Argiolas Brebiblu
Blue sheep’s milk cheese from the Island of Sardinia, Italy. The paste is compact, slightly creamy, straw yellow in color, with evident blue molds. The intensity is high, on the nose sensations of butter and mushroom, with a slight animal note. On the palate notes of undergrowth, aromatic herbs, in a balanced and intense scent.
Milk : Sheep
Region : Sardinia, Italy
Size : 250g wedge cut to order
Prom Country Black Sheep Buche
Rich Farmhouse Sheep Cheese dusted with vine charcoal. Black Sheep is unique farmhouse-style cheese rarely seen in Australia, named after some of the coloured Moyarra ewes that supply the milk. Black sheep are known to have a particular character and attitude that stands them apart from the flock.
Each log is gently hand ladled from 500ml of ewes’ milk curd, and lightly salted. A melt-in-the-mouth, dense, creamy cheese with an attractive, mottled , silvery-white rind that develops after 2 weeks’ maturation, as the distinctive flora grows through the layer of vine charcoal – house-made from Gippsland Wine Company (Loch) Cabernet vine prunings, and dusted lightly onto the surface. This neutralises some lactic acid which sweetens the cheese, and assists development of the wrinkly rind.
Serving
May be enjoyed from 2 weeks old (mild with yoghurt-like, fresh flavour), but beyond one month the brittle core softens throughout to become a spicey, oozing cheese. Allow it to warm well at room temperature before serving. Match with full-bodied red wine and fresh (or preserved) fruits.
Region: Moyarra South Gippsland, Victoria
Milk: Sheep
Size: Length – 5 x 10cm long – Weight: approx. 170g
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 Woolamai Mist approx. 400g
Luscious when oozing – A treat with fruit. Gold Medal 2015 Sydney Royal Show – highest scoring sheep, goat or buffalo cheese.
Made from the rich sheep milk of South Gippsland pastures, Woolamai Mist has a light bloomy white coat and sweet, creamy flavours. The milk, together with the traditional make and long maturation, ensure richness & complexity, giving great depth of flavour with a long aftertaste.
Ready to eat, though mild, at around 6 weeks – will be unforgettable after 8-10 weeks of age, when golden flora may appear to influence bouquet and flavour.
Region: South Gippsland, Victoria
Milk: Sheep
Size: approx. 400g
Prom Country Sheep Sensation Crottin
Sheep Sensation is a unique, farmhouse-style cheese. A slow-make technique develops a fine, close texture with a creamy, luscious mouth feel. The body is covered in a wrinkled, bloomy white rind. The flavour is distinctively different – a balance between sweet and sour, and long on the palate. Melts in the mouth. The aroma is of the farm, reminiscent of freshly-cut grass.
Sheep Sensation can be enjoyed at any stage, from fresh (3-5 days), to creamy (14 days) to semi-matured (3-4 weeks) to aged (2-3 months), when it develops a waxy-smooth, drier texture with concentrated flavours and a peppery finish.
Sheep Sensation has amazing characteristics, controlled by the rind flora, which allow it to mature gracefully into a grating style cheese. The moulds slowly draw moisture out of the cheese. This moisture should be allowed to escape unless you are looking for a more pungent cheese. For this to happen, wrap in waxed parchment.
Region : Moyarra, Victoria
Milk : Sheep
Size : approx. 170g
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
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.
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
Pecora Dairy Mezza
Macro factors like soil, pasture and season give this cheese it’s provenance in time and place, but so do the prevailing seasonal micro-flora which is encouraged to grow within the cheese and upon it’s natural rind, over a minimum of three months. Only very simple starter cultures are used in order to give these indigenous yeasts and moulds space to express themselves in the cheese. It has a supple paste that hints of butter, cashews, caramel and grass. A complete expression of our farm . From the soil season, pasture and lactation cycle.
Region: Southern Highlands, NSW
Milk: Sheep
Size: approx 250g wedge cut to order
Pecorino Fogliano Morbidi
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. Salcis 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 Salcis 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 250g wedge cut to order
Pecorone Stagionato Morbidi
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
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
Salted Ricotta Chilli
Ricotta Salata is like an older sibling of regular Ricotta. The words ‘Ricotta’ means re-cooked and ‘Salata’ means salted. Both are traditional Italian cheeses made from sheep’s milk whey (Ricotta Salata was first made in Sicily, now made all over Italy). Both have a creamy texture and mild, nutty flavor. But unlike regular Ricotta, which is loose and can be eaten with a spoon, Ricotta Salata is salted, formed into a wheel and aged for several months. The flavor is a bit saltier and the texture is still creamy, but firm enough to crumble, grate or carefully slice.
This version is flavoured with Chilli.
Salted Ricotta Garlic Oil Chilli
Ricotta Salata is like an older sibling of regular Ricotta. The words ‘Ricotta’ means re-cooked and ‘Salata’ means salted. Both are traditional Italian cheeses made from sheep’s milk whey (Ricotta Salata was first made in Sicily, now made all over Italy). Both have a creamy texture and mild, nutty flavor. But unlike regular Ricotta, which is loose and can be eaten with a spoon, Ricotta Salata is salted, formed into a wheel and aged for several months. The flavor is a bit saltier and the texture is still creamy, but firm enough to crumble, grate or carefully slice.
This version is flavoured with Chilli, Oil and Garlic.
Salted Ricotta Plain
Ricotta Salata is like an older sibling of regular Ricotta. The words ‘Ricotta’ means re-cooked and ‘Salata’ means salted. Both are traditional Italian cheeses made from sheep’s milk whey (Ricotta Salata is Sicilian, but now made in most regions in Italy). Both have a creamy texture and mild, nutty flavor. But unlike regular Ricotta, which is loose and can be eaten with a spoon, Ricotta Salata is salted, formed into a wheel and aged for several months. The flavor is a bit saltier and the texture is still creamy, but firm enough to crumble, grate or carefully slice.
Salted Ricotta Truffle
Ricotta Salata is like an older sibling of regular Ricotta. The words ‘Ricotta’ means re-cooked and ‘Salata’ means salted. Both are traditional Italian cheeses made from sheep’s milk whey (Ricotta Salata was first made in Sicily, now made all over Italy). Both have a creamy texture and mild, nutty flavor. But unlike regular Ricotta, which is loose and can be eaten with a spoon, Ricotta Salata is salted, formed into a wheel and aged for several months. The flavor is a bit saltier and the texture is still creamy, but firm enough to crumble, grate or carefully slice.
This version is flavoured with Truffle.
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
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 box of 6 units 100g each (600grams) Local Sydney Metro Delivery Only
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 (tray of 6 units, 600grams in total)
Local Sydney Metro Delivery Only
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
La Tur Mixed Milk Robiola
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 Blend
Size: Approx 200g each
Toma Della Rocca (whole wheel) Local Sydney & Melbourne Metro Delivery Only
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 900g/1kg)
Local Sydney & Melbourne Metro Delivery Only
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
Roquefort AOP Carles ( Hand Made)
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
Cinerino Pecorino Casa Madaio
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
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
