Product Information
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
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A semi-matured goat’s cheese from the Loire Valley in France. Picked by Affineurs from the cheesemaker 10 days after making, Délice des Deux-Sèvre Cendree will spend a few extra weeks maturing nicely Traditionally ashed Délice des Deux-Sèvre Cendree has an 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
Tennerone Tre Latte (Sheep Goat Cow milk)
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 cut to order
Mastorazio Pecorino Casa Madaio
This is a mature pecorino aged for around 12 to 18 months in natural caves, creating a full, slightly piccante flavour with a unique herbaceous finish and a subtle savouriness – the type of flavour that can't be replicated by industrial cheeses. Serve with antipasti or enjoy with a glass of Sangiovese. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
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L’Etivaz Aop
L’Etivaz is made in the style of traditional artisan gruyère and protected by appellation law which states it can only be made by hand in a copper cauldron with unpasteurised milk from cows grazing on Summer alpine pastures (May – October only). Typical of many Swiss mountain cheeses, it has a rich, nutty flavour with hints of dried fruit, grassy meadows and melted butter and a firm, smooth texture.
Region: South-western alps, Switerzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Prefere De Nos Montagnes
This Reblochon style cheese is a pasturised version of the classic Reblochon. Made in the Rhone Alps this mild washed rind has a slight scent of the cellar, a creamy texture and a nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine and perfect to make Tartiflette.
Region: Rhone Alps
Milk: Pasteurised Cow’s Milk
Size: Approx 250g
Brebirousse 1kg square (whole wheel) Local Sydney & Melbourne Metro Delivery Only
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: 1 kilo square
Local Sydney & Melbourne Metro Delivery Only
Appenzeller Extra 8 months
Appenzeller has been made in the Swiss Alps for over 700 hundred years. It is a bit like a gruyere, but with a more pronounced flavour and rich hints of cream and roasted almonds to finish. It is a great cheese for those who like a full flavour and a smooth, even texture that isn’t crumbly.
Region: Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Bitto DOP
Bitto is a rare cheese produced in alpine pastures in the summer months. All Bitto is made in the artisan manner with techniques dating back to the seventeenth century. It is made with a blend of approximately 90% cow’s milk and 10% goat’s milk and aged a minimum of 1 year, usually longer. The flavour is deep with a pleasant tangy bite to finish.
Region: Lombardy, Italy
Milk: Cow/Goat Blend
Size: approx 250g wedge, cut to order
Brillat Savarin with Truffle 500g (whole wheel) Local Sydney & Melbourne Metro Delivery Only
Just in case the triple cream cheese Brillat Savarin isn’t indulgent enough for you, we have this version with a layer of shaved black truffle through the middle. The characteristic of this cheese is thick and creamy, the interior is complimented by the delicate perfume of black truffles. It is like eating whipped cream with truffles. The texture is smooth and soft – not runny, but definitely ‘melt-in-the-mouth’ territory.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g whole wheel
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Manchego Artesano Raw Milk 12months PDO
Manchego is Spain’s best-known sheep’s milk cheese and has official DOP status. This raw milk farmhouse version is matured for a minimum of 12 months creating a firm, compact texture. The flavour is smooth with a grassy sweetness and a slightly oily finish with hints of creamy Brazil nuts in the background. Enjoy with a glass of Tempranillo.
Region: La Mancha, Spain
Milk: Pasteurised Sheep
Size: approx 250g wedge cut to order
Suggested accompaniments for Manchego:
Senga Pear & Cinnamon Jam
