Product Information
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
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Region: Basilicata, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Infossato Pecorino Casa Madaio
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Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge, cut to order.
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Region: Lombardy, Italy
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Milk: Pasteurised Cow
Size: 200g
Roy Des Vallees Tomme de Chevre et Brebis
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Region: Midi-Pyrénées, France
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Size: approx 250g wedge cut to order
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Region: Basilicata, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Cremoso di Bufala Rosso di Casa Madaio
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Region: Lombardy, Italy
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Size: approx 250g wedge cut to order
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Region: Campania, Italy
Milk: Sheep
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Ragusano is an iconic Sicilian cheese made only with Summer milk. It is made according to traditional methods and pressed to form a large ‘brick’ shape, each cheese weighing about 16 kg. It’s made in the same way as caciocavallo and so tastes similar – the flavour is sharp and piccante and there is a rich aroma of herbs, fresh pastures and creamy butter. A great choice if you like strong flavoured cheese with a pronounced bite.
Region: Sicily, Italy
Milk: Cow
Size: approx 250g wedge cut to order.
