Prom Country Poppet Pyramid
Traditional pyramid with herb. Vegetarian rennet. Farmhouse-style sheep cheese with a creamy, fine texture, a pure white body and virtually no rind. As it gets older, a light bloomy rind develops. It is sprinkled with seasonal herbs.
Poppet of course is a word of endearment, and it may well be a case of “love at first taste”. It had to be called Poppet, considering the coal mining history of the Gippsland region and the shape of the poppet head that lifted the coal to the surface.
The shape of Poppet actually promotes a silky-soft texture, a perfect match for the subtle herb flavours that permeate the cheese.
Region: South Gippsland, Victoria
Milk: Sheep
Size: approx. 180g
Prom Country Moyarra Reserve Raw Milk
Moyarra Reserve is a semi-hard cheese made with raw sheep milk from Prom Country dairy. At 6 months maturation, it has a golden, smear rind. The texture is close and smooth. A vibrant, grassy aroma greets the senses, building into a complex caramel finish, with spice lingering on the back palette.
The first commercial cheese in Victoria to be uncooked at any stage of the process, all life from the fresh, clean raw Moyarra ewes milk at the time of production is encapsulated in this simple gourmet delight. While not a strong cheese, the flavour is unique and complex
Region: South Gippsland, Victoria
Milk: Raw Sheep
Size: approx 250g wedge cut to order
Prom Country Waratah Washed Rind approx. 400g
Pure sheep cheese, oozing with gentle, complex flavours. A cheese that displays the finest qualities of sheep milk, finishing with the back-palate softness so typical of sheep cheese. Soft smear-ripened cheese with a luscious texture and delectable flavours, lingering on the palate with a final sweetness. The golden aura of this style develops naturally from flora associated with vineyards. The aroma and flavour integrate and intensify with age, and the warmer the cheese becomes, the more powerful is this effect. Bring to room temperature for one hour before serving. May become sticky, stinky and extreme when fully mature.
Region: South Gippsland, Victoria
Milk: Sheep
Size : approx. 400g
Jussac Brebis Brique de Auvergne 200g – Sheep’s Milk
The brick-shaped cheese is made from sheep’s milk and it’s usually left to age for a minimum of 2 weeks in humid cellars. Underneath its thin bloomy rind, the texture is smooth, soft, and creamy. The flavors are buttery, nutty, and tangy.
Size: 200g
Milk: Sheep’s milk
Region: Auvergne, France
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.
Prom Country Kongwak Reserve with native Mountain Pepper Berry
A hard vintage sheep cheese containing a hint of native Mountain Pepper berry. Aged over 12 months with a natural rind, the pepper gives a fresh eucalyptus aroma that elevates the sharp crisp of the firm cheese. Made from spring milk grown in the hills up-stream from the small valley township of Kongwak, overshadowed by a hilltop bushland reserve. Only a powerful cheese like this deserves such a namesake. Matches well with Tea, which neutralises peppery notes.
Region: South Gippsland, Victoria
Milk: Sheep
Size: 250g wedge cut to order
Prom Country Prom Picnic
Mild, semi-hard farmhouse sheep Pecorino with natural rind. Vegetarian rennet. Regarded as our signature cheese, all aspects of Prom Picnic come together to perfectly reflect a true Pecorino – made only from sheep milk. 4 consecutive Gold medals in its first years.
First Year GOLD MEDAL – 2010 DIAA Awards, 2011 ASCA show GOLD and 2012 Royal Melbourne Fine Food Awards GOLD MEDAL, 2013 Sydney Royal agricultural show GOLD MEDAL
A young, mild and nutty cheese made to a recipe shared by friends at Corzano in Tuscany. The fragrant aroma and distinctive flavour of pure sheep milk makes Prom Picnic a unique table cheese. Best enjoyed at 3-6 months maturation.
Traditionally served with broad beans or olives – an ideal savoury cheese. As a table cheese, serve simply with an apple or pear.
Match with a Chianti-style (Sangiovese) wine.
Milk : Sheep
Size: approx 250g wedge cut to order
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
Morbidi Pecorino Fogliano whole wheel 800g approx.
Cacio di Fogliano means “Fogliano cheese”: It is the place where the ewes are raised directly by the producer, 2 km from Siena, in Tuscany. A cheese made from raw milk, with no additives other than rennet and salt: its taste changes depending on the time of year, depending on the herbs on which the sheep eat. Pecorino is a famous sheep’s cheese produced in several regions of Italy. Besides Tuscany, we can mention Sardinia, Abruzzo, Lazio or Calabria. Morbidi has existed since 1941 in the region of Siena, therefore. It was originally a cooperative intended to produce the most classic products of the famous Tuscan charcuterie. In 1960 Morbidi started producing cheeses made from sheep’s milk. Since 1980, the Morbidi family has been at the helm of this family-sized, family-run business, which uses only Tuscan sheep’s milk.
Cacio di Fogliano matured sheep’s cheese is ideal as an aperitif, as a snack, for any snack. Store in a cool place and then in the refrigerator after opening. The marriage is perfect with a Tuscan red wine like a Chianti, a white like a Vernaccia di San Giminano a rosé like our rosé from Tuscany Etel.
Region: Siena, Italy
Milk: Sheep
Size: approx 800g wheel
Morbidi Pecorino in Foglie di Noce Whole Wheel
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.
