Bonrus
The combination of sheep & cow's milk creates a unique flavour that is gentle, but incredibly rich and creamy. The texture is thick and fudgey, with some runny patches under brie style rind – absolutely divine!
Region: Piedmont, Italy
Milk Type: Pasteurised Goat/Sheep Blend
Size: Approx 200g each
Il Nocciolo
This is the mini version of one of our most popular cheeses – La Tur! 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! Small enough to feel guilty if not sharing.
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep Blend
Size: Approx 90g each
Truf 3 Latti
This truffle brie-style cheese has an incredibly smooth, unctuous texture that coats your entire palate and a rich flavour with an amazing length and depth . Notes from all 3 milk types marry together – milky, creamy, subtly nutty, grassy – absolutely delicious. The wrinkly rind contributes a light earthy flavour that may become more pronounced as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Cow/Goat/Sheep blend
Size: approx 250g wedge cut to order
Toma 4 Latti with Donkey milk
Made from 4 different milk this traditional italian tomme style cheese has an incredible reputation for its flavour. The paste harden has the cheese matures while keeping small eyes throughout. The cheese has a straw-yellow colour, with ochre tones as its slowly ages. It has a strong and intense taste, for all those seeking to rediscover the typical local scents and flavours of times gone by. A truly unique cheese.
Region: Piedmont, Italy
Milk: Pasteurised Sheep, Cow, Goat & Donkey
Size: Approx 250g wedge, cut to order
Pecorino Romano Dop
We source our Pecorino Romano from R. Brunelli – one of only 3 producers in Lazio, the traditional region of this cheese (most Romano cheeses are now made in Sardinia). It is dry salted and then matured in natural caves for at least one year 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 is an excellent grating and cooking cheese traditionally used in many Italian dishes to create a rich, savoury flavour. It can also be served on antipasti platters with cured meats and olives.
Region:Lazio, Italy
Milk: Pasteurised Sheep
Size: approx 200g wedge
Pecorino al Tartufo – Morbidi
The perfect mariage of a tuscan pecorino with black shaved truffle from piedmont. Still young in age the texture is smooth grassy and nutty from sheep's milk cheese. The truffle throughout the cheese have a distinctive.The milk for all Morbidi cheeses is sourced from local farms in the Siena region and made into cheese within 24 hours of milking.
Pecorino Sardo Dolce Dop
Pinna dairy started in 1919 with 2 brothers and 1 cheese, Pecorino Romano. In their search of perfecting cheese making , the Pinna dairy is now run by their grandsons and received milk from 1500 farmers scattered throughout the island. Produced according to ancient traditions from the fold by Sardinian shepherds from raw milk, that is not subjected to pasteurization, to preserve more the high nutritional value of milk. It ‘a compact cheese with a characteristic smoky aroma and spicy and savory taste. It has the typical shape with the barefoot to “mule”, wrinkled crust, brunoverdastro color due for smoking and treatment with olive oil during the aging process; the paste is white/straw colour, without holes.
The Dolce version has been matured for only 6 months
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: Approx 250g wedge, cut to order
Pecorino Sardo Maturo Dop
Pinna dairy started in 1919 with 2 brothers and 1 cheese, Pecorino Romano. In their search of perfecting cheese making , the Pinna dairy is now run by their grandsons and received milk from 1500 farmers scattered throughout the island. Produced according to ancient traditions from the fold by Sardinian shepherds from raw milk, that is not subjected to pasteurization, to preserve more the high nutritional value of milk. It ‘a compact cheese with a characteristic smoky aroma and spicy and savory taste. It has the typical shape with the barefoot to “mule”, wrinkled crust, brunoverdastro color due for smoking and treatment with olive oil during the aging process; the paste is white/straw colour, without holes. Matured for 1 year minimum it has a flaky paste that melt in the mounth
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: Approx 250g wedge, cut to order
Occelli Cusie di Pecora
This is a unique cheese – a modern interpretation of an ancient recipe. In local dialect, the term Cusie translate by “What’s in the cheese” meaning that the cheeses is made with whatever milk is available, However with new herd management this cheese is only crafted with sheep’s milk. The milk comes from animals that freely roam the summer pastures. The cheese is solid and compact, matured for at least four months in the Valcasotto cellars and refined on boards of local wood from the valley.
Region: Piedmont, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Herve Mons Fleur du Maquis
This beautiful Corsican ewe’s milk cheese translate by “Flower of the Bush”. The rind is covered with herbs and flowers typically found in the Corsican shrub (rosemary, thyme…). The white paste is tangy with a nutty and herbal flavour. As the cheese aged the rind develop white spots and the paste gets fudgy.
Region: Corsica, France
Milk: Pasteurised Sheep
Size: Approx 250g wedge, cut to order
Cusie al Pepe
This full-flavoured cheese is created exclusively by Beppino Occelli. It is produced with sheep and cow’s milk and enriched with a generous amount of black and pink peppercorns – there is a sharp, peppery bite and a long, lingering finish with hints of cream and cultured butter. It is aged for at least 4 months on locally sourced wooden boards in the cellars at Valcasotto. Under the natural crusty rind the texture is moist, crumbly and open.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Sheep
Size: Approx 250g wedge, cut to order
Hervé Mons Gabietou
Semi-hard creamy and unctuous cheese, are rare and highly appreciated by cheese lovers in France. It's all what Gabietou is about. A blend of cow and sheep's milk form the Basque country. The paste is smooth with a grassy and nutty finish. The rind is slightly sticky as the cheese is kept moist while maturing.
