Product Information
The perfect box to enjoy at Christmas selecting our most Premium Cheeses
Includes:
- French Brie 300g, Italian 3 milk robiola 200g, Roquefort raw milk blue 250g, English raw milk cheddar 250g.
- Mario Fongo Lingue 150g classic piccole
- 1 Fig Jam 150g
- Muscatels 50g
- Panforte di Sienna 200g
- Seasonal Fruit
All packed in a convenient catering box.
Decoration around board or board as showed in photo not included.
Serves 8 to 10 people approx.
Note: Grazing box available only for local pick up.
Please advise of any allergies.
NB: Available only for click and collect. Please allow 3 hours notice with ordering.
Related Products
1889 Butter Salted 100g – with 2% Trapani sea salt – a fine salt protected by the Slow Food Presidium.
This is an amazing artisan butter made with cream that is allowed to settle naturally over 72 hours. This method enhances the softness, the spreadability and the rich flavour which has hints of blanched almonds, alpine flowers and rich, creamy milk. In honour of the traditional recipe, the butter is named ‘1889’ – the year the producer’s great grandfather was born.
This salted version contains 2% Trapani sea salt – a fine salt protected by the Slow Food Presidium.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: 100g
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.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g whole wheel
Local Sydney & Melbourne Metro Delivery Only
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
L’Etivaz Aop
In the 1930s a group of Gruyère makers formed their own co-operative to make L’Etivaz, named for the tiny village around which they all lived. It is made in the style of traditional artisan Gruyère and protected by appellation law which states it can only be made by hand in a copper cauldron with raw milk from cows grazing on Summer alpine pastures (May – October only). L’Etivaz has a rich, nutty flavour with hints of dried fruit, grassy meadows and melted butter. The flavour is round and long-lasting and will be subtly different from wheel to wheel – a true reflection of terroir.
Region: South-western alps, Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Appenzeller Extra 8 months +
Appenzeller has been made in the Swiss Alps for over 700 hundred years. It is a bit like a gruyere, but with a more pronounced flavour and rich hints of cream and roasted almonds to finish. It is a great cheese for those who like a full flavour and a smooth, even texture that isn’t crumbly.
Region: Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Délice de Bourgogne -Triple Cream 250g slice cut to order
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: approx. 250G cut to order
Whole Morbidi Forte Scuro Pecorino Gift Box
Love your pecorino? Buy a whole wheel of Forte Scuro – a mature Tuscan pecorino rubbed with olive oil and ash.
Contains:
A whole wheel of Forte Scuro Pecorino (approx 2.5kg)
All packed in a cheese box with ribbon.
The cheese:
Forte Scuro translates to ‘strong, dark’ – reflecting the sharp flavours and crumbly texture of this matured cheese rubbed with ash and olive oil during an extended maturation. Even though up-front this cheese is quite bitey, the finish is still well-balanced and grassy – characteristic of good Tuscan pecorino. This is a great cheese for anyone looking for a full-flavour that isn’t too salty or piccante.
Region: Tuscany, Italy
Milk: Sheep
Bussu Fiore Sardo DOP Organic Presidio Slow Food
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. A member 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: Sheep
Size: approx 250g wedge, cut to order
Montasio Stravecchio Dop
Montasio is the most famous mountain cheese from the north-eastern Italian region of Friuli. We select only very mature wheels (around 3 years old) as the extended aging leads to the development of a subtle, savoury bite perfectly balanced with notes of cream and tropical fruit on the finish – especially pineapple. Montasio is a very popular cheese that works well with pre-dinner drinks, cheese boards and antipasto platters.
Region: Friuli Venezia-Giulia, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Cremeux de Bourgogne with Truffle 500g (whole wheel)
Just in case the triple cream cheese isn’t indulgent enough for you, we have this version with a layer of shaved black truffle through the middle. The characteristic of this cheese is thick and creamy, the interior is complimented by the delicate perfume of black truffles. It is like eating whipped cream with truffles. The texture is smooth and soft – not runny, but definitely ‘melt-in-the-mouth’ territory.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g whole wheel
Local Sydney & Melbourne Metro Delivery Only