Aging cheese in walnut leaves is in keeping with the tradition of the Siena area’s forefathers who used this method to preserve Pecorino during the warm months. The protection offered by the leaves allows the cheese to age slowly, taking on strong and antique flavour characteristics that are long forgotten among other Pecorinos.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
Morbidi Pecorino in Foglie di Olivo Whole Wheel
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.
Aging cheese in olive leaves is in keeping with the tradition of the Siena area’s forefathers who used this method to preserve Pecorino during the warm months. The protection offered by the leaves allows the cheese to age slowly, taking on strong and antique flavour characteristics that are long forgotten among other Pecorinos.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
Morbidi Pecorino Sotto Paglia Whole Wheel
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.
It is characterized by a strong personality with a hay-colored rind, and is covered in hay as it matures. This cheese is not heated or pasteurized, thereby maintaining many characteristics of the sheep’s milk. Production is limited to periods when sheep are able to supply milk with the appropriate characteristics. The rind is solid and marked by holes of the natural fermentation.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
Morbidi Pecorino Sotto Vino Whole Wheel
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.
Cheese obtained with fresh pasteurised sheep’s milk, processed with traditional methods with the addition of selected enzymes. It is a sweet pecorino, with an unmistakable flavour given by the pomace in which it is left to mature.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
Morbidi Pecorino Stagionato in Grotta al Tartufo Whole Wheel
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.
The first 60 days the cheese ripens in the maturation chamber. Afterwards, all cheeses are transferred to natural caves (grottos). There they are rubbed in with linseed oil, put on pine tables and turned once a week. Like this, the cheese ripens again 60 days and slowly develops his powerful but refined and typical truffle taste.
Region: Siena, Italy
Milk: Sheep
Size: approx 1kg
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
Pecorino Canestrato Lucano
Moliterno is, above all, an area where the cheeses produced higher up the mountains are brought together and ripened in the mountain valleys of the Agri River. Moliterno Sheep’s cheese (or ‘Incanestrato’ due to the fact that the cheese forms are put to dry in baskets – canestri) has the exclusive characteristic of being produced by adding a small amount of goat’s milk to that of the sheep, giving it a very distinctive taste.
This classical cheese from Basilicata region is produced higher up the mountains are brought together and ripened in the mountain valleys of the Agri River. Canestrato Lucano cheese (or ‘Incanestrato’ due to the fact that the cheese forms are put to dry in baskets – canestri in Italian) has the exclusive characteristic of being produced by adding a small amount of goat’s milk to that of the sheep, giving it a very distinctive taste.
Region: Basilicata, Italy
Milk: Sheep and Goat
Size: approx 250g wedge cut to order
Ricotta Salata Montella Torre
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: 300g
Prom Country Cheviot Royale
A semi-hard ewes-milk cheese carefully matured in PCC cellars, Cheviot Royale is aged for 12 months with regular washing of the rind to develop an orange surface and resulting complex savoury & bacon flavours. Slow yeast fermentation creates a fruity tang in the firm but smooth, close textured paste. Great savoury cheese for a cheeseboard or to be shaved in a salad. Vegetarian rennet. Goes well with a Dry White Wine or Shiraz, or Wheat Beer.
Region: South Gippsland
Milk: Sheep
Size: approx 250g wedge cut to order
Prom Country Venus Blue
Delicate, creamy blue mould sheep cheese. Vegetarian rennet. Made from pure sheep milk from our farm, each 2kg wheel captures the nutrients of rich, clean pastures. The wheels have a grey-white, crusty rind with a moderate spread of blue cavities. The mouthfeel is mild and creamy with a soft finish typical of sheep cheese. A distinctive table cheese that is also ideal in salads, crumbled over pasta, or served with fruit and nuts. Complemented by dessert wines such as a Late Harvest Pinot Gris.
Region: Victoria, Australia
Milk: Sheep
Size: approx 250g wedge cut to order
Morbidi Truffle Pecorino
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.
Region: Tuscany, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Pecorino al Tartufo Cacio di Bosco Il Forteto
The perfect marriage of a tuscan pecorino with bianchetto shaved truffle from Norcia, Umbria. The texture is smooth grassy and nutty from sheep’s milk cheese. The truffle throughout the cheese have a distinctive flavour. The milk for all Il Forteto cheeses is sourced from local farms in the Mugello region of Tuscany and made into cheese within 24 hours of milking.
Region: Tuscany, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Caprino Cremosa al Tartufo
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
Carboncino (ashed 3 milk 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 (3 milk 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-220g each
Toma Della Rocca (3 milk 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
Roquefort AOP Carles
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: 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
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
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
Trebbione Mature Pecorino
Just one smell, one taste of this pecorino and you will be transported to the gentle, grassy hills of Tuscany. It is matured wrapped in hay, which imparts an extra flavour to the cheese. The taste is long and rich – nutty, grassy and sweet with hints of lanoline coating the end palate. Enjoy with a glass of your favourite red wine.
Region: Tuscany, Italy
Milk: Unpasteurised Sheep
Size: approx 250g wedge, cut to order
(NB: Whole 2.5 kg cheese in box shown)
Suggested accompaniments:
Brezzo Chestnut Honey
Senga Pear & Cinnamon Jam
