Petit Sapin 250g Jura, Vacherin Mont d’Or style cheese
When it comes to melting cheese in a pot, our Jura, Vacherin Mont d’Or style cheese (Petit Sapin) is the cheese to go for. This is a pasteurised version of the raw milk Mont d’Or. Rapped in a spruced bark, the cheese has a beautiful earthy flavour. Presented in its own baking box, you just need to add a dash of wine, a clove of garlic and bake in the oven for a luscious creamy cheese.
Region: Jura, France
Milk Type: Pasteurised Cow
Size: 250gr each
Langres 180g
Langres is one of the classic soft cheeses from the Champagne region of France with a truly regional character. It’s a mild washed-rind style – during maturation the cheeses are brushed with Marc du Champagne, a process that creates the characteristic wrinkly rosy rind. Although Langres has a pungent flavour and bold appearance, it gives way to a relatively mild flavour – a deep, lingering creaminess with subtle savoury hints of spice, yeast and mushrooms. Langres has a distinctive shape, with a depression in the centre, known as the fountaine – the result of settling during maturation…some like the enjoy this cheese with some Champagne poured into the Fontaine. Serve with plain or rosemary crackers and some glacé fruits. Pair with Champagne, Chardonnay or Pinot Noir.
Region: Champagne, France
Milk: Pasteurised Cow’s Milk
Size: Approx 180g unit
Epoisses Aop 250g in the box
Époisses pronounced “epwas” is a pungent soft-paste cows-milk cheese. Washed rind : washed in brine and Marc de Bourgogne, which is the local brandy. Always ripe and ready to ooze!
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 250g each
Epoisses Aop Petit 60g
One of the ‘super-stinkies’! This little cheese is the Mini version of the Epoisses. This cheese is washed with a local grape spirit during its maturation to encourage the development of a sticky, orange rind with rich mushroomy and cured meat flavours. If you like strong cheese you will love Epoisses. The perfect stinky cheese to add on a cheese plate for 1 or 2.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 60g each
Soumaintrain 400g
This washed rind cheese from the Burgundy region dates back to monastic times.
Produced under IGP regulations, this cheese originally took its name from a small village in the green wooded valley of Armance.
Produced from fresh cow’s milk collected from a strictly designated region, the curds are set using traditional slow overnight lactic fermentation techniques. The young cheese is then matured in humid cellars for a minimum of 21 days where it is regularly washed with a brine solution to encourage the growth of a blushing orange rind veiled with a thin coat of ivory coloured mould.
Mild and creamy with sweet oral aromas when it leaves the dairy, the smooth rind of this natural surface-ripened cheese gradually develops wrinkles and a more pronounced aroma the longer it ages
Like its cousin the famous Epoisses, this washed rind has an orange rind with rich mushroomy and cured meat flavours. However the brine used in the maturation process don’t contain the local grape spirit like Epoisses, and makes this cheese more wine friendly.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 400g each approx
Affidélice au Chablis 200g
An incredibly creamy cheese washed with Chablis wine during maturation to create a full, bold flavour and deep orange colour. Serve Berthaut Affidélice au Chablis in its wooden box with a spoon so your guests can dip into the luscious, gooey interior. Berthaut Affidélice au Chablis is similar to Epoisses.
Region: Burgundy, France
Milk: Pasteurised Cow
Size: 200g
Brebirousse 935g square (whole wheel)
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: 1 kilo square
Local Sydney & Melbourne Metro Delivery Only
Epoisses Aop – 250g cut fresh off the wheel
One of the ‘super-stinkies’! This runny little cheese is washed with a local grape spirit during its maturation, to encourage the development of a sticky, orange rind with rich mushroomy and cured meat flavours. If you like strong cheese, you will love Epoisses.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: cut @ approx. 250g
Cremoso di Bufala Rosso di Casa Madaio
We source this cheese directly from a farmhouse buffalo dairy we found on our travels in Northern Italy – they make cheese each day with milk from their own herd. Rosso is a bit like a buffalo milk version of Taleggio – a pungent, savoury rind on the outside and a creamy, semi-firm texture inside with a beautiful sweet finish thanks to the rich buffalo milk – delicious on cheese or antipasto platters and paired with a glass of Pinot Grigio or Pinot Noir.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
Rosso Di Langa (robiola due latte) Sheep Cow
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: cut fresh 250g
Robiola Vecchia Valsassina Ciresa 400g-approx. airfreighted
Robiola Vecchia Valsassina is made thanks to the 30-year experience of its veteran cheesemakers. Using three open vats, they make cheese three times daily. After two to three days of aging the cheese is moved to the Ciresa aging facilty in Introbio to mature.
Once at Introbio, the cheese is cut and moved to an aging room to be hand salted, washed, turned and cared for. During the first phase of aging, the cheese is dry salted, which allows it to mature with a dry, sturdy rind. After the initial ten days, it is washed with a brine solution for the remainder of its maturation.
Formaggi Ciresa is a leading affinatore of Lombardia. Their work comprises the selection, aging, packaging, marketing, and distribution of cheese, particularly the traditional cheese families of Lombardia: Stracchino, Gorgonzola, Latteria & fresh cheese.
Founded in 1927, their multi- generational relationships with cheesemakers allow for incomparable representation of these regional styles, in addition to PDO cheeses throughout Italy.
It has a smooth, supple paste, even more than other cheeses in the stracchino family. Slighty funky aroma which rarely translates to its mellow, buttery, beefy paste.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: 400g approx.
Taleggio Vecchio Valsassina Dop Ciresa Air Freighted
A little bit stinky and a whole lot of tasty, Taleggio is easily recognised by its deep orange washed rind. This Italian classic has a pungent aroma and a rich, creamy flavour with savoury hints of smoked meats and lightly fried mushrooms. It’s soft and smooth with a creamy finish – enjoy with a beer or glass of Pinot Grigio. Taleggio works well on a cheese platter or use it make a Taleggio, thyme and mushroom pizza – delicious!
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Fontina d’Aosta “Selection” Alpeggio DOP 1km & Up!
An ancient cheese named after the local village of Fontina in the Aosta Valley region made with raw cows milk. These cows roam the mountain pastures at different attitudes. The cheeses are matured for around 4-8 months in a large underground tunnel which use to be a old silver mine, where they sit on traditional spruce pine boards. During maturation the rind is regularly brushed with a brine solution, creating a moist, sticky texture and rich aroma. The flavour is a heady combination of cream, roasted nuts and mountain herbs with a lingering finish. The perfect melting cheese!
Region: Aosta Valley, Italy
Milk: Raw Cow
Size: approx 250g wedge cut to order
