Product Information
Despite being known as a land of sheep and sheep’s cheese, the Montiferru area, an enchanting corner of Sardinia a few kilometers from Oristano, is also home to an ancient, highly prized, stretched-curd cow’s milk cheese. In the past it was traditionally made by women, who processed the fresh milk, working the curds in hot water to form the cheese’s typical rounded pear shape. When the cheese is aged for longer than a couple of months, it starts to unite green, grassy, buttermilk notes with hints of forest and leaves and a slightly almondy finish.
Region: Sardinia, Italy
Milk: Cow
Size: approx 250g wedge cut to order
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Cheese royalty meets wine royalty – once you taste this cheese you will be hooked! Full flavoured ‘testun’ cheeses are coated with the pressed grapes used to make Barolo wine – the flavours of the cheese and grapes mingle together to create a flavour that is bitey, creamy, sweet, winey, buttery and sharp all at once (testun loosely translates to ‘hard-headed’, referring to the texture of the cheese). Once you cut through the coating of crushed grapes, the texture is flaky and melt-in-your mouth soft.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Goat blend
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Rosso Pecorino coated with powdered red peppers Casa Madaio
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Region: Campania, Italy
Milk: Sheep
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Brillat Savarin Triple Cream 500g (whole wheel)
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.
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Mila Dolomiten
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Region: Alto-Adige, Italy
Milk: Pasteurised Cow
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Infossato is matured in a pit in the ground lined with hay and ferns – an ancient practice through-out central and southern Italy. Over time the cheese develops a sharp sweet/savoury bite, a deep golden colour and firm, crumbly texture. Ideal for anyone who likes a full-flavoured pecorino with some bite – but not too salty. A great choice for antipasti platters or shaving into salads and onto woodfired pizza. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge, cut to order.
Cremoso di Bufala Rosso di Casa Madaio
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Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
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Region: Basilicata, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
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Region: Tuscany, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge cut to order
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Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: 100g
Bagoss di Bagolino Slow Food Presidio
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Region: Lombardy, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
