Alta Langa Dolce Toma
Description & Tasting Notes
A unique and distinctive soft cheese made with goat’s milk and cow’s cream, then coated with a layer of ash. The interior is soft, buttery and melts instantly on the palate revealing a flavour that is lightly creamy, subtly sweet, a touch tangy and perfectly balanced.
Other Notes & Serving Suggestions
Enjoy with toasted fruit bread; walnuts, wildflower honey and freshly sliced apple are the perfect accompaniments for this rich cheese. Pair with Chardonnay, Arneis or amber ale.
Region: Piedmont, Italy
Milk Type: Pasteurised Goat & Cow’s Cream
Rennet: Animal
Size: approx 250g wedge cut to order
Alta Langa Langherino
Description & Tasting Notes
Named after the Langhe area in Piedmont, Langherino is a delightful little cheese made with a blend cow and sheep’s milk. It has a soft, white bloomy rind and a dense, almost buttery interior. The flavour is mild with hints of cooked cream and a subtle herbaceous note.
Other Notes & Serving Suggestions
Serve on platters with acacia honey, berries and freshly sliced pear. Pair with Arneis, Chardonnay or amber ale.
Region: Piedmont, Italy
Milk Type: Pasteurised Cow & Sheep milk
Rennet: Animal
Size: approx 80g each
Caciocavallo di Grotta Casa Madaio ‘Vetus’
Caciocavallo is a style of semi-hard stretched-curd cheese made though-out southern Italy. This cheese is maturated in natural caves for 12 months, after which time it takes the name ‘Vetus’ (translates to old/aged in Latin). The flavour is full and slightly piccante (bitey) with a nutty, herbaceous finish. Under the leathery natural rind the texture is firm and flaky. Casa Madaio are artisan cheese-makers and affineurs. Their cheeses are aged in caves located in the National Park of Cilento and Vallo of Diano, and have been used by the family to mature cheese for 4 generations.
Serve this mature, full flavoured cheese with olives and cured meats on antipasti platters. Serve with chestnut honey or caramelised figs in balsamic. Pair with fuller-bodied white wines such as Chardonnay and Catarratto, dry red varietals and lager.
Region: Campania, Italy
Milk: Raw cow
Rennet: Animal
Size: Approx 250g wedge, cut to order
Fiandino Lou Bergier
This unique and rustic raw milk cheese is named in honour of the cheese-maker’s great grandfather – ‘Lou Bergier’ translates to ‘the shepherd’ in the Occitan dialect. It has a unique texture, somewhere between a brie and a young tomme – soft and supple, almost dough like. It has full but balanced flavour with notes of notes of butter, cream, fresh pastures and a subtle earthy tang to finish. Thanks to the natural grey mould rind, the aroma is cellar-y, revealing fresh grass and hay upon cutting. A small artisan cheesery, Fattorie Fiandino are committed to sustainable farming practices and also use solar panels to generate around a third of their electricity requirements.
Enjoy on a cheese platter served with chestnut honey, toasted hazelnuts and dried apricots. Choose an unflavoured cracker to avoid overwhelming the delicate flavours in the cheese. Pair with lighter bodied Italian wines such as Dolcetto d’Alba or Gavi.
Region: Piedmont, Italy
Milk: Raw Cow
Rennet: Non-animal (Thistle)
Size: Approx 250g wedge, cut to order
Il Forteto Cacio di Fossa Cave-aged Pecorino
This full-flavoured pecorino is made according to an ancient tradition. Once made, the fresh cheeses are matured in a small pit in the ground (a fossa), which is sealed over to limit the oxygen flow, thus creating a unique sweet/savoury flavour and slightly piquant bite in the cheese. The texture is moist, but also slightly crumbly and the rich nutty flavours of sheep’s milk are present on the finish. Il Forteto is a dairy cooperative using sustainable farming practises and creating cheeses based on traditional recipes that reflect the Tuscan terroir.
Serve on cheese platters with honey and fresh fruit, or on antipasti platters with cured meats and olives. This cheese can also be shaved or crumbled into salads as you would other mature cheeses. Pair with medium-bodied red or white wines, particularly Italian varietals such as Chianti and Valpolicella.
