Fragolone
Fragolone is a strawberry-shaped, stretched curd (pasta filata) cheese, aged in barrique with white wine and marc. It is matured for a minimum of 12 months, the curd is pulled and twisted to give it a firm, elastic and stringy quality. Flavour is intense with particularly fruity aftertaste with a bite from the long maturation of the cheese prior to the cheese being soaked in a wine bath.
Cow Milk 250g slice
Parmigiano Reggiano Dop Bruna Alpina 200gm
The King of Cheeses – a great Parmigiano Reggiano like this is a kitchen staple. Our reggiano from Cantarelli is sweet and savoury with a well-balanced bite. It also has an amazing texture – crumbly and flaky, but still incredibly moist – the result of aging in the family’s naturally ventilated cheese caves, used since the 1800’s for maturing Parmigiano Reggiano. Aged for 30 months and certified organic don’t let a single gram go to waste, grate on pasta or use the rind to flavour soups and stocks. Each wedge comes freshly sliced off the block wrapped in wax paper and sealed to protect the cheese from oxidisation.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: small (approx 200g)
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.
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
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
Vacche Rosse Parmigiano Reggiano Dop 200gm
This parmigiano is produced exclusively with the milk of the rare Reggiana red cow – a traditional breed of the region and considered to be the ‘mother’ of parmigiano cheese. The milk from these cows is much higher in solids – allowing the cheese to be matured for longer periods and to develop an amazing depth of flavour. It is fruity, nutty, creamy and incredibly even on the palate. The elegant flavours continue to develop on the palate after swallowing. The white amino-acid crystals through out the cheese are small and even and add a delicious sweet-savoury flavour. The texture is firm and crumbly, but moist and even in the mouth – never grainy. The extraordinary flavour of this cheese means it is an excellent choice to add to cheese platters, or enjoy with pre-dinner drinks. It pairs extremely well with sparkling wines, craft beers and single malt whiskies. It can be used for cooking, but some of the subtle, rich flavours will be lost.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: approx 200g wedge
Trentigrana DOP
Trentingrana is a grana cheese (the same family as Reggiano), made exclusively with milk from pasture-fed cows in the alpine Trentino region. In recognition of the artisan production methods and specific geographical area, Trentingrana is protected with a DOP. It is made in the same way as Parmigiano Reggiano – 100% natural, with only salt and rennet added to raw milk. The cheese is matured for at least 20 months and each wheel is carefully inspected prior to being stamped with the Trentingrana DOP symbol. It is slightly sweeter and creamer than Reggiano, with a characteristic fruity bite to finish. Use as you would Reggiano – for cooking, grated, shaved into salads or serve on antipasti platters
Region:Trentino- Alto Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge
Montasio Stravecchio Dop
Montasio is the most famous mountain cheese from the north-eastern Italian region of Friuli. We select only very mature wheels (around 3 years old) as the extended aging leads to the development of a subtle, savoury bite perfectly balanced with notes of cream and tropical fruit on the finish – especially pineapple. Montasio is a very popular cheese that works well with pre-dinner drinks, cheese boards and antipasto platters.
Region: Friuli Venezia-Giulia, Italy
Milk: Pasteurised Cow
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 – 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 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.
Bra Duro Dop
Bra is named after a small town in Piedmont that was once a centre for cheese maturation. Duro means ‘hard’ – relating to the firm, slightly granular texture that develops during a year-long maturation. It has a medium to strong flavour with a light piquancy and sharp bite that will appeal to a wide audience. Echoes of the creamy milk used to make the cheese soften the sharp notes to create a well-rounded, but full flavour. This is a popular choice for cheese platters – serve with our Mostarda d’Uva – an Italian grape chutney that is divine with full-flavoured, hard cheeses. Pair with Italian red varietals such s Nebbiolo and Barbera. Bra Duro also works well with antipasti with cured meats and olives. In Liguria mature Bra Duro is often used in pesto as an alternative to pecorino.
Region: Piedmont, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge, cut to order
Coolea Gouda
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
Bagoss di Bagolino – Slow Food Presidio
This rare, artisan cheese is made with raw milk from Bruna Alpina cows and has been carefully matured for 36 months. The flavour is complex and unique: subtly savoury and grassy with rich hints of soy sauce, pepper, vegemite and mountain herbs – one for all the strong cheese lovers out there.
Region: Lombardy, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Storico Ribelle – Slow Food Presidio 2016
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. This rare 'Storico' version is a member of the Slow Food Presidia. 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
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
Latteria Vecchio
NB: Cheese delivered to selected postcodes within the greater Sydney metropolitan area only.
Latteria Vecchio is an incredibly popular choice for cheese and antipasto platters. Our artisan version has everything you expect from a well-matured, hard Italian cheese – notes of milk and herbs on the front palate and then a slightly savoury bite to finish with a whisper of fruitiness. Notes of salted caramel or butterscotch might be present in extra mature cheeses. The name ‘latteria’ is a variation on the Italian word for community dairy (latterie) and vecchio = old/matured.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
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
Cornish Kern (whole wheel)
Hand crafted by the Lynher dairies for over 30 years in Cornwall, England. The milk is sourced from a local nearby farm. Its name “Kern is the Cornish translation of the word “round” which describe the shape but also the taste as this Gouda style cheese. Coated with a fine black wax, the cheese will mature for over a year without losing too much moisture. The hard yellow paste displays white amino acid for the “crunch’ with a beautiful caramel flavour
Region: Cornwall, England
Milk Type: Pasteurised Cow’s milk
Size: whole wheel
Pyengana Cloth Bound Cheddar
Pyengana 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 18 months.
Region: Pyengana, Tasmania
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Gran Kinara
A grana cheese made with non-animal (thistle) rennet! It takes considerable skill to produce a hard cheese using thistle rennet that will mature evenly for such a long time (12 months minimum) and create such a rich, deep flavour with a balanced sweet-savoury bite to finish. The texture is slightly softer than parmesan: smooth; even and moist – perfect for shaving into salads, serving with antipasti or grating into baked dishes. From Fattorie Fiandino – an artisan cheesery committed to sustainable farming practices and using 100% locally-sourced milk.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge
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
