Product Information
The blend of 3 different types of milk plus the addition of extra cream creates a unique flavour – milky and slightly lactic, with a long lasting sweet, creamy note. The blue mould is relatively mild, and there is an earthy note coming from the natural grey rind. The texture is soft and smooth and may become runny as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Sheep, Cow, Goat
Size: approx 250g wedge cut to order
Related Products
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
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
Parmigiano Reggiano Dop Organic
The King of Cheeses – a great Parmigiano Reggiano like this is a kitchen staple. Our 36 month reggiano from Cantarelli is sweet and savoury with a well-balanced bite. It also has an amazing texture – crumbly and flaky, but still incredibly moist – the result of aging in the family’s naturally ventilated cheese caves, used since the 1800’s for maturing Parmigiano Reggiano. Don’t let a single gram go to waste – use the rind to flavour soups and stocks (discard before serving). Each wedge comes packaged in a special foil to protect the cheese from oxidisation.
Region: Emilia-Romagna, Italy
Milk: Organic Unpasteurised Cow
Size: either small (approx 200g)
Monte Veronese di Malga Dop – Slow Food Presidio 3 years old
This unique cheese has been matured for 3 years to create a dry, crumbly texture and a very sharp bite with fruity overtones. Some would describe the flavour as a cross between cheddar and parmesan – but this doesn’t quite do the cheese justice. Monte Veronese has its own unique charm and reflects the terroir of the grassy, alpine region where it is made (malga = mountain pastures). This cheese is a member of the Slow Food Presidia.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
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
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
Benison Organic Blue
A real crowd pleaser, Benison Blue is a farmhouse blue vein cheese made with organic milk from the cheese-maker’s own herd of Jersey cows. It has a medium intensity with pleasant earthy tones on the end palate balanced by a rich buttery flavour. The texture is smooth and even. Made with non-animal rennet.
Region: Gippsland, Victoria
Milk: Pasteurised Organic Cow
Size: approx 250g wedge cut to order
Hervé Mons Pavé du Cardinal
A semi-matured goat’s cheese from Berry in France. The Berry region is well known for ashed goat’s cheese like Selles-sur-Cher, but Pavé du Cardinal is a rare find. Under the light white rind the paste is creamy and oozy. The lactic flavour is rich with a pleasant mouth coating feeling. Matured to perfection from French affineur Hervé Mons.
Region: Centre, France
Milk: Pasteurised Goat
Size: approx 200g each
Goat Gorgonzola
This cheese is modeled on the famous ‘Gorgonzola Piccante’ but made with 100% goat’s milk. There is a sharp note of blue mould at the beginning that gently rolls away to a creamy mid-palate and a delightfully clean, lemony finish with hints of fresh, sweet goat’s milk.
Region: Lombardy, Italy
Milk: Pasteurised Goat
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
