Product Information
Description & Tasting Notes
A unique and distinctive soft cheese made with goat’s milk and cow’s cream, then coated with a layer of ash. The interior is soft, buttery and melts instantly on the palate revealing a flavour that is lightly creamy, subtly sweet, a touch tangy and perfectly balanced.
Other Notes & Serving Suggestions
Enjoy with toasted fruit bread; walnuts, wildflower honey and freshly sliced apple are the perfect accompaniments for this rich cheese. Pair with Chardonnay, Arneis or amber ale.
Region: Piedmont, Italy
Milk Type: Pasteurised Goat & Cow’s Cream
Rennet: Animal
Size: approx 250g wedge cut to order
Related Products
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
Prefere De Nos Montagnes 250g (Reblochon)
This Reblochon style cheese is a pasturised version of the classic Reblochon. Made in the Rhone-Alpes this mild washed rind has a slight scent of the cellar, a creamy texture and a nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine and perfect to make Tartiflette.
Region: Rhone -Alpes
Milk: Pasteurised Cow’s Milk
Size: Approx 250g
Bert Tre Latte (Alta Langa Camembert tre latte robiola) Cow Goat Sheep
This small robiola cheese is made with a blend of cow, sheep and goat’s milk and has an incredibly smooth, fudgey texture that coats your entire palate. All 3 milk types marry together, with milky, creamy, nutty and grassy flavours. The thin white mould rind is mild in flavour and provides a delicate earthy note on the mid palate.
Region: Piedmont, Italy
Milk: Pasteurised Cow, Sheep, Goat
Size: approx. 270gr each
Local Sydney Melbourne Metro Delivery Only
Perenzin Capra Bio Pepe & EVO Coated with Black Pepper
This organic goat’s milk cheese is matured for 2 months, then rubbed with EVOO and black pepper from Vietnam’s Tellicherry region and left to further mature for approximately another 3 months. It has a pronounced savoury and peppery flavour with the zesty, slightly sweet notes of organic goat’s milk humming on the end palate. Located in Veneto, Northern Italy, the Perenzin family have been hand-making traditional cheeses for five generations, using milk sourced from local dairies in the Veneto region and from the National Park of Belluno in the Dolomites.
A great option to use in Cacio e Pepe, in a creamy sauce for gnocchi or to shave into a salad of mixed leaves and walnuts. Pair with medium-bodied red wines – Dolcetto or Sangiovese. This cheese can also be included on antipasti and grazing platters.
Region: Veneto, Italy
Milk: Pasteurised Organic Goat
Rennet: Animal
Size: 250g wedge, cut to order
Mothais sur Feuille
When young, Mothais has a soft, almost runny texture and light, lemony flavour. As it matures, the texture becomes more dense, and the flavours more complex and concentrated. Mothais is wrapped with a leaf (feuille) – a long standing tradition for many French goat’s cheeses.
Region: Poitou-Charentes
Milk: Pasteurised Goat
Size: approx 180g
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
Quicke’s Goat Cheddar
Quickes is one of THE quintessential ‘crumbly’ English cheddars and all cheeses are hand-made on the farm that has been in the Quickes family for over 450 years! Made from locally sourced goat's milk, this clothbound cheddar is matured for at least 6 months. It has a buttery and nutty flavour, slightly tangy on the back of the palate.
Region: Somerset, England
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Camembert Graindorge 150g
A French classic from the lush dairy region of Normandy – the texture is creamy and bulging and the flavour is rich and full with a subtle yeastiness and light mushroomy flavour coming from the rind.
Region: Normandy, France
Milk: Pasteurised Cow
Size: Approx. 150g round in a box
Persille de Chevre Rambouillet
Persillé de Chèvre is an original farmhouse blue cheese. It has the creamy and fatty texture of a Fourme, as well as the same strong flavor, but it has the aroma of goat cheese! It is veined with blue or green mold in a uniform manner. Its friable paste oozes, but must be “buttery,” that is to say unctuous and well blended. The cheese has a sweet cream undertone with notes of earth and salt. Its rind is coated with a vegetable ash.
Region: Ile-de-France, France
Milk: Goat
Size: approx 250g wedge cut to order
Perenzin Capra Bio ‘Fieno’ Wrapped with Hay
A semi-matured organic goat’s milk cheese wrapped in hay in honour of the fresh organic pastures the dairy goats graze on. Matured for around 4 months, there is an aroma of chamomile flowers and freshly cut grass coming from the hay-covered rind. Inside, the flavour is zesty, round and balanced with hints of fresh sweet milk and butter, mountain pastures and a subtle earthiness. Located in Veneto, Northern Italy, the Perenzin family have been hand-making traditional cheeses for five generations, using milk sourced from local dairies in the Veneto region and from the National Park of Belluno in the Dolomites.
Serve on platters with charcoal crackers or toasted rye bread, fresh figs and honeyed walnuts. Pair with Sauvignon Blanc, Rosé and Pinot Grigio.
Region: Veneto, Italy
Milk: Pasteurised Organic Goat
Rennet: Animal
Size: 250g wedge, cut to order
