Grana Padano Half Wheel
A horizontal half wheel (cut through the equator of the cheese). Perfect for ‘cheese wheel pasta’ dishes like cacio e pepe, as a base layer for cheese towers, functions or parties with cheese-loving friends. Specially aged for 30 months to create a deep rich flavour with with hints of tropical fruit and salt crystals.
Region: Piedmont, Italy
Milk: Unpasteurised Cow
Size: ~16-20kg; ~40-45cms in diameter (will vary wheel to wheel)
Be aware the outer rind is tough and leathery and can be difficult to cut through, we advise caution if you are planning to cut into smaller portions and recommend you use specialised grana knives.
Grana Padano Whole Wheel
A full, whole wheel of specially aged 30-month Grana Padano hand-made according to artisan techniques with raw milk from Brown Alpine cows grazing on the grassy slopes around Cuneo where the cheese-makers are based on their family farm. Cheeses are carefully matured on wooden boards to develop a unique and inimitable character – under the thick golden rind the texture is firm and flaky and the flavour is rich and nuanced: sweet, round and fragrant with a balanced savoury note.
Region: Piedmont, Italy
Milk: Unpasteurised Cow
Size: ~40kg; ~40-45cms in diameter (will vary wheel to wheel)
Be aware – whole wheels of grana are heavy (around 40kg) and can be difficult to handle. The outer rind is tough and leathery and can be difficult to cut through, we advise caution if you are planning to cut into smaller portions and recommend you use specialised grana knives.
Parmigiano Reggiano Dop Half Wheel
A horizontal half wheel (cut through the equator of the cheese). Perfect for ‘cheese wheel pasta’ dishes like cacio e pepe, as a base layer for cheese towers, functions or parties with cheese-loving friends. Aged for 24 months to create a balanced sweet-savoury flavour with a medium bite and slightly crumbly texture.
Vacuum packed for convenience.
Region: Reggio Emilia and Parma, Italy
Milk: Unpasteurised Cow
Size: ~18-20kg; ~42-46cms in diameter (will vary wheel to wheel)
Be aware the outer rind is tough and leathery and can be difficult to cut through, we advise caution if you are planning to cut into smaller portions and recommend you use specialised almond knives.
Parmigiano Reggiano Dop Whole Wheel
A full, whole wheel of the king of cheeses – Parmigiano Reggiano. Aged for 24 months to create a balanced sweet-savoury flavour with a medium bite and slightly crumbly texture.
Region: Reggio Emilia and Parma, Italy
Milk: Unpasteurised Cow
Size: ~38-40kg; ~42-46cms in diameter (will vary wheel to wheel)
Be aware – whole wheels of parmigiano are heavy (around 40kg) and can be difficult to handle. The outer rind is tough and leathery and can be difficult to cut through, we advise caution if you are planning to cut into smaller portions and recommend you use specialised parmigiano knives.
Gorgonzola Dolce Latte Dop al Cucchiaio approx. 6kg (Scooped it out with a Spoon) – Airfreighted in from Milano, Italy.
Sweet and gentle, rich and creamy, there is still a touch of spice from the pale blue mould, but it is quickly tamed by the incredible creaminess of this cheese. This Gorgonzola Dolce Latte Cucchiaio has a luscious texture with super-runny patches and can only be spooned out of it’s wheel and packed in a container. Use it in cooking or spread it on a fresh baguette – Delicious!
Great for a party centre piece, great served with shaved truffles, moscato, prosecco,or any sparkling wine or dessert wine.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 6kg wheel in a large plastic tray with lid.
Cremeux de Bourgogne with Truffle 500g (whole wheel)
Just in case the triple cream cheese isn’t indulgent enough for you, we have this version with a layer of shaved black truffle through the middle. The characteristic of this cheese is thick and creamy, the interior is complimented by the delicate perfume of black truffles. It is like eating whipped cream with truffles. The texture is smooth and soft – not runny, but definitely ‘melt-in-the-mouth’ territory.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g whole wheel
Local Sydney & Melbourne Metro Delivery Only
Tete de Moine (whole wheel only) 800g approx.
Tete de Moine was first crafted by the monks of the Monastry Bellelay in Switzerland more than 8 centuries ago. The rosette – paper thin shaves of cheese are created with the Girolle Cheese Curler . They are a must on a cheese grazing table and cheese board. With a mellow nutty and slightly spicy flavour, every one will not only be amazed by the cheese’s looks but also by the flavour.
Region: Canton of Bern, Switzerland
Milk Type: Unpasteurised Cow’s milk
Size: Approx 800g wheel
Délice de Bourgogne -Triple Cream whole wheel
Délice des Crémiers translates to ‘delight of the cheese-maker’ – and it certainly lives up to its name! Under the thin white rind the interior is super-decadent – rich and creamy with a cakey, whipped texture. There is a note of tangy crème fraîche and a hint of salt on the finish. Enjoy before dinner with a glass of bubbles.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx. between 900g-1000g
Brie de Meaux 3kg Rouzaire whole wheel instore only “click and collect”
No cheese plate is complete without a slice of good French Brie! Fromage de Meaux is the pasteurised version of the raw milk one Brie de Meaux which is banned in Australia. Fromage de Meaux has a full, round flavour with well-developed mushroomy and yeasty notes. Under the rind the texture is gooey, and it’s best served the traditional way with a French baguette.
