Product Information
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
Related Products
Barilotto Buffalo Milk Ricotta Salata 550g
A unique cheese – a little like ricotta salata, but not so salty. It’s a firm, fresh cheese made with buffalo milk and buffalo whey, lightly salted and matured for 40 days. It has a rich, milky flavour and a firm, smooth, slightly chalky texture. Barilotto is delicious shaved into a salad or grated onto fresh pasta in tomato-based sauces. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Buffalo
Size: 550g each
Epoisses Cremiers Selection 250g
One of the ‘super-stinkies’! This runny little cheese is washed with a local grape spirit during its maturation, to encourage the development of a sticky, orange rind with rich mushroomy and cured meat flavours. If you like strong cheese, you will love Epoisses.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: aprox. 250g each
Brunet – Goat’s Milk Robiola
Another one of our best sellers, this is a great choice for goat’s cheese lovers and novices alike. It's made in the style of the traditional ‘robiola’ cheeses of Piedmont. The flavour is rich and creamy with a fresh finish and clean goat’s milk flavours. The texture is smooth and even, dense and a little fudgey.
Region: Piedmont, Italy
Milk Type: Pasteurised Goat
Size: Approx 250g each
La Tur Mixed Milk Robiola
One of our most popular cheeses! The combination of 3 milk types creates a unique flavour that is gentle, but incredibly rich and creamy. The texture is thick and fudgey, with some runny patches under the thin, white rind – absolutely divine!
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep Blend
Size: Approx 200g each
Holy Goat La Luna
This multi-award winning cheese is recognised as one of Australia’s best. It is hand-made by Carla Meurs and Ann-Marie Monda with 100% organic milk from their own herd of dairy goats. The fresh, clean, citrus flavours of the goat’s milk shine through and there is a subtle nutty note from the wrinkly white rind. The texture is smooth and velvety. Made with non-animal rennet.
Region: Sutton Grange, Victoria
Milk: Pasteurised Goat (organic)
Size: Approx 250g wedge, cut to order from the Holy Goat La Luna Ring
Toma Blue alla Erbe
NB: Cheese delivered to selected postcodes within the greater Sydney metropolitan area only.
This cheese may look unassuming, but don’t be fooled – it has a strong, spicy flavour. After spending 2 months aging on wooden boards, the wheels are coated with herbs and packed into wooden barrels to mature even further – it is during this time that the bold earthy flavours, herbaceous notes and deep spiciness develop.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Paglierino Pecorino
A medium-matured pecorino, cave-aged for around 3 to 4 months. It is made with milk from sheep grazing in the National park of Cilento and the Valley of Diano. The flavour is balanced and gentle – slightly sweet, nutty, grassy flavours coming from the rich sheep’s milk with a mild, savoury finish. A delicious pecorino to serve on cheese platters, enjoy with a glass of Rosé or Pinot Noir. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Hervé Mons 1924 Blue
Selected by affineur Herve Mons, 1924 Blue is a full flavoured blue cheese from the Roquefort region. The paste is dense and buttery with a more mellow flavour than roquefort. The blue veins are well present and give the cheese pleasant spicy notes.
Region: Auvergne, France
Milk Type: Pasteurised Cow/Sheep Blend
Size: Approx 250g wedge cut to order
Hervé Mons Bleu des Causses
Often referred to as “poor man’s Roquefort”, this cheese shares a very similar history to that famous Blue. Only made from cow’s milk and matured in the caves conditions as roquefort, Bleu des Causses has a sweet and spicy flavour, with a creamy and light texture.
Region: Auvergne, France
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
