Product Information
Named after famous French gastronome and avid cheese-lover Jean Anthelme Brillat-Savarin, this cheese is pure indulgence without being over the top. Under the thin, white rind the triple cream interior has a soft, whipped texture and a rich flavour with a light, lingering finish. Like other double and triple creams, it does have added salt, but it is very subtle on the finish.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g whole wheel
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Chabichou du Poitou
A semi-matured goat’s cheese from the Loire Valley in France. The fresh, clean flavours of goat’s milk are complimented by a rich nutty flavour coming from the wrinkly white rind. Under the rind the texture is smooth, with a slightly chalky centre. Pairs well with a Sauvignon Blanc or Pinot Noir.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
Asiago Pressato Dop
This young Asiago is perfect for those wanting a milder cheese that still delivers on flavour. It has a smooth, supple texture with lots of eyes through-out, and a sweet, milky, slightly nutty flavour. It is great on panini, sandwiches and party platters. It also melts well and is very popular with children.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Caprotto Mature Goat’s Cheese Casa Madaio
A delicious semi-firm goat's cheese from artisan cheese-makers and affineurs Casa Madaio in southern Italy. Caprotto has a smooth, balanced flavour with zesty flavours of goat’s milk on the mid palate, a herbaceous finish and an aromatic aroma of flowers and roasted hazelnuts. Delicious on a cheese board, or shaved into a mixed-leaf salad.
Region: Campania, Italy
Milk: Goat
Size: Approx 250g wedge, cut to order
Tennerone Tre Latte (Sheep Goat Cow milk) approx 1.4kg wheel
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 1.4kg
Gorgonzola Mountain 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
Mimolette 14months+ Matured
Known for its striking deep-orange colour, Mimolette was apparently created to mimic Dutch cheeses during a time of trade restrictions. While the colour may suggest a ‘strong, bitey’ cheese, the flavour is actually quite round and smooth. It has a predominantly hazelnutty flavour with hints of salt and butterscotch on the end palate. Mimolette is very wine friendly, pairing well with a variety of sparkling, white and red wines.
Region: Nord-Pas-de-Calais, France
Milk: Pasteurised Cow
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
Canestrato Pecorino Casa Madaio
A traditional pecorino from Basilicata hand-made with raw milk from small farms and then cave-matured. Canestrato is named after the woven cane baskets the young cheeses are drained in, which leave a distinctive imprint on the rind. The flavour is full and round with a slightly savoury bite and an elegant but complex finish – each bite offers something different: hints of green grass, butterscotch, roast lamb and dried herbs. Absolutely delicious – it will have you coming back for more and more! Casa Madaio are artisan cheese-makers and affineurs. Their cheeses are aged in caves located in the National Park of Cilento and Vallo of Diano, and have been used by the family to mature cheese for 4 generations.
Region: Basilicata, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Mila Stelvio Dop
Another classic mountain cheese from the Trentino Alto-Adige region in northeastern Italy – and this one is strong and stinky! Don’t be put off by the pungent smell – Stelvio has a delicious savoury flavour with hints of cured meats and fried mushrooms on the finish. The texture is smooth and semi-firm, a little supple with some small eyes through the centre. A great addition to cheese and antipasto platters.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
1889 Butter Salted – with 2% Trapani sea salt – a fine salt protected by the Slow Food Presidium.
This is an amazing artisan butter made with cream that is allowed to settle naturally over 72 hours. This method enhances the softness, the spreadability and the rich flavour which has hints of blanched almonds, alpine flowers and rich, creamy milk. In honour of the traditional recipe, the butter is named ‘1889’ – the year the producer’s great grandfather was born.
This salted version contains 2% Trapani sea salt – a fine salt protected by the Slow Food Presidium.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: 100g
