Pont L’Eveque
Dating back to the twelfth century, this famous washed rind is one of the oldest Norman cheeses still currently in production.The Graindorge family has been in the cheese industry for over 100 years. During the ripening period the cheeses are washed, brushed and turned developing a stronger aroma and more pungent flavour with age.
The interior of the cheese is creamy yellow with a smooth texture. The rind is orange and grey in colour, which gradually reddens and becomes sticky over time. Demi Pont l’eveque is the perfect size for a picnic.
Region: Normandy, France
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
Pont L’Eveque Demi 180g Boxed
Dating back to the twelfth century, this famous washed rind is one of the oldest Norman cheeses still currently in production.The Graindorge family has been in the cheese industry for over 100 years. During the ripening period the cheeses are washed, brushed and turned developing a stronger aroma and more pungent flavour with age.
The interior of the cheese is creamy yellow with a smooth texture. The rind is orange and grey in colour, which gradually reddens and becomes sticky over time. Demi Pont l’eveque is the perfect size for a picnic.
Region: Normandy, France
Milk: Pasteurised Cow
Size: 180g Unit
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
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
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
Stracco di Capra
This cheese is a goat’s milk version of Taleggio. It has the same pungent, savoury rind but the goat’s milk adds a unique twist to the flavour – creamy with an underlying floral note and subtle lactic finish. Under the rosy rind the interior is smooth and creamy and melts in your mouth.
Region: Lombardy, Italy
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Taleggio Dop
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
Fondue Mix 800g
As the weather cools it’s time to warm up with delicious melted cheese. The perfect winter pick me up Fondue is easy to make and all in one pot. Team up with crusty bread or raw vegetables and enjoy!
We have put together an Ocello Fondue Mix to be enjoyed with friends and family serves 4 to 6 people. This mix includes 400g Swiss Gruyère and 400g Fontina. All cheeses are grated and ready for you to add to your pot.
We include:
- The recipe
- 800g of grated cheese 400g Swiss Gruyère and 400g Fontina
- A garlic glove
- 375ml bottle of Saint Clair Sauvignon Blanc Marlborough, New Zealand
- A small bag of cornflour
Fontina d’Aosta “Selection” Alpeggio DOP 2KM & UP!
An ancient cheese named after the local village of Fontina in the Aosta Valley region. The cheeses are matured for around 3 months in a large underground tunnel 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: Pasteurised Cow
Size: approx 250g wedge cut to order
