Product Information
Gruyère is well known as one of Switzerland’s most popular cheeses. Gruyere de Grotte is a special cave-aged Swiss Gruyere. Matured in limestone caves in the Swiss Alps and matured for 13months, with the longer ripening period the cheese develops a rustic, more robust flavour than traditional Gruyère. As the rind is washed in brine during the maturing process, the brown colour is darker than its young brother. The pale coloured paste is dotted with white crystals with a creamy, nutty flavour.
Region: Cantons of Fribourg, Switzerland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
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Capo Di Stato cut 250g
Cheese and wine combined – this is one of the famous ‘drunken’ hard cheeses of Italy, matured for a minimum of 12 months. This full-flavoured cheese is soaked in the local red wine, which stains the rind dark purple and seeps into the cheese creating ‘purple veins’ and amazing depth of flavour. It is strong and bitey with pronounced wine and grape flavours. The texture is firm, smooth and slightly flaky – the wine soaking helps to keep it moist. The cheese takes the name from the wine used for his maturation. The Capo di Stato wine is an excellence of Treviso area. A cheese that stands out for elegance and balance.
Region: Veneto, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Mothais sur Feuille
When young, Mothais has a soft, almost runny texture and light, lemony flavour. As it matures, the texture becomes more dense, and the flavours more complex and concentrated. Mothais is wrapped with a leaf (feuille) – a long standing tradition for many French goat’s cheeses.
Region: Poitou-Charentes
Milk: Pasteurised Goat
Size: approx 180g
Whole Trebbione Pecorino Gift Box
Love your pecorino? Buy a whole wheel of Trebbione – a mature Tuscan pecorino coated with hay, and receive complimentary: 3 Mini Accompaniments.
Contains:
Whole wheel of Trebbione Pecorino (approx 2.5kg)
3 x Mini Accompaniments
All packed in a wooden cheese box with ribbon.
RegioThe cheese: Just one smell, one taste of this pecorino and you will be transported to the gentle, grassy hills of Tuscany. It is matured wrapped in dried hay, which imparts an extra flavour to the cheese. The taste is long and rich – nutty, grassy and sweet with hints of lanoline coating the end palate. Enjoy with a glass of your favourite red wine.
Region: Tuscany, Italy
Milk: Sheep
Gouda Boeren Oplegkass 36 months Slow Food Presidio
A truly unique aged Artisan Gouda. Only made during the summer season when cows graze on the open pastures of the Green Hart region, between the cities of Amsterdam, Rotterdam and Utrecht, this Gouda has a dense rich butterscotch flavour. “Opleg” meaning “aged” in Dutch, Boeren Goudse Oplegkaas is aged a minimum of 1 year, up to 4 years. As it’s a small production, this Gouda is part of the renown Slow Food Presidium.
Region: South Holland, Holland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
Ubriaco di Prosecco DOCG
This wine-soaked cheese is gentler than some of the others from this region. A young mountain cheese is soaked with sparkling Prosecco wine. This results in a mild, yet pleasing marriage between the creamy, milky flavoured cheese and the light fruity notes of the wine. It is matured for a minimum of 3 months. The texture is soft and supple – enjoy before dinner with a glass of something bubbly.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Brebirousse 1kg square (whole wheel) Local Sydney & Melbourne Metro Delivery Only
This delightfully oozy cheese is a mild washed rind style made with 100% sheep’s milk from the Argental region of France (most famously known for Roquefort cheese). When young, the flavours are creamy and slightly sweet, with a hint of mushroomy flavour coming from the light orange rind and a gentle nuttiness characteristic of sheep cheese. More mature cheeses will have a stronger flavour, with more pronounced earthy flavours.
Region: Rhone-Alps, France
Milk: Pasteurised Sheep
Size: 1 kilo square
Local Sydney & Melbourne Metro Delivery Only
Stracco di Capra
This cheese is a goat’s milk version of Taleggio. It has the same pungent, savoury rind but the goat’s milk adds a unique twist to the flavour – creamy with an underlying floral note and subtle lactic finish. Under the rosy rind the interior is smooth and creamy and melts in your mouth.
Region: Lombardy, Italy
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Asiago Pressato Dop
This young Asiago is perfect for those wanting a milder cheese that still delivers on flavour. It has a smooth, supple texture with lots of eyes through-out, and a sweet, milky, slightly nutty flavour. It is great on panini, sandwiches and party platters. It also melts well and is very popular with children.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Occelli al Barolo
Cheese royalty meets wine royalty – once you taste this cheese you will be hooked! Full flavoured ‘testun’ cheeses are coated with the pressed grapes used to make Barolo wine – the flavours of the cheese and grapes mingle together to create a flavour that is bitey, creamy, sweet, winey, buttery and sharp all at once (testun loosely translates to ‘hard-headed’, referring to the texture of the cheese). Once you cut through the coating of crushed grapes, the texture is flaky and melt-in-your mouth soft.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Goat blend
Size: approx 250g wedge cut to order
Calcagno Pecorino Casa Madaio
A full-flavoured, mature pecorino from Sardinia hand-made with milk from small, local farms and aged in natural caves for around 1 year. Calcagno is a classic southern pecorino with a balanced savoury, piccante bite and a long-lasting finish. The texture is firm and flaky, but not dry – perfect for serving on antipasti platters with olives and meats. From artisan cheese-makers and affineurs Casa Madaio.
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
