Product Information
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.
Region: Lombardy, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
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Region: Franche-Comté, France
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Stilton Colston Bassett
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Region: Nottinghamshire, UK
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Roquefort AOP 250g
Roquefort is one of the most famous French AOP cheeses. The flavour is big and bold with a burst of spicy blue mould on the front palate. The finish is creamy – but in an entirely different way to a cow’s milk cheese – more grassy and nutty, very deep and lingering. A salty note hums away in the background, bringing balance to all the flavours. Serve the French way – on a baguette with farmhouse butter and truffle honey.
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Epoisses Aop – 250g cut fresh off the wheel
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Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: cut @ approx. 250g
Mila Alta Badia
A classic mountain cheese made with whole milk from local farms in the lush mountainous region of Alto-Adige. Alta Badia has a smooth texture and slightly savoury, spicy, nutty flavour which is rich but certainly not strong – it is a little reminiscent of a gruyère, but the texture is a little softer. It is aged for 6 months.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
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
Sbrinz Alpage Aop Slow Food Presidio
Although not as famous as other Swiss cheeses, Sbrinz has been made for centuries in central Switzerland. It’s a mature cheese with a hard texture and complex round flavour – slightly bitey with a rich, savoury finish and hints of tropical fruits and toasted nuts. Serve on cheese platters and pair with Champagne, fruity white wines, Merlot or craft beer.
Region: Central Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
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
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.
The Monte Veronese di Malga DOP is aged for at least 10 months before we get it. The cheese is made using raw milk from cows that have been feeding on the lush pastures of the mountainous Lessinia region. This cheese is also part of Slow Food Presidia, which has a focus on preserving traditional foods around the world. The cheese has notes of tropical fruit, hay and a subtle sweetness that is at once nutty and fruity. Cheese made from mountain-pasture milk is often not properly valued. Several decades ago, there were over 100 mountain pastures in the Lessini mountains, but they have now been transformed into holiday homes or are used for grazing beef cattle. The milk produced by cows grazing in the mountain pastures is often mixed with milk from cows kept indoors. The Presidium unites a few dairies that have decided to separate the milk produced in the Lessini pastures and to make Malga Monte Veronese, to promote its quality.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Rosso Pecorino coated with powdered red peppers Casa Madaio
A medium-matured pecorino from Campania coated with powdered Senise red chilli peppers from the neighbouring region of Basilicata. The texture is smooth and compact and the flavour is rich and sweet with a hint of spice from the peppers. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge, cut to order
