Product Information
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
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Region: Veneto, Italy
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Region: Auvergne, France
Milk Type: Pasteurised Cow/Sheep Blend
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Milk: Pasteurised Cow
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Region: Veneto, 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.
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Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
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Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
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Region: Emilia-Romagna, Italy
Milk: Organic Unpasteurised Cow
Size: either small (approx 200g)
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Region: Somerset, England
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Brebirousse 1kg square
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.
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Milk: Pasteurised Sheep
Size: approx 250g wedge cut to order
