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
Goat Geiss
This unique and rare and Swiss goat’s milk cheese is made by Gourmino master cheesemaker Michael Hanke and aged in his own cellar, using a traditional alpine smear ripening technique (the same used to mature gruyere). Aged for around 3-4 months, it has an aromatic and fresh goat’s milk character with notes of lavender, white pepper, sage and sweetened condensed milk. The texture is every-so-slightly crumbly with a suppleness that yields palate. This cheese has earned a silver medal twice in 2020 and 2022 at the World Championship Cheese Contest.
A great choice for anyone seeking a non-cow’s milk hard cheese with a well-developed flavour – some find they can more easily tolerate goat’s milk cheese. This is a delightful additional to a cheese platter and is sure to be a talking point – serve with fruit and nut bread, charcoal crackers and fruit jams or honey. It can also be sliced for baguettes, salads or added to grazing boards. Pair with Sparkling wines, Sauvignon Blanc, Pinot Grigio or Ciders.
Region: Combremont-le-Petit, Western Switzerland
Milk: Raw Goat
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
Rockflower
This unique cheese is inspired by nature and the dairy traditions of Central Switzerland. It’s made by Silvio Schöpfer at Kleinstein mountain dairy, located in the Entlebuch, at the edge of the UNESCO Biosphere and is named after the small yellow alpine flowers which grow in the pastures throughout this region that the dairy cows graze on – Swiss Rockflowers (Primula auricula). Inspired by the recipes and techniques of ancient farmers and shepherds in this region, Silvio, his father Albert and their team reproduce a traditional style of mountain cheese in Rockflower. Smear-ripened and matured for just over a year in mountain cellars, Rockflower is a treat for the senses with a relatively bold, but balanced flavour with a pronounced spicy character and complex notes of cooked cream, umami and pine nuts. Subtly, whispers of fresh milk and alpine flowers hum in the background.
Enjoy Rockflower on cheese boards accompanied by fruit and nut crackers, honeyed walnuts and fig jam; or alongside cured meats on a grazing board. Pair with Chardonnay, Merlot Blends, Belgian style Lambic beer.
Region: Central Switzerland
Milk: Raw Cow
Rennet: Animal
Size: approx 250g wedge, cut to order
Supreme Alps Signature
A Swiss mountain cheese made in the same style as classics such as Gruyere with raw milk from cows grazing on the mountain pastures around Mount Moléson in the Pre-Alps of Fribourg, which peaks at an altitude of 2002 metres. Under the rough natural rind, the texture is smooth, dense and compact with some small tyrosine crystals forming over the 12-month maturation. The interior has a sweet-savoury aroma with hints of tropical fruit and broth, and a rich flavour of roasted nuts, sweet cream and alpine herbs.
Serve on platters with honey, fruit jams and seeded crackers or bread. Pair with craft beers, and aromatic white wines such as Pinot Blanc, aged Semillon and Gruner Veltliner or medium-bodied fruity red wines. Swiss cheeses like this tend to have a less crumbly texture – so a great choice if you are looking for some variety in your hard cheese choice on platters.
Region: Fribourg, Switzerland
Milk: Unpasteurised Cow
Rennet: Animal
Size: Approx 250g wedge, cut to order
Ur-Eiche
The name Ur-Eiche loosely translates to ‘old oak’, referring to the distinctive character and maturation process for this cheese which is made exclusively with raw milk, the cheese-maker’s own starter culture and rubbed with a solution of oak wood extract during the 10 month maturation. Delightfully smooth and even in texture and smelling faintly of tropical fruit, it’s deeply flavoured with notes of toasted sweet brioche, creamy macadamia nuts, just a whisper of spice and a hint of oak on the end palate. Such a stunning cheese really needs a finishing touch – that’s why the cheese bears an oak leaf pattern. Made by Christa Egli, one of the few female artisan cheese makers in the Swiss alpine area.
Ur-Eiche is a great choice for pre and post dinner cheese platters – serve with light honey, fig jam, fennel seed bread or fruit and nut crackers. Pair with Dry Sparkling wines, Chardonnay, Merlot Blends, Belgian style Lambic beer.
