Pitchfork Cheddar Organic & Slow Food Presidio
Pitchfork Cheddar is made by two brothers Maugan & Todd Trethowan, at Trethowan’s Dairy in Somerset. The farm is just 8km from the town of Cheddar. Having produced Gorwydd for 18 years in Wales, Trethowan’s Dairy relocated in 2014 to a Somerset dairy farm in order to improve the quality of their cheese by working with the highest quality milk supply possible.
They started making Pitchfork in late 2017. It is an organic and cloth-bound West Country cheddar. Despite the cheeses relative youth, Trethowan’s and Pitchfork are part of the Slow Food Artisanal Somerset Cheddar Presidium, an honour only three other cheddar makers in the world have been awarded with which is a true testament to the quality of Pitchfork Cheddar.
Pitchfork won Best Traditional Cheddar at the 2019 British Cheese Awards in May. Pitchfork is golden in colour with a mainly smooth, closed texture with the occasional blue vein. It has clean bright flavours, which range from savoury and mustardy to hints of honey with a long finish.
- Country -England
- Region -Somerset (Cheddar)
- Flavour -Clean and bright. Savoury and mustardy.
- Type of Milk -Organic Cow
- Rennet -Animal Rennet
- Cut fresh to order approx. 250g
Parmiggiano Reggiano Montagna Dop 36mesi+
Made with milk form cows that graze on lush fodder from the pastures of the cooler Canossa slopes between Parco Nazionale dell Appennino and Reggio Emilia where the cheese must be made as well. The long maturation makes the Parmigiano Reggiano firm, crumbly and fruity, with a marked and very intense flavor. Ideal for lactose-intolerants, digestible even by younger children. Higher protein and calcium per gram that meat by 5 to 1. But digested in just 3 hours instead of 24 hours like meat. Enjoyable grated on pasta of course and flake on your rocket salad or flaked with honey and balsamic vinegar as a dessert: a unique experience. Aged min. 30 months.
Region: Emilia and Parma, Italy
Milk: Cow
Size: approx 200g wedge
Cantarelli Montagna Parmiggiano Reggiano Dop 200g portion
Made with milk form cows that graze on lush fodder from the pastures of the cooler Canossa slopes between Parco Nazionale dell Appennino and Reggio Emilia where the cheese must be made as well. The long maturation makes the Parmigiano Reggiano firm, crumbly and fruity, with a marked and very intense flavor. Ideal for lactose-intolerants, digestible even by younger children. Higher protein and calcium per gram that meat by 5 to 1. But digested in just 3 hours instead of 24 hours like meat. Enjoyable grated on pasta of course and flake on your rocket salad or flaked with honey and balsamic vinegar as a dessert: a unique experience. Aged 30 months.
Region: Emilia and Parma, Italy
Milk: Cow
Size: 200g portion
Parmiggiano Reggiano Organic Dop
Parmigiano Reggiano with organic milk, processed in cauldrons and containers dedicated to the organic transformation, separated from other productive processes. All the passages, from the animals’ identification, passing through feeding and breeding to the final transformation, allow the complete traceability of the product and are certified following the laws concerning the biological agriculture production and processing (Reg. CEE 2092/91).Aged 30 months
Region: Emilia and Parma, Italy
Milk: Cow
Size: approx 200g wedge
Parmiggiano Reggiano 24 months Dop
Parmigiano Reggiano 24 months: in this cheese, aromas get more evident: warm butter and fresh fruit hints can be appreciated, and citruses appear next to nuts hints. This Parmigiano Reggiano has a great balance between sweet and tasty and is perfectly crumbly and grainy. After 12months aged in the Cantarelli Cave Cellars Naturale for a further 12months.
Region: Emilia and Parma, Italy
Milk: Cow
Size: approx. 200g wedge
Cantarelli 24 months Parmiggiano Reggiano Dop 200g-portion
Parmigiano Reggiano 24 months: in this cheese, aromas get more evident: warm butter and fresh fruit hints can be appreciated, and citruses appear next to nuts hints.
This Parmigiano Reggiano has a great balance between sweet and tasty and is perfectly firm, crumbly and grainy.
200g package wedge
Cantarelli Vacche Rosse Parmiggiano Reggiano Dop 200g-portion
The Vacche Rosse Parmigiano Reggiano can be marketed exclusively after 24 months maturation.