Region: Ile-de-France, France
Milk: Cow
Size: Approx 3kg wheel.
Brie de Nangis 1kg Rouzaire whole wheel
This brie is from the village of Tournan en Brie, just outside Paris. The cheese is selected by the local affineur for maturing on rye straw mats in local caves for two months. This natural maturing process develops a crusty, yeasty rind and an unctuous texture. In turn these yeasts will also develop more flavor in the cheese. The pâté of the cheese when ripe will bulge and have a sweet earthy flavor.
Region: Tournan en Brie, France
Milk: Cow
Size: Approx 1kg wheel.
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
Brillat Savarin Triple Cream 500g (whole wheel)
Named after famous French gastronome and avid cheese-lover Jean Anthelme Brillat-Savarin, this cheese is pure indulgence without being over the top. Under the thin, white rind the triple cream interior has a soft, whipped texture and a rich flavour with a light, lingering finish. Like other double and triple creams, it does have added salt, but it is very subtle on the finish.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g whole wheel
Local Sydney & Melbourne Metro Delivery Only
Brie Fermier Bio Organic 250g cut
This organic farmhouse French Brie has an amazing depth of flavour – similar to authentic raw milk Brie (which is banned in Australia). It is rich and creamy with a full, round yeasty, mushroomy note and an ever-so-slight minerally finish. The texture is soft and bulging.
Made and matured on the farm, from the farm’s own herd consisting of approximately 150 dairy cows, this is an authentic organic farmhouse product.
The farm cultivates 160 hectares of land which provides 75 per cent of the feed for the herd, resulting in the milk being a true reflection of the terroir. As the milk is used on
the same day of milking, and travels such a short distance from dairy to fromagerie, it maintains a superior flavor and richness that is definitively reflected in the cheese.
This benchmark cheese displays the classic yeasty, brassica and vegetative flavours that makes this brie so distinctive and unique.
Region: Ile-de-France, France
Milk: Organic Cow
Size: Approx. 250g
Brie Maison de la Truffe 1.5kg approx. whole wheel
Prepared for Rouzaire by the famous Maison de la Truffe in Paris, this Brie is filled with truffles and is the Rolls Royce of the truffle cheese !!!
The Brie has been cut in half and filled with mascarpone cheese mixed with fresh black truffles.
Ripened to perfection, the brie is oozing under the rind with nice mushroomy and yeasty aroma while the truffle mix is rich, creamy and indulgent.
To be enjoyed simply on a crusty baguette.
Region: Ile-de-France, France
Milk: Cow
Size: Approx 1.3kg round in a box
Fougerus 700g Rouzaire whole wheel
This artisanal cheese belonging to the Brie group is slightly larger than a Coulommiers. Originally it was made on a farm for family consumption with the fern leaf serving as decoration and flavouring. The scent of the fern blends with the smell of the mould. Supple with a salty taste.
Region: Ile-de-France, France
Milk: Cow
Size: Approx 700g round in a box
Whole Morbidi Forte Scuro Pecorino Gift Box
Love your pecorino? Buy a whole wheel of Forte Scuro – a mature Tuscan pecorino rubbed with olive oil and ash.
Contains:
A whole wheel of Forte Scuro Pecorino (approx 2.5kg)
All packed in a cheese box with ribbon.
The cheese:
Forte Scuro translates to ‘strong, dark’ – reflecting the sharp flavours and crumbly texture of this matured cheese rubbed with ash and olive oil during an extended maturation. Even though up-front this cheese is quite bitey, the finish is still well-balanced and grassy – characteristic of good Tuscan pecorino. This is a great cheese for anyone looking for a full-flavour that isn’t too salty or piccante.
Region: Tuscany, Italy
Milk: Sheep
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
Tenerone (tre latte robiola) Cow Goat Sheep approx 1.4kg wheel
This brie-style cheese has an incredibly smooth, unctuous texture that coats your entire palate and a rich flavour with an amazing length and depth. Notes from all 3 milk types marry together – milky, creamy, subtly nutty, grassy – absolutely delicious. The wrinkly rind contributes a light earthy flavour that may become more pronounced as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Cow/Goat/Sheep blend
Size: approx 1.4kg
Cremeux D’Argental 2kg whole wheel
A soft white mould cheese with a slight hint of mushrooms and a delicious soft, silky interior. Produced in Lyon, France with animal rennet and yielding 60% fat.
Region: Lyon, France
Milk: Cow
Size: 2kg whole wheel
Vacherousse D’Argental 1.9kg whole wheel
This fine, smooth and creamy cheese is made from cow’s milk. The rind of the Vacherousse d’Argental is washed with salt water and during the 2 weeks of maturation, the white mould rind develops. The paste is very creamy and unfolds delicate aromas.
Region: Lyon, France
Milk: Cow
Size: 2kg whole wheel
