Pecora Dairy Curly
With its pale, ivory creamy centre, Curly is an unctuous sweet lactic cheese balanced by it’s wrinkly, aromatic rind. The distinctive coloured rind is created by regular hand washing in brine. This encourages the proliferation of surface bacteria resulting in a complex flavour and aroma. The young cheese is lively with a lemony tang, giving way to more earthy and vegetal flavours with hints of honey as the cheese develops.
Region: Robertson, NSW
Milk: Pasteurised Sheep & Cow
Size: 120g
Goat Morbier
This cheese is made in the style of Morbier – but with 100% goat’s milk. It has a pungent, sticky rind and that distinctive line of ash through the middle. The flavours are full and pronounced, reminiscent of a farm without being ‘barnyardy’ with a zesty flavour of goat’s milk with an earthy note coming from the rind. The texture is smooth and semi-firm. The rind is regularly brushed with a brine solution as the cheese matures, creating a pungent aroma and slightly grainy texture.
Region: Pays de la Loire, France
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Brebirousse 1kg square (whole wheel) Local Sydney & Melbourne Metro Delivery Only
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 Cremiers Selection 250g
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: 250g each
L’Artisan Mountain Man
L’Artisan Mountain Man is a subtle Washed Rind. This complex yet smooth cheese has been made in true Reblochon style. Third generation cheese maker Matthieu Megard uses local organic milk from a single herd of Jersey cows to make his range of cheeses. Longing for the traditional cheeses of the French Alps where he grew up, Matthieu set out to make cheeses that reflected the local Victorian terroir whilst capturing the essence of some of France’s most loved cheeses
Region: North Geelong, Victoria
Milk Type: Pasteurised Cow
Size: 550g each approx
Quadrello di Bufala
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. Quadrello 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
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 Alpeggio d’Aosta DOP
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
St Nectaire AOP
This pasteurised milk cheese is modelled on the raw milk AOP Saint Nectaire. It’s a medium-strength washed rind style with a dense, buttery texture. The flavours are balanced and slightly savoury with subtle hints of mushrooms and crusty sourdough bread coming through, rounding out to a creamy finish with earthy notes on the back palate. Serve on cheese boards accompanied with fruit jams, marmalade or glacé clementines. It can be enjoyed with bread, or herbed crackers (rosemary, fennel etc). It pairs well with craft beers and most medium-bodied white and red wines, Merlot and Riesling in particular. When young (with a thin, pale orange rind and bulging interior), it can also be used in tartiflette and gratins, although older cheeses are not as well suited to cooking as the flavours become much more intense.
Region: Auvergne, France
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
