Product Information
Brush up on your Cheese 101 with this delicious selection – we’ve picked some of our most popular cheeses covering different styles, different milk types and different countries.
Selection includes:
- Mixed Milk Robiola – a soft, creamy cheese made with a blend of cow, sheep and goat’s milk – Piedmont, Italy
- Taleggio – a classic medium-strength Italian washed rind – Lombardy, Italy
- Mons Bethmale de Chevre – a semi hard goat’s milk with a floral mellow flavour – Midi-Pyrenees, France
- Pecorino Grotta – a gentle, nutty pecorino coated with hay – Tuscany, Italy
- Riverine Blue – a beautifully balanced creamy blue cheese made with buffalo milk – Gippsland, Australia
- A packet of Mario Fongo 'Mother-in-Law Tongues' crispbread
- Cheese tasting notes
- Gift Hamper Box $5 extra – please select your preference below from 'Options'
NB: Cheeses in our selections are cut to approximately 200g each. If an advertised cheese is not available, a similar cheese will be substituted. Wooden boards, knives, fruit, bread and other inclusions shown in picture not included.
Additional information
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Related Products
Taleggio Dop
A little bit stinky and a whole lot of tasty, Taleggio is easily recognised by its deep orange washed rind. This Italian classic has a pungent aroma and a rich, creamy flavour with savoury hints of smoked meats and lightly fried mushrooms. It’s soft and smooth with a creamy finish – enjoy with a beer or glass of Pinot Grigio. Taleggio works well on a cheese platter or use it make a Taleggio, thyme and mushroom pizza – delicious!
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Blu di Moncenisio
Blu di Moncenisio is a mild blue cheese named after the mountainous region from which it hails. It is made with whole milk to create a rich, creamy flavour and a dense, buttery texture. The overall sensory experience is gentle and elegant with a long, smooth finish – not too strong and not too mild, but just right.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Tenerone Tre Latte
This brie-style cheese has an incredibly smooth, unctuous texture that coats your entire palate and a rich flavour with an amazing length and depth. Notes from all 3 milk types marry together – milky, creamy, subtly nutty, grassy – absolutely delicious. The wrinkly rind contributes a light earthy flavour that may become more pronounced as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Cow/Goat/Sheep blend
Size: approx 250g wedge cut to order
Roquefort AOP
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.
Region: Midi Pyrénées, France
Milk: Unpasteurised Sheep
Size: approx 250g wedge cut to order
Boeren Gouda Oplegkass Slow Food Presidio 36 months
A truly unique aged Artisan Gouda. Only made during the summer season when cows graze on the open pastures of the Green Hart region, between the cities of Amsterdam, Rotterdam and Utrecht, this Gouda has a dense rich butterscotch flavour. “Opleg” meaning “aged” in Dutch, Boeren Goudse Oplegkaas is aged a minimum of 1 year, up to 4 years. As it’s a small production, this Gouda is part of the renown Slow Food Presidium.
Region: South Holland, Holland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
Quicke’s Double Devonshire (Gloucester)
Matured for only 4 months, Quicke’s double Gloucester has a crumbly texture with tangy earthy flavour and a creamy finish on the palate. The orange colour comes from the natural colorant Annatto. All Quicke’s cheeses are hand-made with milk sourced from their own herd, on the farm that has been in the Quickes family for over 450 years! Throughout the year the Quicke’s family will insure that enough hay has been made in summer, from their pastures, to feed the cows over winter.
Gorgonzola Piccante Dop
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
Petit Langres 180g
What a better way to combines two favourites – Cheese & Champagne. This light coloured washed rind is usually washed with champagne, or served with champagne poured in the middle cavity (fountaine). With a salty flavour the paste is dense but melt in the mouth. The perfect cheese for a festive cheese board.
Region: Champagne, France
Milk: Pasteurised Cow’s Milk
Size: Approx 150g unit
Ubriaco Prosecco or Durello
This wine-soaked cheese is gentler than some of the others from this region. A young mountain cheese is soaked with sparkling Prosecco wine. This results in a mild, yet pleasing marriage between the creamy, milky flavoured cheese and the light fruity notes of the wine. It is matured for a minimum of 3 months. The texture is soft and supple – enjoy before dinner with a glass of something bubbly.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Capo di Stato
Cheese and wine combined – this is one of the famous ‘drunken’ hard cheeses of Italy, matured for a minimum of 24 months. This full-flavoured cheese is soaked in the local red wine, which stains the rind dark purple and seeps into the cheese creating ‘purple veins’ and amazing depth of flavour. It is strong and bitey with pronounced wine and grape flavours. The texture is firm, smooth and slightly flaky – the wine soaking helps to keep it moist.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