Region: Girenbad, Switzerland
Milk: Raw Cow
Rennet: Animal
Size: Approx 250g wedge, cut to order
Appleby’s Cheshire
We are thrilled to be ranging Appleby’s Cheshire – the only raw milk, clothbound, farmhouse Cheshire still in production. Paul and Sarah Appleby are based on their family farm Hawkstone Abbey Farm in Shropshire and have cheese-making in their blood – Paul’s grandmother came from a line of Cheshire cheese-making matriarchs and founded Appleby’s in the stables next to the farmhouse kitchen on the farm in 1952. Appleby’s Cheshire has a juicy acidity with a subtle earthy complexity and hint of minerality. The soft, open texture has a delightfully delicate crumble.
- Country: England
- Region: Shropshire
- Type of Milk: Unpasteurised Cow
- Rennet: Animal Rennet
- Cut fresh to order approx. 250g
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.
Lincolnshire Poacher
Named after a traditional regional folk song, Lincolnshire Poacher is one of only a few cheeses to be made on the East coast of England. The Jones family have owned their farm here since 1917 but didn’t start dairying until 1970 and cheese-making until the 1990s when 4th generation son Simon Jones and Welsh cheese maker Dougal Campbell developed and refined a unique recipe combining the characteristics of mountain cheeses like Gruyère with traditional English cheddar. Smooth and dense, savoury with hints of beef broth and occasionally tropical fruit, this cheese is truly a masterpiece. It’s hand-made with raw milk from the family’s own herd of Holstein Fresian cows matured on wooden boards for at least a year to develop their trademark flavour and texture.
- Country: England
- Region: Lincolnshire
- Type of Milk: Unpasteurised Cow
- Cut fresh to order approx. 250g
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.
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
Sparkenhoe Red Leicester
Leicestershire Handmade Cheese Company is located in Upton, a small hamlet in the South West Leicestershire countryside on a working dairy farm called Sparkenhoe Farm. Each day, fresh raw milk is pumped directly into the cheese-making vats and used to create this delicious farmhouse version of a British classic.
Sparkenhoe Red Leicester has a nutty, mellow flavour with a slightly savoury finish. It is cloth-bound and matured for 6 months on beech shelves, which helps create the open, flaky texture and imparts a subtle earthy hint close to the rind.
Region: Leicestershire, UK
Milk: Raw Cow
Size: Approx 250g wedge cut to order
Uplands Cheese Pleasant Ridge Reserve
Uplands Cheese is a family-run dairy and cheesery located on ‘Pleasant Ridge’ in south-west Wisconsin. Their flagship cheese, Pleasant Ridge Reserve, is made in the style of classic French mountain cheeses and is one of USA’s most highly awarded artisan cheeses. Made only between May and October while the cows are grazing on fresh Summer pastures, the flavours of Pleasant Ridge Reserve are reminiscent of another alpine classic – Beaufort, with hints of caramel and salt, together with complex layers of grass and flora.
- Region: Wisconsin, USA
- Milk Type: Raw Cow’s milk
- Rennet: Animal
- Size: Approx 250g wedge cut to order
Westcombe Cheddar
Westcombe Cheddar is a traditional, handcrafted, raw milk clothbound cheddar and one of only three cheeses classed as ‘Artisan Somerset Cheddar’ by Slow Food UK.
The cheese-maker’s philosophy is not to force the development of certain flavours, but rather to let the fresh, raw milk from their farm express its natural characteristics. This cheddar is known locally as a ‘five mile cheddar’, as you’re still tasting it five miles down the road! The flavour is full and confident with notes of beef broth, a mellow lactic tang and hints of caramel and citrus on the long-lasting end palate.
- Country -England
- Region – Somerset
- Type of Milk – Raw Cow
- Rennet – Animal Rennet
- Cut fresh to order approx. 250g
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.
Schallenberg
Hansruedi takes care of the affinage of the Schallenberg cheese himself. During the first day after production the cheese wheels are turned at least once every two hours.
