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
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
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
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 Tre Latte
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
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 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
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
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
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
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
Truf 3 Latte
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
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
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
Verzin Di Capra
This is one of Beppino Occelli’s blue cheeses from his ‘erborinati’ selections. Verzin di Capra is made exclusively with quality goat’s milk and dappled with green mold. It has a soft and very buttery consistency and a complex and layered spice, balanced beautifully with soft, sweet undertones and the slight tang of the goat source. Long and extended on the finish.
Region: Piedmont, Italy
Milk: Goat
Size: approx 250g wedge cut to order
Bert Tre Latte (Camembert Alta Langa) 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
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
Caprotto Mature Goat’s Cheese
A delicious semi-firm goat's cheese from artisan cheese-makers and affineurs Casa Madaio in southern Italy. Caprotto has a smooth, balanced flavour with zesty flavours of goat’s milk on the mid palate, a herbaceous finish and an aromatic aroma of flowers and roasted hazelnuts. Delicious on a cheese board, or shaved into a mixed-leaf salad.
Region: Campania, Italy
Milk: Goat
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
Goat Zola
This cheese is modeled on the famous ‘Gorgonzola’ but made with 100% goat’s milk. There is a sharp note of blue mould at the beginning that gently rolls away to a creamy mid-palate and a delightfully clean, lemony finish with hints of fresh sweet goat’s milk.
Region: Lombardy, Italy
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Rocchetta
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 Blend
Size: Approx 320g each
Pyengana Goat Cheddar
Pyengana Goat Milk Cheddar is a handmade cloth bound cheddar. The cheese is wrapped in muslin cloth to protect the surface of the cheese. The cheese is then sealed with lard to prevent it from drying out. It is then rubbed and turned each week. Pyengana Cheddar is matured in the cellar under the cheese factory in a cave like environment. Natural air ventilation is used to draw cool air 1 km down an underground tunnel to maintain a consistent temperature and an ideal environment for maturing cheddar cheese.
As the cheese matures it develops a strong flavour, it has a crumbly body and a full flavoured bite. Aged for 6 months.
Region: Pyengana, Tasmania
Milk: Pasteurised Goat
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
Tennerone Tre Latte
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 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 cut to order
Bethmale de Chèvre
One of the classic semi-hard cheeses from the mountainous Pyrénées region in Southern France – cheeses from this area are typically made in a small tomme shape, and have an incredibly smooth, even texture that seems slightly oily at times. The flavour is rich and elegant with a surprisingly creamy finish for a harder cheese. Some sweeter, floral notes might also be noticed. The natural leathery rind imparts some earthy flavours that emerge on the end palate.
Region: Midi-Pyrénées, France
Milk: Pasteurised Goat
Size: approx 250g wedge, cut to order