Region: Tuscany, Italy
Milk: Pasteurised sheep
Rennet: Animal
Size: Approx 250g wedge, cut to order
Montelupo
Winner of the best aged cheese in the Italian Cheese Awards 2024, Montelupo is made with milk from cows grazing on the lush mountain pastures of the Lessini mountains north of Verona. The wide variety of alpine flowers and herbs in the pastures give the cheese a unique and full flavour, which further intensifies during a 24-month maturation – developing a robust bite while retaining subtle milk and cream flavours on the long, lingering finish. Under the tough leathery natural rind, the interior is almost rock hard and a beautiful golden yellow colour. Meticulously crafted by La Casara Roncolato, a family-run cheesemaking business with roots dating back to the 1920s.
When serving Montelupo, select accompaniments and wines that will match its bold character: acacia honey, toasted nuts and mustard fruits are all recommended partners; wine matches include Barolo, Amarone della Valpolicella or a high quality dry Prosecco Superiore DOCG Valdobbiadene.
Region: Veneto, Italy
Milk: Raw Cow
Rennet: Animal
Size: Approx 250g wedge, cut to order
Grana Padano Half Wheel
A horizontal half wheel (cut through the equator of the cheese). Perfect for ‘cheese wheel pasta’ dishes like cacio e pepe, as a base layer for cheese towers, functions or parties with cheese-loving friends. Specially aged for 30 months to create a deep rich flavour with with hints of tropical fruit and salt crystals.
Region: Piedmont, Italy
Milk: Unpasteurised Cow
Size: ~16-20kg; ~40-45cms in diameter (will vary wheel to wheel)
Be aware the outer rind is tough and leathery and can be difficult to cut through, we advise caution if you are planning to cut into smaller portions and recommend you use specialised grana knives.
Grana Padano Whole Wheel
A full, whole wheel of specially aged 30-month Grana Padano hand-made according to artisan techniques with raw milk from Brown Alpine cows grazing on the grassy slopes around Cuneo where the cheese-makers are based on their family farm. Cheeses are carefully matured on wooden boards to develop a unique and inimitable character – under the thick golden rind the texture is firm and flaky and the flavour is rich and nuanced: sweet, round and fragrant with a balanced savoury note.
Region: Piedmont, Italy
Milk: Unpasteurised Cow
Size: ~40kg; ~40-45cms in diameter (will vary wheel to wheel)
Be aware – whole wheels of grana are heavy (around 40kg) and can be difficult to handle. The outer rind is tough and leathery and can be difficult to cut through, we advise caution if you are planning to cut into smaller portions and recommend you use specialised grana knives.
Parmigiano Reggiano Dop Half Wheel
A horizontal half wheel (cut through the equator of the cheese). Perfect for ‘cheese wheel pasta’ dishes like cacio e pepe, as a base layer for cheese towers, functions or parties with cheese-loving friends. Aged for 24 months to create a balanced sweet-savoury flavour with a medium bite and slightly crumbly texture.
Vacuum packed for convenience.
Region: Reggio Emilia and Parma, Italy
Milk: Unpasteurised Cow
Size: ~18-20kg; ~42-46cms in diameter (will vary wheel to wheel)
Be aware the outer rind is tough and leathery and can be difficult to cut through, we advise caution if you are planning to cut into smaller portions and recommend you use specialised almond knives.
Parmigiano Reggiano Dop Whole Wheel
A full, whole wheel of the king of cheeses – Parmigiano Reggiano. Aged for 24 months to create a balanced sweet-savoury flavour with a medium bite and slightly crumbly texture.
Region: Reggio Emilia and Parma, Italy
Milk: Unpasteurised Cow
Size: ~38-40kg; ~42-46cms in diameter (will vary wheel to wheel)
Be aware – whole wheels of parmigiano are heavy (around 40kg) and can be difficult to handle. The outer rind is tough and leathery and can be difficult to cut through, we advise caution if you are planning to cut into smaller portions and recommend you use specialised parmigiano knives.