The resulting product is a unique cheese, sweet, intense but soft, straw yellow, grainy and fragrant.
The Red Reggiano Cows produce a third less milk than the Friesian breed, but have a higher yield for cheese making due to higher proteins and fat levels.
200g package wedge
Don Carlo Carpenedo
Don Carlo is a noble cheese originating from the Puglia region in southern Italy. It is produced in the historic medieval farm of “Masseria del Duca”, in the province of Taranto. The recipe for the cheese was passed down through generations wherein it was dictated that the raw cow’s milk cheese be made with kid goat rennet.This pale yellow, hard cheese is aged on the location of the old farm. Its pate is crumbly and flakes easily, but is suitable for grating. The rind is rubbed with extra virgin olive oil produced on the same farm.Don Carlo has a salty taste and an intense flavour that becomes pronounced with age. The presence of kid goat rennet gives the cheese a pleasantly spicy kick. Aromatic white wines or young red wine make a great match with this interesting cheese.
Region: Veneto, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Fiandino Riserva Grana 30mesi di Bruna Alpina
Villafalletto (CN) Piemonte, Italy
100% Piemontese Bruna Alpina raw cows milk
250g wedge cut from the wheel
Formaggio Pecora Di Bitti
Extraordinary sheep milk cheese from a very artisanal production. The tradition of Sardinian cheesemaking is renewed in this organic brand new product.
Grand Formaggio Di Pecora Sardo
This is a Sardinian pecorino cheese, cooked, coagulated with calf rennet. The flavour highlights the scent of the Mediterranean pastures on which they feed the sheep. Was established with the intent to use all substances present in milk, essential for our body, thus improving the nutritional aspect and in particular, one linked to the digestibility of fat and milk protein. During his long ripening occurs a strong proteolysis and lipolysis: both proteins that fats are broken down into smaller organic molecules, making the product easy assimilation by the body and easier to digest. In addition to the low salt content and the large content of calcium lactate, it is recommended in any diet food, as in that of hypertensive, but also to strengthen the skeletal system and prevent osteoporosis.
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
Morbidi Pecorone Stagionato
All the ranges of Morbidi Pecorino sheep’s milk cheese, aged and matured for a variety of periods, are made with milk from the pastures of Crete Senesi area, where the animals are also bred.
This 14kg wheel of cheese is the largest made and matured for over 14months, big and bold in flavour but easy to eat with an medium body red wine. We reccomend a Sangiovese of course from Tuscany.
Region: Siena, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Engelberg Swiss Cheddar
“Engelberg” by Walter Grob is made from rich mountain and alpine milk without colors or additives. Matured for five months in the cellar of the Engelberger cheese dairy and cared for by hand with salt and water. This gives the Engelberg Cheddar a healthy and rustic rind.
Region: Switzerland
Milk: Cow
Size: approx 250g wedge cut to order
Pyengana Cheddar Truckle approx. 1kg
Based on 130 years of dairy craftsmanship in Pyengana Valley, Tasmania, this cloth bound cheddar cheese is regarded across Australia as one of the best cheddar cheese offerings. Just ask ‘delicious Magazine’, awarding Pyengana Dairy Producer of the Year 2017, and Dairy Industry Association of Australia awarding Pyengana Dairy Cloth Bound Cheddar Best Retail Portion Cheddar 2018.
This beautifully presented truckle wheel is 1.1kg and is designed to be the hero of a gourmet grazing table; ideal for entertaining.
Region: Pyengana, Tasmania
Milk: Pasteurised Cow
Size: 1kg+
Sasso Nero Mila
The cheese is enclosed in a black and dry crust that highlights its singularity, preserving the strong aroma. The fine cellar scents of the crust evoke the place of maturation. The paste is compact and is characterized by a color that varies from light yellow to straw yellow. The Sasso Nero has a crystalline structure and a slightly melting consistency in the mouth. Its typical flavor and the notes of roasted chestnuts, dried fruit and honey are the result of the long aging. The aftertaste has sweet notes of caramel and chocolate. Its flavor is therefore very complex, vigorous and unmistakable. A cheese of character and distinct recognizability.
