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
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
Sovrano
Sovrano (meaning “Sovereign”) is a parmesan-style cheese made with a blend of buffalo and cow milk. The blend of milks creates a light, sweet flavour with a characteristic fruity bite to finish. The milk comes from a certified production cycle and every cheese is hand checked and branded to guarantee the quality. It is a delicious cheese for platters or to be shaved into salads.
Region: Lombardy, Italy
Milk: Pasteurised Cow & Buffalo Blend
Size: approx 250g wedge cut to order
Brebirousse
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.
Region: Rhone-Alps, France
Milk: Pasteurised Sheep
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
Brunet – Goat’s Milk Robiola
Another one of our best sellers, this is a great choice for goat’s cheese lovers and novices alike. It's made in the style of the traditional ‘robiola’ cheeses of Piedmont. The flavour is rich and creamy with a fresh finish and clean goat’s milk flavours. The texture is smooth and even, dense and a little fudgey.
Region: Piedmont, Italy
Milk Type: Pasteurised Goat
Size: Approx 250g each
St Marcellin
NB: Cheese delivered to selected postcodes within the greater Sydney metropolitan area only.
Soft, dense and fudgey, St Marcellin has a taste you can’t quite get enough of. It is quite unique in that the Geotrichum rind creates a completely different flavour to what you find in a brie or camembert – it is more earthy, rich and nutty and the texture is super-creamy.
Region: Rhone-Alps, France
Milk: Pasteurised Cow
Size: approx 80g
Sainte Maure Caprifeuille 280g
One of the classic goat’s cheeses from France, made in a traditional log shape. Younger cheeses have a creamy, lemony tang. As the cheese matures, the nutty and earthy flavours from the rind become stronger, and the texture becomes firmer.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 250g each
Quadrello
We source this cheese directly from a farmhouse buffalo dairy we found on our travels in Northern Italy – they make cheese each day with milk from their own herd. Quadrello is a bit like a buffalo milk version of Taleggio – a pungent, savoury rind on the outside and a creamy, semi-firm texture inside with a beautiful sweet finish thanks to the rich buffalo milk – delicious on cheese or antipasto platters and paired with a glass of Pinot Grigio or Pinot Noir.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
Stilton Colston Bassett
Colston Bassett is a small dairy co-operative, with 4 local ‘member’ farms that supply all the milk for cheese-making. Their Stilton is rich and buttery, with that characteristic blue-green veining of earthy blue mould that delivers a full, strong flavour. The perfect after-dinner cheese – serve with a good port and some muscatels.
Region: Nottinghamshire, UK
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Hervé Mons Ovalie Cendree
A semi-matured goat’s cheese from the Loire Valley in France. Picked by Affineur Herve Mons from the cheese maker 10 days after making, Ovaline Cendree will spend a few extra weeks maturing nicely in Herve’s Tunnel/ripening cave next to Lyon, France. Traditionally ashed Ovaline cendree has a oozy texture under the rind with a slightly chalky center. The clean citrusy and goat flavour pairs well with local a sauvignon blanc.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