Pecorino Toscano Stagionato Dop Morbidi
This popular and centuries-old DOP table cheese is manufactured in Tuscany (Toscano in Italian) region of central Italy. Made from pasteurized sheep’s milk
It is aged for about 6 months. It is firm, nutty and rich in flavour with hints of butterscotch.
Region : Sienna, Tuscany
Size : 250g approx. cut fresh
Perenzin Capra Bio ‘Fieno’ Wrapped with Hay
A semi-matured organic goat’s milk cheese wrapped in hay in honour of the fresh organic pastures the dairy goats graze on. Matured for around 4 months, there is an aroma of chamomile flowers and freshly cut grass coming from the hay-covered rind. Inside, the flavour is zesty, round and balanced with hints of fresh sweet milk and butter, mountain pastures and a subtle earthiness. Located in Veneto, Northern Italy, the Perenzin family have been hand-making traditional cheeses for five generations, using milk sourced from local dairies in the Veneto region and from the National Park of Belluno in the Dolomites.
Serve on platters with charcoal crackers or toasted rye bread, fresh figs and honeyed walnuts. Pair with Sauvignon Blanc, Rosé and Pinot Grigio.
Region: Veneto, Italy
Milk: Pasteurised Organic Goat
Rennet: Animal
Size: 250g wedge, cut to order
Perenzin Capra Bio ‘Foglia Noce’ Wrapped with Walnut Leaves
This semi-matured organic goat’s milk cheese is matured wrapped in walnut leaves, creating a beautiful ivory-coloured interior and a bold flavour with distinctive herbaceous and nutty notes and a subtly savoury finish. Located in Veneto, Northern Italy, the Perenzin family have been hand-making traditional cheeses for five generations, using milk sourced from local dairies in the Veneto region and from the National Park of Belluno in the Dolomites.
Serve on platters with charcoal crackers or toasted rye bread, fresh figs and honeyed walnuts. Pair with Sauvignon Blanc, Rosé and Pinot Grigio.
Region: Veneto, Italy
Milk: Pasteurised Organic Goat
Rennet: Animal
Size: 250g wedge cut to order
Perenzin Capra Bio ‘Timo’ Coated with Thyme
Winner of the Gold Medal at the Caseus Veneti for two years in a row! A semi-matured organic goat’s milk cheese coated with Sicilian thyme leaves to create an elegant flavour with a strong Mediterranean character. The flavours of fresh, zesty goat’s milk marry perfectly with the herbaceous thyme. Located in Veneto, Northern Italy, the Perenzin family have been hand-making traditional cheeses for five generations, using milk sourced from local dairies in the Veneto region and from the National Park of Belluno in the Dolomites.
Ideal for using in baked dishes like vegetables gratins. It can also be served on antipasti platters and is a great picnic cheese to enjoy with olives and cured meats. Pair with a well-structured white wine such as Catarratto or Greco di Tufo.
Region: Veneto, Italy
Milk: Pasteurised Organic Goat
Rennet: Animal
Size: 250g wedge, cut to order
Perenzin Capra Bio Pepe & EVO Coated with Black Pepper
This organic goat’s milk cheese is matured for 2 months, then rubbed with EVOO and black pepper from Vietnam’s Tellicherry region and left to further mature for approximately another 3 months. It has a pronounced savoury and peppery flavour with the zesty, slightly sweet notes of organic goat’s milk humming on the end palate. Located in Veneto, Northern Italy, the Perenzin family have been hand-making traditional cheeses for five generations, using milk sourced from local dairies in the Veneto region and from the National Park of Belluno in the Dolomites.
A great option to use in Cacio e Pepe, in a creamy sauce for gnocchi or to shave into a salad of mixed leaves and walnuts. Pair with medium-bodied red wines – Dolcetto or Sangiovese. This cheese can also be included on antipasti and grazing platters.
Region: Veneto, Italy
Milk: Pasteurised Organic Goat
Rennet: Animal
Size: 250g wedge, cut to order
Caciocavallo Casa Madaio Sfogliato
Casa Madaio has created the Sfogliato cheese, which has been iron branded and tied with characteristic hemp string to add a new star to its traditional heritage of cheeses. It is homogeneous and compact and its layers develop as the maturing process proceeds. Natural rennet and salt are added to the cow’s milk which comes from small stock farms inside the National Park of Cilento and the Vallo of Diano. The curd is then left to ferment, drain and is then drawn in hot water. The fresh cheese is formed by hand into the typical pear shape with the small head, the cheese is kept in special rooms to mature for at least 4 months.
