Product Information
This young Asiago is perfect for those wanting a milder cheese that still delivers on flavour. It has a smooth, supple texture with lots of eyes through-out, and a sweet, milky, slightly nutty flavour. It is great on panini, sandwiches and party platters. It also melts well and is very popular with children.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
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A delicious semi-firm goat's cheese from artisan cheese-makers and affineurs Casa Madaio in southern Italy. Caprotto has a smooth, balanced flavour with zesty flavours of goat’s milk on the mid palate, a herbaceous finish and an aromatic aroma of flowers and roasted hazelnuts. Delicious on a cheese board, or shaved into a mixed-leaf salad.
Region: Campania, Italy
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Size: Approx 250g wedge, cut to order
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Region: Franche-Comté, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Paglierino Pecorino Casa Madaio
A medium-matured pecorino, cave-aged for around 3 to 4 months. It is made with milk from sheep grazing in the National park of Cilento and the Valley of Diano. The flavour is balanced and gentle – slightly sweet, nutty, grassy flavours coming from the rich sheep’s milk with a mild, savoury finish. A delicious pecorino to serve on cheese platters, enjoy with a glass of Rosé or Pinot Noir. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Chabichou du Poitou
A semi-matured goat’s cheese from the Loire Valley in France. The fresh, clean flavours of goat’s milk are complimented by a rich nutty flavour coming from the wrinkly white rind. Under the rind the texture is smooth, with a slightly chalky centre. Pairs well with a Sauvignon Blanc or Pinot Noir.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
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
Gorgonzola Mountain Piccante Dop – Airfreighted
One of the best-known Italian cheeses, Gorgonzola Piccante is a relatively strong blue with a pungent, spicy bite developing early on. The finish is smooth with hints of cream and sweet milk from the lush dairy pastures of the Valsassina region – the original birth-place of this cheese.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
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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
L’Etivaz Aop
In the 1930s a group of Gruyère makers formed their own co-operative to make L’Etivaz, named for the tiny village around which they all lived. It is made in the style of traditional artisan Gruyère and protected by appellation law which states it can only be made by hand in a copper cauldron with raw milk from cows grazing on Summer alpine pastures (May – October only). L’Etivaz has a rich, nutty flavour with hints of dried fruit, grassy meadows and melted butter. The flavour is round and long-lasting and will be subtly different from wheel to wheel – a true reflection of terroir.
Region: South-western alps, Switzerland
Milk: Unpasteurised Cow
Size: approx 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
Occelli al Barolo
Cheese royalty meets wine royalty – once you taste this cheese you will be hooked! Full flavoured ‘testun’ cheeses are coated with the pressed grapes used to make Barolo wine – the flavours of the cheese and grapes mingle together to create a flavour that is bitey, creamy, sweet, winey, buttery and sharp all at once (testun loosely translates to ‘hard-headed’, referring to the texture of the cheese). Once you cut through the coating of crushed grapes, the texture is flaky and melt-in-your mouth soft.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Goat blend
Size: approx 250g wedge cut to order
