Product Information
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
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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
Monte Veronese Fresco Dop
Monte Veronese is made with milk from the rich grassy slopes of the Lessini mountains in north-eastern Italy. This young cheese has a supple, springy texture with small eyes throughout and a delicate, milky flavour with a mild, creamy finish. No ‘bite’ – just smooth and gentle all the way. It can be eaten as an everyday table cheese but it also melts well, making it a tasty addition to toasted sandwiches and panini.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Délice des Crémiers (Triple Cream)
Délice des Crémiers translates to ‘delight of the cheese-maker’ – and it certainly lives up to its name! Under the thin white rind the interior is super-decadent – rich and creamy with a cakey, whipped texture. There is a note of tangy crème fraîche and a hint of salt on the finish. Enjoy before dinner with a glass of bubbles.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: available as a whole wheel (approx 999g)
Holy Goat La Luna
This multi-award winning cheese is recognised as one of Australia’s best. It is hand-made by Carla Meurs and Ann-Marie Monda with 100% organic milk from their own herd of dairy goats. The fresh, clean, citrus flavours of the goat’s milk shine through and there is a subtle nutty note from the wrinkly white rind. The texture is smooth and velvety. Made with non-animal rennet.
Region: Sutton Grange, Victoria
Milk: Pasteurised Goat (organic)
Size: Approx 250g wedge, cut to order from the Holy Goat La Luna Ring
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
Hervé Mons 1924 Blue
Selected by affineur Herve Mons, 1924 Blue is a full flavoured blue cheese from the Roquefort region. The paste is dense and buttery with a more mellow flavour than roquefort. The blue veins are well present and give the cheese pleasant spicy notes.
Region: Auvergne, France
Milk Type: Pasteurised Cow/Sheep Blend
Size: Approx 250g wedge cut to order
Toma Blue alla Erbe
NB: Cheese delivered to selected postcodes within the greater Sydney metropolitan area only.
This cheese may look unassuming, but don’t be fooled – it has a strong, spicy flavour. After spending 2 months aging on wooden boards, the wheels are coated with herbs and packed into wooden barrels to mature even further – it is during this time that the bold earthy flavours, herbaceous notes and deep spiciness develop.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Montasio Stravecchio Dop
Montasio is the most famous mountain cheese from the north-eastern Italian region of Friuli. We select only very mature wheels (around 3 years old) as the extended aging leads to the development of a subtle, savoury bite perfectly balanced with notes of cream and tropical fruit on the finish – especially pineapple. Montasio is a very popular cheese that works well with pre-dinner drinks, cheese boards and antipasto platters.
Region: Friuli Venezia-Giulia, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Herve Mons Abondance AOP
Abondance is named after a town and a breed of cow – the milk of which must be used to make the cheese. It is a mountain-style cheese with a smooth, firm texture and earthy aroma reminiscent of the cellars where the cheeses are matured. The flavour is slightly savoury at first, giving way to a creamy sweetness with flavours of roasted nuts, freshly cut grass, mountain herbs and butter.
Region: Rhône-Alpes, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