Milk: Cow
Size: approx 250g wedge cut fresh to order
Cantarelli Vacche Rosse Parmiggiano Reggiano Dop 200g portion
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.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: 200g wedge
Caciocavallo Casizolu Slow Food Presidio (Sardo)
Despite being known as a land of sheep and sheep’s cheese, the Montiferru area, an enchanting corner of Sardinia a few kilometers from Oristano, is also home to an ancient, highly prized, stretched-curd cow’s milk cheese. In the past it was traditionally made by women, who processed the fresh milk, working the curds in hot water to form the cheese’s typical rounded pear shape. When the cheese is aged for longer than a couple of months, it starts to unite green, grassy, buttermilk notes with hints of forest and leaves and a slightly almondy finish.
Region: Sardinia, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Fiandino Kinara al Tartufo Nero
A truly unique grana-style cheese that’s artfully crafted with vegetarian rennet and indulgent shaved black truffle. The first bite reveals a delectable aromatic truffle flavour which is perfectly balanced with the subtle sweet-savoury notes of the cheese and an underlying rich creaminess thanks to the lush meadows surrounding the cheese-maker’s farm in the Stura Valley. The texture is slightly softer than parmigiano – smooth and even, moist – almost melting in your mouth. A small, family-run artisan cheesery, Fattorie Fiandino are committed to sustainable farming practices and also use solar panels to generate around a third of their electricity requirements.
- Country: Italy
- Region: Piedmont
- Type of Milk: Raw Cow (100% Bruna Alpina breed)
- Rennet: Thistle rennet (vegetable)
- Cut fresh to order approx. 250g
Grand Formaggio Di Pecora Bitti Sardo Bio
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.
Morbidi Pecorino Al 4 Pepe
The taste of four different kinds of pepper gives a rich and unique flavour of freshly ground pepper.
Size: approx 250g wedge cut to order
Ricotta Salata Montella Torre 700G
A fresh sheep’s milk ricotta that is pressed, salted and naturally matures to be ideal for grating. A small ricotta cheese with a characteristic truncated cone-shape reminiscent of ancient Sardinian Nuraghi. The taste is savory and intense. The Ricotta Montella inside is hard and compact, white in color and slightly crumbly when cut. The rind is not smooth but with wavy lines because of the traditional molds used to produce it.
Region: Sardinia, Italy
Milk: Sheep
Size: 700g
Mila Sasso Nero
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
Scamorza Bianca Italian 250g air freighted
Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.
The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
250g
Scamorza Smoked Italian 250g air freighted
Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.
The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
After two weeks of ripening, the cheese is smoked. The smoked variant, called ‘Scamorzi Affumicate’ is made by smoking the cheese over flaming straw for around 10 to 15 minutes. A fresh version of Scamorza is also sold within a few days of production.
The texture of Scamorza is elastic, stringy and has less moisture than Mozzarella. In addition, the flavour is more piquant, milky and creamy. Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note.
Scamorza is used as a substitute for Mozzarella as it imparts more interest in the recipe. Since Scamorza has excellent melting qualities, it is best known to flavour baking dishes, for griddling or topped with prosciutto for extra zest. The smoky flavour of Scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto.
250g
Carboncino (ashed tre latte 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 (tre latte 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-225g each
Toma Della Rocca (tre latte 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
Cantarelli Parmigiano Reggiano Dop 36month 200g portion
The long maturation makes the Parmigiano Reggiano 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
Il Blu – Latte di Bufala Casa Madaio
A unique cheese – Made from Buffalo Milk, this blue is rich and creamy with a nutty and herbaceous flavour distinctive of Buffalo Milk. The green veins are presents throughout the cheese and give a beautiful salty and earthy flavour. Matured in caves, from artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Buffalo
Size: Approx 250g wedge, 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
