Product Information
The blend of 3 different types of milk plus the addition of extra cream creates a unique flavour – milky and slightly lactic, with a long lasting sweet, creamy note. The blue mould is relatively mild, and there is an earthy note coming from the natural grey rind. The texture is soft and smooth and may become runny as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Sheep, Cow, Goat
Size: approx 250g wedge cut to order
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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
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Canestrato Pecorino Casa Madaio
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Region: Basilicata, Italy
Milk: Pasteurised Sheep
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Region: Burgundy, France
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Region: Poitou-Charentes, France
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Region: Piedmont, Italy
Milk: Raw Cow
Size: approx 250g wedge
Monte Veronese di Malga DOP Slow Food Presidio
The mountains around Verona, the Monti Lessini, are particularly well suited to pasturing cows, with gentle grassy slopes and a long growing period. The local cheeses are almost always made using milk that has already been skimmed for butter production. The term “Monte” in the name probably refers to the production technique, which involves the processing of milk from multiple milkings (monte in dialect). Mountain Pasture Monte Veronese, which is suited for aging, is made in Alpine dairies (malghe) with milk from grazing cows, while typical Monte Veronese can be made with the milk of cows living indoors at lower elevations.
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Region: Veneto, Italy
Milk: Unpasteurised Cow
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Milk: Unpasteurised Cow
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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
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Local Sydney & Melbourne Metro Delivery Only
Bagoss di Bagolino Slow Food Presidio
This rare, artisan cheese is made with raw milk from Bruna Alpina cows and has been carefully matured for 36 months. The flavour is complex and unique: subtly savoury and grassy with rich hints of soy sauce, pepper, vegemite and mountain herbs – one for all the strong cheese lovers out there.
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