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 Genuine 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
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
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
Occelli 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
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
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
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
Fiore Sardo Pecorino Dop – Busso Slow Food Presidio
A rustic pecorino 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, but not overly dry. Ideal to serve with antipasti platters, or on a cheese board with our Brezzo Chestnut Honey.
Region: Sardinia, Italy
Milk: Pasteurised 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.
Brebirousse 1kg square
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 250g wedge cut to order
Roy Des Vallees Tomme de Chevre et Brebis
Roy des Vallees (or ‘King of Valleys’) is an elegant blend of sheep and goat milk working together in perfect harmony to create a delicious smooth flavour with nuances of grassy pastures, citrus zest and sweet cashew nuts. Roy des Vallees is a great addition to a cheese platter for anyone looking for alternatives to cow’s milk cheeses. It is very wine-friendly and works well with a wide variety of white and lighter style red wines.
Region: Midi-Pyrénées, France
Milk: Pasteurised Sheep & Goat blend
Size: approx 250g wedge cut to order
