Product Information
If you like goat’s cheese, you will love Caprinelle – a beautiful semi-hard goat’s milk tomme from Southern France. It has a delightful goat’s milk flavour with a surprisingly creamy finish for a semi-hard cheese. Fresh, clean citrus notes shine through with just a whisper of butterscotch and salt on the back palate. A timeless classic that pairs well with a variety of sparkling and white wines.
Region: Midi-Pyrénées, France
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
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Hervé Mons Pavé du Cardinal
A semi-matured goat’s cheese from Berry in France. The Berry region is well known for ashed goat’s cheese like Selles-sur-Cher, but Pavé du Cardinal is a rare find. Under the light white rind the paste is creamy and oozy. The lactic flavour is rich with a pleasant mouth coating feeling. Matured to perfection from French affineur Hervé Mons.
Region: Centre, France
Milk: Pasteurised Goat
Size: approx 200g each
Buffalo Mozzarella Dop 125g
Accept no imitations – this is the real deal. Fresh mozzarella made to DOP specifications using buffalo milk in Campania, Italy. Once you have tasted the unique flavour – milky, lactic, mossy and sweet – you can NEVER go back. Break it apart with your hands to admire the supple ‘angel hair’ texture. Use it to make a simple caprese salad or on top of woodfired pizza. Air-freighted to guarantee freshness.
Region: Campania, Italy
Milk: Pasteurised Buffalo
Size: approx 125g
Petit Brillat Savarin with Truffle (Triple Cream)200g
All the richness of a triple cream cheese with the extra indulgence of shaved truffle. The texture is light and whipped, the flavour is fresh and creamy with a subtle truffle perfume. Enjoy this cheese with someone you love!
Region: Burgundy, France
Milk: Pasteurised Cow
Size: approx 200g each
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)
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
Hervé Mons Brebis Fougere
Translate by “Ewe fern”, this semi soft sheep’s milk washed is dressed with a little fern sprig. As the cheese looks not offensive in flavours, after the first bite you will be wowed by a pleasant but strong “sheepish” flavour. The gritty rind fades away quickly in mouth, a long lasting earthy and nutty flavour.
Region: Corsica, France
Milk: Pasteurised Sheep’s Milk
Size: Approx 250g wedge, cut to order
Gorgonzola Dolce Latte Dop
This is the milder version of Gorgonzola – sweet and gentle, rich and creamy. There is still a touch of spice from the pale blue mould, but it is quickly tamed by the incredible creaminess of this cheese. Gorgonzola Dolce Latte has a luscious texture with some super-runny patches here and there. Even people who say they don’t like blue cheese like this.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Mimolette
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
Roquefort AOP
Roquefort is one of the most famous French AOP cheeses. The flavour is big and bold with a burst of spicy blue mould on the front palate. The finish is creamy – but in an entirely different way to a cow’s milk cheese – more grassy and nutty, very deep and lingering. A salty note hums away in the background, bringing balance to all the flavours. Serve the French way – on a baguette with farmhouse butter and truffle honey.
Region: Midi Pyrénées, France
Milk: Unpasteurised Sheep
Size: approx 250g wedge cut to order
Herve Mons Mothais sur Feuille
When young, Mothais has a soft, almost runny texture and light, lemony flavour. As it matures, the texture becomes more dense, and the flavours more complex and concentrated. Mothais is wrapped with a leaf (feuille) – a long standing tradition for many French goat’s cheeses.
Region: Poitou-Charentes
Milk: Pasteurised Goat
Size: approx 180g