Region: Italian Dolomite Alps – Trentino-Alto Adige / South Tyrol
Milk: Cow
Size: approx 250g wedge cut to order
Parmigiano Reggiano Solo Bruna Alpina Dop 30mesi+
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 at least 30 months 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. The one is made from the milk of Bruna Alpima Cows.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: approx. 200g wedge
Ubriaco Amarone della Valpolicella DOCG Carpenedo
This is a cheese made from raw cow’s milk in the Lessini mountains and surrounding Valpolicella area. UBRIACO® d’AMORE is Antonio Carpenedo’s answer, capable of matching one of the most important representations of Italian wine-making: Amarone della Valpolicella DOCG. Antonio’s love for alpine milk, natural pastures and Amarone is all here, in a truly unique creation. Rare testimony of this Veneto area, enhanced and preserved in this cheese, a small treasure trove of aromas and flavours.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: 250g wedge cut to order
Cantarelli 36 months Parmigiano Reggiano Dop 200g portion
The long maturation makes the Parmigiano Reggiano dry, crumbly and grainy, with a marked and very intense flavor. Ideal for lactose-intolerants, digestible even by younger children. Enjoyable flaked with honey and balsamic vinegar as a dessert: a unique experience.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: 200g wedge
Cantarelli Organic Parmigiano Reggiano Dop 200g portion
Made with organic milk, processed in cauldrons and containers dedicated to the organic transformation. All passages, from the animals’ identification, passing through feeding and breeding to final transformation, allow complete traceability of the product and are certified following the laws concerning the biological agriculture production.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: 200g wedge
Cantarelli Solo Bruna Alpina Reggiano Dop 200g portion
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: 200g wedge
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
Fiore Sardo Pecorino DOP Busso Slow Food Presidio Organic
A rustic organic smoked pecorino made by the shepards 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. Amember of the Slow Food Presidio. 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 12months PDO
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
Manchego style cheese with Truffle
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. Truffle Manchego has a soft and dense texture with crushed black truffles. An elegant, very well balanced cheese with sweet, creamy and mushroomy flavours and an intense aromatic flavour. Perfect for your cheeseboard.
Region: La Mancha, Spain
Milk: Pasteurised Sheep
Size: approx 250g wedge cut to order
Parmigiano Reggiano Vacche Rosse Dop 40mesi+
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 Montagna 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
The mountains around Verona, the Monti Lessini, are particularly well suited to pasturing cows, with gentle grassy slopes and a long growing period. The local cheeses are almost always made using milk that has already been skimmed for butter production. The term “Monte” in the name probably refers to the production technique, which involves the processing of milk from multiple milkings (monte in dialect). Mountain Pasture Monte Veronese, which is suited for aging, is made in Alpine dairies (malghe) with milk from grazing cows, while typical Monte Veronese can be made with the milk of cows living indoors at lower elevations.
The Monte Veronese di Malga DOP is aged for at least 10 months before we get it. The cheese is made using raw milk from cows that have been feeding on the lush pastures of the mountainous Lessinia region. This cheese is also part of Slow Food Presidia, which has a focus on preserving traditional foods around the world. The cheese has notes of tropical fruit, hay and a subtle sweetness that is at once nutty and fruity. Cheese made from mountain-pasture milk is often not properly valued. Several decades ago, there were over 100 mountain pastures in the Lessini mountains, but they have now been transformed into holiday homes or are used for grazing beef cattle. The milk produced by cows grazing in the mountain pastures is often mixed with milk from cows kept indoors. The Presidium unites a few dairies that have decided to separate the milk produced in the Lessini pastures and to make Malga Monte Veronese, to promote its quality.
Region: Veneto, Italy
Milk: Unpasteurised 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
Gouda Boeren Oplegkass 36 months Slow Food Presidio
A truly unique aged Artisan Gouda. Only made during the summer season when cows graze on the open pastures of the Green Hart region, between the cities of Amsterdam, Rotterdam and Utrecht, this Gouda has a dense rich butterscotch flavour. “Opleg” meaning “aged” in Dutch, Boeren Goudse Oplegkaas is aged a minimum of 1 year, up to 4 years. As it’s a small production, this Gouda is part of the renown Slow Food Presidium.
Region: South Holland, Holland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
