx 250g wedge cut to order
Occelli Cusie Malt D’Orzo & Whisky
A mature cheese brushed with whisky and coated with malted barley. It has a deliciously intense flavour, with hints of smokiness, nutty ‘cereal’ flavours, cream, salted caramel and spicy whisky.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Goat
Size: Approx 250g wedge, cut to order
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
Occelli Cusie di Capra e Vacca
This is a unique cheese – a modern interpretation of an ancient recipe. In local dialect, the term Testun means “headstrong”. The milk comes from animals that freely roam the summer pastures. The cheese is solid and compact, matured for at least four months in the Valcasotto cellars and refined on boards of local wood from the valley.
Region: Piedmont, Italy
Milk: Pasteurised Goat and Cow
Size: approx 250g wedge, cut to order
Bocconcino di Capra
This small robiola cheese is made with goat’s milk and has an incredibly smooth, fudgey texture that coats your entire palate with a lactic and herbaceous flavour.
Region: Piedmont, Italy
Milk: Pasteurised Goat
Size: approx. 100gr each
Il Nocciolo (3 milk robiola) Cow Goat Sheep
This is the mini version of one of our most popular cheeses – La Tur! The combination of 3 milk types creates a unique flavour that is gentle, but incredibly rich and creamy. The texture is thick and fudgey, with some runny patches under the thin, white rind – absolutely divine! Small enough to feel guilty if not sharing.
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep Blend
Size: Approx 90g each
Toma di Capra
With a wrinkly rind , when young the paste of this 2kg tomme is chalky at first on the palate then melt in mouth with a lactic finish. As the cheese matures, the paste soften and get fudgy and oozy under the rind. The flavour is stronger with nuts aroma. Best paired with a Sauvignon blanc
Region: Piedmont, Italy
Milk: Pasteurised Goat’s milk
Size: approx 250g wedge cut to order
Truf 3 Latte ( Cow Goat Sheep + Black Truffles)
This truffle brie-style cheese has an incredibly smooth, unctuous texture that coats your entire palate and a rich flavour with an amazing length and depth . Notes from all 3 milk types marry together – milky, creamy, subtly nutty, grassy – absolutely delicious. The wrinkly rind contributes a light earthy flavour that may become more pronounced as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Cow/Goat/Sheep blend
Size: approx 250g wedge cut to order
Chèvre des Cremiers 1kg whole wheel
This brie-style cheese has an incredibly smooth, unctuous texture that coats your entire palate and a rich flavour with an amazing length and depth. Notes from goat’s milk the flavour is clean rich and lactic. Perfect with our Senga Apple & Truffle Mustard Fruits
Region: Rhone Alpes, France
Milk: Pasteurised Goat’s milk
Size: approx 1kg whole wheel
Tomme de Chambrille
From the Poitou Charentes region, Tomme de chambrille is a 1.5kg Tomme style cheese with a wrinkly rind and ashed. When young the paste is chalky at first on the palate then melt in mouth with a lactic finish. As the cheese matures, the paste soften and get fudgy and oozy under the rind. The flavour is stronger with nuts aroma. Best paired with a Sauvignon blanc .
Region: Poitou Charentes, France
Milk Type: Pasteurised Goat’s milk
Size: Approx 250g wedge cut to order
Délice des Deux-Sèvres Cendree
A semi-matured goat’s cheese from the Loire Valley in France. Picked by Affineurs from the cheesemaker 10 days after making, Délice des Deux-Sèvre Cendree will spend a few extra weeks maturing nicely Traditionally ashed Délice des Deux-Sèvre Cendree has an oozy texture under the rind with a slightly chalky center. The clean citrusy and goat flavour pairs well with local a sauvignon blanc.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
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
Petit Sainte Maure-ashed
The Loire Valley area is well-known for producing an infinite variety of different shapes and sizes of goat’s cheeses. The traditional log (buche) shaped is coated with ash. The flavour is crisp, clean and slightly acidic with a creamy finish and hint of nuttiness and earthy notes. The texture is chalky , but the cheese display a thin layer oozing under the rind.
