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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Ubriaco di Prosecco DOCG
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
Fiore Sardo Pecorino DOP Busso Slow Food Presidio Organic
A rustic organic smoked pecorino made by the shepards from the island of Sardinia in Southern Italy. It has a subtle, smoky, rustic flavour and round grassy, slightly sheepy notes to finish. During maturation the texture becomes firm and slightly crumbly. Amember of the Slow Food Presidio. Ideal to serve with antipasti platters, or on a cheese board with our Brezzo Chestnut Honey.
Region: Sardinia, Italy
Milk: Pasteurised Sheep
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
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
Drunken Cheese Selection
There is a long history of coating cheese with grapes and maturing cheese in wine in Italy. We import a number of these specialty ‘drunken cheeses’, most of which are made by hand in small quantities. This is a selection of the most popular and includes:
- 4 premiun Italian Wine soaked hard cheeses 180g/200g each
- A packet of Mario Fongo Mini Lingue 100g
- Gift Hamper Box $10 extra – please select your preference below from ‘Options’
NB: Each cheese is cut approximately at 180g/200g. If an advertised cheese is not available, a similar cheese will be substituted. Wooden board, fruit, accompaniments and other equipment including knives and wine glasses shown in picture not included.
Holy Goat La Luna 250g
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
Délice des Deux-Sèvres Cendree
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
Taleggio Dop
A little bit stinky and a whole lot of tasty, Taleggio is easily recognised by its deep orange washed rind. This Italian classic has a pungent aroma and a rich, creamy flavour with savoury hints of smoked meats and lightly fried mushrooms. It’s soft and smooth with a creamy finish – enjoy with a beer or glass of Pinot Grigio. Taleggio works well on a cheese platter or use it make a Taleggio, thyme and mushroom pizza – delicious!
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Langres 180g
What a better way to combines two favourites – Cheese & Champagne. This light coloured washed rind is usually washed with champagne, or served with champagne poured in the middle cavity (fountaine). With a salty flavour the paste is dense but melt in the mouth. The perfect cheese for a festive cheese board.
Region: Champagne, France
Milk: Pasteurised Cow’s Milk
Size: Approx 150g unit
Monte Veronese di Malga DOP Slow Food Presidio
The mountains around Verona, the Monti Lessini, are particularly well suited to pasturing cows, with gentle grassy slopes and a long growing period. The local cheeses are almost always made using milk that has already been skimmed for butter production. The term “Monte” in the name probably refers to the production technique, which involves the processing of milk from multiple milkings (monte in dialect). Mountain Pasture Monte Veronese, which is suited for aging, is made in Alpine dairies (malghe) with milk from grazing cows, while typical Monte Veronese can be made with the milk of cows living indoors at lower elevations.
The Monte Veronese di Malga DOP is aged for at least 10 months before we get it. The cheese is made using raw milk from cows that have been feeding on the lush pastures of the mountainous Lessinia region. This cheese is also part of Slow Food Presidia, which has a focus on preserving traditional foods around the world. The cheese has notes of tropical fruit, hay and a subtle sweetness that is at once nutty and fruity. Cheese made from mountain-pasture milk is often not properly valued. Several decades ago, there were over 100 mountain pastures in the Lessini mountains, but they have now been transformed into holiday homes or are used for grazing beef cattle. The milk produced by cows grazing in the mountain pastures is often mixed with milk from cows kept indoors. The Presidium unites a few dairies that have decided to separate the milk produced in the Lessini pastures and to make Malga Monte Veronese, to promote its quality.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
