A hard version of the famous “Nduja Tradizionale” or spreadable version. If you prefer a super hot salami, then nduja is perfect.
150g sliced and wrapped in deli paper.
Mila’s cheese-makers evaporate cream and milk fresh from alpine dairies in South Tyrol in order to make this Mascarpone. They use a very mild acidification process to gently create this rich, creamy cheese.
Mascarpone is a very mild and creamy cream cheese. It is made with 70% cream and 30% milk. The name “mascarpone” comes from Lombardy and derives from mascherpa or mascarpia, which are the words for cream in their dialect. Mascarpone is a creamy cheese specialty from Italy. It does not contain any salt or preservatives and is used as an ingredient for desserts such as tiramisù and pastry fillings as well as in savoury delicacies.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: 500g each
A soft white mould cheese with a slight hint of mushrooms and a delicious soft, silky interior. Produced in Lyon, France with animal rennet and yielding 60% fat.
Region: Lyon, France
Size: 2kg whole wheel
Prepared for Rouzaire by the famous Maison de la Truffe in Paris, this Brie is filled with truffles and is the Rolls Royce of the truffle cheese !!!
The Brie has been cut in half and filled with mascarpone cheese mixed with fresh black truffles.
Ripened to perfection, the brie is oozing under the rind with nice mushroomy and yeasty aroma while the truffle mix is rich, creamy and indulgent.
To be enjoyed simply on a crusty baguette.
Region: Ile-de-France, France
Size: Approx 1.3kg round in a box
Prosciutto di San Daniele from Friuli in northern Italy is protected by strict appellation controls – pork and salt are the only 2 permitted ingredients – nitrates and preservatives are banned. This prosciutto from the Dall’ava family is a truly artisan prosciutto – made, matured and branded by hand. It has a moist, supple texture that seems to melt on the tongue and a smooth, balanced, sweet-savoury flavour that unfolds gently on the palate with a wonderful complexity not found in mass-produced prosciutto. Serve on antipasti platters, in panini, on pizza, in salads or simply wrapped around grissini for a quick appetiser. 85g sliced pkt.
NB: Picture is illustrative only.
This small robiola cheese is made with a blend of cow, sheep and goat’s milk and has an incredibly smooth, fudgey texture that coats your entire palate. All 3 milk types marry together, with milky, creamy, nutty and grassy flavours. The thin white mould rind is mild in flavour and provides a delicate earthy note on the mid palate.
Region: Piedmont, Italy
Milk: Pasteurised Cow, Sheep, Goat
Size: approx. 270gr each
Local Sydney Melbourne Metro Delivery Only
The perfect box to take to an office meeting, afternoon at the park, friends gathering and many more occasions to enjoy good food.
Serves up to 4 people approx.
Note : Available only for click and collect.
- Proscuitto Toscano Dop 75g, Mortadella 75g, Italiano Salami 75g, Hot Salami Nduja 75g
- La Tur 200g, Gorgonzola Dolce Latte 200g & 24m Parmigiano Reggiano Dop 200g
- Mario Fongo Mini Rubata 100g, Mario Fongo Mini Lingue 100g
- Marabisi Panforte di Sienna 200g
- Sicilian Olives 200g
- All packed in a convenient catering box.
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