Product Information
A grana cheese made with non-animal (thistle) rennet! It takes considerable skill to produce a hard cheese using thistle rennet that will mature evenly for such a long time (12 months minimum) and create such a rich, deep flavour with a balanced sweet-savoury bite to finish. The texture is slightly softer than parmesan: smooth; even and moist – perfect for shaving into salads, serving with antipasti or grating into baked dishes. From Fattorie Fiandino – an artisan cheesery committed to sustainable farming practices and using 100% locally-sourced milk.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge
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Herve Mons Beaufort Chalet d’Alpage Aop 2018
Beaufort is rightfully known as the ‘Prince of Gruyères’ for its smooth texture and lingering flavours of melted butter and sweet floral notes. We select only the d’Alpage (alpine) version: these cheeses can only be made in mountain chalets with rich Summer milk. Beaufort can often seem mild at first, but after a few moments the depth of flavour overtakes your entire palate – creamy, floral, herbaceous and nutty with hints of yeastiness.
Region: Rhône-Alpes, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Buffalo Mozzarella Dop 125g Italian
Accept no imitations – this is the real deal. Fresh mozzarella made to DOP specifications using buffalo milk in Campania, Italy. Once you have tasted the unique flavour – milky, lactic, mossy and sweet – you can NEVER go back. Break it apart with your hands to admire the supple ‘angel hair’ texture. Use it to make a simple caprese salad or on top of woodfired pizza. Air-freighted to guarantee freshness.
Region: Campania, Italy
Milk: Pasteurised Buffalo
Size: approx 125g
Infossato Pecorino Casa Madaio
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.
Parmigiano Reggiano Dop Organic
The King of Cheeses – a great Parmigiano Reggiano like this is a kitchen staple. Our reggiano from Cantarelli is sweet and savoury with a well-balanced bite. It also has an amazing texture – crumbly and flaky, but still incredibly moist – the result of aging in the family’s naturally ventilated cheese caves, used since the 1800’s for maturing Parmigiano Reggiano. Aged for 36 months and certified organic don’t let a single gram go to waste, grate on pasta or use the rind to flavour soups and stocks. Each wedge comes freshly sliced off the block wrapped in wax paper and sealed to protect the cheese from oxidisation.
Region: Emilia-Romagna, Italy
Milk: Organic Unpasteurised Cow
Size: either small (approx 200g)
Drunken Cheese Selection
There is a long history of coating cheese with grapes and maturing cheese in wine in Italy. We import a number of these specialty ‘drunken cheeses’, most of which are made by hand in small quantities. This is a selection of the most popular and includes:
- Slice of Ubriaco Prosecco, a smooth, nutty cheese soaked in sparkling Prosecco
- Slice of Sbronzo, a firm buffalo cheese soaked in red wine
- Slice of Basajo a soft sheep milk blue vein cheese washed in Zibibbio wine
- Slice of Occelli al Barolo, pressed with Barolo wine grapes (a best seller)
- Slice of Briscola, a full-flavoured bitey cheese soaked in Barberra wine
- A packet of Mario Fongo ‘Mother-in-Law Tongues’ crispbread
- Cheese tasting notes
- Gift Hamper Box $10 extra – please select your preference below from ‘Options’
NB: Each cheese is cut approximately at 200g. If an advertised cheese is not available, a similar cheese will be substituted. Wooden board, fruit, accompaniments and other equipment including knives and wine glasses shown in picture not included.
Herve Mons Abondance AOP
Abondance is named after a town and a breed of cow – the milk of which must be used to make the cheese. It is a mountain-style cheese with a smooth, firm texture and earthy aroma reminiscent of the cellars where the cheeses are matured. The flavour is slightly savoury at first, giving way to a creamy sweetness with flavours of roasted nuts, freshly cut grass, mountain herbs and butter.
Region: Rhône-Alpes, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Formai de Mut Dop di Alpeggio DOP
Our blue label Formai de Mut is made exclusively with summer milk from mountain pastures 1,300-2,500 metres above sea level and has undergone extended maturation to create a big, savoury flavour. Early buttery and grassy notes give way to a light astringency and then a distinctive finish with hints of pepper steak.
Region: Lombardy, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Ragusano Dop
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.
Casatica
Casatica is a soft pillow of delightful, cheesey goodness. It is a brie-style cheese hand-made with buffalo milk by Quattro Portoni – a buffalo dairy and cheesery north of Bergamo. The texture is like thick custard – bulging and flowing, almost bursting out of the white rind, and the flavour is all about the sweet, mossy flavours of buffalo milk with a rich, creamy finish that coats your entire palate.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: (approx 1.4KG)
Roy Des Vallees Tomme de Chevre et Brebis
Roy des Vallees (or ‘King of Valleys’) is an elegant blend of sheep and goat milk working together in perfect harmony to create a delicious smooth flavour with nuances of grassy pastures, citrus zest and sweet cashew nuts. Roy des Vallees is a great addition to a cheese platter for anyone looking for alternatives to cow’s milk cheeses. It is very wine-friendly and works well with a wide variety of white and lighter style red wines.
Region: Midi-Pyrénées, France
Milk: Pasteurised Sheep & Goat blend
Size: approx 250g wedge cut to order