During the following 4 to 6 weeks they are brushed daily with salt water and after that ripened up to 16 months. The cheese dairy has a small cave, so most of the cheeses ripen in the cheese cave of the cooperative in Schangnau. It is located right over the Schallenberg pass about 10 minutes drive from Hansruedi’s cheese dairy.
Taste: Cauliflower with vanilla and toasted nuts
Region: Schallenberg, Switzerland
Milk: Fresh cow milk from dairy cows left to graze naturally (no silage).
Size: approx 250g wedge 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
Hafod Welsh Organic Cheddar
Hafod means ‘summer place’ or ‘pasture’ in Welsh. Hand-crafted by Sam and Rachel Holden on Bwlchwernen Fawr, a 130-acre organic farm situated on the west Welsh countryside, Hafod is made exclusively with milk from their own small herd of Ayrshire cows. Only around 10-15 wheels of cheese are made each day, each one then matured for a minimum of 16 months to develop a balanced, sweet buttery flavour and a supple texture.
Region: Wales, UK
Milk: Raw Cow
Size: Approx 250g wedge, cut to order
Roquefort AOP 250g
Roquefort is one of the most famous French AOP cheeses. The flavour is big and bold with a burst of spicy blue mould on the front palate. The finish is creamy – but in an entirely different way to a cow’s milk cheese – more grassy and nutty, very deep and lingering. A salty note hums away in the background, bringing balance to all the flavours. Serve the French way – on a baguette with farmhouse butter and truffle honey.
Region: Midi Pyrénées, France
Milk: Unpasteurised Sheep
Size: 250g
Mastorazio Pecorino Casa Madaio
This is a mature pecorino aged for around 12 to 18 months in natural caves, creating a full, slightly piccante flavour with a unique herbaceous finish and a subtle savouriness – the type of flavour that can't be replicated by industrial cheeses. Serve with antipasti or enjoy with a glass of Sangiovese. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: appprox 250g wedge, cut to order
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.
Canestrato Pecorino Casa Madaio
A traditional pecorino from Basilicata hand-made with raw milk from small farms and then cave-matured. Canestrato is named after the woven cane baskets the young cheeses are drained in, which leave a distinctive imprint on the rind. 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! 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.
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
Piacentinu Ennese DOP Slow Food Presidio
This delicious sheep’s milk cheese has been enriched with the addition of saffron and whole peppercorns, creating a warm golden colour and unique taste. The rich flavour of salted butter is highlighted with the gentle aromatic notes of saffron and a mild peppery bite to finish. This cheese is typically made in the hinterland around the region of Enna. It is thought the name is a variation on the Italian greeting ‘Piacere’ (pleased to meet you / or verb ‘to like / appeal’). Piacentinu makes a stunning addition to any cheese plate – serve with fig or pear jam or our La Nicchia Zibibbo syrup (also from Sicily). It can also be shaved and added to salads and panini / sandwiches. It works well with most medium to full-bodied white and red wines, especially southern Italian varietals such as Primitivo, Nero d’Avola and Cataratto Bianco.
Region: Sicilia, Italy
Milk: Unpasteurised Sheep
Size: Approx 250g wedge, cut to order
Bussu Fiore Sardo DOP Organic Presidio Slow Food
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. A member 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: Sheep
Size: approx 250g wedge, cut to order
Pecorino Romano Dop del Lazio
We source our Pecorino Romano Dop from Lazio (genuine pecorino romano) – one of only a few producers left in Lazio. It is dry salted and then matured in natural caves for at least 8months to create rich, long-lasting piccante flavour with a well-balanced salty note. The rich sheep’s milk creates a full buttery feel through the end palate. The texture is firm and appears slightly grainy. Pecorino Romano Dop is an excellent grating and cooking cheese traditionally used in many Italian dishes to create a rich, savoury flavour. It can also be used to make a fresh pesto with basil, garlic and pine nuts.
Region: Lazio, Italy
Milk: Thermised Sheep
Rennet: Animal
Size: approx 250g wedge, cut to order