Region: Centre – Loire Valley, France
Milk: Pasteurised Goat
Size: approx 170g
Petit Sainte Maure
Sainte-Maure is made in a traditional log shape, with an unique wrinkly rind. The flavour is light and fresh with some richer nutty and earthy notes emerging under the striking rind.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 170g
Pyramide de Chevre
The Loire Valley area is well-known for producing an infinite variety of different shapes and sizes of goat’s cheeses. The flat-topped pyramid is a classic shape and this cheese is modelled on the famous Valencay AOP. The flavour is crisp, clean and slightly acidic with a creamy finish and hint of nuttiness and earthy notes.
Region: Centre – Loire Valley, France
Milk: Pasteurised Goat
Size: approx 200g
Bert Tre Latte (Camembert Alta Langa 3 milk) Local Sydney & Melbourne Metro Delivery Only
This small robiola cheese is made with a blend of cow, sheep and goat’s milk and has an incredibly smooth, fudgey texture that coats your entire palate. All 3 milk types marry together, with milky, creamy, nutty and grassy flavours. The thin white mould rind is mild in flavour and provides a delicate earthy note on the mid palate.
Region: Piedmont, Italy
Milk: Pasteurised Cow, Sheep, Goat
Size: approx. 270gr each
Local Sydney Melbourne Metro Delivery Only
Prato Fiorito with Flowers
This little goat’s cheese is a work of art, adorned with edible flowers from the cheese-maker’s surrounding meadows (prato fiorito translates to ‘meadow flowers). It’s a fresh cheese with a light, creamy, lemony flavour and smooth finish. A stunning addition to any cheese platter and a great ‘top layer’ for cheese towers. Note: purple flowers shown, but colours may vary.
Region: Piedmont, Italy
Milk: Pasteurised Goat
Size: approx 100g each
Aphrodite Fetta
This barrel-aged Greek feta made with goat & sheep milk has a rich, complex creamy flavour, slightly tangy & firm but still crumbly. Goes well with sparkling white wine, Pilsener or blonde beer, Riesling.
Region: Northern Greece
Milk: Goat and Sheep
Size: 250g
Aphrodite Halloumi
Aphrodite Halloumi was originally created by Cypriot shepherds as a unique and very practical way of preserving surplus milk during the spring, but today most examples are made throughout the year using cow’s milk.
Aphrodite Halloumi is one of the few examples of halloumi still formed into pockets by hand, the traditional old-fashioned way. It is made from a combination of goat’s and ewe’s milk.
Ewe’s milk is high in fat, which causes a delicious brown crust to form when the cheese is grilled or fried, while the goat’s milk provides a firm yet elastic texture, and a subtle lingering lemony tang.
Region: Northern Greece
Milk: Goat and Sheep
Size:
Meander Valley Marinated Goat Cheese 300g
Meander Valley Dairy’s Marinated Goats Cheese is a delicious, versatile product. This uniquely Tasmanian product is creamy, spreadable chevre marinated in an olive oil blend with herbs, garlic, and native Tasmanian pepperberries. Incorporate this cheese into a cheese platter, or add to jacket potatoes, salads, or on toast.
Region: Tasmania, Australia
Milk: Goat
Size: 300g jar
Poitou Chevre Cabris Frais d’Antan 180g
Poitou Chevre produces this fresh goat’s milk cheese, with a velvety texture.
Region: Poitou, France
Milk: Goat
Size: approx 180g
Stracchino di Capra
A stracchino made with 100% goat's milk. It has a crisp, clean flavour with notes of fresh goat's milk and just a whisper of yeastiness – an absolute delight for lovers of fresh goat's cheeses. Use as a spread or as a base for dips.
Region: Veneto, Italy
Milk: Pasteurised Goat
Size: approx 200g
Bitto DOP
Bitto is a rare cheese produced in alpine pastures in the summer months. All Bitto is made in the artisan manner with techniques dating back to the seventeenth century. It is made with a blend of approximately 90% cow’s milk and 10% goat’s milk and aged a minimum of 1 year, usually longer. The flavour is deep with a pleasant tangy bite to finish.
Region: Lombardy, Italy
Milk: Cow/Goat Blend
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