Region: Pyrenees, France
Milk: Pasteurised Cow & Sheep
Size: Approx 250g wedge, cut to order
Hervé Mons 1924 Blue
Selected by affineur Herve Mons, 1924 Blue is a full flavoured blue cheese from the Roquefort region. The paste is dense and buttery with a more mellow flavour than roquefort. The blue veins are well present and give the cheese pleasant spicy notes.
Region: Auvergne, France
Milk Type: Pasteurised Cow/Sheep Blend
Size: Approx 250g wedge cut to order
Hervé Mons Brebis Fougere
Translate by “Ewe fern”, this semi soft sheep’s milk washed is dressed with a little fern sprig. As the cheese looks not offensive in flavours, after the first bite you will be wowed by a pleasant but strong “sheepish” flavour. The gritty rind fades away quickly in mouth, a long lasting earthy and nutty flavour.
Region: Corsica, France
Milk: Pasteurised Sheep’s Milk
Size: Approx 250g wedge, cut to order
Hervé Mons Petit Heletar
This small barrel-shaped cheese made with sheep’s milk is the cousin of the well-known Crottin. When young the interior is smooth but compact. As the cheese matured the rind soften, the interior gets fudgy with a mild nutty and straw like flavour.
Region: Auvergne
Milk: Pasteurised Sheep
Size: approx. 70g
Toma Della Rocca
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 wedge cut to order or 1kg wheel
Petit Brebirousse
This delightfully oozy cheese is a mild washed rind style made with 100% sheep’s milk from the Argental region of France (most famously known for Roquefort cheese). When young, the flavours are creamy and slightly sweet, with a hint of mushroomy flavour coming from the light orange rind and a gentle nuttiness characteristic of sheep cheese. More mature cheeses will have a stronger flavour, with more pronounced earthy flavours.
Region: Rhone-Alps, France
Milk: Pasteurised Sheep
Size: approx 125g unit
Basajo
Basajo is one of Italy’s famous ‘drunken cheeses’. It is a full flavour sheep’s milk blue that has been washed with Zibibbo dessert wine and pressed with muscatel grapes. The result is a delicious,strong and spicy blue tempered by a smooth, creamy texture and a beautiful sweetness coming from the wine baths. The texture is quite soft and creamy. This is one for the blue cheese lovers out there.
Region: Veneto, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge cut to order
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
Blu Di Pecora
Made by the Morbidi dairy on the rolling hills of Sienna in Tuscany, Blu di Pecora is a part of their amazing range of Pecorino that we exclusively stock. Made from sheep's milk, the texture is dense and can be crumbed easily for cooking. Served on a cheese platter, it pairs well with fig paste and rosemary flat crisp bread. It has a smooth and creamy texture on the palate with a grassy, herbaceous flavour reminiscent of the Tuscan Hills.
Region: Tuscany, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Cinerino Tre Latte
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
Rosso Di Langa
The combination of cow and sheep milk creates a unique flavour. Rich and nutty with a mouth-filling creaminess, the texture is incredibly smooth and creamy and oozes at room temperature. Rosso di Langa is a very mild washed rind, with a subtle flavour of mushrooms and only a hint of pungency coming from the rosy orange rind.
Region: Piedmont, Italy
Milk Type: Pasteurised Cow and Sheep
Size: 350g each
Bert Tre Latte
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 white mould rind is mild in flavour and provides a delicate earthy note on the mid palate.
Region: Piedmont, Italy
Milk: Pasteurised Cow, Sheep, Goat
Size: approx. 270gr each
Herve Mons Ossau Iraty 12 months
There is a long tradition of making sheep and goat cheeses in the mountainous Basque region in South-Western France. Ossau-Iraty is everything a good sheep’s cheese should be – gentle on the palate at first, then slowly unfolding elegant flavours of brazil nuts, grassy pastures and churned butter. The texture is firm and smooth.
Region: Basque Region, France
Milk: Pasteurised Sheep
Size: Approx 250g wedge, cut to order
Caprino Cremosa al Tartufo 100g
This dreamy little cheese is made with a blend of goat and cow’s milk and coated with fresh shaved truffle. It has a delightfully creamy, smooth texture and a rich flavour with the perfect balance of truffle. Perfect served on cheese boards with sliced baguette, or sliced into a mixed leaf and fig salad.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Goat
Size: approx 100g each
Calcagno Pecorino
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
Canestrato Pecorino
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
Cinerino Pecorino coated with ash
Cinerino is a pecorino coated with aromatic ash from local myrtle trees. In the small town of Castelcivita, the feast of St Anthony is celebrated with bonfires where myrtle branches are burnt – this fine, grey ash is collected and used to coat the wheels of cheese to impart a flavour of myrtle and herbs which balances perfectly with the nutty, grassy notes in the matured cheese. A great choice for cheese and antipasti platters. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 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.
Mastorazio Pecorino
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
Paglierino Pecorino
A medium-matured pecorino, cave-aged for around 3 to 4 months. It is made with milk from sheep grazing in the National park of Cilento and the Valley of Diano. The flavour is balanced and gentle – slightly sweet, nutty, grassy flavours coming from the rich sheep’s milk with a mild, savoury finish. A delicious pecorino to serve on cheese platters, enjoy with a glass of Rosé or Pinot Noir. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Rosso Pecorino coated with powdered red peppers
A medium-matured pecorino from Campania coated with powdered Senise red chilli peppers from the neighbouring region of Basilicata. The texture is smooth and compact and the flavour is rich and sweet with a hint of spice from the peppers. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge, cut to order
