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An ancient cheese named after the local village of Fontina in the Aosta Valley region made with raw cows milk. These cows roam the mountain pastures at different attitudes. The cheeses are matured for around 4-8 months in a large underground tunnel which use to be a old silver mine, where they sit on traditional spruce pine boards. During maturation the rind is regularly brushed with a brine solution, creating a moist, sticky texture and rich aroma. The flavour is a heady combination of cream, roasted nuts and mountain herbs with a lingering finish. The perfect melting cheese!
Region: Aosta Valley, Italy
Milk: Raw Cow
Size: approx 250g wedge cut to order
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Region: Nord-Pas-de-Calais, France
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Region: Campania, Italy
Milk: Goat
Size: Approx 250g wedge, cut to order
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Region: Lombardy, Italy
Milk: Pasteurised Cow
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Region: Midi Pyrénées, France
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Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: 100g
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Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
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Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
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Region: Tuscany, Italy
Milk: Sheep
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Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Pecorino di Pienza Gran Riserva
Tuscan pecorino has a sweet, grassy flavour with a rich, nutty finish – quite different to saltier styles of pecorino from the southern regions of Italy. This ‘reserve’ pecorino is matured for around 18 months to create an amazing deep, long-lasting flavour – it will have you coming back for more and more! This is a farmhouse cheese made with milk from sheep grazing on the rich pastures in the Orcia Valley near the town of Pienza in Tuscany.
Region: Tuscany, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge cut to order
