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
Barely Buzzed Utah Cheddar rubbed with Ground Coffee & Lavender by Beehive Cheese
The delicious result of inspired experimentation by Beehive Cheese founder Tim Welsh, Barely Buzzed is a cheddar rubbed with the unique combination of espresso coffee grounds and lavender. During maturation the cheese develops a complex flavour with hints of butterscotch, caramel, roasted nuts and a subtle savouriness. Barely Buzzed is hand-made in Utah and has won 23 major cheese awards.
- Country: USA
- Region: Utah
- Type of Milk: Pasteurised Cow
- Rennet: Vegetarian
- Cut fresh to order approx. 250g
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
Cashel Blue
Cashel Blue was created in 1984 by second-generation dairy farmers Jane and Louis Grubb on their farm in Tipperary. At that time, it was the first Irish Blue cheese and designed to be a creamier style compared to British classic Stilton. Since then its popularity has grown world-wide and it has won many medals at local and international cheese shows. It’s an easy-eating blue with a dense texture and rich, buttery flavour balanced by a gentle blue mould. Cashel Blue is named after a local historic site, The Rock of Cashel, which dates back to the 1100’s. Legend has it that it was here that Ireland’s patron saint (St. Patrick) began the conversion of the Irish to Christianity.
- Region: Tipperary, Ireland
- Milk Type: Pasteurised Cow’s milk
- Rennet: Vegetarian
- Size: Approx 250g wedge cut to order
Quicke’s Goat Cheddar
Quickes is one of THE quintessential ‘crumbly’ English cheddars and all cheeses are hand-made on the farm that has been in the Quickes family for over 450 years! Made from locally sourced goat's milk, this clothbound cheddar is matured for at least 6 months. It has a buttery and nutty flavour, slightly tangy on the back of the palate.
Region: Somerset, England
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Shropshire Colston Basset
Colston Bassett is a small dairy co-operative, with 4 local ‘member’ farms that supply all the milk for cheese-making. Shropshire Blue is recognisable due to its distinctive orange body, again with blue veins spread throughout. The natural rind is a deep orange-brown shade. The cheese is slightly milder in flavour than Stilton and delicately sweet.
Region: Nottinghamshire, UK
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
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
Fiandino Gran Kinara 250g portion
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 (18 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: Raw Cow
Size: approx 250g wedge
