Product Information
A semi-hard cheese from pasteurized whole buffalo milk and Aglianico Passito wine. Its marbled thin edible rind encases a crumbly dry paste evenly veined by the wine. Its complex olfactory notes include butter, umami, yeast, aromatic herbs like salvia, and floral notes of honey. Sweet mouthfeel, with a balanced saltiness and slight milky and vegetable aromatics. A pleasant consistency thanks to its melt-in-the-mouth and crumbliness.
Approx 250g wedge cut fresh to order
Buffalo milk
Campania, Italy
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There is a long history of coating cheese with grapes and maturing cheese in wine in Italy. We import a number of these specialty ‘drunken cheeses’, most of which are made by hand in small quantities. This is a selection of the most popular and includes:
- 4 premiun Italian Wine soaked hard cheeses 180g/200g each
- A packet of Mario Fongo Mini Lingue 100g
- Gift Hamper Box $10 extra – please select your preference below from ‘Options’
NB: Each cheese is cut approximately at 180g/200g. If an advertised cheese is not available, a similar cheese will be substituted. Wooden board, fruit, accompaniments and other equipment including knives and wine glasses shown in picture not included.
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Region: Lombardy, Italy
Milk: Pasteurised Cow
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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.
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Region: Lombardy, Italy
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Size: approx 250g wedge cut to order
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Region: Campania, Italy
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This full-flavoured pecorino is matured the traditional way – on pine boards in a stone cellar, known as a grotta. It is also coated with hay when it is young to protect the cheese and to add a deep, complex grassy flavour that compliments the rich, buttery flavours of the sheep’s milk. The cheese develops a subtle savoury bite. It is smooth and even on the tongue, coating the entire palate with the flavours of the Tuscan countryside.
Region: Tuscany, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
